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Campo DC | Valor | Idioma |
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dc.contributor.author | Cozentino, Izabela de Souza Correia; et al. | - |
dc.contributor.other | Paula, Ariela Veloso de Ribeiro, Clovis Augusto Alonso, Jovan Duran Grimaldi, Renato Luccas, Valdecir Taranto, Maria Pia Cavallini, Daniela Cardoso Umbelino | PT_Br |
dc.date.accessioned | 2023-04-13T19:46:27Z | - |
dc.date.available | 2023-04-13T19:46:27Z | - |
dc.date.issued | 2022 | - |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/713 | - |
dc.description.abstract | New functional hazelnut and chocolate spreads, containing the probiotic strain Enterococcus faecium CRL 183 and different concentrations of medium-long-medium (MLM)-type structured triacylglycerols (TAGs) were developed. TAGs did not alter the viability of the probiotic strain, during 180 days of storage at 20 ◦C. The formulations presented similar contents of proteins, lipids, and carbohydrates, water activity below 0.5, thermal stability and were microbiologically stable. The decrease of saturated fat had a negative effect on the rheological properties of the spreads, with reduction on viscosity, Casson yield value and texture parameters. However, only the spread with 75% substitution of vegetable fat by structured TAG showed severe reduction in rheological properties that affected the product spreadability. The use of probiotic strain and replacement of fat (50%) by MLM-type TAG resulted in a new functional chocolate spread with significant increment in medium-chain and unsaturated fatty acids. | en |
dc.language.iso | en | en |
dc.publisher | Elsevier | en |
dc.rights | Aberto | - |
dc.subject | Chocolate spread | en |
dc.subject | Probiotic | en |
dc.subject | Functional food | en |
dc.subject | Structured triglycerides | en |
dc.title | Development of a potentially functional chocolate spread containing probiotics and structured triglycerides | en |
dc.type | Article | en |
Aparece nas coleções: | Artigos Científicos |
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Development of a potentially functional chocolate spread....pdf | 973.63 kB | Adobe PDF | Visualizar/Abrir |
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