Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/179
Título: Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus
Autor(es): Machado, Tamires Alcântara Dourado Gomes; et. al.







Data do documento: 2017
Citação: LWT - Food Science and Technology, Elsevier, v. 80, p. 221-229, jul. 2017.
Resumo: This study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/179
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