β -Glucan from Saccharomyces cereviseae in skim yogurt production

Detalhes bibliográficos
Autor(a) principal: Santos, Joice Sifuentes dos
Data de Publicação: 2018
Outros Autores: de França, Vanessa Ribeiro, Venâncio, Rafael Luiz, Hasegawa, Patricia Harumi, Oliveira, Admilton Gonçalves de, Nobre Costa, Giselle A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bioscience journal (Online)
Texto Completo: https://seer.ufu.br/index.php/biosciencejournal/article/view/42109
Resumo: The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (FFY) and skim milk (SMY) yogurt as controls. The samples were analyzed for physical, chemical, color, syneresis, culture starter count, textural, microstructure and sensory attributes. Yeast β-glucan was not able to retain the serum of yogurts during cold storage. Skim yogurt firmness increased with the addition of 0.5% yeast β-glucan, presenting a more compact microstructure. Yogurts containing yeast β-glucan had low scores by the untrained panelists in the sensorial analysis (0.5% YBG overall acceptance 5.2, FFY 6.8, SY 6.3) and low purchase intention. Thus, although similar characteristics were observed, low scores in the sensorial analysis and purchase intention were a barrier to commercializing skim milk yogurt with yeast β-glucan developed in the present study.  
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spelling β -Glucan from Saccharomyces cereviseae in skim yogurt productionβ-Glucana de Saccharomyces cereviseae na produção de iogurte desnatadoNon-fat dairy productsPolysaccharidesFood development.SyneresisMicrographyBiological SciencesThe demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (FFY) and skim milk (SMY) yogurt as controls. The samples were analyzed for physical, chemical, color, syneresis, culture starter count, textural, microstructure and sensory attributes. Yeast β-glucan was not able to retain the serum of yogurts during cold storage. Skim yogurt firmness increased with the addition of 0.5% yeast β-glucan, presenting a more compact microstructure. Yogurts containing yeast β-glucan had low scores by the untrained panelists in the sensorial analysis (0.5% YBG overall acceptance 5.2, FFY 6.8, SY 6.3) and low purchase intention. Thus, although similar characteristics were observed, low scores in the sensorial analysis and purchase intention were a barrier to commercializing skim milk yogurt with yeast β-glucan developed in the present study.  A demanda por produtos funcionais tem aumentado recentemente, seguindo um padrão no qual os consumidores valorizam os alimentos que são associados a melhoria da saúde. Iogurte desnatado foi produzido com β-glucana extraída de Saccharomyces cerevisiae e comparado com iogurte integral e iogurte desnatado. O iogurte desnatado contendo β-glucana não reteve soro durante a estocagem refrigerada. A firmeza do produto aumentou com a adição de 0,5% de β-glucana e sua microestrutura foi mais compacta. Iogurtes contendo β-glucana apresentaram menor escore na análise sensorial. Assim, embora características semelhantes tenham sido observadas, os baixos escores da análise sensorial são uma barreira para a comercialização de iogurte desnatado contendo β-glucana produzido no presente estudo.EDUFU2018-12-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/4210910.14393/BJ-v35n2a20198-42109Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 620-628Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 620-6281981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/42109/25831Brazil; ContemporaryCopyright (c) 2019 Joice Sifuentes dos Santos, Vanessa Ribeiro de França, Rafael Luiz Venâncio, Patricia Harumi Hasegawa, Admilton Gonçalves de Oliveira, Giselle A. Nobre Costahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Joice Sifuentes dosde França, Vanessa RibeiroVenâncio, Rafael LuizHasegawa, Patricia HarumiOliveira, Admilton Gonçalves deNobre Costa, Giselle A.2022-02-03T01:27:05Zoai:ojs.www.seer.ufu.br:article/42109Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-02-03T01:27:05Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv β -Glucan from Saccharomyces cereviseae in skim yogurt production
β-Glucana de Saccharomyces cereviseae na produção de iogurte desnatado
title β -Glucan from Saccharomyces cereviseae in skim yogurt production
spellingShingle β -Glucan from Saccharomyces cereviseae in skim yogurt production
Santos, Joice Sifuentes dos
Non-fat dairy products
Polysaccharides
Food development.
Syneresis
Micrography
Biological Sciences
title_short β -Glucan from Saccharomyces cereviseae in skim yogurt production
title_full β -Glucan from Saccharomyces cereviseae in skim yogurt production
title_fullStr β -Glucan from Saccharomyces cereviseae in skim yogurt production
title_full_unstemmed β -Glucan from Saccharomyces cereviseae in skim yogurt production
title_sort β -Glucan from Saccharomyces cereviseae in skim yogurt production
author Santos, Joice Sifuentes dos
author_facet Santos, Joice Sifuentes dos
de França, Vanessa Ribeiro
Venâncio, Rafael Luiz
Hasegawa, Patricia Harumi
Oliveira, Admilton Gonçalves de
Nobre Costa, Giselle A.
author_role author
author2 de França, Vanessa Ribeiro
Venâncio, Rafael Luiz
Hasegawa, Patricia Harumi
Oliveira, Admilton Gonçalves de
Nobre Costa, Giselle A.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Santos, Joice Sifuentes dos
de França, Vanessa Ribeiro
Venâncio, Rafael Luiz
Hasegawa, Patricia Harumi
Oliveira, Admilton Gonçalves de
Nobre Costa, Giselle A.
dc.subject.por.fl_str_mv Non-fat dairy products
Polysaccharides
Food development.
Syneresis
Micrography
Biological Sciences
topic Non-fat dairy products
Polysaccharides
Food development.
Syneresis
Micrography
Biological Sciences
description The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (FFY) and skim milk (SMY) yogurt as controls. The samples were analyzed for physical, chemical, color, syneresis, culture starter count, textural, microstructure and sensory attributes. Yeast β-glucan was not able to retain the serum of yogurts during cold storage. Skim yogurt firmness increased with the addition of 0.5% yeast β-glucan, presenting a more compact microstructure. Yogurts containing yeast β-glucan had low scores by the untrained panelists in the sensorial analysis (0.5% YBG overall acceptance 5.2, FFY 6.8, SY 6.3) and low purchase intention. Thus, although similar characteristics were observed, low scores in the sensorial analysis and purchase intention were a barrier to commercializing skim milk yogurt with yeast β-glucan developed in the present study.  
publishDate 2018
dc.date.none.fl_str_mv 2018-12-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/42109
10.14393/BJ-v35n2a20198-42109
url https://seer.ufu.br/index.php/biosciencejournal/article/view/42109
identifier_str_mv 10.14393/BJ-v35n2a20198-42109
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/42109/25831
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Brazil; Contemporary
dc.publisher.none.fl_str_mv EDUFU
publisher.none.fl_str_mv EDUFU
dc.source.none.fl_str_mv Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 620-628
Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 620-628
1981-3163
reponame:Bioscience journal (Online)
instname:Universidade Federal de Uberlândia (UFU)
instacron:UFU
instname_str Universidade Federal de Uberlândia (UFU)
instacron_str UFU
institution UFU
reponame_str Bioscience journal (Online)
collection Bioscience journal (Online)
repository.name.fl_str_mv Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)
repository.mail.fl_str_mv biosciencej@ufu.br||
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