Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça
Autor(a) principal: | |
---|---|
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/1/5666 |
Resumo: | More than 50% of the world population presents conditions of lactase deficiency, in Brazil, 58 million people undergo such genetic disorder. The goal of the present work was to produce probiotic yogurt with reduced contend of lactose added flaxseed oil and to study the viability of lactic and bifid bacteria compared to the flaxseed oil and different contends of lactose. Three out of the seven developed treatments were added with 0,2; 0,5 and 0,8g of lactase enzyme per liter of milk respectively. Microbiological and physic-chemical analysis were carried out in the yogurts. The yogurts with reduced lactose presented a decrease in pH and an increase in the acidity less strong than the other yogurts during twenty-eight days of storage. The contends of lactose found in the yogurts which were added with lactase are considered low, within the patterns and regulations of the for special dietary uses legislation. The ratio found between Streptococcus salivarius ssp. Thermophilus and Lactobacillus delbrueckii ssp. bulgaricus was 2:1, which favors the decrease of postacidification. The number of viable cells of Bifidobacterium sp. and Lactobacillus acidophilus as well as the lactic bacteria stood until the end of the storage period according to the recommendations of the legislation. The fat contends were higher in yogurts added with flaxseed oil and rice flour concomitantly. Only one of the yogurts fit the legislation concerning protein contend, probably due to the substitution of powder milk by the rice flour in the yogurts. Considering the results it is possible to infer that the enzyme lactase used in the experiment efficiently hydrolyzed the lactose of the yogurts and did not compromised the viability of microorganisms of the traditional culture as the probiotic culture. |
id |
UFSM_c97d0bf81e8192a4a30ac12ae89cf955 |
---|---|
oai_identifier_str |
oai:repositorio.ufsm.br:1/5666 |
network_acronym_str |
UFSM |
network_name_str |
Manancial - Repositório Digital da UFSM |
repository_id_str |
|
spelling |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaçaProbiotic yogurt with reduced lactose content with flaxseed oilIogurteProbióticoLactoseÓleo de linhaçaYogurtProbioticLactoseFlaxseed oilCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSMore than 50% of the world population presents conditions of lactase deficiency, in Brazil, 58 million people undergo such genetic disorder. The goal of the present work was to produce probiotic yogurt with reduced contend of lactose added flaxseed oil and to study the viability of lactic and bifid bacteria compared to the flaxseed oil and different contends of lactose. Three out of the seven developed treatments were added with 0,2; 0,5 and 0,8g of lactase enzyme per liter of milk respectively. Microbiological and physic-chemical analysis were carried out in the yogurts. The yogurts with reduced lactose presented a decrease in pH and an increase in the acidity less strong than the other yogurts during twenty-eight days of storage. The contends of lactose found in the yogurts which were added with lactase are considered low, within the patterns and regulations of the for special dietary uses legislation. The ratio found between Streptococcus salivarius ssp. Thermophilus and Lactobacillus delbrueckii ssp. bulgaricus was 2:1, which favors the decrease of postacidification. The number of viable cells of Bifidobacterium sp. and Lactobacillus acidophilus as well as the lactic bacteria stood until the end of the storage period according to the recommendations of the legislation. The fat contends were higher in yogurts added with flaxseed oil and rice flour concomitantly. Only one of the yogurts fit the legislation concerning protein contend, probably due to the substitution of powder milk by the rice flour in the yogurts. Considering the results it is possible to infer that the enzyme lactase used in the experiment efficiently hydrolyzed the lactose of the yogurts and did not compromised the viability of microorganisms of the traditional culture as the probiotic culture.Mais de 50% da população mundial apresenta condições de deficiência de lactase, sendo que no Brasil, 58 milhões de pessoas sofrem de tal desordem genética. O objetivo deste trabalho foi o de produzir iogurte probiótico com teor reduzido de lactose e adicionado de óleo de linhaça e estudar a viabilidade das bactérias lácticas e bífidas frente ao óleo de linhaça e diferentes teores de lactose. Três dos sete tratamentos desenvolvidos foram adicionados de 0,2; 0,5 e 0,8g de enzima lactase por litro de leite respectivamente. Foram realizadas análises microbiológicas e físico-químicas nos iogurtes. Os iogurtes com reduzidos teores de lactose apresentaram queda de pH e aumento de acidez menos acentuada que os demais iogurtes em vinte e oito dias de armazenamento. Os teores de lactose encontrados nos iogurtes com adição de lactase são considerados baixos, dentro dos padrões regulamentados pela legislação de alimentos para fins especiais. A relação encontrada entre Streptococcus salivarius ssp. thermophilus e Lactobacillus delbrueckii ssp. bulgaricus foi de 2:1 favorecendo a diminuição da pós-acidificação. O número de células viáveis de Bifidobacterium sp. e Lactobacillus acidophilus assim como o de bactérias lácticas se mantiveram até o final da estocagem conforme preconizado na legislação brasileira. Os teores de gordura foram maiores para os iogurtes adicionados de óleo de linhaça e farinha de arroz concomitantemente. Apenas um dos iogurtes apresentou-se de acordo com a legislação quanto ao teor de proteínas, provavelmente pela substituição do leite em pó pela farinha de arroz na formulação dos iogurtes. Considerando os resultados obtidos pode-se inferir que a enzima lactase utilizada hidrolisou eficientemente a lactose dos iogurtes e não comprometeu a viabilidade dos microrganismos da cultura tradicional como da cultura probiótica.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/0618653776990780Rodrigues, Rosane da Silvahttp://lattes.cnpq.br/9182448088756765Fries, Leadir Lucy Martinshttp://lattes.cnpq.br/5099404254254292Becker, Larissa Vargas2009-05-202009-05-202009-02-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfBECKER, Larissa Vargas. Probiotic yogurt with reduced lactose content with flaxseed oil. 2009. 110 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009.http://repositorio.ufsm.br/handle/1/5666porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2023-04-12T11:51:46Zoai:repositorio.ufsm.br:1/5666Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2023-04-12T11:51:46Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça Probiotic yogurt with reduced lactose content with flaxseed oil |
title |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça |
spellingShingle |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça Becker, Larissa Vargas Iogurte Probiótico Lactose Óleo de linhaça Yogurt Probiotic Lactose Flaxseed oil CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça |
title_full |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça |
title_fullStr |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça |
title_full_unstemmed |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça |
title_sort |
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça |
author |
Becker, Larissa Vargas |
author_facet |
Becker, Larissa Vargas |
author_role |
author |
dc.contributor.none.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos http://lattes.cnpq.br/0618653776990780 Rodrigues, Rosane da Silva http://lattes.cnpq.br/9182448088756765 Fries, Leadir Lucy Martins http://lattes.cnpq.br/5099404254254292 |
dc.contributor.author.fl_str_mv |
Becker, Larissa Vargas |
dc.subject.por.fl_str_mv |
Iogurte Probiótico Lactose Óleo de linhaça Yogurt Probiotic Lactose Flaxseed oil CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Iogurte Probiótico Lactose Óleo de linhaça Yogurt Probiotic Lactose Flaxseed oil CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
More than 50% of the world population presents conditions of lactase deficiency, in Brazil, 58 million people undergo such genetic disorder. The goal of the present work was to produce probiotic yogurt with reduced contend of lactose added flaxseed oil and to study the viability of lactic and bifid bacteria compared to the flaxseed oil and different contends of lactose. Three out of the seven developed treatments were added with 0,2; 0,5 and 0,8g of lactase enzyme per liter of milk respectively. Microbiological and physic-chemical analysis were carried out in the yogurts. The yogurts with reduced lactose presented a decrease in pH and an increase in the acidity less strong than the other yogurts during twenty-eight days of storage. The contends of lactose found in the yogurts which were added with lactase are considered low, within the patterns and regulations of the for special dietary uses legislation. The ratio found between Streptococcus salivarius ssp. Thermophilus and Lactobacillus delbrueckii ssp. bulgaricus was 2:1, which favors the decrease of postacidification. The number of viable cells of Bifidobacterium sp. and Lactobacillus acidophilus as well as the lactic bacteria stood until the end of the storage period according to the recommendations of the legislation. The fat contends were higher in yogurts added with flaxseed oil and rice flour concomitantly. Only one of the yogurts fit the legislation concerning protein contend, probably due to the substitution of powder milk by the rice flour in the yogurts. Considering the results it is possible to infer that the enzyme lactase used in the experiment efficiently hydrolyzed the lactose of the yogurts and did not compromised the viability of microorganisms of the traditional culture as the probiotic culture. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-05-20 2009-05-20 2009-02-16 |
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 |
BECKER, Larissa Vargas. Probiotic yogurt with reduced lactose content with flaxseed oil. 2009. 110 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/5666 |
identifier_str_mv |
BECKER, Larissa Vargas. Probiotic yogurt with reduced lactose content with flaxseed oil. 2009. 110 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009. |
url |
http://repositorio.ufsm.br/handle/1/5666 |
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 |
_version_ |
1805922021471682560 |