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| VILLALVA,Fernando Josué; CRAVERO BRUNERI,Andrea Paula; VINDEROLA,Gabriel; GONÇALVEZ DE OLIVEIRA,Enzo; PAZ,Noelia Fernanda; RAMÓN,Adriana Noemí. |
| Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ice cream; Inulin; Probiotic; Prebiotic; Symbiotic. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300456 |
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| PAZ,Noelia Fernanda; GONÇALVEZ DE OLIVEIRA,Enzo; VILLALVA,Fernando Josué; ARMADA,Margarita; RAMÓN,Adriana Noemí. |
| Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Goat milk; Mozzarella; Cheese; PH; Microstructure. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200193 |
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| RAMÓN,Adriana Noemí; DE LA VEGA,Sara María; FERRER,Elisabeth Cristina; CRAVERO BRUNERI,Andrea Paula; MILLÁN,Mónica Patricia; GONÇALVEZ DE OLIVEIRA,Enzo; BORELLI,María Florencia; VILLALVA,Fernando Josue; PAZ,Noelia Fernanda. |
| Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; Goat milk; Good Manufacturing Practices. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134 |
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