Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
| Autor: | Larissa Bessa Fernandes, Anna Christina de Almeida, João Pedro Antunes Lopes, Bruna Mara Aparecida de Carvalho, William James Nogueira Lima, Alessandra Rejane Ericsson de Oliveira Xavier, Julliane Souza Barbosa Figueiredo, Igor Viana Brandi, Grazielle Layanne Mendes Santos, Carla Adriana Ferreira Durães, Paula Karoline Soares Farias, Ana Carolina Santos Rocha, Roberta Torres Careli, Fabiane Neves Silva, Raquel Borges Faria |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
cerrado fruit pulps
food supplementation Polpa de frutas -- Nutrição lcsh:TX341-641 Biology Butia capitata Spondias tuberosa Iron salts lcsh:Technology (General) medicine Quality control Alimentos - Qualidade Food science dairy beverages quality control Eugenia dysenterica Beneficial effects iron deficiency anemia Leite fermentado Anemia Iron deficiency medicine.disease biology.organism_classification Iron-deficiency anemia lcsh:T1-995 Fermentation lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Iss 0 (2019) Food Science and Technology v.39 n.2 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Repositório Institucional da UFMG Universidade Federal de Minas Gerais (UFMG) instacron:UFMG Food Science and Technology, Issue: ahead, Published: 07 FEB 2019 Food Science and Technology, Volume: 39, Issue: 2, Pages: 410-414, Published: 07 FEB 2019 |
| Popis: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Outra Agência Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu (Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance. |
| Databáze: | OpenAIRE |
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