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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
Data corrente: |
26/04/2022 |
Data da última atualização: |
27/04/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
DANTAS, D. L. DA S.; VIEIRA, V. B.; SOARES, J. K. B.; SANTOS, K. M. O. dos; EGITO, A. S. do; FIGUEIREDO, R. M. F. DE; LIMA, M. DOS S.; MACHADO, N. A. F.; SOUZA, M. DE F. V. DE; CONCEIÇÃO, M. L. DA; QUEIROGA, R. DE C. R. DO E.; OLIVEIRA, M. E. G. DE. |
Afiliação: |
DALYANE LAÍS DA SILVA DANTAS, Universidade Federal da Paraíba; VANESSA BORDIN VIERA, Universidade Federal de Campina Grande; JULIANA KÉSSIA BARBOSA SOARES, Universidade Federal de Campina Grande; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; ROSSANA MARIA FEITOSA DE FIGUEIREDO, Universidade Federal de Campina Grande; MARCOS DOS SANTOS LIMA, Instituto Federal do Sertão de Pernambuco; NÍTALO ANDRÉ FARIAS MACHADO, Universidade Federal do Maranhão; MARIA DE FÁTIMA VANDERLEI DE SOUZA, Universidade Federal da Paraíba; MARIA LÚCIA DA CONCEIÇÃO, Universidade Federal da Paraíba; RITA DE CÁSSIA RAMOS DO EGYPTO QUEIROGA, Universidade Federal da Paraíba; MARIA ELIEIDY GOMES DE OLIVEIRA, Universidade Federal da Paraíba. |
Título: |
Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
LWT. Food Science and Technology, v. 158, 113165, p. 1-9, Mar. 2022. |
DOI: |
https://doi.org/10.1016/j.lwt.2022.113165 |
Idioma: |
Inglês |
Conteúdo: |
In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydro- lysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product. |
Palavras-Chave: |
Apparent viscosity. |
Thesagro: |
Composto Fenólico; Iogurte; Nutriente Mineral; Tecnologia de Alimento. |
Thesaurus Nal: |
Food technology; Goat milk; Mineral content; Phenolic compounds; Schlumbergera (Cactaceae); Yogurt. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1142408/1/1-s2.0-S0023643822001001-main.pdf
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Marc: |
LEADER 02594naa a2200397 a 4500 001 2142408 005 2022-04-27 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.lwt.2022.113165$2DOI 100 1 $aDANTAS, D. L. DA S. 245 $aPilosocereus gounellei (xique-xique) flour$bImproving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt.$h[electronic resource] 260 $c2022 520 $aIn this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydro- lysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product. 650 $aFood technology 650 $aGoat milk 650 $aMineral content 650 $aPhenolic compounds 650 $aSchlumbergera (Cactaceae) 650 $aYogurt 650 $aComposto Fenólico 650 $aIogurte 650 $aNutriente Mineral 650 $aTecnologia de Alimento 653 $aApparent viscosity 700 1 $aVIEIRA, V. B. 700 1 $aSOARES, J. K. B. 700 1 $aSANTOS, K. M. O. dos 700 1 $aEGITO, A. S. do 700 1 $aFIGUEIREDO, R. M. F. DE 700 1 $aLIMA, M. DOS S. 700 1 $aMACHADO, N. A. F. 700 1 $aSOUZA, M. DE F. V. DE 700 1 $aCONCEIÇÃO, M. L. DA 700 1 $aQUEIROGA, R. DE C. R. DO E. 700 1 $aOLIVEIRA, M. E. G. DE 773 $tLWT. Food Science and Technology$gv. 158, 113165, p. 1-9, Mar. 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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15. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BERTOLDI, F. C.; GONZAGA, L.; REIS, V. D. A. dos. Características físico-químicas do mel de abelhas africanizadas (Apis mellifera scutellata), com florada predominante de hortelã-do-campo (Hyptis crenata), produzido no Pantanal. In: SIMPÓSIO SOBRE RECURSOS NATURAIS E SÓCIO-ECONÔMICOS DO PANTANAL, 4., 2004, Corumbá, MS. Sustentabilidade regional: anais. Corumbá: Embrapa Pantanal: UCDB: UFMS: SEBRAE-MS, 2004. (CD-ROM).Biblioteca(s): Embrapa Pantanal. |
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20. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | REIS, V. D. A. dos; BIJOS, G. N. Processo de transição de extrativismo de mel para a apicultura em comunidade ribeirinha de Corumbá, MS. In: CONGRESSO BRASILEIRO DE APICULTURA, 22., CONGRESSO BRASILEIRO DE MELIPONICULTURA , 8., 2018. Joinville, SC. Polinização, tecnologias oportunidades e desafios para o criador de abelhas no Brasil: anais. Joinville, SC: CBA, 2018. p. 250. CONBRAPI 2018.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Pantanal. |
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