Data/hora: 12/06/2024 09:18:12

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	28/06/2013	
Data da última atualização: 	22/02/2016	
Autoria: 	CASTRO, W. F.; CRUZ, A. G.; BISINOTTO, M. S.; GUERREIRO, L. M. R.; FARIA, J. A. F.; BOLINI, H. M. A.; CUNHA, R. L.; DELIZA, R.	
Afiliação: 	W. F. CASTRO, UNICAMP; A. G. CRUZ, UNICAMP; M. S. BISINOTTO, UNICAMP; L. M. R. GUERREIRO, UNICAMP; J. A. F. FARIA, UNICAMP; H. M. A. BOLINI, UNICAMP; R. L. CUNHA, UNICAMP; ROSIRES DELIZA, CTAA.	
Título: 	Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.	
Ano de publicação: 	2013	
Fonte/Imprenta: 	Journal of Dairy Science, v. 96, n. 1, p. 16-25, Jan. 2013.	
DOI: 	10.3168/jds.2012-5590	
Idioma: 	Inglês	
Conteúdo: 	Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages.	
Palavras-Chave: 	Bebida de soro de leite; Probiótico.	
Thesagro: 	Modelo Matemático; Propriedade Reológica.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (11823-1) - UPC - AP - PP - 2013/011 -  - 2013.00011 - DIS