Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142408
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dc.contributor.authorDANTAS, D. L. DA S.
dc.contributor.authorVIEIRA, V. B.
dc.contributor.authorSOARES, J. K. B.
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorEGITO, A. S. do
dc.contributor.authorFIGUEIREDO, R. M. F. DE
dc.contributor.authorLIMA, M. DOS S.
dc.contributor.authorMACHADO, N. A. F.
dc.contributor.authorSOUZA, M. DE F. V. DE
dc.contributor.authorCONCEIÇÃO, M. L. DA
dc.contributor.authorQUEIROGA, R. DE C. R. DO E.
dc.contributor.authorOLIVEIRA, M. E. G. DE
dc.date.accessioned2022-04-28T11:22:13Z-
dc.date.available2022-04-28T11:22:13Z-
dc.date.created2022-04-26
dc.date.issued2022
dc.identifier.citationLWT. Food Science and Technology, v. 158, 113165, p. 1-9, Mar. 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1142408-
dc.descriptionIn this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydro- lysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectApparent viscosity
dc.titlePilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt.
dc.typeArtigo de periódico
dc.subject.thesagroIogurte
dc.subject.thesagroNutriente Mineral
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroTecnologia de Alimento
dc.subject.nalthesaurusSchlumbergera (Cactaceae)
dc.subject.nalthesaurusGoat milk
dc.subject.nalthesaurusYogurt
dc.subject.nalthesaurusMineral content
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusFood technology
riaa.ainfo.id1142408
riaa.ainfo.lastupdate2022-04-27
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2022.113165
dc.contributor.institutionDALYANE LAÍS DA SILVA DANTAS, Universidade Federal da Paraíba; VANESSA BORDIN VIERA, Universidade Federal de Campina Grande; JULIANA KÉSSIA BARBOSA SOARES, Universidade Federal de Campina Grande; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; ROSSANA MARIA FEITOSA DE FIGUEIREDO, Universidade Federal de Campina Grande; MARCOS DOS SANTOS LIMA, Instituto Federal do Sertão de Pernambuco; NÍTALO ANDRÉ FARIAS MACHADO, Universidade Federal do Maranhão; MARIA DE FÁTIMA VANDERLEI DE SOUZA, Universidade Federal da Paraíba; MARIA LÚCIA DA CONCEIÇÃO, Universidade Federal da Paraíba; RITA DE CÁSSIA RAMOS DO EGYPTO QUEIROGA, Universidade Federal da Paraíba; MARIA ELIEIDY GOMES DE OLIVEIRA, Universidade Federal da Paraíba.
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