Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos

Detalhes bibliográficos
Autor(a) principal: Dias, Manoela Maciel dos Santos
Data de Publicação: 2009
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/2858
Resumo: The increase in the population s life expectancy has piqued the interest of the food industry in developing products with a functional appeal destined for seniors. The objective of this work was to develop fermented, symbiotic goat milk formulas with a low lactose content and an addition of the bioactive compounds lutein and resveratrol. The extraction, quantification and evaluation of the antioxidant activity of the lutein added to the fermented milk, color analysis and pH of the product were performed. Additionally, the sensory evaluation of the formulas was carried out, which differed from each other in regards to the presence or absence of lutein, the addition of resveratrol, and in the consistency of the product: liquid or gelatinous. The quantification of the lutein was accomplished by visible spectrophotometry (UV-VIS) and by high performance liquid chromatography (HPLC). The antioxidant activity of the lutein samples was evaluated by the radical cation ABTS technique. The acceptability of the fermented milk formulas was evaluated using the nine point hedonic scale and the Internal Preference Mapping technique. Using the regression analysis as a base for the UV-VIS and CLAE results, a significant effect (p<0.01) of the product storage period (days) in lutein concentrations (mg/L) was observed. At the same time, in agreement with the Surface Answer Methodology and the Stepwise criterion for variable selection, the product storage period (days) didn t affect the antioxidant activity of the samples in a significant way (p>0.05). It was possible to verify a positive correlation among the concentration of lutein determined by the spectrophotometry and its respective antioxidant activity, expressed in inhibition percentage (IP) (r=0.5461; p<0.01) and in Trolox equivalent antioxidant capacity (TEAC) (r=0.2826; p<0.05). It was verified that for the samples of fermented goat milk without added bioactive compounds and with added lutein, the inhibition percentage (IP) as well as Trolox equivalent antioxidant capacity (TEAC) were only influenced by the reaction time in minutes (p<0.05). While performing the regression analysis to evaluate the pH and the color parameters L*, a*, b*, c*, h* of the fermented milk with the lutein addition, it was verified that there was not a significant effect (p>0.05) on the product storage period. In agreement with the Tukey Test, the average acceptance of all the fermented milk formulas were located among the hedonic terms I liked it moderately and I liked it a lot , showing that they were well accepted. For the Internal Preference Mapping technique, the sample of fermented goat milk with added lutein, with a gelatinous consistency (GCL) was the most accepted by consumers over the age of 50. The data shows that the formulas presented favorable sensorial characteristics and that lutein showed satisfactory stability during the product storage period. The use of ingredients such as goat milk, inulin, probiotics, lutein and resveratrol in the developed formulas contributed to the availability of products with appropriate functional characteristics for individuals over the age of 50.
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spelling Dias, Manoela Maciel dos SantosCarvalho, Antônio Fernandes dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Stringheta, Paulo Césarhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781394D8Cecon, Paulo Robertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5Rodrigues, Marcelo Teixeirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788161Y52015-03-26T13:13:14Z2009-09-022015-03-26T13:13:14Z2009-03-27DIAS, Manoela Maciel dos Santos. Fermented goat milk with added prebiotic, probiotics and bioactive compounds for seniors. 2009. 141 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2009.http://locus.ufv.br/handle/123456789/2858The increase in the population s life expectancy has piqued the interest of the food industry in developing products with a functional appeal destined for seniors. The objective of this work was to develop fermented, symbiotic goat milk formulas with a low lactose content and an addition of the bioactive compounds lutein and resveratrol. The extraction, quantification and evaluation of the antioxidant activity of the lutein added to the fermented milk, color analysis and pH of the product were performed. Additionally, the sensory evaluation of the formulas was carried out, which differed from each other in regards to the presence or absence of lutein, the addition of resveratrol, and in the consistency of the product: liquid or gelatinous. The quantification of the lutein was accomplished by visible spectrophotometry (UV-VIS) and by high performance liquid chromatography (HPLC). The antioxidant activity of the lutein samples was evaluated by the radical cation ABTS technique. The acceptability of the fermented milk formulas was evaluated using the nine point hedonic scale and the Internal Preference Mapping technique. Using the regression analysis as a base for the UV-VIS and CLAE results, a significant effect (p<0.01) of the product storage period (days) in lutein concentrations (mg/L) was observed. At the same time, in agreement with the Surface Answer Methodology and the Stepwise criterion for variable selection, the product storage period (days) didn t affect the antioxidant activity of the samples in a significant way (p>0.05). It was possible to verify a positive correlation among the concentration of lutein determined by the spectrophotometry and its respective antioxidant activity, expressed in inhibition percentage (IP) (r=0.5461; p<0.01) and in Trolox equivalent antioxidant capacity (TEAC) (r=0.2826; p<0.05). It was verified that for the samples of fermented goat milk without added bioactive compounds and with added lutein, the inhibition percentage (IP) as well as Trolox equivalent antioxidant capacity (TEAC) were only influenced by the reaction time in minutes (p<0.05). While performing the regression analysis to evaluate the pH and the color parameters L*, a*, b*, c*, h* of the fermented milk with the lutein addition, it was verified that there was not a significant effect (p>0.05) on the product storage period. In agreement with the Tukey Test, the average acceptance of all the fermented milk formulas were located among the hedonic terms I liked it moderately and I liked it a lot , showing that they were well accepted. For the Internal Preference Mapping technique, the sample of fermented goat milk with added lutein, with a gelatinous consistency (GCL) was the most accepted by consumers over the age of 50. The data shows that the formulas presented favorable sensorial characteristics and that lutein showed satisfactory stability during the product storage period. The use of ingredients such as goat milk, inulin, probiotics, lutein and resveratrol in the developed formulas contributed to the availability of products with appropriate functional characteristics for individuals over the age of 50.O aumento na expectativa de vida da população tem despertado interesse por parte das indústrias de alimentos em desenvolver produtos com apelo funcional destinados a idosos. Assim, o objetivo deste trabalho foi desenvolver formulações de leite de cabra fermentado, simbiótico, com baixo teor de lactose e adição dos compostos bioativos luteína e resveratrol. Foram feitas a extração, a quantificação e a avaliação da atividade antioxidante da luteína adicionada ao leite fermentado, bem como análises de cor e de pH do produto. Adicionalmente, foi realizada a avaliação sensorial das formulações, que diferiam entre si em relação à presença ou ausência de luteína, adição de resveratrol e consistência do produto: líquida ou gelatinosa. A quantificação da luteína foi realizada por espectrofotometria no visível (UV-VIS) e por cromatografia líquida de alta eficiência (CLAE). A atividade antioxidante das amostras de luteína foi avaliada pela técnica do cátion radical ABTS. A aceitabilidade das formulações de leite fermentado foi avaliada utilizando a escala hedônica de nove pontos e a técnica do Mapa de Preferência Interno. Com base na análise de regressão dos resultados obtidos por UV- VIS e CLAE, observou-se efeito significativo (p<0,01) do período de armazenamento do produto (dias) nas concentrações de luteína (mg/L). Ao mesmo tempo, de acordo com a técnica da Metodologia da Superfície de Resposta e o critério de Stepwise para seleção de variável, o período de armazenamento do produto (dias) não afetou de forma significativa (p>0,05) a atividade antioxidante das amostras. Verificou-se correlação positiva entre a concentração de luteína determinada por espectrofotometria e sua respectiva atividade antioxidante, expressa em porcentagem de inibição (PI) (r=0,5461; p<0,01) e em capacidade antioxidante equivalente ao Trolox (TEAC) (r=0,2826; p<0,05). Constatou-se que, para as amostras de leite de cabra fermentado sem adição de compostos bioativos e com adição de luteína, tanto a porcentagem de inibição (PI) como a capacidade antioxidante equivalente ao Trolox (TEAC) somente foram influenciadas pelo tempo de reação em minutos (p<0,05). Ao se realizar a análise de regressão para avaliar o pH e os parâmetros de cor L*, a*, b*, c* e h* do leite fermentado com adição de luteína, verificou-se que não houve efeito significativo (p>0,05) do período de armazenamento do produto. De acordo com o teste de Tukey, a média de aceitação de todas as formulações de leite fermentado se situou entre os termos hedônicos gostei moderadamente e gostei muito , indicando que foram bem aceitas. Pela técnica do Mapa de Preferência Interno, a amostra de leite de cabra fermentado com adição de luteína, de consistência gelatinosa foi a mais aceita pelos consumidores com faixa etária acima de 50 anos. Os dados mostram que as formulações apresentaram características sensoriais favoráveis e que a luteína mostrou estabilidade satisfatória ao longo do período de armazenamento do produto. O uso de ingredientes como o leite de cabra, a inulina, os probióticos, a luteína e o resveratrol nas formulações desenvolvidas contribuiu para a disponibilização de produtos com características funcionais adequadas a indivíduos acima de 50 anos.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosCompostos bioativosLeite fermentadoBioactive compoundsFermented milkCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSLeite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idososFermented goat milk with added prebiotic, probiotics and bioactive compounds for seniorsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf599716https://locus.ufv.br//bitstream/123456789/2858/1/texto%20completo.pdfb594bba8e23a5bbb954d68b9c8d927abMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain259166https://locus.ufv.br//bitstream/123456789/2858/2/texto%20completo.pdf.txt0b35a7f07cd2bc90061deb60a06683e7MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3828https://locus.ufv.br//bitstream/123456789/2858/3/texto%20completo.pdf.jpg35f77f018a4d117935d2e5851092b727MD53123456789/28582016-04-08 23:15:23.355oai:locus.ufv.br:123456789/2858Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:15:23LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
dc.title.alternative.eng.fl_str_mv Fermented goat milk with added prebiotic, probiotics and bioactive compounds for seniors
title Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
spellingShingle Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
Dias, Manoela Maciel dos Santos
Compostos bioativos
Leite fermentado
Bioactive compounds
Fermented milk
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
title_short Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
title_full Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
title_fullStr Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
title_full_unstemmed Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
title_sort Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos
author Dias, Manoela Maciel dos Santos
author_facet Dias, Manoela Maciel dos Santos
author_role author
dc.contributor.author.fl_str_mv Dias, Manoela Maciel dos Santos
dc.contributor.advisor-co1.fl_str_mv Carvalho, Antônio Fernandes de
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2
dc.contributor.advisor-co2.fl_str_mv Minim, Valéria Paula Rodrigues
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6
dc.contributor.advisor1.fl_str_mv Stringheta, Paulo César
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781394D8
dc.contributor.referee1.fl_str_mv Cecon, Paulo Roberto
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5
dc.contributor.referee2.fl_str_mv Rodrigues, Marcelo Teixeira
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788161Y5
contributor_str_mv Carvalho, Antônio Fernandes de
Minim, Valéria Paula Rodrigues
Stringheta, Paulo César
Cecon, Paulo Roberto
Rodrigues, Marcelo Teixeira
dc.subject.por.fl_str_mv Compostos bioativos
Leite fermentado
topic Compostos bioativos
Leite fermentado
Bioactive compounds
Fermented milk
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Bioactive compounds
Fermented milk
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
description The increase in the population s life expectancy has piqued the interest of the food industry in developing products with a functional appeal destined for seniors. The objective of this work was to develop fermented, symbiotic goat milk formulas with a low lactose content and an addition of the bioactive compounds lutein and resveratrol. The extraction, quantification and evaluation of the antioxidant activity of the lutein added to the fermented milk, color analysis and pH of the product were performed. Additionally, the sensory evaluation of the formulas was carried out, which differed from each other in regards to the presence or absence of lutein, the addition of resveratrol, and in the consistency of the product: liquid or gelatinous. The quantification of the lutein was accomplished by visible spectrophotometry (UV-VIS) and by high performance liquid chromatography (HPLC). The antioxidant activity of the lutein samples was evaluated by the radical cation ABTS technique. The acceptability of the fermented milk formulas was evaluated using the nine point hedonic scale and the Internal Preference Mapping technique. Using the regression analysis as a base for the UV-VIS and CLAE results, a significant effect (p<0.01) of the product storage period (days) in lutein concentrations (mg/L) was observed. At the same time, in agreement with the Surface Answer Methodology and the Stepwise criterion for variable selection, the product storage period (days) didn t affect the antioxidant activity of the samples in a significant way (p>0.05). It was possible to verify a positive correlation among the concentration of lutein determined by the spectrophotometry and its respective antioxidant activity, expressed in inhibition percentage (IP) (r=0.5461; p<0.01) and in Trolox equivalent antioxidant capacity (TEAC) (r=0.2826; p<0.05). It was verified that for the samples of fermented goat milk without added bioactive compounds and with added lutein, the inhibition percentage (IP) as well as Trolox equivalent antioxidant capacity (TEAC) were only influenced by the reaction time in minutes (p<0.05). While performing the regression analysis to evaluate the pH and the color parameters L*, a*, b*, c*, h* of the fermented milk with the lutein addition, it was verified that there was not a significant effect (p>0.05) on the product storage period. In agreement with the Tukey Test, the average acceptance of all the fermented milk formulas were located among the hedonic terms I liked it moderately and I liked it a lot , showing that they were well accepted. For the Internal Preference Mapping technique, the sample of fermented goat milk with added lutein, with a gelatinous consistency (GCL) was the most accepted by consumers over the age of 50. The data shows that the formulas presented favorable sensorial characteristics and that lutein showed satisfactory stability during the product storage period. The use of ingredients such as goat milk, inulin, probiotics, lutein and resveratrol in the developed formulas contributed to the availability of products with appropriate functional characteristics for individuals over the age of 50.
publishDate 2009
dc.date.available.fl_str_mv 2009-09-02
2015-03-26T13:13:14Z
dc.date.issued.fl_str_mv 2009-03-27
dc.date.accessioned.fl_str_mv 2015-03-26T13:13:14Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.citation.fl_str_mv DIAS, Manoela Maciel dos Santos. Fermented goat milk with added prebiotic, probiotics and bioactive compounds for seniors. 2009. 141 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2009.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/2858
identifier_str_mv DIAS, Manoela Maciel dos Santos. Fermented goat milk with added prebiotic, probiotics and bioactive compounds for seniors. 2009. 141 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2009.
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