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http://repositorio.ital.sp.gov.br/jspui/handle/123456789/179
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Campo DC | Valor | Idioma |
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dc.contributor.author | Machado, Tamires Alcântara Dourado Gomes; et. al. | - |
dc.contributor.other | PT_Br | |
dc.date.accessioned | - | |
dc.date.accessioned | 2021-09-30T15:18:41Z | - |
dc.date.available | PT_Br | |
dc.date.available | 2021-09-30T15:18:41Z | - |
dc.date.copyright | - | |
dc.date.issued | 2017 | - |
dc.identifier | PT_Br | |
dc.identifier.citation | LWT - Food Science and Technology, Elsevier, v. 80, p. 221-229, jul. 2017. | pt_BR |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/179 | - |
dc.description.abstract | 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. | pt_BR |
dc.format | PT_Br | |
dc.language | PT_Br | |
dc.language.iso | en | pt_BR |
dc.rights | PT_Br | |
dc.source | PT_Br | |
dc.title | Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus | pt_BR |
dc.type | Article | pt_BR |
dc.date.updated | - | |
dc.subject.cnpq | PT_Br | |
dc.contributor.CRUESP | PT_Br | |
dc.subjec.otherlanguage | ||
dc.subject.wos | PT_Br | |
dc.identifier.italrecordnumber | - | |
dc.creator.id | PT_Br | |
dc.contributor.authoremail | PT_Br | |
dc.contributor.authorital | PT_Br | |
dc.contributor.authorexternal | PT_Br | |
dc.contributor.nameofprogram | PT_Br | |
dc.contributor.institution | PT_Br | |
dc.contributor.event | PT_Br | |
dc.publisher.city | PT_Br | |
dc.publisher.country | PT_Br | |
dc.date.monthofcirculation | - | |
dc.description.areaofknowledge | PT_Br | |
dc.description.references | PT_Br | |
dc.description.reference | PT_Br | |
dc.description.sponsor | PT_Br | |
dc.description.sponsor-standard | PT_Br | |
dc.description.sponsorremissive | PT_Br | |
dc.description.sponsordocumentnumber | PT_Br | |
dc.description.volume | PT_Br | |
dc.description.volumesupplement | PT_Br | |
dc.description.issuenumber | - | |
dc.description.issuesupplement | PT_Br | |
dc.description.issuespecial | PT_Br | |
dc.description.firstpage | PT_Br | |
dc.description.lastpage | PT_Br | |
dc.rights.accessrights | PT_Br | |
dc.identifie.eissn | PT_Br | |
dc.identifie.wos | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.url | PT_Br | |
dc.identifie.local | PT_Br | |
dc.format.support | PT_Br | |
dc.creator.orcid | PT_Br | |
Aparece nas coleções: | Artigos Científicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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Impact of honey on quality.pdf | 622.72 kB | Adobe PDF | Visualizar/Abrir |
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