Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/449
Título: Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?
Autor(es): Cavalcanti, Natália Sufiatti Holanda
Bertoldo-Pacheco, Maria Teresa







Palavras-chave: Asinine milk
Nutritional value
Fermentation
Storage stabilit
Data do documento: 2021
Editor: Elsevier
Citação: LWT-FOOD SCIENCE AND TECHNOLOGY, v. 144, p. 111239, 2021.
Resumo: This study aimed to evaluate the nutritional value and physicochemical characteristics of fresh donkey milk and fermented donkey milk. Furthermore, the impact of the refrigerated storage (4 ◦C, 21 days) on the characteristics of the fermented milk was evaluated. The fermented milk had higher acidity (lower pH values and higher titratable acidity) and presented lower lactose, mineral (calcium, phosphorous, magnesium, sodium, and zinc), and amino acid (mainly essential amino acids) contents than milk. Otherwise, it had a better fatty acid profile (lower saturated fatty acid content, and higher monounsaturated and polyunsaturated fatty acid contents). The fermented milk storage resulted in decreases in the lactose content, improvements in the amino acid profile, and maintenance of the mineral content. However, negative impacts were observed on the fatty acid profile. It can be concluded that both donkey milk and fermented milk donkey present important nutritional value, and the fermented milk could be refrigerated stored up to 21 days.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/449
ISSN: 0023-6438
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