Iogurte probiótico com frutanos tipo inulina de diferentes graus de polimerização: características físico-químicas e microbiológicas e estabilidade ao armazenamento

Pimentel, Tatiana Colombo; García, Sandra; Prudêncio, Sandra Helena

doi:10.5433/1679-0359.2012v33n3p1059

Cited by 8 publications

(6 citation statements)

References 12 publications

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“…Titratable acidity results presented lower values when compared to those found by Pimentel et al (2012), with values between 1.11 and 1.17 g lactic acid/100 g. However, the results obtained are in accordance with the current legislation, which recommends values between 0.6 and 1.5 g lactic acid/100 g. The viable lactic bacteria had no minimum value according to the legislation, which recommends a minimum of 10 7 CFU/mL. Therefore, lyophilization preserved the physicochemical characteristics of yogurts but did not preserve the viability of viable lactic bacteria.…”

Section: Parametercontrasting

confidence: 37%

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

Célia

Silva

Oliveira

et al. 2017

SCA

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The aim of this study was to assess the influence of heat treatment on physicochemical and rheological characteristics of natural yogurts, as well as the influence of lyophilization process on natural yogurts after reconstitution. In the first experiment, three yogurt treatments were processed, as follows: Treatment 1, yogurt produced with raw refrigerated milk; Treatment 2, yogurt produced with refrigerated pasteurized milk; and Treatment 3, yogurt produced with UHT (ultra-high temperature) milk, in addition to analyses of fat, protein, moisture, titratable acidity, and pH. The shelf life of yogurts at 1, 8, 15, 22, and 29 days of storage, as well as pH, acidity, syneresis, viscosity, viable lactic bacteria, and total coliforms were also assessed. In the second experiment, yogurts were submitted to lyophilization process, performed by scanning electron microscopy analysis and subsequently in those reconstituted, in addition to being assessed the physicochemical, rheological, and viable lactic bacteria characteristics. The results found in the first experiment showed that heat treatment was positive for viscosity, syneresis, and lactic bacteria, being viable until the 15th day of storage only for yogurts submitted to heat treatment. In the second experiment, lyophilization preserved the physicochemical characteristics of yogurts, but the number of initial lactic bacteria was different, also negatively affecting yogurt viscosity.

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Section: Parametercontrasting

confidence: 37%

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

Célia

Silva

Oliveira

et al. 2017

SCA

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“…In the present study, the addition of the prebiotics oligofructose (PO) and inulin (PI) to dairy beverages did not affect the viability of L. paracasei, as significant differences (p> 0.05) were observed in these populations between formulations containing prebiotics (PI and PO) and the P formulation with L. paracasei only for all storage periods (Figure 2). Similarly, Pimentel, Garcia andPrudencio (2012a, 2012b) observed that the addition of inulin in yogurt containing L. paracasei did not influence these populations, which remained above 10 7 CFU / ml during refrigerated storage. Thamer and Penna (2005) studied the survival of probiotic microorganisms in fermented milk beverages and found that highly acidic products (e.g., yogurt) reduce the viability of probiotic microorganisms compared to products with low acidity (e.g., cheese), which makes it necessary to make a careful selection of strains to be used in each type of product.…”

Section: Microbiological Analysesmentioning

confidence: 99%

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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“…(40) mostraram que em iogurtes armazenados sob refrigeração a acidez titulável pode apresentar alterações em maior ou menor grau, dependendo do valor inicial dela, da temperatura de refrigeração, do tempo de armazenamento e do poder de pós-acidificação das culturas utilizadas. O aumento da acidez titulável é diretamente proporcional à temperatura e ao tempo de armazenamento (41) .…”

Section: Resultsunclassified

Influência do leite com elevada contagem de células somáticas sobre características físico-químicas e processo de fermentação de iogurte

et al. 2020

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Resumo O experimento visou avaliar o perfil de fermentação e acidez, pH e sinérese de iogurtes elaborados com leite contendo elevada e baixa contagem de células somáticas (CCS) e adicionados ou não de sólidos lácteos. No leite cru, coletado em seis dias distintos, avaliaram-se os teores de gordura, lactose, proteína, sólidos totais, extrato seco desengordurado, CCS e contagem bacteriana total (CBT). Submetidos à fermentação, verificaram-se o pH e acidez expressos em ácido láctico. No iogurte, mediram-se pH, acidez expressa em ácido lático e sinérese. O estudo foi conduzido em delineamento em blocos casualizados, com seis repetições e em parcelas subdivididas, tendo nas parcelas os tratamentos (níveis de CCS x adição ou não de sólidos) e, nas subparcelas, os tempos de fermentação e de armazenamento dos iogurtes. Os dados foram submetidos à análise de variância (ANOVA) e análises de regressão ou de correlação de Pearson, a 5% de probabilidade. Os níveis de CCS afetaram os teores de gordura e lactose do leite (p<0,05). Entretanto, assim como a adição de sólidos lácteos, não influenciaram o perfil de fermentação da cultura lática e a acidez, o pH e a sinérese dos iogurtes, sugerindo menor efeito dessas variáveis sobre a qualidade dos produtos.

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Iogurte probiótico com frutanos tipo inulina de diferentes graus de polimerização: características físico-químicas e microbiológicas e estabilidade ao armazenamento

Cited by 8 publications

References 12 publications

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

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

Influência do leite com elevada contagem de células somáticas sobre características físico-químicas e processo de fermentação de iogurte

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