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| Registros recuperados : 8 | |
| 2. |  | CORREIA, R. T. P.; CLEMENTINO, I.; BEZERRA, M. de F.; SILVA, P. D. L. da. Avaliação do procedimento utilizado para elaboração de iogurte de leite de cabra. Revista do Instituto de Laticínios Cândido Tostes, Juiz de Fora, v. 61, n. 351, p. 317-320, jul./ago., 2006.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 4. | | SILVA, P. D. L. da; BEZERRA, M. de F.; SANTOS, K. M. O. dos; CORREIA, R. T. P. Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. LWT - Food Science and Technology, v. 62, n. 1, Part 2, p. 452-457, Marc. 2015.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 5. | | CORREIA, R. T. P.; MAGALHÃES, M. M. dos A.; PEDRINI, M. R. S. da; CRUZ, V. F. da; CLEMENTINO, I. Sorvetes elaborados com leite caprino e bovino: composição química e propriedades de derretimento. Revista Ciência Agronômica, v. 39, n. 2, p. 251-256, abr./jun., 2008.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 6. | | SILVA, P. D. L. da; BEZERRA, M. de F.; PEDRINI, M. R. da S.; MAGALHÃES, M. M. dos A.; CORREIA, R. T. P. Leite de cabra: aspectos produtivos e nutricionais. Revista do Instituto de Laticínios Cândido Tostes, Juiz de Fora, v. 62, n. 354, p. 32-35, jan./fev., 2007.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 8. | | SOUZA, R. L. A. de; SANTANA, M. F. S.; MACEDO, E. M. S.; BRITO, E. S. de; CORREIA, R. T. P. Physicochemical, bioactive and functional evaluation of the exotic fruits Opuntia ficus-indica AND Pilosocereus pachycladus Ritter from the Brazilian caatinga. Journal of Food Science and Technology, v. 52, n. 11, p. 7329-7336, 2015.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 8 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
|
Data corrente: |
08/10/2014 |
|
Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
SILVA, P. D. L. da; BEZERRA, M. de F.; SANTOS, K. M. O. dos; CORREIA, R. T. P. |
|
Afiliação: |
PRISCILLA DINIZ LIMA DA SILVA, Federal University of Rio Grande do Norte (UFRN) - Natal, RN, Brazil; MARIA DE FÁTIMA BEZERRA, UFRN - Natal, RN, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CNPC; ROBERTA TARGINO PINTO CORREIA, UFRN - Natal, RN, Brazil. |
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Título: |
Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 62, n. 1, Part 2, p. 452-457, Marc. 2015. |
|
DOI: |
10.1016/j.lwt.2014.02.055 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Abstract: In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. The ice cream with added B. animalis was further evaluated in regard to the probiotic viability during processing, frozen storage, and simulated gastrointestinal conditions. Results showed that the addition of B. animalis decreased the pH (p < 0.05), but it had no effect on physicochemical properties, including overrun and melting behavior of ice cream from goat's milk (p > 0.05). After 120 days of frozen storage, a survival rate of 84.7% was registered. With regard to cell viability during gastrointestinal conditions, the exposure to bile and pancreatin resulted in the decline of 3.82 log cycles in ice cream samples previously stored at ?18 °C for 120 days. Overall, the goat's milk ice cream with B. animalis received good sensory scores and satisfactory probiotic viability (6?7 log CFU/g) was maintained throughout the 120 days of frozen storage. Therefore, this research shows that goat's milk ice cream is an adequate delivery vehicle for the probiotic bacteria B. animalis. |
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Palavras-Chave: |
Alimento funcional probiótico; Frozen products; Gastrointestinal simulation; Icecream; Milk products; Probiotic survival; Produto lácteo. |
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Thesagro: |
Caprino; Leite de cabra; Produto derivado do leite; Sorvete. |
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Thesaurus NAL: |
Bifidobacterium animalis; frozen dairy products; Goat milk; Probiotics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/109676/1/AP-Potentially.pdf
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|
Marc: |
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008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2014.02.055$2DOI
100 1 $aSILVA, P. D. L. da
245 $aPotentially probiotic ice cream from goat's milk$bcharacterization and cell viability during processing, storage and simulated gastrointestinal conditions.$h[electronic resource]
260 $c2015
520 $aAbstract: In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. The ice cream with added B. animalis was further evaluated in regard to the probiotic viability during processing, frozen storage, and simulated gastrointestinal conditions. Results showed that the addition of B. animalis decreased the pH (p < 0.05), but it had no effect on physicochemical properties, including overrun and melting behavior of ice cream from goat's milk (p > 0.05). After 120 days of frozen storage, a survival rate of 84.7% was registered. With regard to cell viability during gastrointestinal conditions, the exposure to bile and pancreatin resulted in the decline of 3.82 log cycles in ice cream samples previously stored at ?18 °C for 120 days. Overall, the goat's milk ice cream with B. animalis received good sensory scores and satisfactory probiotic viability (6?7 log CFU/g) was maintained throughout the 120 days of frozen storage. Therefore, this research shows that goat's milk ice cream is an adequate delivery vehicle for the probiotic bacteria B. animalis.
650 $aBifidobacterium animalis
650 $afrozen dairy products
650 $aGoat milk
650 $aProbiotics
650 $aCaprino
650 $aLeite de cabra
650 $aProduto derivado do leite
650 $aSorvete
653 $aAlimento funcional probiótico
653 $aFrozen products
653 $aGastrointestinal simulation
653 $aIcecream
653 $aMilk products
653 $aProbiotic survival
653 $aProduto lácteo
700 1 $aBEZERRA, M. de F.
700 1 $aSANTOS, K. M. O. dos
700 1 $aCORREIA, R. T. P.
773 $tLWT - Food Science and Technology$gv. 62, n. 1, Part 2, p. 452-457, Marc. 2015.
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