Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide

Belsito, P.C.; Ferreira, Marcus Vinícius S.; Cappato, Leandro P.; Cavalcanti, R. M.; Vidal, Vitor; Pimentel, Tatiana Colombo; Esmerino, Erick A.; Balthazar, Celso F.; Neto, Roberto P.C.; Tavares, Maria Inês Bruno; Zacarchenco, Patrícia Blumer; Freitas, Mônica Q.; Silva, M.C.; Raices, Renata S.L.; Pastore, Gláucia Maria; Pollonio, Marise Aparecida Rodrigues; Cruz, Adriano G.

doi:10.1016/j.carbpol.2017.07.021

Cited by 56 publications

(20 citation statements)

References 24 publications

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“…For more effective sensory analysis, different sensory testing techniques are available. The sensory test (appearance, aroma, taste, texture, and overall impression) can be performed using a 9-point hybrid hedonic scale (1 = extremely unloved and 9 = highly loved) (Belsito et al, 2017;Dantas et al, 2016). Ot should be used advanced testing techniques such as quantitative descriptive analysis (QDA) to determine the formulations of products sensitively optimized and with high-potential success in consumer marketing.…”

Section: Resultsmentioning

confidence: 99%

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Çoşkun

Dirican

2019

Food Sci. Technol

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On this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased.

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Section: Resultsmentioning

confidence: 99%

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Çoşkun

Dirican

2019

Food Sci. Technol

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“…On order to verify the opinion of the people regarding the sensorial characteristics of the chocolate developed for the test group (containing acids), an evaluation was carried out, using a sensorial acceptance analysis of the product. For this purpose, a 9-pointhedonic scale of was used, according to Amaral et al (2018) apud Belsito et al (2017), (9 = extremely liked; 5 = neither liked nor disliked, and 1 = disgusted extremely).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Together with chocolate, the evaluator received a hedonic-scale sensory acceptance form, where he/she was asked to mark his/her overall impression on chocolate according to the proposed scale (Belsito et al, 2017).…”

Section: Sensory Analysismentioning

confidence: 99%

Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

et al. 2020

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The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. On order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests.Practical Application: Functional chocolate contributes to increasing the quality of health and the well-being of consumers.

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“…By supplementing baby food with GOS, the growth of intestinal bacteria like Bifidobacteria and Lactobacilli can be stimulated (Ben et al., ). Their high temperature and pH stability (Sako, Matsumoto, & Tanaka, ) facilitates the addition of GOS to a variety of different food products (for example, fruit juices (Klewicki, ), dairy (Belsito et al., ) and bakery products (Patent No. EP 0 343 975 B1, ), or candy (Brunt, )).…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Galactooligosaccharides in Milk and Whey: A Review

Fischer

Kleinschmidt

2018

Comp Rev Food Sci Food Safe

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Galactooligosaccharides (GOS) are synthesized by the enzyme β-galactosidase during the hydrolysis of lactose. In this so-called transgalactosylation reaction the galactosyl moiety is transferred to another sugar molecule instead of water resulting in oligosaccharides of different chain lengths and glycosidic linkages. Because their structures are similar to oligosaccharides present in human breast milk, they act as prebiotics, which has been shown for infants and adults to be alike. While so far most of the research to maximize GOS yield has been carried out using buffered lactose solution as a starting material, more and more work is now conducted with dairy by-products such as whey and whey permeate, or even milk, for direct GOS synthesis in order to develop new GOS-enriched dairy products. This review aims to summarize the results obtained with various dairy liquids, and it rates their suitabilities to act as raw material for GOS production. Most of the studies using whey or milk have been carried out with enzymes from Aspergillus oryzae, Kluyveromyces lactis, Bacillus circulans, Streptococcus thermophilus, and several Lactobacillus species. As the initial lactose concentration (ILC) is known to be a crucial factor for high GOS yield, most of the research has been done with concentrated or supplemented milk and whey. However, a clear dependency on ILC could only be observed for the A. oryzae lactase, indicating a strong influence of milk components like minerals and proteins on the transfer activities of most enzymes.

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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide

Cited by 56 publications

References 24 publications

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

Synthesis of Galactooligosaccharides in Milk and Whey: A Review

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