Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07

Detalhes bibliográficos
Autor(a) principal: Bezerra, Maria de Fátima
Data de Publicação: 2015
Outros Autores: Araújo, André Souza, Santos, Karina Maria Olbrich dos, Correia, Roberta Targino Pinto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/45391
Resumo: The present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltdown test, selected bioactive-related attributes, besides the survival of added probiotic bacteria during the frozen storage and the sensory acceptance of the products were investigated. The probiotic addition decreased the pH of frozen yoghurt samples (P < 0.05) and low overrun values (14.2–22.6%) were observed for all samples. Higher phenolic content for samples with the probiotic strain was observed (P < 0.05), which suggests a possible biotransformation that would lead to enhanced phytochemical level. The frozen yoghurt samples with probiotic presented high initial cell counts (approx. 9 log CFU/g) and an outstanding probiotic survival rate (97%) was observed throughout the 90 days of frozen storage. Frozen yoghurt samples with probiotic bacteria received significantly lower flavor scores (P < 0.05), and similar results were obtained for appearance, aroma and consistency among frozen yoghurt samples. Overall, the caprine frozen yoghurt enriched with jambolan fruit proved to be an efficient carrier for B. animalis subsp. lactis BI-07 and presented desirable bioactive and technological attributes
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spelling Bezerra, Maria de FátimaAraújo, André SouzaSantos, Karina Maria Olbrich dosCorreia, Roberta Targino Pinto2021-12-16T14:03:26Z2021-12-16T14:03:26Z2015-07BEZERRA, Maria de Fátima; ARAÚJO, A. L.; SANTOS, K. M. O.; CORREIA, R. T. P.. Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 62, p. 1099-1104, 2015. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643815000651?via%3Dihub. Acesso em: 11 nov. 2021. https://doi.org/10.1016/j.lwt.2015.01.0490023-6438https://repositorio.ufrn.br/handle/123456789/4539110.1016/j.lwt.2015.01.049ElsevierAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/info:eu-repo/semantics/openAccessGoat milkDairyBioactive compoundsProbioticCaprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThe present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltdown test, selected bioactive-related attributes, besides the survival of added probiotic bacteria during the frozen storage and the sensory acceptance of the products were investigated. The probiotic addition decreased the pH of frozen yoghurt samples (P < 0.05) and low overrun values (14.2–22.6%) were observed for all samples. Higher phenolic content for samples with the probiotic strain was observed (P < 0.05), which suggests a possible biotransformation that would lead to enhanced phytochemical level. The frozen yoghurt samples with probiotic presented high initial cell counts (approx. 9 log CFU/g) and an outstanding probiotic survival rate (97%) was observed throughout the 90 days of frozen storage. Frozen yoghurt samples with probiotic bacteria received significantly lower flavor scores (P < 0.05), and similar results were obtained for appearance, aroma and consistency among frozen yoghurt samples. Overall, the caprine frozen yoghurt enriched with jambolan fruit proved to be an efficient carrier for B. animalis subsp. lactis BI-07 and presented desirable bioactive and technological attributesengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALCaprineFrozenYoghurt_TARGINO_2015.pdfCaprineFrozenYoghurt_TARGINO_2015.pdfapplication/pdf411458https://repositorio.ufrn.br/bitstream/123456789/45391/1/CaprineFrozenYoghurt_TARGINO_2015.pdf794febc86d3a9a2d78d6f9ef6bcdf67aMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.ufrn.br/bitstream/123456789/45391/2/license_rdf4d2950bda3d176f570a9f8b328dfbbefMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/45391/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53123456789/453912021-12-16 11:03:26.919oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-12-16T14:03:26Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pt_BR.fl_str_mv Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
spellingShingle Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
Bezerra, Maria de Fátima
Goat milk
Dairy
Bioactive compounds
Probiotic
title_short Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_full Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_fullStr Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_full_unstemmed Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_sort Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
author Bezerra, Maria de Fátima
author_facet Bezerra, Maria de Fátima
Araújo, André Souza
Santos, Karina Maria Olbrich dos
Correia, Roberta Targino Pinto
author_role author
author2 Araújo, André Souza
Santos, Karina Maria Olbrich dos
Correia, Roberta Targino Pinto
author2_role author
author
author
dc.contributor.author.fl_str_mv Bezerra, Maria de Fátima
Araújo, André Souza
Santos, Karina Maria Olbrich dos
Correia, Roberta Targino Pinto
dc.subject.por.fl_str_mv Goat milk
Dairy
Bioactive compounds
Probiotic
topic Goat milk
Dairy
Bioactive compounds
Probiotic
description The present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltdown test, selected bioactive-related attributes, besides the survival of added probiotic bacteria during the frozen storage and the sensory acceptance of the products were investigated. The probiotic addition decreased the pH of frozen yoghurt samples (P < 0.05) and low overrun values (14.2–22.6%) were observed for all samples. Higher phenolic content for samples with the probiotic strain was observed (P < 0.05), which suggests a possible biotransformation that would lead to enhanced phytochemical level. The frozen yoghurt samples with probiotic presented high initial cell counts (approx. 9 log CFU/g) and an outstanding probiotic survival rate (97%) was observed throughout the 90 days of frozen storage. Frozen yoghurt samples with probiotic bacteria received significantly lower flavor scores (P < 0.05), and similar results were obtained for appearance, aroma and consistency among frozen yoghurt samples. Overall, the caprine frozen yoghurt enriched with jambolan fruit proved to be an efficient carrier for B. animalis subsp. lactis BI-07 and presented desirable bioactive and technological attributes
publishDate 2015
dc.date.issued.fl_str_mv 2015-07
dc.date.accessioned.fl_str_mv 2021-12-16T14:03:26Z
dc.date.available.fl_str_mv 2021-12-16T14:03:26Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.citation.fl_str_mv BEZERRA, Maria de Fátima; ARAÚJO, A. L.; SANTOS, K. M. O.; CORREIA, R. T. P.. Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 62, p. 1099-1104, 2015. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643815000651?via%3Dihub. Acesso em: 11 nov. 2021. https://doi.org/10.1016/j.lwt.2015.01.049
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/45391
dc.identifier.issn.none.fl_str_mv 0023-6438
dc.identifier.doi.none.fl_str_mv 10.1016/j.lwt.2015.01.049
identifier_str_mv BEZERRA, Maria de Fátima; ARAÚJO, A. L.; SANTOS, K. M. O.; CORREIA, R. T. P.. Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 62, p. 1099-1104, 2015. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643815000651?via%3Dihub. Acesso em: 11 nov. 2021. https://doi.org/10.1016/j.lwt.2015.01.049
0023-6438
10.1016/j.lwt.2015.01.049
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