2008
DOI: 10.1590/s1516-93322008000100009
|View full text |Cite
|
Sign up to set email alerts
|

Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina

Abstract: Avaliou-se o efeito da adição do probiótico INTRODUÇÃOAtualmente, considera-se que a alimentação é o principal fator que contribui para um estilo de vida saudável, podendo reduzir, consideravelmente, os riscos de doenças e promover a saúde (Betoret et al., 2003;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005). Paralelamente, os consumidores procuram por alimentos que sejam, ao mesmo tempo, saudáveis, nutritivos e saborosos (Thamer, Penna, 2005).Todos esses fatos têm colaborado para a criação de um mercado luc… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

3
8
1
4

Year Published

2010
2010
2024
2024

Publication Types

Select...
7
3

Relationship

0
10

Authors

Journals

citations
Cited by 29 publications
(16 citation statements)
references
References 41 publications
3
8
1
4
Order By: Relevance
“…The cheeses developed for this study exhibited lower fat contents and higher carbohydrate levels than those commonly found in this type of product, a fact probably due to the addition of dried tomato, an ingredient that contains a high amount of sugar in its composition. On the other hand, probiotic and symbiotic creamy cheeses developed by Buriti and others (2008) presented fat contents similar to those of this study.…”
Section: Resultssupporting
confidence: 88%
“…The cheeses developed for this study exhibited lower fat contents and higher carbohydrate levels than those commonly found in this type of product, a fact probably due to the addition of dried tomato, an ingredient that contains a high amount of sugar in its composition. On the other hand, probiotic and symbiotic creamy cheeses developed by Buriti and others (2008) presented fat contents similar to those of this study.…”
Section: Resultssupporting
confidence: 88%
“…In five assays with fresh creamy cheese plus Lactobacillus paracasei spp. paracasei, Buriti, Cardarelli and Saad [18] reported fat percentage in dry extract between 21.3% and 28.7% higher than those in current assay, after the first day of storage at 4˚C.…”
Section: Physical and Chemical Analysiscontrasting
confidence: 52%
“…Discriminative tests have been applied with success in the development of a frozen synbiotic cabbage palm fruit dessert (Vasconcelos and others 2009); evaluation of probiotic Pategras cheese ripening (Perotti and others 2009), probiotic acai pulp yogurt (Almeida and others 2009); probiotic cabbage palm fruit dairy beverage (Zoellner and others 2009); synbiotic chocolate mousse (Aragon‐Alegro and others 2007); whey dairy beverage containing acai pulp supplemented with L. acidophilus and B. longum (Zoellner and others 2009); fresh Minas‐type cheese supplemented with L. acidophilus (Buriti and others 2008) or by coculturing with a thermophilic starter (Souza and others 2007); synbiotic fresh cream cheese with inulin and L. paracasei (Buriti and others 2008); fermented milk containing microencapsulated L. acidophilus LA‐5 and B. lactis BB‐12 (Khorokhavar and Mortazavian 2010), and an edible biospread supplemented with potentially probiotic Lactobacillus and Bifidobacterium species (Charteris and others 2002).…”
Section: Probiotic Prebiotic and Synbiotic Foodsmentioning
confidence: 99%