Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/504 |
Resumo: | Melatonin intake has several benefits to human health, such as modulation of sleep disorders and regulation of the reproductive system, as well as antioxidants and anti- inflammatory properties. A source for the intake of this hormone is goat milk produced from night milking. Although Brazil is a prominent goat raising country, information about the behavior of Brazilian consumers of goat dairy products is scarce. Nevertheless, the supply of high-melatonin goat milk yogurt proved to be a viable alternative to stimulate the consumption of goat milk dairy products. Thus, this study focus on the development of goat milk yogurt produced from night milking, in order to add value to the milk without incurring in large investments from its producers. The best milking time was determined, with peak melatonin concentration at 12:53 a.m. The effects of a diet containing high-level melatonin goat milk and yogurt in the melatonin concentration in the blood of Wistar rats, as well as the concentration of sulphatoxymelatonin in the rats urine, was evaluated. The diet consisting of night milk yogurt resulted in lower rates of consumption and weight gain, while maintaining the feed efficiency coefficient. Higher melatonin levels in the diet did not result in increased plasma concentrations of melatonin or its metabolites in urine. The results allow us to deduce that the obtained product may be used as an adjunct to weight loss treatments. The influence of the information goat milk yogurt or high-level melatonin goat milk yogurt in the acceptance of goat milk yogurt was also evaluated. Information on the production of yogurt from goat milk did not influence product acceptance by consumers, placing the product between the hedonic terms liked it a little and liked it moderately . Information on health benefits increased the acceptance scores of high- level melatonin goat milk, showing the importance of the disclosure of such benefits to its regular, as well as potential, market. Therefore, it is concluded that the production on goat milk dairy products, with added values to health, combined with the disclosure of these values to the population, is an important strategy to increase the consumption of these dairy products. |
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Espeschit, Ana Cristina Rochahttp://lattes.cnpq.br/7725536209606664Ribeiro, Sônia Machado Rochahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4701461E0Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Milagres, Maria Patríciahttp://lattes.cnpq.br/2459545790460598Vidigal, Márcia Cristina Teixeira Ribeirohttp://lattes.cnpq.br/06137079178033492015-03-26T12:25:17Z2015-03-202015-03-26T12:25:17Z2014-05-21ESPESCHIT, Ana Cristina Rocha. High-melatonin goat Milk yogurt: development, sensory and biological evaluation. 2014. 131 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2014.http://locus.ufv.br/handle/123456789/504Melatonin intake has several benefits to human health, such as modulation of sleep disorders and regulation of the reproductive system, as well as antioxidants and anti- inflammatory properties. A source for the intake of this hormone is goat milk produced from night milking. Although Brazil is a prominent goat raising country, information about the behavior of Brazilian consumers of goat dairy products is scarce. Nevertheless, the supply of high-melatonin goat milk yogurt proved to be a viable alternative to stimulate the consumption of goat milk dairy products. Thus, this study focus on the development of goat milk yogurt produced from night milking, in order to add value to the milk without incurring in large investments from its producers. The best milking time was determined, with peak melatonin concentration at 12:53 a.m. The effects of a diet containing high-level melatonin goat milk and yogurt in the melatonin concentration in the blood of Wistar rats, as well as the concentration of sulphatoxymelatonin in the rats urine, was evaluated. The diet consisting of night milk yogurt resulted in lower rates of consumption and weight gain, while maintaining the feed efficiency coefficient. Higher melatonin levels in the diet did not result in increased plasma concentrations of melatonin or its metabolites in urine. The results allow us to deduce that the obtained product may be used as an adjunct to weight loss treatments. The influence of the information goat milk yogurt or high-level melatonin goat milk yogurt in the acceptance of goat milk yogurt was also evaluated. Information on the production of yogurt from goat milk did not influence product acceptance by consumers, placing the product between the hedonic terms liked it a little and liked it moderately . Information on health benefits increased the acceptance scores of high- level melatonin goat milk, showing the importance of the disclosure of such benefits to its regular, as well as potential, market. Therefore, it is concluded that the production on goat milk dairy products, with added values to health, combined with the disclosure of these values to the population, is an important strategy to increase the consumption of these dairy products.A ingestão da melatonina oferece benefícios à saúde humana, tais como modulação de distúrbios do sono, propriedades antioxidantes e antinflamatórias e regulação do sistema reprodutor. Uma fonte para a ingestão desse hormônio é o leite de cabra produzido a partir da ordenha noturna. Embora o Brasil se destaque na caprinocultura mundial, as informações sobre o comportamento do consumidor brasileiro em relação aos produtos dessa cultura são escassos. Não obstante, a oferta de iogurte derivado do leite de cabra, com alto teor de melatonina, revelou-se uma alternativa viável para se estimular o consumo de laticínios caprinos. Sendo assim, este trabalho tem como objetivo o desenvolvimento do iogurte de leite de cabra proveniente de ordenhas noturnas, visando agregar valor ao leite sem despender grandes investimentos dos produtores. O melhor horário de ordenha para obtenção de leite de cabra foi determinado, apresentando pico de concentração no horário 00h53min. Foram avaliados os efeitos da ingestão de dieta contendo leite de cabra e iogurte com alto teor de melatonina na concentração de melatonina no sangue e sulfatoximelatonina na urina dos ratos Wistar alimentados com essas dietas. A dieta composta de iogurte proveniente do leite noturno promoveu menores taxas consumo e ganho de peso, mantendo o coeficiente de eficiência alimentar. Maior teor de melatonina na dieta não resultou em maior concentração de melatonina no plasma ou seus metabólitos na urina. Os resultados permitem deduzir que o produto desenvolvido pode ser explorado como coadjuvante em tratamentos para perda de peso. Também foi avaliada a influência da informação iogurte de leite de cabra e iogurte de leite de cabra com alto teor de melatonina na aceitação do iogurte de leite caprino. A informação sobre a produção do iogurte a partir de leite de cabra não influenciou a aceitação do produto pelos consumidores, ficando o produto situado entre os termos hedônicos gostei ligeiramente e gostei moderadamente . As informações sobre os benefícios à saúde aumentaram os escores de aceitação do iogurte de leite de cabra com alto teor de melatonina, mostrando a importância da divulgação desses benefícios para o mercado consumidor habitual e potencial. Conclui-se, portanto, que a produção de derivados do leite de cabra, com valores agregados à saúde, aliada à divulgação desses valores para a população é uma estratégia importante para ampliar o consumo desses lácteos.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosIorgurte de leite de cabraLeite de cabraMelatoninaAnálise sensorialRatos WistarGoat IorgurteGoat milkmelatoninSensory evaluationWistar ratsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSIogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológicaHigh-melatonin goat Milk yogurt: development, sensory and biological evaluationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1480079https://locus.ufv.br//bitstream/123456789/504/1/texto%20completo.pdf83b44471d688054982c8103332c9754fMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain205539https://locus.ufv.br//bitstream/123456789/504/2/texto%20completo.pdf.txte0543742a47c6194d72eb6de9026ffcaMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3562https://locus.ufv.br//bitstream/123456789/504/3/texto%20completo.pdf.jpg9ae326993481d3ef28600e88e393cbefMD53123456789/5042016-11-18 12:51:33.045oai:locus.ufv.br:123456789/504Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-11-18T15:51:33LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica |
dc.title.alternative.eng.fl_str_mv |
High-melatonin goat Milk yogurt: development, sensory and biological evaluation |
title |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica |
spellingShingle |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica Espeschit, Ana Cristina Rocha Iorgurte de leite de cabra Leite de cabra Melatonina Análise sensorial Ratos Wistar Goat Iorgurte Goat milk melatonin Sensory evaluation Wistar rats CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica |
title_full |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica |
title_fullStr |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica |
title_full_unstemmed |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica |
title_sort |
Iogurte de leite de cabra com alto teor de melatonina: desenvolvimento, avaliação sensorial e biológica |
author |
Espeschit, Ana Cristina Rocha |
author_facet |
Espeschit, Ana Cristina Rocha |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/7725536209606664 |
dc.contributor.author.fl_str_mv |
Espeschit, Ana Cristina Rocha |
dc.contributor.advisor-co1.fl_str_mv |
Ribeiro, Sônia Machado Rocha |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4701461E0 |
dc.contributor.advisor-co2.fl_str_mv |
Minim, Luis Antonio |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8 |
dc.contributor.advisor1.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6 |
dc.contributor.referee1.fl_str_mv |
Milagres, Maria Patrícia |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2459545790460598 |
dc.contributor.referee2.fl_str_mv |
Vidigal, Márcia Cristina Teixeira Ribeiro |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/0613707917803349 |
contributor_str_mv |
Ribeiro, Sônia Machado Rocha Minim, Luis Antonio Minim, Valéria Paula Rodrigues Milagres, Maria Patrícia Vidigal, Márcia Cristina Teixeira Ribeiro |
dc.subject.por.fl_str_mv |
Iorgurte de leite de cabra Leite de cabra Melatonina Análise sensorial Ratos Wistar |
topic |
Iorgurte de leite de cabra Leite de cabra Melatonina Análise sensorial Ratos Wistar Goat Iorgurte Goat milk melatonin Sensory evaluation Wistar rats CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Goat Iorgurte Goat milk melatonin Sensory evaluation Wistar rats |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
Melatonin intake has several benefits to human health, such as modulation of sleep disorders and regulation of the reproductive system, as well as antioxidants and anti- inflammatory properties. A source for the intake of this hormone is goat milk produced from night milking. Although Brazil is a prominent goat raising country, information about the behavior of Brazilian consumers of goat dairy products is scarce. Nevertheless, the supply of high-melatonin goat milk yogurt proved to be a viable alternative to stimulate the consumption of goat milk dairy products. Thus, this study focus on the development of goat milk yogurt produced from night milking, in order to add value to the milk without incurring in large investments from its producers. The best milking time was determined, with peak melatonin concentration at 12:53 a.m. The effects of a diet containing high-level melatonin goat milk and yogurt in the melatonin concentration in the blood of Wistar rats, as well as the concentration of sulphatoxymelatonin in the rats urine, was evaluated. The diet consisting of night milk yogurt resulted in lower rates of consumption and weight gain, while maintaining the feed efficiency coefficient. Higher melatonin levels in the diet did not result in increased plasma concentrations of melatonin or its metabolites in urine. The results allow us to deduce that the obtained product may be used as an adjunct to weight loss treatments. The influence of the information goat milk yogurt or high-level melatonin goat milk yogurt in the acceptance of goat milk yogurt was also evaluated. Information on the production of yogurt from goat milk did not influence product acceptance by consumers, placing the product between the hedonic terms liked it a little and liked it moderately . Information on health benefits increased the acceptance scores of high- level melatonin goat milk, showing the importance of the disclosure of such benefits to its regular, as well as potential, market. Therefore, it is concluded that the production on goat milk dairy products, with added values to health, combined with the disclosure of these values to the population, is an important strategy to increase the consumption of these dairy products. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-05-21 |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:25:17Z |
dc.date.available.fl_str_mv |
2015-03-20 2015-03-26T12:25:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
ESPESCHIT, Ana Cristina Rocha. High-melatonin goat Milk yogurt: development, sensory and biological evaluation. 2014. 131 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2014. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/504 |
identifier_str_mv |
ESPESCHIT, Ana Cristina Rocha. High-melatonin goat Milk yogurt: development, sensory and biological evaluation. 2014. 131 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2014. |
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http://locus.ufv.br/handle/123456789/504 |
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Universidade Federal de Viçosa |
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Doutorado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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