The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves and mesophilic cultures (Lactococcus lactis ssp. lactis and cremoris) on the chemical, microbiological and sensory characteristics of Prato cheese. The Prato cheese presented high moisture contents (49 to 53 %) and mean pH values of 5.15 for all tested formulations. The addition of mate leaves extract in the product did not influence the growth of the microbial cultures. During the maturation time, all formulations with the addition of adjunct cultures and mate leaves extract presented lower levels of lipid and protein oxidation compared to the control, proving the antioxidant effect of mate extract. The formulation of Prato cheese added of 0.1 wt.% of extract presented acceptability of about 80 % after 30 days of maturation. The sensory evaluation showed that only the formulation added by adjunct culture and 0.2 wt.% of mate extract presented lower values for the attributes global acceptance, texture and flavor, compared to the control. The formulations added of mate leaves extract presented residual bitter flavor after 45 days of storage.
Este estudo teve como objetivo avaliar o efeito do iogurte contendo extrato de erva-mate (Ilex paraguariensis) e com/sem culturas probióticas sobre os perfis lipídico, glicêmico, hepático e renal de ratos alimentados com esses tipos de iogurtes. Ratos da linhagem Wistar (42) foram divididos em três grupos (n = 14) e receberam iogurte sem extrato de erva-mate, iogurte com extrato de erva-mate 0,1% e iogurte com extrato de erva-mate 0,1% e culturas probióticas, durante 30 dias. Não foi observado no presente estudo efeito significativo do extrato de erva-mate nos níveis de colesterol total, colesterol HDL, triglicerídeos, ureia, ácido úrico, creatinina e glicose, e na atividade das enzimas fosfatase alcalina, aspartato aminotransferase e alanina aminotransferase. O extrato de erva-mate, 0,1% no iogurte, não interfere no metabolismo de ratos alimentados por 30 dias.
This study evaluated the profile of liver, kidney and blood glucose of rats after ingestion of cheese containing yerba mate extract and probiotics cultures. The rats received 5 g/animal per day of prato cheese containing yerba mate extract (0.1% and 0.2%) and probiotics cultures for 30 days. The control group received basal diet and water ad libitum. The hepatic profile was assessed by measuring the activity of transaminases (AST and ALT), whereas renal profile was assessed by measuring levels of uric acid. The analysis was composed by cardiovascular morphometric analysis of the structure of the coronary arteries, diameter and thickness of the myocardium and its blood vessels. Glucose levels were assessed by measuring serum glucose. There was a significant increase in serum glucose and uric acid in animals that received cheese with yerba mate extract. The other parameters showed no significant changes. Prato cheese containing yerba mate extract and probiotics cultures did not alter metabolism of rats.
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