02830naa a2200577 a 450000100080000000500110000800800410001902400350006010000210009524502380011626000090035452011030036365000200146665000280148665000160151465000250153065000190155565000160157465000100159065000200160065000150162065000140163565000090164965000120165865000090167065000190167965000200169865000190171865000300173765000110176765000180177865000160179665300230181265300350183565300190187065300230188965300230191265300210193565300210195665300190197765300200199665300160201665300180203265300180205065300140206865300280208270000220211070000200213270000250215277300750217719975822022-05-23       2014    bl uuuu     u00u1 u    #d7 a10.1016/j.lwt.2014.04.0222DOI1 aBURITI, F. C. A.  aEffects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages.h[electronic resource]  c2014  aAbstract: The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey.  aBifidobacterium  aCaesalpinia pulcherrima  aCheese whey  aEnzymatic hydrolysis  aGalactomannans  aGoat cheese  aGoats  aPolysaccharides  aProbiotics  aViscosity  aWhey  aCaprino  aGoma  aLeite de cabra  aPolissacarídeo  aPolpa de fruta  aProduto derivado do leite  aQueijo  aSoro de leite  aViscosidade  aAbsolute viscosity  aAlimento funcional probiótico  aDietary fibres  aEnzima hidrolisada  aEnzima hidrolizada  aFibra dietética  aFlamboyant-mirim  aFlamboyanzinho  aFood ingredient  aFruit pulps  aGalactomanana  aGalactomannan  aMilk goat  aPotential dietary fiber1 aFREITAS, S. C. de1 aEGITO, A. S. do1 aSANTOS, K. M. O. dos  tLWT - Food Science and Technologygv. 59, n. 1, p. 196-203, Nov. 2014.