Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5663 |
Resumo: | Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was evaluate the potential of cream cheese as a vehicle of probiotics, the physical-chemical, microbiological and sensory characteristics and the lipid profile of this product when additioned of prebiotic and probiotics. Treatments of cream cheeses were produced with addition of different levels of probiotics (Bifidobacterium animalis and Lactobacillus acidophilus) and prebiotic (inulin) in amounts according to Central Composite Design, totalizing 12 treatments, with 4 fatorials, 4 axial, 3 repetitions on central point and 1 control. The characteristics were evaluated in all treatments during storage for 45 days at 8°C. No significant changes were observed on physical-chemical characteristics of fat, protein and ash in comparison with control, while moisture was altered by prebiotic addition. The surface response was done to verify the influence of different levels of inulin and probiotic on pH and tritable acidity during storage; only linear and quadratic terms of probiotic level were significant (p<0,05). The pH and tritable acidity affect the viability of cultures; starter culture (S. termophilus) exhibited high viability during storage. Bifidobacterium animalis showed counts above 106 UFC g-1 during all period, assuring the probiotic potential in all treatments. The counts of Lactobacillus acidophilus reduced along storage, probably by competition with starter culture. Assessment of sensory attributes (global appearance, color, aroma, texture, acidity and taste) was evaluated using test with hedonic scale of 7 levels and ordering test. No significant difference was found by Tukey s test (p>0,05) on assessment using hedonic scale, neither on the ordering test. The linear, quadratic and interaction terms of multiple linear regression were not significant (p>0,05) for any sensory attribute; only the intercept of each equation was significant (p<0,01). Lipid profile was not significantly changed by the different levels of probiotic, with amounts of saturated fatty acids, monounsaturated, polyunsaturated and trans fatty acids similar to that of the milk used on cheese manufacture and control. The different levels of probiotic no altered the concentration of conjugated linoleic acid (CLA) in comparison with control, probably due to the low addition of probiotic, the reduced viability of Lactobacillus acidophilus during storage and the short shelf-life of cream cheese, with small time to produce CLA. In conclusion, cream cheese with addition of prebiotic and probiotic on levels of this study showed functional potential; nevertheless, the amount of probiotic used does not increase the concentration of CLA compared to the traditional product. |
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Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugadoDevelopment of symbiotic cream cheese: characterization and lipid profile with emphasis on conjugated linoleic acidBifidobacterium animalisLactobacillus acidophilusInulinaÁcido linoleico conjugadoBifidobacterium animalisLactobacillus acidophilusInulinConjugated linoleic acidCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was evaluate the potential of cream cheese as a vehicle of probiotics, the physical-chemical, microbiological and sensory characteristics and the lipid profile of this product when additioned of prebiotic and probiotics. Treatments of cream cheeses were produced with addition of different levels of probiotics (Bifidobacterium animalis and Lactobacillus acidophilus) and prebiotic (inulin) in amounts according to Central Composite Design, totalizing 12 treatments, with 4 fatorials, 4 axial, 3 repetitions on central point and 1 control. The characteristics were evaluated in all treatments during storage for 45 days at 8°C. No significant changes were observed on physical-chemical characteristics of fat, protein and ash in comparison with control, while moisture was altered by prebiotic addition. The surface response was done to verify the influence of different levels of inulin and probiotic on pH and tritable acidity during storage; only linear and quadratic terms of probiotic level were significant (p<0,05). The pH and tritable acidity affect the viability of cultures; starter culture (S. termophilus) exhibited high viability during storage. Bifidobacterium animalis showed counts above 106 UFC g-1 during all period, assuring the probiotic potential in all treatments. The counts of Lactobacillus acidophilus reduced along storage, probably by competition with starter culture. Assessment of sensory attributes (global appearance, color, aroma, texture, acidity and taste) was evaluated using test with hedonic scale of 7 levels and ordering test. No significant difference was found by Tukey s test (p>0,05) on assessment using hedonic scale, neither on the ordering test. The linear, quadratic and interaction terms of multiple linear regression were not significant (p>0,05) for any sensory attribute; only the intercept of each equation was significant (p<0,01). Lipid profile was not significantly changed by the different levels of probiotic, with amounts of saturated fatty acids, monounsaturated, polyunsaturated and trans fatty acids similar to that of the milk used on cheese manufacture and control. The different levels of probiotic no altered the concentration of conjugated linoleic acid (CLA) in comparison with control, probably due to the low addition of probiotic, the reduced viability of Lactobacillus acidophilus during storage and the short shelf-life of cream cheese, with small time to produce CLA. In conclusion, cream cheese with addition of prebiotic and probiotic on levels of this study showed functional potential; nevertheless, the amount of probiotic used does not increase the concentration of CLA compared to the traditional product.Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorDerivados lácteos compõem a maior parte dos alimentos funcionais disponíveis no mercado. Queijos frescos são propícios à adição de probióticos por seu pH, acidez e umidade favoráveis. O objetivo deste estudo foi avaliar o potencial do cream cheese em atuar como condutor de probióticos, as características físico-químicas, microbiológicas e sensoriais e o perfil lipídico do produto quando adicionado de prebiótico e probióticos. As formulações de cream cheese foram elaboradas com adição de diferentes concentrações de probiótico (Bifidobacterium animalis e Lactobacillus acidophilus) e de prebiótico (inulina), em quantidades adotadas de acordo com o Delineamento Central Composto Rotacional, totalizando 12 ensaios, sendo 4 fatoriais, 4 axiais, 3 repetições no ponto central e 1 tratamento-controle. As características foram avaliadas durante o armazenamento do produto por 45 dias a 8°C. Não foi observada mudança significativa nas características físico-químicas quanto a gordura, proteína e cinzas em comparação à formulação-controle, enquanto o teor de umidade foi alterado pela adição do prebiótico. A superfície de resposta foi elaborada para verificar a influência das diferentes concentrações de inulina e probióticos sobre o pH e acidez (expressa em ácido láctico) das formulações durante o armazenamento, tendo somente os termos linear e quadrático da concentração de probióticos apresentado significância (p<0,05). O pH e acidez titulável das formulações influenciaram a viabilidade das culturas, tendo a cultura starter (S.termophilus) alta viabilidade durante todo o armazenamento. Bifidobacterium animalis apresentou contagens acima de 106 UFC/g durante todo o período, garantindo a potencialidade probiótica de todas as formulações. As contagens de Lactobacillus acidophilus declinaram ao longo do armazenamento, provavelmente por competição com a cultura starter. A avaliação dos atributos sensoriais (aparência global, cor, aroma, textura, acidez e sabor) foi realizada através de teste com escala hedônica de 7 níveis e teste de ordenação. Não foi encontrada diferença estatística pelo Teste de Tukey (p>0,05) na avaliação por escala hedônica, tampouco preferência significativa no teste de ordenação. Os termos linear, quadrático e de interação da regressão linear múltipla não foram significativos (p>0,05) para nenhum dos parâmetros sensoriais avaliados; somente o intercepto da equação de cada atributo apresentou significância estatística (p<0,01). O perfil lipídico das formulações não foi significativamente alterado pela adição de diferentes concentrações de probiótico, sendo as quantidades de ácidos graxos saturados, monoinsaturados, poliinsaturados e trans semelhantes aos do leite usado como matériaprima e à formulação-controle. As diferentes concentrações de probiótico igualmente não alteraram a concentração de ácido linoléico conjugado (CLA) em relação ao controle, provavelmente pela reduzida concentração de cultura usada, baixa viabilidade de Lactobacillus acidophilus durante ao armazenamento e ao fato de cream cheese ter vida-de-prateleira breve, com curto espaço de tempo para formação do CLA. Conclui-se que o cream cheese adicionado das concentrações estudadas de pre- e probiótico apresenta potencial funcional; entretanto, a quantidade de probióticos não aumentou o teor de CLA em relação às quantidades do produto tradicional.Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Emanuelli, Tatianahttp://lattes.cnpq.br/2165391096880394Cichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Alves, Larissa de Lima2009-05-132009-05-132009-03-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfALVES, Larissa de Lima. Development of symbiotic cream cheese: characterization and lipid profile with emphasis on conjugated linoleic acid. 2009. 128 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009.http://repositorio.ufsm.br/handle/1/5663porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-06-22T15:58:53Zoai:repositorio.ufsm.br:1/5663Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-06-22T15:58:53Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado Development of symbiotic cream cheese: characterization and lipid profile with emphasis on conjugated linoleic acid |
title |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado |
spellingShingle |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado Alves, Larissa de Lima Bifidobacterium animalis Lactobacillus acidophilus Inulina Ácido linoleico conjugado Bifidobacterium animalis Lactobacillus acidophilus Inulin Conjugated linoleic acid CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado |
title_full |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado |
title_fullStr |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado |
title_full_unstemmed |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado |
title_sort |
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado |
author |
Alves, Larissa de Lima |
author_facet |
Alves, Larissa de Lima |
author_role |
author |
dc.contributor.none.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos http://lattes.cnpq.br/0618653776990780 Emanuelli, Tatiana http://lattes.cnpq.br/2165391096880394 Cichoski, Alexandre José http://lattes.cnpq.br/8253591322909707 |
dc.contributor.author.fl_str_mv |
Alves, Larissa de Lima |
dc.subject.por.fl_str_mv |
Bifidobacterium animalis Lactobacillus acidophilus Inulina Ácido linoleico conjugado Bifidobacterium animalis Lactobacillus acidophilus Inulin Conjugated linoleic acid CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Bifidobacterium animalis Lactobacillus acidophilus Inulina Ácido linoleico conjugado Bifidobacterium animalis Lactobacillus acidophilus Inulin Conjugated linoleic acid CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was evaluate the potential of cream cheese as a vehicle of probiotics, the physical-chemical, microbiological and sensory characteristics and the lipid profile of this product when additioned of prebiotic and probiotics. Treatments of cream cheeses were produced with addition of different levels of probiotics (Bifidobacterium animalis and Lactobacillus acidophilus) and prebiotic (inulin) in amounts according to Central Composite Design, totalizing 12 treatments, with 4 fatorials, 4 axial, 3 repetitions on central point and 1 control. The characteristics were evaluated in all treatments during storage for 45 days at 8°C. No significant changes were observed on physical-chemical characteristics of fat, protein and ash in comparison with control, while moisture was altered by prebiotic addition. The surface response was done to verify the influence of different levels of inulin and probiotic on pH and tritable acidity during storage; only linear and quadratic terms of probiotic level were significant (p<0,05). The pH and tritable acidity affect the viability of cultures; starter culture (S. termophilus) exhibited high viability during storage. Bifidobacterium animalis showed counts above 106 UFC g-1 during all period, assuring the probiotic potential in all treatments. The counts of Lactobacillus acidophilus reduced along storage, probably by competition with starter culture. Assessment of sensory attributes (global appearance, color, aroma, texture, acidity and taste) was evaluated using test with hedonic scale of 7 levels and ordering test. No significant difference was found by Tukey s test (p>0,05) on assessment using hedonic scale, neither on the ordering test. The linear, quadratic and interaction terms of multiple linear regression were not significant (p>0,05) for any sensory attribute; only the intercept of each equation was significant (p<0,01). Lipid profile was not significantly changed by the different levels of probiotic, with amounts of saturated fatty acids, monounsaturated, polyunsaturated and trans fatty acids similar to that of the milk used on cheese manufacture and control. The different levels of probiotic no altered the concentration of conjugated linoleic acid (CLA) in comparison with control, probably due to the low addition of probiotic, the reduced viability of Lactobacillus acidophilus during storage and the short shelf-life of cream cheese, with small time to produce CLA. In conclusion, cream cheese with addition of prebiotic and probiotic on levels of this study showed functional potential; nevertheless, the amount of probiotic used does not increase the concentration of CLA compared to the traditional product. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-05-13 2009-05-13 2009-03-16 |
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.uri.fl_str_mv |
ALVES, Larissa de Lima. Development of symbiotic cream cheese: characterization and lipid profile with emphasis on conjugated linoleic acid. 2009. 128 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/5663 |
identifier_str_mv |
ALVES, Larissa de Lima. Development of symbiotic cream cheese: characterization and lipid profile with emphasis on conjugated linoleic acid. 2009. 128 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009. |
url |
http://repositorio.ufsm.br/handle/1/5663 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
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1805922069570912256 |