Data/hora: 15/06/2024 11:32:20

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos.
Data corrente: | 26/04/2022
Data da última atualização: | 27/04/2022
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: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1142408/1/1-s2.0-S0023643822001001-main.pdf
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)

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CTAA - (15312-1) - UPC - AP - DD -  -  -  - DIS
CNPC - (40270-1) - UPC - AP - DD -  -  -  - DIS