β -Glucan from Saccharomyces cereviseae in skim yogurt production
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
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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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|| |
_version_ |
1797069079746445312 |