Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/14975 |
Resumo: | Yogurt is a food fermented by characteristic microorganisms. Contains essential components for health, such as vitamins and minerals, protein, calcium, potassium, phosphorus, vitamins B6 and B12. Therefore, the objective of this study was to develop and characterize fermented products with probiotic potential added to purple grape jelly (Vitis vinífera L). For this purpose, three types of fermented yoghurt (S1) were prepared, composed only of the starter culture, (S2) fermented containing the starter culture and the purple grape jelly. For the probiotic formulation (S3), Lactobacillus acidophilus was added, the starter culture. and the purple grape jelly. The products were evaluated for humidity, titratable acidity, pH, lipid, lactose, ash, syneresis parameters, as well as viable bacterial cell counts and microbiological quality. It was observed that the elaborated yogurts met the physical-chemical and microbiological requirements established in the current Brazilian legislation, with lactic acid bacteria presenting values higher than 107 CFU / mL, and the absence of total coliforms, the presence of molds and yeasts being within the value allowed by the legislation. . At the end, it was verified that the elaboration of probiotic fermented with red grape jelly can demonstrate a positive influence, emphasizing the need for more analyzes, in the industrial commercialization for dairy products that have functional properties, since it presents adequate physical- chemical and microbiological. |
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Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) Elaboración y caracterización de ferementado probiótico com jalea de uva morada (Vitis vinífera l) Elaboração e caracterização de fermentado probiótico com geléia de uva roxa (Vitis vinífera l) Food analysisYogurtFunctional food.Análisis de los alimentosYogurComida funcional.Análise de alimentosIogurteAlimento funcional.Yogurt is a food fermented by characteristic microorganisms. Contains essential components for health, such as vitamins and minerals, protein, calcium, potassium, phosphorus, vitamins B6 and B12. Therefore, the objective of this study was to develop and characterize fermented products with probiotic potential added to purple grape jelly (Vitis vinífera L). For this purpose, three types of fermented yoghurt (S1) were prepared, composed only of the starter culture, (S2) fermented containing the starter culture and the purple grape jelly. For the probiotic formulation (S3), Lactobacillus acidophilus was added, the starter culture. and the purple grape jelly. The products were evaluated for humidity, titratable acidity, pH, lipid, lactose, ash, syneresis parameters, as well as viable bacterial cell counts and microbiological quality. It was observed that the elaborated yogurts met the physical-chemical and microbiological requirements established in the current Brazilian legislation, with lactic acid bacteria presenting values higher than 107 CFU / mL, and the absence of total coliforms, the presence of molds and yeasts being within the value allowed by the legislation. . At the end, it was verified that the elaboration of probiotic fermented with red grape jelly can demonstrate a positive influence, emphasizing the need for more analyzes, in the industrial commercialization for dairy products that have functional properties, since it presents adequate physical- chemical and microbiological.El yogur es un alimento fermentado por microorganismos característicos. Contiene componentes esenciales para la salud, como vitaminas y minerales, proteínas, calcio, potasio, fósforo, vitaminas B6 y B12. Por tanto, el objetivo de este estudio fue desarrollar y caracterizar productos fermentados con potencial probiótico añadido a la mermelada de uva morada (Vitis vinífera L). Para ello se prepararon tres tipos de yogur fermentado (S1), compuesto únicamente por el cultivo iniciador, (S2) fermentado que contiene el cultivo iniciador y la jalea de uva morada. Para la formulación probiótica (S3), se añadió Lactobacillus acidophilus, el cultivo iniciador. y la jalea de uva morada. Los productos fueron evaluados en cuanto a humedad, acidez titulable, pH, lípidos, lactosa, cenizas, parámetros de sinéresis, así como recuentos de células bacterianas viables y calidad microbiológica. Se observó que los yogures elaborados cumplieron con los requisitos físico-químicos y microbiológicos establecidos en la legislación brasileña vigente, presentando las bacterias del ácido láctico valores superiores a 107 UFC / mL, y la ausencia de coliformes totales, la presencia de mohos y levaduras. estando dentro del valor permitido por la legislación. Al final, se verificó que la elaboración de probióticos fermentados con mermelada de uva tinta puede demostrar una influencia positiva, enfatizando la necesidad de más análisis, en la comercialización industrial de productos lácteos que tengan propiedades funcionales, ya que presenta adecuadas físico-químicas y microbiológico.O iogurte é um alimento fermentado por microrganismos característicos. Contém componentes essenciais para a saúde, como vitaminas e minerais, proteína, cálcio, potássio, fósforo, vitaminas B6 e B12. Diante disso, o objetivo desse estudo foi desenvolver e caracterizar fermentados com potencial probiótico adicionado de geleia de uva roxa (Vitis vinífera L). Para tanto, foram elaborados três tipos de iogurtes (S1) fermentado controle composto somente pela cultura starter, (S2) fermentado contendo a cultura starter e a geleia de uva roxa, para a formulação probiótica (S3) foi acrescentado Lactobacillus acidophilus, a cultura starter e a geleia de uva roxa. Os produtos foram avaliados quanto aos parâmetros de umidade, acidez titulável, pH, lipídio, lactose, cinzas, sinérese, como também a contagem de células viáveis da bactéria e a qualidade microbiológica. Foi observado que os iogurtes elaborados atenderam aos requisitos físico-químicos e microbiológicos estabelecidos na legislação brasileira vigente, tendo as bactérias lácticas apresentando valores superiores 107 UFC/mL, e ausência de coliformes totais, presença de bolores e leveduras estando dentro do valor permitido pela legislação. Ao fim, verificou-se que a elaboração de fermentado probiótico com geleia de uva- roxa pode demonstrar uma influência positiva, ressaltando a necessidade de mais análises, na comercialização industrial para produtos lácteos que tenham propriedades funcionais, uma vez que apresenta adequadas características físico-químicas e microbiológicas.Research, Society and Development2021-05-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1497510.33448/rsd-v10i5.14975Research, Society and Development; Vol. 10 No. 5; e43010514975Research, Society and Development; Vol. 10 Núm. 5; e43010514975Research, Society and Development; v. 10 n. 5; e430105149752525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/14975/13565Copyright (c) 2021 Eduarda Josefa Alves Marçal ; Joyce Almeida Lima; Ana Clara Bezerra Felinto; Igor Macêdo de Oliveira; Juliana Barbosa de Sousa; Steffany Albuquerque do Bú; Wagner Gomes de Melo; Mayra da Silva Cavalcantihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMarçal , Eduarda Josefa Alves Lima, Joyce Almeida Felinto, Ana Clara Bezerra Oliveira, Igor Macêdo de Sousa, Juliana Barbosa de Bú, Steffany Albuquerque do Melo, Wagner Gomes de Cavalcanti, Mayra da Silva2021-05-17T18:20:49Zoai:ojs.pkp.sfu.ca:article/14975Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:54.947148Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) Elaboración y caracterización de ferementado probiótico com jalea de uva morada (Vitis vinífera l) Elaboração e caracterização de fermentado probiótico com geléia de uva roxa (Vitis vinífera l) |
| title |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) |
| spellingShingle |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) Marçal , Eduarda Josefa Alves Food analysis Yogurt Functional food. Análisis de los alimentos Yogur Comida funcional. Análise de alimentos Iogurte Alimento funcional. |
| title_short |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) |
| title_full |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) |
| title_fullStr |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) |
| title_full_unstemmed |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) |
| title_sort |
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) |
| author |
Marçal , Eduarda Josefa Alves |
| author_facet |
Marçal , Eduarda Josefa Alves Lima, Joyce Almeida Felinto, Ana Clara Bezerra Oliveira, Igor Macêdo de Sousa, Juliana Barbosa de Bú, Steffany Albuquerque do Melo, Wagner Gomes de Cavalcanti, Mayra da Silva |
| author_role |
author |
| author2 |
Lima, Joyce Almeida Felinto, Ana Clara Bezerra Oliveira, Igor Macêdo de Sousa, Juliana Barbosa de Bú, Steffany Albuquerque do Melo, Wagner Gomes de Cavalcanti, Mayra da Silva |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Marçal , Eduarda Josefa Alves Lima, Joyce Almeida Felinto, Ana Clara Bezerra Oliveira, Igor Macêdo de Sousa, Juliana Barbosa de Bú, Steffany Albuquerque do Melo, Wagner Gomes de Cavalcanti, Mayra da Silva |
| dc.subject.por.fl_str_mv |
Food analysis Yogurt Functional food. Análisis de los alimentos Yogur Comida funcional. Análise de alimentos Iogurte Alimento funcional. |
| topic |
Food analysis Yogurt Functional food. Análisis de los alimentos Yogur Comida funcional. Análise de alimentos Iogurte Alimento funcional. |
| description |
Yogurt is a food fermented by characteristic microorganisms. Contains essential components for health, such as vitamins and minerals, protein, calcium, potassium, phosphorus, vitamins B6 and B12. Therefore, the objective of this study was to develop and characterize fermented products with probiotic potential added to purple grape jelly (Vitis vinífera L). For this purpose, three types of fermented yoghurt (S1) were prepared, composed only of the starter culture, (S2) fermented containing the starter culture and the purple grape jelly. For the probiotic formulation (S3), Lactobacillus acidophilus was added, the starter culture. and the purple grape jelly. The products were evaluated for humidity, titratable acidity, pH, lipid, lactose, ash, syneresis parameters, as well as viable bacterial cell counts and microbiological quality. It was observed that the elaborated yogurts met the physical-chemical and microbiological requirements established in the current Brazilian legislation, with lactic acid bacteria presenting values higher than 107 CFU / mL, and the absence of total coliforms, the presence of molds and yeasts being within the value allowed by the legislation. . At the end, it was verified that the elaboration of probiotic fermented with red grape jelly can demonstrate a positive influence, emphasizing the need for more analyzes, in the industrial commercialization for dairy products that have functional properties, since it presents adequate physical- chemical and microbiological. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-05-12 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/14975 10.33448/rsd-v10i5.14975 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/14975 |
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10.33448/rsd-v10i5.14975 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/14975/13565 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 5; e43010514975 Research, Society and Development; Vol. 10 Núm. 5; e43010514975 Research, Society and Development; v. 10 n. 5; e43010514975 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052676241883136 |