a b s t r a c tThis study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL À1 ) against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw milk. We also evaluated the influence of nisin on the physicochemical properties, mechanical characteristics and colour of the cheese over 60 days of ripening. Nisin was effective in reducing S. aureus count in Serro cheese; a reduction of 1.2 and 2.0 log cycles in S. aureus count was observed from the 7th day of ripening for cheese containing 100 IU mL À1 and 500 IU mL À1 of nisin, respectively, compared with the control sample. The major changes in physicochemical properties, mechanical characteristics and colour were associated with cheese ripening, except for the index of ripening, which was lower in the presence of nisin. The addition of nisin is a powerful tool to contribute to the safety of traditional cheese produced with raw milk.
The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product. Lactose-hydrolyzed products have been developed to supply consumer demand, but this hydrolysis may affect the flavor, color, taste, texture and even some nutritional aspects of the product. We studied the influence of different levels of lactose-hydrolysis, sucrose addition and initial pH on the development of MR, appraised by the determination of 5-hydroxymethylfurfural (HMF). A process simulator with multi-monitoring system was used to produce 15 DL. Box-Behnken 33 experimental design was applied for the three factors: pH, lactose-hydrolysis level and sucrose concentration. Lipids, protein, ashes, carbohydrates, water activity, dissolved solids, colorimetric analysis and HMF (free and total) are among the physicochemical attributes and MR indicators analyzed in this work. The products showed significant differences in composition but all the values were in agreement with the literature. Moreover, higher levels of lactose hydrolysis and higher pH presented a direct relation with the development of MR, observed by an increase in coloration (lower luminosity) and more formation of HMF, both free and total. The present study expands the knowledge about DL spread made of lactose-hydrolyzed milk, allowing the food industries to produce a lactose free DL with nutritional and sensory characteristics closer to the traditional product.
Maternal intake of soybeans in lactation changes the lipid content of breast milk and programmed offspring for phenotype of the lower metabolic risk, with lower serum TC and LDL, and seems to protect the progeny of alterations in glucose metabolism despite the higher lipid content. The difference in fat content of breast milk and the higher isoflavones content of soy diet are possible imprinting factors that could program the offspring.
RESUMO Produzido e comercializado na América Latina, o doce de leite é muito apreciado por seus consumidores, com grande importância para o mercado brasileiro. A padronização das características desse produto, assim como sua adequação ao que é preconizado pelo Regulamento Técnico de Identidade e Qualidade, é dificultada pela grande diversidade cultural e variações tecnológicas da sua produção. Por essa razão, o estudo das características físico-químicas e reológicas do doce de leite torna-se de grande importância para se alcançar uniformidade, principalmente pela escassez de literatura técnica e científica sobre este produto. Neste trabalho, objetivou-se avaliar e relacionar os atributos físico-químicos e de textura. Foram analisadas doze marcas de doce de leite quanto aos teores de umidade, atividade de água e análise de textura, com posterior análise estatística dos dados. A análise estatística descritiva para os atributos de textura mostrou elevada variação entre as amostras. Quanto ao teor de umidade, 51,11% das amostras tiveram resultados em desacordo com os padrões legais vigentes. As análises realizadas apresentaram resultados de HMF livre e total elevados. Pela Análise de Componentes Principais (PCA), verificou-se que a principal fonte de variação e de contribuição para agrupamento das marcas avaliadas está relacionada com os elementos que compõem as características reológicas do produto. Os resultados mostraram elevada correlação entre atividade de água, umidade e atributos reológicos. A combinação dos atributos físico-químicos e reológicos mostra-se útil para caracterização e avaliação da qualidade do doce de leite. Os resultados obtidos neste trabalho contribuem para ampliar os conhecimentos científicos e podem servir de subsídios para as indústrias de laticínios e a comunidade.
The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were comparedI: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (•100 mL-1). Analyzes were performed on days 1 st , 15 th , 30 th , and 45 th of refrigerated storage (5 °C). Lutein did not influence fermentation patters, but post acidification was observed, mainly in groups with the highest lutein concentrations. The amount of lutein recovered was different between groups (P < 0.05) due to treatment. Some differences (P < 0.05) in the same treatment occurred over time, tending to decrease lutein recovery. For all treatments, up to the end of storage, the final amount of lutein characterized the product as a nutritional source of this element. However, lutein recovery in G4 has reached the minimum daily intake recommended by researchers for health benefits. Recovery ranged from 81.9 ± 0.76•100-1 (w•w-1) to 76.31 ± 1.07•100-1 (w•w-1) on the storage period. L* has no difference (P > 0.05) between groups with different added lutein concentrations. On contrast, a*, b*, c*, and YO (yellowness index) were different (P < 0.05).
Resumo Um dos maiores problemas atuais da população é a deficiência de nutrientes. Estudos indicam que consumidores consideram o preço dos alimentos mais relevante do que os valores nutricionais. Assim, este trabalho objetivou comparar o custo dos nutrientes de alimentos típicos da dieta brasileira, realizando coletas de preços em mercados virtuais e calculando o custo para se atingir 30% das necessidades diárias de um adulto saudável para oito nutrientes. A carne de frango foi a fonte mais barata de proteína. A fibra de cereal teve o menor custo para fibra e ferro. As fontes mais baratas de cálcio foram o Ovomaltine e os lácteos, e o fígado bovino foi o alimento melhor ranqueado para vitamina A. A vitamina C foi o nutriente mais barato na dieta brasileira, e o suco de acerola a fonte mais barata deste nutriente. Os lácteos ocuparam as seis primeiras posições no “ranking” da vitamina D, e nozes e sementes apresentaram o menor custo para vitamina E. Os resultados mostraram que os consumidores brasileiros podem alcançar a ingestão recomendada de nutrientes considerados críticos a um baixo custo por meio da aquisição dos alimentos melhor ranqueados. No entanto, esse ranqueamento deve ser ponderado em função da qualidade do alimento, conforme preconiza o Novo Guia Alimentar para a População Brasileira.
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