2009
DOI: 10.1590/s0103-84782009005000204
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
8
0
15

Year Published

2012
2012
2023
2023

Publication Types

Select...
9

Relationship

0
9

Authors

Journals

citations
Cited by 22 publications
(24 citation statements)
references
References 15 publications
1
8
0
15
Order By: Relevance
“…Next were added sugar, glucose powder, natural yogurt flavor, emulsifier/stabilizer, and cream powder and homogenized for 1 min, according to the methodology described by Gonçalves & Eberle (2008) and Alves et al. (2009).…”
Section: Development Of Frozen Yogurtmentioning
confidence: 99%
See 1 more Smart Citation
“…Next were added sugar, glucose powder, natural yogurt flavor, emulsifier/stabilizer, and cream powder and homogenized for 1 min, according to the methodology described by Gonçalves & Eberle (2008) and Alves et al. (2009).…”
Section: Development Of Frozen Yogurtmentioning
confidence: 99%
“…The food texture is sometimes the deciding factor for consumer acceptability, in addition to flavor and aroma. Thus, evaluation of the product texture serves several purposes for the food industry, which include the control of raw material and the manufacturing process, changing ingredients or equipment when required, quality control of finished product, development of new products, and making changes to formulation (Alves et al, 2009;Souza et al, 2010). The instrumental texture analysis includes the evaluation of consistency, firmness, adhesiveness, and cohesiveness.…”
Section: Instrumental Analysis Of Texturementioning
confidence: 99%
“…A atividade das culturas lácticas causa mudanças químicas específicas, liberando compostos voláteis com grupamento carbonil, como ácido láctico e acético, acetaldeído, cetonas e diacetil. A intensidade com as quais esses compostos são formados é responsável pela percepção de sabor e aroma do frozen yogurt (ALVES et al, 2009).…”
Section: Avaliação Sensorial Do Frozen Yogurt De Morangounclassified
“…Os maiores consumidores do leite caprino são crianças alérgicas e/ou intolerantes ao leite de vaca, idosos e pessoas que consomem o produto por indicação médica. Nos Estados do Rio Grande do Norte e da Paraíba, a produção de leite de cabra é desenvolvida com sucesso em escala comercial, porém há ainda o corrente desafio de conquistar e manter novos mercados para este produto e seus derivados, como alimento que apresente propriedades funcionais, o que poderia aumentar o valor agregado e a aceitação desses produtos (ALENCAR, 2016;ALVES et al, 2009;GARCIA, 2011;GOTTARDI et al, 2008).…”
Section: Introductionunclassified