Desenvolvimento de iogurte probiótico com prebiótico
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5773 |
Resumo: | The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the development of yogurts with different concentrations of traditional and probiotic dairy cultures (0.5%, 1.0% and 1.5%). The process of fermentation was followed through the values of pH and acidity expressed in lactic acid. Physical and chemical analysis were carried out (pH value, acidity expressed in lactic acid, lactose proportion, umidity proportion, ash proportion, total dry and not greased extract proportion, protein proportion, fat proportion), color (CIELAB Sistem) and aparent viscosity after the fermentation and during the storage of the product. It was determined the viability of the traditional lactic bacteria (Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus) and the probiotic ones (Lactobacillus acidophilus and Bifidobacterium sp.) during the twenty-eight (28) days of storage. Sensorial tests of acceptance and preference were taken with adults and children. The collected data in this study were subjected to statistical analysis (average values with the respective standard deviations, analysis, variation analysis (ANOVA) by the Entirely Casual Delineation (ECD) and by Block Casual Delineation (BCD) and by Tukey's test). The results showed that different concentrations of lactic cultures influenced the fermentation time. There were not significant differences among the samples in relation with the physical and chemical characteristics. It was observed that there was a decrease of the pH value and the lactose proportion and an increase in the acidity expressed in lactic acid proportional to the increase in the concentration of lactic cultures. During the storage time it was noticed a significant decrease in the number of feasible cells of S. termophilus and L. bulgaricus, L. acidophilus and Bifidobacterium sp.. The sensorial analysis that, enerally, the yogurt with 1.0% of lactic cultures presentes the best grades concerning to evaluated attributes. The obtained results show the great potential for the production of yogurts using the probiotic lactic cultures. |
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2007-06-112007-06-112007-03-14SILVA, Sabrina Vieira da. Development of probiotic yogurts with prebiotic. 2007. 107 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santra Maria, 2007.http://repositorio.ufsm.br/handle/1/5773The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the development of yogurts with different concentrations of traditional and probiotic dairy cultures (0.5%, 1.0% and 1.5%). The process of fermentation was followed through the values of pH and acidity expressed in lactic acid. Physical and chemical analysis were carried out (pH value, acidity expressed in lactic acid, lactose proportion, umidity proportion, ash proportion, total dry and not greased extract proportion, protein proportion, fat proportion), color (CIELAB Sistem) and aparent viscosity after the fermentation and during the storage of the product. It was determined the viability of the traditional lactic bacteria (Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus) and the probiotic ones (Lactobacillus acidophilus and Bifidobacterium sp.) during the twenty-eight (28) days of storage. Sensorial tests of acceptance and preference were taken with adults and children. The collected data in this study were subjected to statistical analysis (average values with the respective standard deviations, analysis, variation analysis (ANOVA) by the Entirely Casual Delineation (ECD) and by Block Casual Delineation (BCD) and by Tukey's test). The results showed that different concentrations of lactic cultures influenced the fermentation time. There were not significant differences among the samples in relation with the physical and chemical characteristics. It was observed that there was a decrease of the pH value and the lactose proportion and an increase in the acidity expressed in lactic acid proportional to the increase in the concentration of lactic cultures. During the storage time it was noticed a significant decrease in the number of feasible cells of S. termophilus and L. bulgaricus, L. acidophilus and Bifidobacterium sp.. The sensorial analysis that, enerally, the yogurt with 1.0% of lactic cultures presentes the best grades concerning to evaluated attributes. The obtained results show the great potential for the production of yogurts using the probiotic lactic cultures.O interesse por produtos alimentícios saudáveis, nutritivos e de grande aproveitamento tem aumentado mundialmente, o que resulta em diversos estudos na área de produtos lácteos. Este trabalho teve como objetivo o desenvolvimento de iogurtes com diferentes concentrações de culturas lácticas tradicionais e probióticas (0,5%, 1,0% e 1,5%). O processo de fermentação foi acompanhado através dos valores de pH e acidez expressa em ácido láctico. Foram realizadas análises físicoquímicas (valor de pH, acidez expressa em ácido láctico, teor de lactose, teor de umidade, teor de cinzas, teor de extrato seco total e desengordurado, teor de proteína, teor de gordura), cor (Sistema CIELAB) e viscosidade aparente após a fermentação e durante o armazenamento do produto. Determinou-se a viabilidade das bactérias lácticas tradicionais (Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus) e probióticas (Lactobacillus acidophilus e Bifidobacterium sp.) durante os 28 dias de armazenamento. Testes sensoriais de aceitação e preferência foram realizados com adultos e crianças. Os dados obtidos neste estudo foram submetidos a análises estatísticas (valores médios com os respectivos desvios padrão, análise de variância (ANOVA) por Delineamento Inteiramente Casualizado (DIC) e por Delineamento em Blocos Casualizados (DBC) e teste de Tukey). Os resultados mostraram que diferentes concentrações de culturas lácticas influenciaram o tempo de fermentação. Não houve diferenças significativas entre as amostras em relação as características físico-químicas. Observou-se que houve um decréscimo do valor de pH e do teor de lactose e um aumento na acidez expressa em ácido láctico proporcional ao aumento da concentração de culturas lácticas. Durante o tempo de estocagem notou-se um decréscimo significativo no número de células viáveis de S. thermophilus e L. bulgaricus e de L. acidophilus e Bifidobacterium sp.. A análise sensorial mostrou que de uma maneira geral o iogurte com 1,0% de culturas lácticas apresentou as melhores notas em relação aos atributos avaliados. Os resultados obtidos demonstram o grande potencial para a produção de iogurtes utilizando culturas lácticas probióticas.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosIogurteProbióticoPrebióticoArmazenamentoYogurtProbioticPrebioticStorageCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento de iogurte probiótico com prebióticoDevelopment of probiotic yogurts with prebioticinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Vendruscolo, Claire Tondohttp://lattes.cnpq.br/8569203272232467Kubota, Ernesto Hashimehttp://lattes.cnpq.br/8122022073477067http://lattes.cnpq.br/6693461630252539Silva, Sabrina Vieira da5007000000064005005003005006698fb34-e594-4cf4-a9c3-f688b9a456c3b2720798-88a1-4621-a64f-65de4a4a0af721b49949-ba6c-4bcc-9b58-ebf6d32c307af333b5e3-d733-44ee-9650-dcb4a835f9a4info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSABRINA VIEIRA DA SILVA.pdfapplication/pdf1021342http://repositorio.ufsm.br/bitstream/1/5773/1/SABRINA%20VIEIRA%20DA%20SILVA.pdf92a8bb849e9589336dd352191088560bMD511/57732022-03-04 14:28:58.24oai:repositorio.ufsm.br:1/5773Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-03-04T17:28:58Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Desenvolvimento de iogurte probiótico com prebiótico |
dc.title.alternative.eng.fl_str_mv |
Development of probiotic yogurts with prebiotic |
title |
Desenvolvimento de iogurte probiótico com prebiótico |
spellingShingle |
Desenvolvimento de iogurte probiótico com prebiótico Silva, Sabrina Vieira da Iogurte Probiótico Prebiótico Armazenamento Yogurt Probiotic Prebiotic Storage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de iogurte probiótico com prebiótico |
title_full |
Desenvolvimento de iogurte probiótico com prebiótico |
title_fullStr |
Desenvolvimento de iogurte probiótico com prebiótico |
title_full_unstemmed |
Desenvolvimento de iogurte probiótico com prebiótico |
title_sort |
Desenvolvimento de iogurte probiótico com prebiótico |
author |
Silva, Sabrina Vieira da |
author_facet |
Silva, Sabrina Vieira da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Vendruscolo, Claire Tondo |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8569203272232467 |
dc.contributor.referee2.fl_str_mv |
Kubota, Ernesto Hashime |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/8122022073477067 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6693461630252539 |
dc.contributor.author.fl_str_mv |
Silva, Sabrina Vieira da |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Vendruscolo, Claire Tondo Kubota, Ernesto Hashime |
dc.subject.por.fl_str_mv |
Iogurte Probiótico Prebiótico Armazenamento |
topic |
Iogurte Probiótico Prebiótico Armazenamento Yogurt Probiotic Prebiotic Storage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Yogurt Probiotic Prebiotic Storage |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the development of yogurts with different concentrations of traditional and probiotic dairy cultures (0.5%, 1.0% and 1.5%). The process of fermentation was followed through the values of pH and acidity expressed in lactic acid. Physical and chemical analysis were carried out (pH value, acidity expressed in lactic acid, lactose proportion, umidity proportion, ash proportion, total dry and not greased extract proportion, protein proportion, fat proportion), color (CIELAB Sistem) and aparent viscosity after the fermentation and during the storage of the product. It was determined the viability of the traditional lactic bacteria (Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus) and the probiotic ones (Lactobacillus acidophilus and Bifidobacterium sp.) during the twenty-eight (28) days of storage. Sensorial tests of acceptance and preference were taken with adults and children. The collected data in this study were subjected to statistical analysis (average values with the respective standard deviations, analysis, variation analysis (ANOVA) by the Entirely Casual Delineation (ECD) and by Block Casual Delineation (BCD) and by Tukey's test). The results showed that different concentrations of lactic cultures influenced the fermentation time. There were not significant differences among the samples in relation with the physical and chemical characteristics. It was observed that there was a decrease of the pH value and the lactose proportion and an increase in the acidity expressed in lactic acid proportional to the increase in the concentration of lactic cultures. During the storage time it was noticed a significant decrease in the number of feasible cells of S. termophilus and L. bulgaricus, L. acidophilus and Bifidobacterium sp.. The sensorial analysis that, enerally, the yogurt with 1.0% of lactic cultures presentes the best grades concerning to evaluated attributes. The obtained results show the great potential for the production of yogurts using the probiotic lactic cultures. |
publishDate |
2007 |
dc.date.accessioned.fl_str_mv |
2007-06-11 |
dc.date.available.fl_str_mv |
2007-06-11 |
dc.date.issued.fl_str_mv |
2007-03-14 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Sabrina Vieira da. Development of probiotic yogurts with prebiotic. 2007. 107 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santra Maria, 2007. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5773 |
identifier_str_mv |
SILVA, Sabrina Vieira da. Development of probiotic yogurts with prebiotic. 2007. 107 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santra Maria, 2007. |
url |
http://repositorio.ufsm.br/handle/1/5773 |
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por |
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500700000006 |
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400 500 500 300 500 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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