Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| DOI: | 10.33448/rsd-v9i12.10660 |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10660 |
Resumo: | This work was carried out with the objective of optimizing a formulation and verifying the effect of the storage time on the quality characteristics of the fermented milk beverage with coffee and probiotic microorganisms. A complete factorial 23 was used, with two levels (± 1) and three central points (0), totaling 11 formulations. After optimizing of the formulation, analyzes of acidity, viability of the probiotic culture (Lactobacillus acidophilus and Bifidobacterium animalis), acceptance and microbiological in different storage times at 4ºC (0, 7, 14, 21 and 28 days) were performed. The results revealed that the whey concentration did not interfere with the acceptance of the product. Samples 2, 3 and 4 showed an acceptability index above 70%, with sample 4 being chosen to evaluate its behavior during storage. The storage time did not significantly influence (p> 0.05) on acidity and sensory acceptance. The beverages met the microbiological standards recommended by the legislation. The product maintained the probiotic activity for L. acidophilus until the end of the storage, demonstrating that the milk beverage constitutes an important vehicle for inoculation of probiotic bacteria. |
| id |
UNIFEI_e892ce90162e0ef7069812dda8e59517 |
|---|---|
| oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/10660 |
| network_acronym_str |
UNIFEI |
| network_name_str |
Research, Society and Development |
| spelling |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activityEfecto del tiempo de almacenamiento sobre la calidad de la bebida láctica fermentada con café con actividad probióticaEfeito do tempo de armazenamento na qualidade da bebida láctea fermentada de café com atividade probióticaSueroPrueba de aceptaciónLactobacillus acidophilusBifidobacterium animalis.WheyAcceptance testLactobacillus acidophilusBifidobacterium animalis.Soro lácteoTeste de aceitaçãoLactobacillus acidophilusBifidobacterium animalis.This work was carried out with the objective of optimizing a formulation and verifying the effect of the storage time on the quality characteristics of the fermented milk beverage with coffee and probiotic microorganisms. A complete factorial 23 was used, with two levels (± 1) and three central points (0), totaling 11 formulations. After optimizing of the formulation, analyzes of acidity, viability of the probiotic culture (Lactobacillus acidophilus and Bifidobacterium animalis), acceptance and microbiological in different storage times at 4ºC (0, 7, 14, 21 and 28 days) were performed. The results revealed that the whey concentration did not interfere with the acceptance of the product. Samples 2, 3 and 4 showed an acceptability index above 70%, with sample 4 being chosen to evaluate its behavior during storage. The storage time did not significantly influence (p> 0.05) on acidity and sensory acceptance. The beverages met the microbiological standards recommended by the legislation. The product maintained the probiotic activity for L. acidophilus until the end of the storage, demonstrating that the milk beverage constitutes an important vehicle for inoculation of probiotic bacteria.Este trabajo se llevó a cabo con el objetivo de optimizar una formulación y verificar el efecto del tiempo de almacenamiento sobre las características de calidad de la bebida de café con leche fermentada con microorganismos probióticos. Se utilizó un factorial completo 23, con dos niveles (± 1) y tres puntos centrales (0), totalizando 11 formulaciones. Después de optimizar la formulación, se realizaron análisis de acidez, viabilidad del cultivo de probióticos (Lactobacillus acidophilus y Bifidobacterium animalis), pruebas de aceptación y microbiológicas en diferentes tiempos de almacenamiento a 4ºC (0, 7, 14, 21 y 28 días). Los resultados revelaron que la concentración de suero no interfirió con la aceptación del producto. Las muestras 2, 3 y 4 presentaron un índice de aceptabilidad superior al 70%, eligiéndose la muestra 4 para evaluar su comportamiento durante el almacenamiento. El tiempo de almacenamiento no influyó significativamente (p> 0.05) en la acidez y la aceptación sensorial. Las bebidas cumplieron con los estándares microbiológicos recomendados por la legislación. El producto mantuvo la actividad probiótica para L. acidophilus hasta el final del almacenamiento, demostrando que la bebida láctica constituye un vehículo importante para la inoculación de bacterias probióticas.Este trabalho foi realizado com o objetivo de otimizar uma formulação e verificar o efeito do tempo de armazenamento nas características de qualidade da bebida láctea fermentada de café com microrganismos probióticos. Foi utilizado um fatorial completo 23, com dois níveis (±1) e três pontos centrais (0), totalizando 11 formulações. Após otimização da formulação, foram realizadas análises de acidez, viabilidade da cultura probiótica (Lactobacillus acidophilus e Bifidobacterium animalis), aceitação e microbiológica nos diferentes tempos de armazenamento a 4ºC (0, 7, 14, 21 e 28 dias). Os resultados revelaram que a concentração de soro não interferiu na aceitação do produto. As amostras 2, 3 e 4 apresentaram índice de aceitabilidade acima de 70%, sendo a amostra 4 escolhida para avaliar seu comportamento ao longo do armazenamento. O tempo de armazenamento não influenciou significativamente (p>0,05) na acidez e na aceitação sensorial. As bebidas atenderam aos padrões microbiológicos preconizados pela legislação. O produto manteve a atividade probiótica para L. acidophilus até o final do armazenamento, demonstrando que a bebida láctea constitui um importante veículo para inoculação de bactérias probióticas.Research, Society and Development2020-12-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1066010.33448/rsd-v9i12.10660Research, Society and Development; Vol. 9 No. 12; e4491210660Research, Society and Development; Vol. 9 Núm. 12; e4491210660Research, Society and Development; v. 9 n. 12; e44912106602525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10660/9642Copyright (c) 2020 Aline Prudente Marques; Larissa de Oliveira Ferreira Rocha; Maria Emília de Sousa Gomes; Carlos José Pimentahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMarques, Aline PrudenteRocha, Larissa de Oliveira FerreiraGomes, Maria Emília de SousaPimenta, Carlos José2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10660Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:40.610551Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity Efecto del tiempo de almacenamiento sobre la calidad de la bebida láctica fermentada con café con actividad probiótica Efeito do tempo de armazenamento na qualidade da bebida láctea fermentada de café com atividade probiótica |
| title |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity |
| spellingShingle |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity Marques, Aline Prudente Suero Prueba de aceptación Lactobacillus acidophilus Bifidobacterium animalis. Whey Acceptance test Lactobacillus acidophilus Bifidobacterium animalis. Soro lácteo Teste de aceitação Lactobacillus acidophilus Bifidobacterium animalis. Marques, Aline Prudente Suero Prueba de aceptación Lactobacillus acidophilus Bifidobacterium animalis. Whey Acceptance test Lactobacillus acidophilus Bifidobacterium animalis. Soro lácteo Teste de aceitação Lactobacillus acidophilus Bifidobacterium animalis. |
| title_short |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity |
| title_full |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity |
| title_fullStr |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity |
| title_full_unstemmed |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity |
| title_sort |
Storage time effect on the quality of fermented milk beverage with coffee and probiotic activity |
| author |
Marques, Aline Prudente |
| author_facet |
Marques, Aline Prudente Marques, Aline Prudente Rocha, Larissa de Oliveira Ferreira Gomes, Maria Emília de Sousa Pimenta, Carlos José Rocha, Larissa de Oliveira Ferreira Gomes, Maria Emília de Sousa Pimenta, Carlos José |
| author_role |
author |
| author2 |
Rocha, Larissa de Oliveira Ferreira Gomes, Maria Emília de Sousa Pimenta, Carlos José |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Marques, Aline Prudente Rocha, Larissa de Oliveira Ferreira Gomes, Maria Emília de Sousa Pimenta, Carlos José |
| dc.subject.por.fl_str_mv |
Suero Prueba de aceptación Lactobacillus acidophilus Bifidobacterium animalis. Whey Acceptance test Lactobacillus acidophilus Bifidobacterium animalis. Soro lácteo Teste de aceitação Lactobacillus acidophilus Bifidobacterium animalis. |
| topic |
Suero Prueba de aceptación Lactobacillus acidophilus Bifidobacterium animalis. Whey Acceptance test Lactobacillus acidophilus Bifidobacterium animalis. Soro lácteo Teste de aceitação Lactobacillus acidophilus Bifidobacterium animalis. |
| description |
This work was carried out with the objective of optimizing a formulation and verifying the effect of the storage time on the quality characteristics of the fermented milk beverage with coffee and probiotic microorganisms. A complete factorial 23 was used, with two levels (± 1) and three central points (0), totaling 11 formulations. After optimizing of the formulation, analyzes of acidity, viability of the probiotic culture (Lactobacillus acidophilus and Bifidobacterium animalis), acceptance and microbiological in different storage times at 4ºC (0, 7, 14, 21 and 28 days) were performed. The results revealed that the whey concentration did not interfere with the acceptance of the product. Samples 2, 3 and 4 showed an acceptability index above 70%, with sample 4 being chosen to evaluate its behavior during storage. The storage time did not significantly influence (p> 0.05) on acidity and sensory acceptance. The beverages met the microbiological standards recommended by the legislation. The product maintained the probiotic activity for L. acidophilus until the end of the storage, demonstrating that the milk beverage constitutes an important vehicle for inoculation of probiotic bacteria. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-12-13 |
| 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/10660 10.33448/rsd-v9i12.10660 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/10660 |
| identifier_str_mv |
10.33448/rsd-v9i12.10660 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10660/9642 |
| 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. 9 No. 12; e4491210660 Research, Society and Development; Vol. 9 Núm. 12; e4491210660 Research, Society and Development; v. 9 n. 12; e4491210660 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 |
| _version_ |
1822178609440227328 |
| dc.identifier.doi.none.fl_str_mv |
10.33448/rsd-v9i12.10660 |