"Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity

Detalhes bibliográficos
Autor(a) principal: Santos, Thanise Sabrina Souza
Data de Publicação: 2017
Outros Autores: Martins, Joice de Fátima Laureano, Rocha, Daniela Mayumi Usuda Prado, Moreira, Ana Vládia Bandeira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300010&lng=en&tlng=en
http://www.locus.ufv.br/handle/123456789/18416
Resumo: A Digital Object Identifier (DOI) disponibilizada pela revista não corresponde.
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spelling Santos, Thanise Sabrina SouzaMartins, Joice de Fátima LaureanoRocha, Daniela Mayumi Usuda PradoMoreira, Ana Vládia Bandeira2018-03-22T19:00:21Z2018-03-22T19:00:21Z2017-071678457Xhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300010&lng=en&tlng=enhttp://www.locus.ufv.br/handle/123456789/18416A Digital Object Identifier (DOI) disponibilizada pela revista não corresponde.Petit suisse é um queijo de consistência pastosa. O kefir é um produto resultante da simbiose entre bactérias ácido-láticas e leveduras, e apresenta ação probiótica, como imunomodulação e balanço da microbiota intestinal. O presente estudo buscou desenvolver petit suisse de kefir. Os grãos foram cultivados no leite de vaca pasteurizado e, após separação do kefir, seguiu-se para dessoragem e preparo do petit suisse nos sabores morango, mangaba, ervas e tomate seco. Com escala hedônica estruturada de nove pontos, avaliou-se aceitação pela ANOVA. As amostras doces e salgadas foram comparadas por meio do teste t de Student e a intenção de compra foi avaliada por meio do teste de médias e de distribuição das frequências. As amostras apresentaram boa aceitação pelos julgadores. O produto pronto apresentou baixo rendimento, mas pode ser reproduzido em nível domiciliar com baixo custo. A análise da composição nutricional e a variação dos sabores e da faixa etária dos julgadores apresentam-se como alternativas para outros estudos."Petit Suisse" is a creamy cheese. Kefir is a symbiotic mixture of lactic acid bacteria and yeasts with probiotic activity including immunomodulation and balance of intestinal microflora. The present study aims to develop "Petit Suisse" cheese from kefir. Kefir grains were grown in pasteurized cow milk, and after the separation of kefir the serum was discarded and the "Petit Suisse" cheese was prepared using strawberry, mangaba, herbs, and dried tomatoes. The acceptance of the different preparations was evaluated using a nine-point hedonic scale followed by ANOVA. The sweet and salty products were compared by the Student's t-test. Purchase intent was evaluated by the means test and frequency distribution. All products were well accepted by the judges. The product was characterized by low yield, but it can be prepared at home at low cost. The nutritional composition analyses and the variety of flavors as well as the range of age of the judges are alternatives for further studies.engFood Science and Technologyv. 2, n. 3, p. 485-491, Julho-Setembro 2012Acceptance testDiscarded serumFunctional foods"Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf432571https://locus.ufv.br//bitstream/123456789/18416/1/artigo.pdf3a29c7079e9bb83d8802a2f4a08657e4MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/18416/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5922https://locus.ufv.br//bitstream/123456789/18416/3/artigo.pdf.jpg8ddbd418015bdf295c0cd2ad021ce334MD53123456789/184162018-03-22 23:00:49.271oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-03-23T02:00:49LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
title "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
spellingShingle "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
Santos, Thanise Sabrina Souza
Acceptance test
Discarded serum
Functional foods
title_short "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
title_full "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
title_fullStr "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
title_full_unstemmed "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
title_sort "Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
author Santos, Thanise Sabrina Souza
author_facet Santos, Thanise Sabrina Souza
Martins, Joice de Fátima Laureano
Rocha, Daniela Mayumi Usuda Prado
Moreira, Ana Vládia Bandeira
author_role author
author2 Martins, Joice de Fátima Laureano
Rocha, Daniela Mayumi Usuda Prado
Moreira, Ana Vládia Bandeira
author2_role author
author
author
dc.contributor.author.fl_str_mv Santos, Thanise Sabrina Souza
Martins, Joice de Fátima Laureano
Rocha, Daniela Mayumi Usuda Prado
Moreira, Ana Vládia Bandeira
dc.subject.pt-BR.fl_str_mv Acceptance test
Discarded serum
Functional foods
topic Acceptance test
Discarded serum
Functional foods
description A Digital Object Identifier (DOI) disponibilizada pela revista não corresponde.
publishDate 2017
dc.date.issued.fl_str_mv 2017-07
dc.date.accessioned.fl_str_mv 2018-03-22T19:00:21Z
dc.date.available.fl_str_mv 2018-03-22T19:00:21Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300010&lng=en&tlng=en
http://www.locus.ufv.br/handle/123456789/18416
dc.identifier.issn.none.fl_str_mv 1678457X
identifier_str_mv 1678457X
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300010&lng=en&tlng=en
http://www.locus.ufv.br/handle/123456789/18416
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 2, n. 3, p. 485-491, Julho-Setembro 2012
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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publisher.none.fl_str_mv Food Science and Technology
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