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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
28/06/2013 |
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Data da última atualização: |
22/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 96, n. 1, p. 16-25, Jan. 2013. |
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DOI: |
10.3168/jds.2012-5590 |
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Idioma: |
Inglês |
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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. MenosStrawberry-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 ... Mostrar Tudo |
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Palavras-Chave: |
Bebida de soro de leite; Probiótico. |
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Thesagro: |
Modelo Matemático; Propriedade Reológica. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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001 1960855
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008 2013 bl uuuu u00u1 u #d
024 7 $a10.3168/jds.2012-5590$2DOI
100 1 $aCASTRO, W. F.
245 $aDevelopment of probiotic dairy beverages$brheological properties and application of mathematical models in sensory evaluation.
260 $c2013
520 $aStrawberry-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.
650 $aModelo Matemático
650 $aPropriedade Reológica
653 $aBebida de soro de leite
653 $aProbiótico
700 1 $aCRUZ, A. G.
700 1 $aBISINOTTO, M. S.
700 1 $aGUERREIRO, L. M. R.
700 1 $aFARIA, J. A. F.
700 1 $aBOLINI, H. M. A.
700 1 $aCUNHA, R. L.
700 1 $aDELIZA, R.
773 $tJournal of Dairy Science$gv. 96, n. 1, p. 16-25, Jan. 2013.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
29/04/2016 |
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Data da última atualização: |
21/02/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTANA, P. A; GUEDES, M. N. S.; PARRELLA, N. N. L. D.; PARRELLA, R. A. da C.; OLIVEIRA, N. A. |
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Afiliação: |
UFSJ, Campus de Sete Lagoas, MG.; UFSJ, Campus de Sete Lagoas, MG.; UFSJ, Campus de Sete Lagoas, MG.; RAFAEL AUGUSTO DA COSTA PARRELLA, CNPMS. |
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Título: |
Qualidade de sementes de linhagens macho esteril e mantenedoras de sorgo sacarino. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Informativo ABRATES, Brasília, v. 25, n. 2, set. 2015. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Notas: |
Edição dos Anais do XIX Congresso Brasileiro de Sementes, Foz do Iguaçu, 2015. |
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Palavras-Chave: |
Tetrazólio. |
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Thesagro: |
Germinação; Semente; Sorgo açucareiro. |
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Thesaurus NAL: |
Germination; Seeds; Tetrazolium. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/142703/1/Qualidade-sementes-2.pdf
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Marc: |
LEADER 00810nam a2200253 a 4500
001 2044263
005 2017-02-21
008 2015 bl uuuu u00u1 u #d
100 1 $aSANTANA, P. A
245 $aQualidade de sementes de linhagens macho esteril e mantenedoras de sorgo sacarino.$h[electronic resource]
260 $aInformativo ABRATES, Brasília, v. 25, n. 2, set. 2015.$c2015
300 $c1 CD-ROM.
500 $aEdição dos Anais do XIX Congresso Brasileiro de Sementes, Foz do Iguaçu, 2015.
650 $aGermination
650 $aSeeds
650 $aTetrazolium
650 $aGerminação
650 $aSemente
650 $aSorgo açucareiro
653 $aTetrazólio
700 1 $aGUEDES, M. N. S.
700 1 $aPARRELLA, N. N. L. D.
700 1 $aPARRELLA, R. A. da C.
700 1 $aOLIVEIRA, N. A.
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