Elaboration of symbiotic frozen yogurt added with ginger

Detalhes bibliográficos
Autor(a) principal: Quintão, Arthur de Oliveira
Data de Publicação: 2022
Outros Autores: Lima, Michelle Barbosa, Schiassi, Maria Cecília Evangelista Vasconcelos, Curi, Paula Nogueira, Monteiro, Reginaldo de Souza, Cunha, Luciana Rodrigues da, Pereira, Patrícia Aparecida Pimenta
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31284
Resumo: Currently, there is a great concern on the part of consumers to purchase nutritious, healthy products that bring health benefits, with different flavors and above all, safe for consumption, being a market trend and, as yogurt ice cream is increasingly being appreciated in Brazil, the present study aimed to a) determine the ideal concentration of ginger to be added to frozen yogurt, b) determine the concentration of prebiotics in frozen yogurt added with ginger and c) study the feasibility of lactic cultures, the contents of bioactive compounds and the antioxidant capacity of symbiotic frozen yogurt added with ginger. It was found that the use of 0.8% and 1.0% of ginger added before or after the maturation of the syrup did not influence the preference of frozen yogurt. The addition of prebiotics, alone or in combination, influenced the pH, the sensory attributes of color and flavor and the overrun, with the use of 2% inulin providing higher levels of phenolic compounds. In view of the above, it is concluded that it is feasible to produce symbiotic frozen yogurt added with ginger. Thus, the ideal amounts of ginger and prebiotic to be added to the product are 1% and 2%, respectively.
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spelling Elaboration of symbiotic frozen yogurt added with ginger Elaboración de yogur helado simbiótico adicionado con jengibreElaboração de frozen yogurt simbiótico adicionado de gengibreGengiber officinalePrebioticsProbiotics.Jengibre officinalePrebióticosProbióticos.Gengiber officinalePrebióticosProbióticos.Currently, there is a great concern on the part of consumers to purchase nutritious, healthy products that bring health benefits, with different flavors and above all, safe for consumption, being a market trend and, as yogurt ice cream is increasingly being appreciated in Brazil, the present study aimed to a) determine the ideal concentration of ginger to be added to frozen yogurt, b) determine the concentration of prebiotics in frozen yogurt added with ginger and c) study the feasibility of lactic cultures, the contents of bioactive compounds and the antioxidant capacity of symbiotic frozen yogurt added with ginger. It was found that the use of 0.8% and 1.0% of ginger added before or after the maturation of the syrup did not influence the preference of frozen yogurt. The addition of prebiotics, alone or in combination, influenced the pH, the sensory attributes of color and flavor and the overrun, with the use of 2% inulin providing higher levels of phenolic compounds. In view of the above, it is concluded that it is feasible to produce symbiotic frozen yogurt added with ginger. Thus, the ideal amounts of ginger and prebiotic to be added to the product are 1% and 2%, respectively.Actualmente, existe una gran preocupación por parte de los consumidores por adquirir productos nutritivos, saludables, que traigan beneficios para la salud, con diferentes sabores y sobre todo, seguros para el consumo, siendo una tendencia del mercado y, como el yogur es cada vez más apreciado en Brasil, la el presente estudio tuvo como objetivo a) determinar la concentración ideal de jengibre para agregar al helado de yogur, b) determinar la concentración de prebióticos en el helado de yogur adicionado con jengibre y c) estudiar la factibilidad de los cultivos lácticos, los contenidos de compuestos bioactivos y el antioxidante capacidad de yogur helado simbiótico adicionado con jengibre. Se encontró que el uso de 0,8% y 1,0% de jengibre agregado antes o después de la maduración del jarabe no influyó en la preferencia por el helado de yogur. La adición de prebióticos, solos o en combinación, influyó en el pH, los atributos sensoriales de color y sabor y el overrun, con el uso de inulina al 2% proporcionando niveles más altos de compuestos fenólicos. En vista de lo anterior, se concluye que es factible producir yogurt helado simbiótico adicionado con jengibre. Así, las cantidades ideales de jengibre y prebiótico a añadir al producto son del 1% y 2%, respectivamente.Atualmente, nota-se uma grande preocupação por parte dos consumidores em adquirir produtos nutritivos, saudáveis, que tragam benefícios para a saúde, com sabores diferenciados e acima de tudo, seguros para o consumo, sendo uma tendência de mercado e, como o sorvete de iogurte está cada vez mais sendo apreciado no Brasil, o presente estudo teve como objetivos a) determinar a concentração ideal de gengibre a ser adicionado ao frozen yogurt, b) determinar a concentração de prebióticos em frozen yogurt adicionado de gengibre e c) estudar a viabilidade das culturas lácticas, os teores de compostos bioativos e a capacidade antioxidante de frozen yogurt simbiótico adicionado de gengibre. Verificou-se que a utilização de 0,8% e 1,0% de gengibre adicionados antes ou após a maturação da calda não influenciaram a preferência do frozen yogurt. Já a adição de prebióticos, forma isolada ou combinada, influenciaram no pH, nos atributos sensoriais de cor e sabor e no overrun, sendo que a utilização de 2% de inulina proporcionou maiores teores de compostos fenólicos. Diante do exposto conclui-se que é viável produzir frozen yogurt simbiótico adicionado de gengibre. Desta forma, as quantidades ideais de gengibre e de prebiótico a ser adicionado ao produto são 1% e 2%, respectivamente.Research, Society and Development2022-06-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3128410.33448/rsd-v11i8.31284Research, Society and Development; Vol. 11 No. 8; e48711831284Research, Society and Development; Vol. 11 Núm. 8; e48711831284Research, Society and Development; v. 11 n. 8; e487118312842525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/31284/26724Copyright (c) 2022 Arthur de Oliveira Quintão; Michelle Barbosa Lima; Maria Cecília Evangelista Vasconcelos Schiassi; Paula Nogueira Curi; Reginaldo de Souza Monteiro; Luciana Rodrigues da Cunha; Patrícia Aparecida Pimenta Pereirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessQuintão, Arthur de OliveiraLima, Michelle BarbosaSchiassi, Maria Cecília Evangelista VasconcelosCuri, Paula NogueiraMonteiro, Reginaldo de Souza Cunha, Luciana Rodrigues da Pereira, Patrícia Aparecida Pimenta2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/31284Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:40.746622Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Elaboration of symbiotic frozen yogurt added with ginger
Elaboración de yogur helado simbiótico adicionado con jengibre
Elaboração de frozen yogurt simbiótico adicionado de gengibre
title Elaboration of symbiotic frozen yogurt added with ginger
spellingShingle Elaboration of symbiotic frozen yogurt added with ginger
Quintão, Arthur de Oliveira
Gengiber officinale
Prebiotics
Probiotics.
Jengibre officinale
Prebióticos
Probióticos.
Gengiber officinale
Prebióticos
Probióticos.
title_short Elaboration of symbiotic frozen yogurt added with ginger
title_full Elaboration of symbiotic frozen yogurt added with ginger
title_fullStr Elaboration of symbiotic frozen yogurt added with ginger
title_full_unstemmed Elaboration of symbiotic frozen yogurt added with ginger
title_sort Elaboration of symbiotic frozen yogurt added with ginger
author Quintão, Arthur de Oliveira
author_facet Quintão, Arthur de Oliveira
Lima, Michelle Barbosa
Schiassi, Maria Cecília Evangelista Vasconcelos
Curi, Paula Nogueira
Monteiro, Reginaldo de Souza
Cunha, Luciana Rodrigues da
Pereira, Patrícia Aparecida Pimenta
author_role author
author2 Lima, Michelle Barbosa
Schiassi, Maria Cecília Evangelista Vasconcelos
Curi, Paula Nogueira
Monteiro, Reginaldo de Souza
Cunha, Luciana Rodrigues da
Pereira, Patrícia Aparecida Pimenta
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Quintão, Arthur de Oliveira
Lima, Michelle Barbosa
Schiassi, Maria Cecília Evangelista Vasconcelos
Curi, Paula Nogueira
Monteiro, Reginaldo de Souza
Cunha, Luciana Rodrigues da
Pereira, Patrícia Aparecida Pimenta
dc.subject.por.fl_str_mv Gengiber officinale
Prebiotics
Probiotics.
Jengibre officinale
Prebióticos
Probióticos.
Gengiber officinale
Prebióticos
Probióticos.
topic Gengiber officinale
Prebiotics
Probiotics.
Jengibre officinale
Prebióticos
Probióticos.
Gengiber officinale
Prebióticos
Probióticos.
description Currently, there is a great concern on the part of consumers to purchase nutritious, healthy products that bring health benefits, with different flavors and above all, safe for consumption, being a market trend and, as yogurt ice cream is increasingly being appreciated in Brazil, the present study aimed to a) determine the ideal concentration of ginger to be added to frozen yogurt, b) determine the concentration of prebiotics in frozen yogurt added with ginger and c) study the feasibility of lactic cultures, the contents of bioactive compounds and the antioxidant capacity of symbiotic frozen yogurt added with ginger. It was found that the use of 0.8% and 1.0% of ginger added before or after the maturation of the syrup did not influence the preference of frozen yogurt. The addition of prebiotics, alone or in combination, influenced the pH, the sensory attributes of color and flavor and the overrun, with the use of 2% inulin providing higher levels of phenolic compounds. In view of the above, it is concluded that it is feasible to produce symbiotic frozen yogurt added with ginger. Thus, the ideal amounts of ginger and prebiotic to be added to the product are 1% and 2%, respectively.
publishDate 2022
dc.date.none.fl_str_mv 2022-06-26
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://rsdjournal.org/index.php/rsd/article/view/31284
10.33448/rsd-v11i8.31284
url https://rsdjournal.org/index.php/rsd/article/view/31284
identifier_str_mv 10.33448/rsd-v11i8.31284
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31284/26724
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.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 8; e48711831284
Research, Society and Development; Vol. 11 Núm. 8; e48711831284
Research, Society and Development; v. 11 n. 8; e48711831284
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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