Lactobacillus acidophilus or Bifidobacterium animalis subsp. lactis Bb-12 and green banana pulp were used in order to obtain potentially probiotic and prebiotic yoghurts, which were compared over a 45-day storage period. Goat milk yoghurts demonstrated probiotic effects up to 45 days of storage. Cow milk yoghurts produced with B. animalis subsp. lactis Bb-12 showed a probiotic effect reduction during the storage period (1.74 log CFU/g). The type of milk affected the yoghurts' chemical and physicochemical properties. Sensory acceptance was also affected, where cow milk yoghurts were better accepted than goat milk ones.
The homeopathic product Homeopatila 100 ® in the diet of Nile tilapia reduces stress during production and improves the well-being of fish. The objective of this study was to develop nuggets of tilapia fed with Homeopatila 100 ® and to assess their quality. Physical, chemical, microbiological and sensory analyses were performed on three formulations with 25, 50 and 75% mechanically separated meat (MSM) for each of the treatments. The nuggets with 75% MSM revealed a higher pH (5.89 ± 0.02), the tissue was softer (1.29 N ± 0.04), and they had a higher lipid value (15.96% ± 0.05). With 50 and 75%, the color (L * ) was darker (60.76% ± 0.91 and 60.03% ± 0.78), and there were lower protein amounts (15.54% ± 0.31 and 13.55% ± 0.35). Nuggets had an acceptable value of lipid oxidation (0.672 ± 0.007 mg MDA/kg). The microbiological analyses demonstrated that the product met the requirements of legislation. Nuggets with 25 and 50% MSM were deemed acceptable. There was no difference (p > 0.05) between the control treatment group and the Homeopatila 100 ® group for the analysis undertaken. The results indicated that the use of Homeopatila 100 ® in the diet of the Nile tilapia did not change the physical, chemical, microbiological and sensorial quality characteristics of the nuggets, ensuring consumer acceptability.
Resumo. O presente trabalho objetivou analisar características microbiológicas, físico-químicas e sensorial de três marcas comerciais de iogurte com polpa de ameixa. Foi realizada a contagem de Coliformes a 35 e 45 ºC, contagem de bolores e leveduras e análise sensorial (Teste de escala hedônica) no início da vida de prateleira. Adicionalmente nos tempos 8, 16, 24 e 32 dias de armazenamento (6 ± 2 ºC) foram efetuadas a contagem de bactérias láticas totais, determinação do pH e da acidez (g de ácido láctico/100g). Observou-se que em todas as amostras, Coliformes a 35 bem como a 45 ºC não foram detectados, enquanto bolores e leveduras apresentaram contagem abaixo do limite máximo estabelecido. A contagem de bactérias láticas totais manteve-se acima do mínimo preconizado em todos os tempos analisados, enquanto o pH decaiu com o tempo de armazenamento e a acidez manteve-se estável. Na análise sensorial, houve diferença (p<0,05) entre as amostras para os atributos cor, aparência de pedaços de ameixa, aroma de ameixa e doçura, enquanto os atributos sabor de ameixa, sabor ácido, consistência e impressão global não deferiram. O índice de aceitabilidade variou de 65,08 até 79,37%.
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