Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/996851
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dc.contributor.authorSILVA, P. D. L. da
dc.contributor.authorBEZERRA, M. de F.
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorCORREIA, R. T. P.
dc.date.accessioned2022-05-20T05:01:19Z-
dc.date.available2022-05-20T05:01:19Z-
dc.date.created2014-10-08
dc.date.issued2015
dc.identifier.citationLWT - Food Science and Technology, v. 62, n. 1, Part 2, p. 452-457, Marc. 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/996851-
dc.descriptionAbstract: In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. The ice cream with added B. animalis was further evaluated in regard to the probiotic viability during processing, frozen storage, and simulated gastrointestinal conditions. Results showed that the addition of B. animalis decreased the pH (p < 0.05), but it had no effect on physicochemical properties, including overrun and melting behavior of ice cream from goat's milk (p > 0.05). After 120 days of frozen storage, a survival rate of 84.7% was registered. With regard to cell viability during gastrointestinal conditions, the exposure to bile and pancreatin resulted in the decline of 3.82 log cycles in ice cream samples previously stored at ?18 °C for 120 days. Overall, the goat's milk ice cream with B. animalis received good sensory scores and satisfactory probiotic viability (6?7 log CFU/g) was maintained throughout the 120 days of frozen storage. Therefore, this research shows that goat's milk ice cream is an adequate delivery vehicle for the probiotic bacteria B. animalis.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectProbiotic survival
dc.subjectAlimento funcional probiótico
dc.subjectGastrointestinal simulation
dc.subjectProduto lácteo
dc.subjectFrozen products
dc.subjectIcecream
dc.subjectMilk products
dc.titlePotentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions.
dc.typeArtigo de periódico
dc.subject.thesagroCaprino
dc.subject.thesagroLeite de cabra
dc.subject.thesagroProduto derivado do leite
dc.subject.thesagroSorvete
dc.subject.nalthesaurusGoat milk
dc.subject.nalthesaurusProbiotics
dc.subject.nalthesaurusBifidobacterium animalis
dc.subject.nalthesaurusfrozen dairy products
riaa.ainfo.id996851
riaa.ainfo.lastupdate2022-05-19
dc.identifier.doi10.1016/j.lwt.2014.02.055
dc.contributor.institutionPRISCILLA DINIZ LIMA DA SILVA, Federal University of Rio Grande do Norte (UFRN) - Natal, RN, Brazil; MARIA DE FÁTIMA BEZERRA, UFRN - Natal, RN, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CNPC; ROBERTA TARGINO PINTO CORREIA, UFRN - Natal, RN, Brazil.
Appears in Collections:Artigo em periódico indexado (CNPC)

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