Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/148
Título: Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
Título(s) alternativo(s): Efeito de quito-oligosacarídeos modificados nas características físicoquímicas e microbiológicas em uma bebida probiótica fermentada
Autor(es): Gallina, Darlila Aparecida; et. al.







Palavras-chave: Chitosan
Bifidobacteria
Viability
Data do documento: 2019
Citação: Gallina, D. A.; Pacheco, M. T. B.; Barbosa, P. P. M.; Amorim, M. M. F.; Cobas, A. C. Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage. Revista do Instituto de Laticínios Cândido Tostes, Juiz de Fora, v. 74, n. 4, p. 240-251, 2019.
Resumo: The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and mango pulp (40%) were prepared, as follows: formulation F1 containing 2.0 % COS-Glc, and formulation F2 without the addition of COS-Glc (control). Commercial probiotic culture of Bifidobacterium lactis ssp. was used in both formulations. The products were evaluated for hygienic-sanitary quality, physicochemical composition, titratable acidity, syneresis, and bacteria viability (selective enumeration of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium spp.) after one day of manufacture. The viability of the microorganisms, the hygienic-sanitary quality and the physicochemical characteristics (titratable acidity and syneresis) of the beverages were evaluated throughout 30 days of storage at 8 ± 1 °C. The hygienic-sanitary quality was satisfactory, and the beverages were suitable for consumption. The addition of modified chitooligosaccharides to the probiotic beverage led to an increase in titratable acidity and syneresis. The formulation F1 presented significantly higher total solids, total dietary fiber, and carbohydrates when compared to F2. The addition of COS-Glc did not affect the viability of the probiotics in the beverage along with the storage, which remained within the recommended dose to exert its therapeutic effect. The combination of COS-Glc and probiotics can be an interesting tool to produce smoothie type dairy beverages without adversely affecting the characteristics of the product, besides conferring added value to the product due to the incorporation of an ingredient with potential prebiotic activity.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/148
Outros identificadores: 
Aparece nas coleções:Artigos cientificos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
EFFECT OF MODIFIED CHITOOLIGOSACHARIDES.pdf471.29 kBAdobe PDFVisualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.