Avaliação da vida-de-prateleira de bebidas lácteas preparadas com "fat replacers" (Litesse e Dairy-lo)

Sivieri, Kátia; Oliveira, Maricê Nogueira de

doi:10.1590/s0101-20612002000100005

Cited by 18 publications

(12 citation statements)

References 8 publications

(4 reference statements)

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“…As seen in Figure 3, the majority of the panelists assigned scores between 6 and 9 (6 = like slightly, 9 = extremely like) for dairy beverages. Similar values were observed by Sivieri and Oliveira (2002) in their sensory evaluation of dairy beverages containing fat substitutes. In this study, the addition of inulin did not influence the sensory acceptance of the beverage because no significant differences were observed between formulations PI and C. Similarly, Isik et al (2011) observed that the addition of inulin did not affect the sensory acceptance of frozen yogurt.…”

Section: Sensory Analysissupporting

confidence: 85%

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

et al. 2014

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The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages. Key words: Whey, Lactobacillus paracasei, prebiotics, probiotics, shelf life ResumoO objetivo deste estudo foi verificar o efeito da inulina e da oligofrutose nas características físico-químicas, microbiológicas e sensoriais de bebidas lácteas simbióticas. Foram desenvolvidas quatro formulações de bebidas: controle (C), com adição de Lactobacillus paracasei (P), com adição de L. paracasei e inulina (PI) e com adição de L. paracasei e oligofrutose (PO). As populações do micro-organismo probiótico, o pH e a acidez dos produtos foram avaliados semanalmente, durante armazenamento refrigerado (5±1°C) por 21 dias. A pesquisa de possíveis micro-organismos contaminantes (coliformes, E. coli e Salmonella spp.) foi realizada após três dias de refrigeração. A aceitabilidade sensorial e a intenção de compra foram avaliadas sete dias após a produção. As populações observadas para o micro-organismo probiótico L. paracasei foram superiores a 8,50 log UFC/mL durante toda a vida de prateleira dos produtos. Houve redução significativa nos valores de pH para P e PI e aumento significativo na acidez para todas as formulações (p<0,05) ao longo do armazenamento. As bebidas lácteas apresentaram-se como uma matriz promissora para veiculação de L. paracasei. A adição dos ingredientes prebióticos (inulina e oligofrutose) às bebidas lácteas não interferiram na viabilidade de L. paracasei e na aceitabilidade global e na intenção de compras das bebidas.

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Section: Sensory Analysissupporting

confidence: 85%

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

et al. 2014

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“…The analysis of data allowed observing that during the storage period of milk drinks, pH showed a considerable reduction, since the initial pH ranged from 4.13 (Treatment 1) to 4.09 (Treatment 4), reaching 3.91 (Treatment 1) and 4.00 (Treatment 4) on day 29 of storage. Similar pH results were reported by Sivieri and Oliveira (2002), who analyzed milk drinks prepared with "fatreplacers" during 28 days of storage. The pH values at baseline ranged from 4.0 to 4.6, and after 28 days of storage, it ranged from 3.9 and 4.5.…”

Section: Parameterssupporting

confidence: 86%

Fermented milk drink flavored with Murici pulp added of passion fruit bark flour

Couto¹,

Silva²,

Padua³

et al. 2016

Afr. J. Agric. Res.

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This study aimed to evaluate the physicochemical parameters, antioxidant activity, color and sensory profile of fermented milk drink with murici and passion fruit bark flour (FCM). Four milk drink formulations were processed: 0% FCM + 5% murici pulp (Treatment 1 -control); 0.5% FCM + 5% murici pulp (Treatment 2); 1.0% FCM + 5% murici pulp (Treatment 3) and 1.5% FCM + 5% murici pulp (Treatment 4). The scanning electron microscopy (SEM) of FCM presented quite irregular particles and the presence of starch of circular shape and fibrous compounds connected to fragmented walls. After the analyses of milk drinks, a slight decrease in the mean pH values and an increase in the antioxidant activity according to the increase in FCM content in milk drinks were observed. The color of milk drinks tended to yellow and red in samples added of FCM due to the presence of carotenoids. In the sensory profile, the highest mean value was for the texture of yogurt without addition of FCM, and the lowest mean value was for taste of yogurt with 1.50% FCM.

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“…pH decreased noticeably (0.14 to 0.32 pH units) during the first week of storage ( Figure 2). Ellis (1996) found similar results for yogurts, and Sivieri and Oliveira (2002) for lactic beverages prepared with fat substitutes. Thereafter, pH slightly decreased (less than 0.12 pH units) and could be considered stable.…”

Section: Stabilitymentioning

confidence: 79%

Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures

Oliveira¹,

Sodini²,

Remeuf³

et al. 2002

Journal of Food Science

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Lactic beverages (LB) are products prepared with yogurt, whey, and other ingredients; they are popular among consumers in Brazil. LB containing probiotics were manufactured to study bacteria viability and to evaluate product characteristics during shelf life. Although counts decreased, 5.3 x 10 6 CFU/mL of probiotics in average after 28 d were found. LB behaved as pseudoplastic fluids with thixotropy, and flow curves were best fitted by Oswald-de-Waele model. Apparent viscosity and pH decreased slightly with storage. LB showed phase separation increasing until 35% after 14 d, stabilizing after. Finally, microscopy observations showed a dispersion of protein particles. Filamentous and spherical structures corresponded to guar and starch that were added as stabilizers. No differences were noticed between products containing yogurt bacteria and those with probiotics.

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Avaliação da vida-de-prateleira de bebidas lácteas preparadas com "fat replacers" (Litesse e Dairy-lo)

Cited by 18 publications

References 8 publications

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

Fermented milk drink flavored with Murici pulp added of passion fruit bark flour

Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures

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