Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei
| Autor: | Hévila Oliveira Salles, A. M. de S. Pereira, R. D. Almeida, Eliane Rolim Florentino, K. M. O. dos Santos, G. dos S. Silva, Flávia Carolina Alonso Buriti |
|---|---|
| Přispěvatelé: | Áurea Marcela de Souza Pereira, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil, Girlênia dos Santos Silva, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil, Renata Duarte Almeida, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil, HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC, KARINA MARIA OLBRICH DOS SANTOS, CTAA, Eliane Rolim Florentino, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil, Flávia Carolina Alonso Buriti, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil. |
| Rok vydání: | 2018 |
| Předmět: |
Produto derivado do leite
Lactobacillus casei Streptococcus thermophilus Bebida fermentada Goat milk Dried whey Whey cheese Preservação de alimento Armazenamento de alimento Soro de leite Byproducts Acidification 0404 agricultural biotechnology Starter Análise organoléptica Whey Food science Leite de cabra biology Chemistry Significant difference food and beverages 04 agricultural and veterinary sciences Milk products Ph stability biology.organism_classification 040401 food science Keeping quality Organoleptic analysis Subproduto Processamento de alimento Lactobacilli adjunct cultures Caprino Fermentation |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| Popis: | Sazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05). Made available in DSpace on 2019-03-23T00:43:36Z (GMT). No. of bitstreams: 1 CNPC2018Instrumental.pdf: 362806 bytes, checksum: dd08ff0abd6f0606e8071a14f3050294 (MD5) Previous issue date: 2018 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|