Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

Detalhes bibliográficos
Autor(a) principal: Santos,Viviane Michele dos
Data de Publicação: 2021
Outros Autores: Lima,Gerlane Souza de, Leão,Viviane Lansky Xavier de Souza, Silveira,Karina Correia da, Stamford,Tânia Lúcia Montenegro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001200850
Resumo: ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.
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spelling Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulinwhey proteinsprebioticsfiberStreptococcus thermophilusLactobacillus delbrueckiiABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.Universidade Federal de Santa Maria2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001200850Ciência Rural v.51 n.12 2021reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20201078info:eu-repo/semantics/openAccessSantos,Viviane Michele dosLima,Gerlane Souza deLeão,Viviane Lansky Xavier de SouzaSilveira,Karina Correia daStamford,Tânia Lúcia Montenegroeng2021-08-02T00:00:00ZRevista
dc.title.none.fl_str_mv Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
title Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
spellingShingle Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
Santos,Viviane Michele dos
whey proteins
prebiotics
fiber
Streptococcus thermophilus
Lactobacillus delbrueckii
title_short Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
title_full Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
title_fullStr Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
title_full_unstemmed Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
title_sort Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin
author Santos,Viviane Michele dos
author_facet Santos,Viviane Michele dos
Lima,Gerlane Souza de
Leão,Viviane Lansky Xavier de Souza
Silveira,Karina Correia da
Stamford,Tânia Lúcia Montenegro
author_role author
author2 Lima,Gerlane Souza de
Leão,Viviane Lansky Xavier de Souza
Silveira,Karina Correia da
Stamford,Tânia Lúcia Montenegro
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santos,Viviane Michele dos
Lima,Gerlane Souza de
Leão,Viviane Lansky Xavier de Souza
Silveira,Karina Correia da
Stamford,Tânia Lúcia Montenegro
dc.subject.por.fl_str_mv whey proteins
prebiotics
fiber
Streptococcus thermophilus
Lactobacillus delbrueckii
topic whey proteins
prebiotics
fiber
Streptococcus thermophilus
Lactobacillus delbrueckii
description ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001200850
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001200850
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20201078
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.51 n.12 2021
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140556494143488

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