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dc.contributor.authorBURITI, F. C. A.
dc.contributor.authorFREITAS, S. C. de
dc.contributor.authorEGITO, A. S. do
dc.contributor.authorSANTOS, K. M. O. dos
dc.date.accessioned2022-05-18T05:01:01Z-
dc.date.available2022-05-18T05:01:01Z-
dc.date.created2014-10-17
dc.date.issued2014
dc.identifier.citationLWT - Food Science and Technology, v. 59, n. 1, p. 196-203, Nov. 2014.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/997582-
dc.descriptionAbstract: The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFood ingredient
dc.subjectPotential dietary fiber
dc.subjectAlimento funcional probiótico
dc.subjectFlamboyant-mirim
dc.subjectEnzima hidrolisada
dc.subjectFibra dietética
dc.subjectFlamboyanzinho
dc.subjectGalactomanana
dc.subjectAbsolute viscosity
dc.subjectDietary fibres
dc.subjectFruit pulps
dc.subjectGalactomannan
dc.subjectMilk goat
dc.titleEffects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages.
dc.typeArtigo de periódico
dc.subject.thesagroCaprino
dc.subject.thesagroLeite de cabra
dc.subject.thesagroSoro de leite
dc.subject.thesagroQueijo
dc.subject.thesagroProduto derivado do leite
dc.subject.thesagroPolpa de fruta
dc.subject.thesagroGoma
dc.subject.thesagroPolissacarídeo
dc.subject.thesagroViscosidade
dc.subject.nalthesaurusPolysaccharides
dc.subject.nalthesaurusViscosity
dc.subject.nalthesaurusCheese whey
dc.subject.nalthesaurusWhey
dc.subject.nalthesaurusEnzymatic hydrolysis
dc.subject.nalthesaurusBifidobacterium
dc.subject.nalthesaurusGalactomannans
dc.subject.nalthesaurusProbiotics
dc.subject.nalthesaurusGoat cheese
dc.subject.nalthesaurusGoats
dc.subject.nalthesaurusCaesalpinia pulcherrima
riaa.ainfo.id997582
riaa.ainfo.lastupdate2022-05-17
dc.identifier.doi10.1016/j.lwt.2014.04.022
dc.contributor.institutionFLÁVIA C. A. BURITI, UEPB; SIDINEA CORDEIRO DE FREITAS, CTAA; ANTONIO SILVIO DO EGITO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CNPC.
Aparece en las colecciones:Artigo em periódico indexado (CTAA)

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