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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: |
LEADER 02534naa a2200265 a 4500
001 1960855
005 2016-02-22
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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| Registros recuperados : 28 | |
| 1. |  | VARGAS, L. K.; BALDANI, J. I.; HEMERLY, A. S. Association of rice cultivars with azospirillum brasilense and Burkholderia brasilensis: studies on the expression of ethylene receptors. In: INTERNATIONAL SYMPOSIUM ON BIOLOGICAL NITROGEN WITH NON-LEGUMES, 12.; INTERNATIONAL INCT SYMPOSIUM ON NITROGEN BIOLOGICAL FIXATION, 2., 03 a 8 de outubro, 2010, Búzios, RJ. Book of abstracts... Seropédica: Embrapa Agrobiologia, 2010. SlV.24| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agrobiologia. |
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| 11. | | CARVALHO, T. G.; ROSMAN, A. C.; GRAVITOL, C.; NOGUEIRA, E. de M.; BALDANI, J. I.; HEMERLY, A. S. genotypes with contrasting biological nitrogen fixation efficiencies differentially modulate nitrogen metabolism, auxin signaling, and microorganism perception pathways. Plants, v. 11, n. 15, 1971, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 4 |
| Biblioteca(s): Embrapa Agrobiologia. |
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| 12. | | NOGUEIRA, E. de M.; OLIVARES, F. L.; JAPIASSU, J. C.; VILAR, C.; VINAGRE, F.; BALDANI, J. I.; HEMERLY, A. S. Characterization of glutamine synthetase genes in sugarcane genotypes with different rates of biological nitrogen fixation. Plant Science, Ireland, v. 169, n. 5, p. 819-832, nov. 2005.| Biblioteca(s): Embrapa Agrobiologia. |
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| 14. | | ROUWS, L. F. M.; SCHWAB, S.; GUEDES, H. V.; TEIXEIRA, K. R. dos S.; HEMERLY, A. S.; BALDANI, J. I. Isolation of Gluconacetobacter diazotrophicus flagellar motility mutants. In: ANNUAL MEETING OF SBBq, 37., CONGRESS OF THE PABMB, 11., 2008, Águas de Lindóia. Abstracts... Águas de Lindóia: SBBq, 2008. 1 p. Parceria: UFRRJ; UFRJ; Laboratório de Biologia Molecular de Plantas-Jardim Botânico, RJ.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agrobiologia. |
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| 15. | | BOMFIM, A. C. J. S.; CARVALHO, T. L. G.; VICENTINI, R.; BALDANI, J. I.; HEMERLY, A. S. Nitrogen signaling regulation of sugarcane devolpment mediated by the diazotrophic endochytic bacteria. In: INTERNATIONAL SYMPOSIUM ON BIOLOGICAL NITROGEN WITH NON-LEGUMES, 12.; INTERNATIONAL INCT SYMPOSIUM ON NITROGEN BIOLOGICAL FIXATION, 2., 03 a 8 de outubro, 2010, Búzios, RJ. Book of abstracts... Seropédica: Embrapa Agrobiologia, 2010. SlV. 10| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agrobiologia. |
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| 16. | | COSTA LIMA, M. A.; VILAR, C. V.; REIS, V. M.; OLIVARES, F. L.; BALDANI, J. I.; FERREIRA, P. C. G.; HEMERLY, A. S. Detection of sugarcane (Saccharum officinarum L.) genes induced by endophytic nitrogen-fixing bacteria. In: REUNIAO ANUAL DA SOCIEDADE BRASILEIRA DE BIOQUIMICA E BIOLOGIA MOLECULAR, 25., maio 1996, Caxambu. Resumos... Caxambu: Sociedade Brasileira de Bioquimica e Biologia Molecular, 1996. p.42. Resumo E-74.| Biblioteca(s): Embrapa Agrobiologia. |
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| 17. | | CARVALHO, T. L. G.; THIEBAUT, F.; GAMOSA, E.; CARDOZO, A. M.; HARDOIM, R. P.; REIS, V. M.; FERREIRA, P. C. G.; HEMERLY, A, S. Expression profi le of nitrogen regulation during maize association with diazotrophic bacteria. In: SYMPOSIUM ON BIOLOGICAL NITROGEN FIXATION, 16., LATINAMERICAN WORKSHOP OF PGPR, 4., RELARE, 19., 2018, Foz do Iguaçu. Book of abstract....Foz do Iguaçu: Emprapa, 2018. p. 51 Session 4, Poster IV.4| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agrobiologia. |
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| 18. | | BALDANI, J. Ivo; OLIVARES, F. L.; OLIVEIRA, A. L. M.; REIS JUNIOR, F. B.; BALDANI, Vera L. D.; REIS, Veronica M.; HEMERLY, A.; DOBEREINER, Johanna. Nitrogen - fixing endophytes: Recent advances in the association with graminaceous plants grown in the tropics. In: INTERNATIONAL CONGRESS ON NITROGEN FIXATION, 11., jul. 1997, Paris. Abstracts... Paris: Institut Pasteur; INRA; CNRS; CEA; ORSTOM; CIRAD, 1997. p.14.| Biblioteca(s): Embrapa Agrobiologia. |
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| 19. | | CAVALCANTE, J. J. V.; VARGAS, C.; NOGUEIRA, E. M.; VINAGRE, F.; SCHWARCZ, K.; BALDANI, J. I.; FERREIRA, P. C. G.; HEMERLY, A. S. Members of the ethylene signalling pathway are regulated in sugarcane during the association with nitrogen-fixing endophytic bacteria. Journal of Experimental Botany, Oxford, v. 58, n. 3, p. 673-686, feb. 2007.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Internacional - A |
| Biblioteca(s): Embrapa Agrobiologia. |
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| 20. | | VILAR, C. V.; COSTA LIMA, M. A.; REIS, V. M.; OLIVARES, F. L.; BALDANI, J. I.; FERREIRA, P. C. G.; HEMERLY, A. S. Molecular analysis of a sugarcane (Saccharum officinarum L.) gene induced by endophytic nitrogen-fixing bacteria. In: REUNIAO ANUAL DA SOCIEDADE BRASILEIRA DE BIOQUIMICA E BIOLOGIA MOLECULAR, 25., maio 1996, Caxambu. Resumos... Caxambu: Sociedade Brasileira de Bioquimica e Biologia Molecular, 1996. p.42. Resumo E-75.| Biblioteca(s): Embrapa Agrobiologia. |
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| Registros recuperados : 28 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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