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Provedor de dados:  Ciência Rural
País:  Brazil
Título:  Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
Autores:  Silva,Danielle Cristina Guimarães da
Abreu,Luiz Ronaldo de
Assumpção,Giovana Maria Pereira
Data:  2012-03-01
Ano:  2012
Palavras-chave:  Yogurt
Water-soluble soy extract
Rheology
Resumo:  Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000300026
Editor:  Universidade Federal de Santa Maria
Relação:  10.1590/S0103-84782012000300026
Formato:  text/html
Fonte:  Ciência Rural v.42 n.3 2012
Direitos:  info:eu-repo/semantics/openAccess
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