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dc.contributor.authorMachado, Tamires Alcântara Dourado Gomes; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-09-30T15:18:41Z-
dc.date.availablePT_Br
dc.date.available2021-09-30T15:18:41Z-
dc.date.copyright-
dc.date.issued2017-
dc.identifierPT_Br
dc.identifier.citationLWT - Food Science and Technology, Elsevier, v. 80, p. 221-229, jul. 2017.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/179-
dc.description.abstractThis 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.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
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dc.sourcePT_Br
dc.titleImpact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophiluspt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
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