Labneh with probiotic properties produced from kefir: development and sensory evaluation

Detalhes bibliográficos
Autor(a) principal: Rocha, Daniela Mayumi Usuda Prado
Data de Publicação: 2014
Outros Autores: Martins, Joice de Fátima Laureano, Santos, Thanise Sabrina Souza, Moreira, Ana Vládia Bandeira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1590/1678-457x.6394
http://www.locus.ufv.br/handle/123456789/18136
Resumo: O artigo não contém resumo em português.
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spelling Rocha, Daniela Mayumi Usuda PradoMartins, Joice de Fátima LaureanoSantos, Thanise Sabrina SouzaMoreira, Ana Vládia Bandeira2018-03-09T10:28:30Z2018-03-09T10:28:30Z2014-11-031678457Xhttp://dx.doi.org/10.1590/1678-457x.6394http://www.locus.ufv.br/handle/123456789/18136O artigo não contém resumo em português.The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 ºC for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 ºC. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.engFood Science and Technologyv. 34, n. 4, p. 694-700, Outubro-Dezembro 2014Strained kefirGreek yogurtFermented milkFunctional foodsTasteTextureLabneh with probiotic properties produced from kefir: development and sensory evaluationinfo: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/pdf1229031https://locus.ufv.br//bitstream/123456789/18136/1/artigo.pdfaa267b0d46b2b13907227f23d4f2d1bdMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/18136/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5947https://locus.ufv.br//bitstream/123456789/18136/3/artigo.pdf.jpg73d8fb07269c9b4feae34f288b18eff1MD53123456789/181362018-03-09 23:00:30.004oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-03-10T02:00:30LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Labneh with probiotic properties produced from kefir: development and sensory evaluation
title Labneh with probiotic properties produced from kefir: development and sensory evaluation
spellingShingle Labneh with probiotic properties produced from kefir: development and sensory evaluation
Rocha, Daniela Mayumi Usuda Prado
Strained kefir
Greek yogurt
Fermented milk
Functional foods
Taste
Texture
title_short Labneh with probiotic properties produced from kefir: development and sensory evaluation
title_full Labneh with probiotic properties produced from kefir: development and sensory evaluation
title_fullStr Labneh with probiotic properties produced from kefir: development and sensory evaluation
title_full_unstemmed Labneh with probiotic properties produced from kefir: development and sensory evaluation
title_sort Labneh with probiotic properties produced from kefir: development and sensory evaluation
author Rocha, Daniela Mayumi Usuda Prado
author_facet Rocha, Daniela Mayumi Usuda Prado
Martins, Joice de Fátima Laureano
Santos, Thanise Sabrina Souza
Moreira, Ana Vládia Bandeira
author_role author
author2 Martins, Joice de Fátima Laureano
Santos, Thanise Sabrina Souza
Moreira, Ana Vládia Bandeira
author2_role author
author
author
dc.contributor.author.fl_str_mv Rocha, Daniela Mayumi Usuda Prado
Martins, Joice de Fátima Laureano
Santos, Thanise Sabrina Souza
Moreira, Ana Vládia Bandeira
dc.subject.pt-BR.fl_str_mv Strained kefir
Greek yogurt
Fermented milk
Functional foods
Taste
Texture
topic Strained kefir
Greek yogurt
Fermented milk
Functional foods
Taste
Texture
description O artigo não contém resumo em português.
publishDate 2014
dc.date.issued.fl_str_mv 2014-11-03
dc.date.accessioned.fl_str_mv 2018-03-09T10:28:30Z
dc.date.available.fl_str_mv 2018-03-09T10:28:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/1678-457x.6394
http://www.locus.ufv.br/handle/123456789/18136
dc.identifier.issn.none.fl_str_mv 1678457X
identifier_str_mv 1678457X
url http://dx.doi.org/10.1590/1678-457x.6394
http://www.locus.ufv.br/handle/123456789/18136
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 34, n. 4, p. 694-700, Outubro-Dezembro 2014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Food Science and Technology
publisher.none.fl_str_mv Food Science and Technology
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
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institution UFV
reponame_str LOCUS Repositório Institucional da UFV
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