| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
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://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1142408/1/1-s2.0-S0023643822001001-main.pdf
|
|
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.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| 1. |  | 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. Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. LWT. Food Science and Technology, v. 158, 113165, p. 1-9, Mar. 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|    |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
