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Caracterização físico-química, reológica e sensorial de queijos tipo Prato com teor reduzido de gordura Ciênc. Tecnol. Aliment.
De Rensis,Christiane Maciel Vasconcellos Barros; Petenate,Ademir José; Viotto,Walkiria Hanada.
O objetivo deste trabalho foi caracterizar 3 marcas diferentes de queijos tipo Prato com teor reduzido de gordura, comercializados em Campinas - SP, quanto a sua composição, proteólise, capacidade de derretimento, propriedades reológicas e aceitação sensorial. Não houve diferença significativa (p > 0,05) na composição dos queijos. A extensão e a profundidade de proteólise foram significativamente maiores (p < 0,05) ao final de 60 dias de armazenamento refrigerado para o queijo da marca B. Os queijos das marcas A e C se apresentaram menos macios e mais elásticos ao final de 60 dias de armazenamento refrigerado. Nos testes de aceitação sensorial, o queijo da marca B obteve notas significativamente mais altas (p < 0,05) para os atributos sabor e...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Queijo tipo Prato; Teor reduzido de gordura; Proteólise; Reologia; Sensorial.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300005
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Evaluation of culture media for counts of Bifidobacterium animalis in the presence of yoghurt bacteria BJM
Moriya,Juliana; Fachin,Luciano; Gândara,Ana Lourdes Neves; Viotto,Walkiria Hanada.
Much attention has been paid to the use of Bifidobacterium sp. in yoghurts due to their excellent therapeutic and nutritional properties. However, in order to present health properties, it is recommended that each commercial product should indicate the minimum daily amount required for it to confer health benefit(s) based on in vitro and human studies. Besides the inherent low growth of Bifidobacterium sp in milk, there is a need for a reliable method for counting Bifidobacterium sp in the presence of yoghurt bacteria. This study evaluated the use of the media M-MRS, MRS-NNLP and RCPB pH5 aimed at counting the number of Bifidobacterium animalis subesp. lactis in the presence of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus after...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Count; Bifidobacterium; Lactic bacteria; Yoghurt.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400021
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Evaluation of culture media for counts of Bifidobacterium animalis subsp. lactis Bb 12in yoghurt after refrigerated storage BJM
Fachin,Luciano; Moryia,Juliana; Gândara,Ana Lourdes Neves; Viotto,Walkiria Hanada.
The agar RCPB pH5 has been considered a good alternative for counts of Bifidobacterium in yoghurt. However, during the refrigerated storage of yoghurt it is extremely difficult to count this microorganism due to the size of the colonies, which are so small they require the aid of a stereoscope to count them. Another agar, MRS-LP, has been also recommended for counts of Bifidobacterium in the presence of yoghurt bacteria. This study evaluated the supplementation of RCPB pH5 agar with dehydrated liver extract and the salts KH2PO4, K2HPO4, FeSO(4)7H2O, MnSO4H2O and MgSO(4)7H2O, aiming at improving the differentiation of Bifidobacterium in yoghurt after refrigerated storage, and also evaluated the selective count of Bifidobacterium in yoghurt using the agar...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Count; Bifidobacterium; Yoghurt; Refrigerated storage.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200029
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Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese Ciênc. Tecnol. Aliment.
Kubo,Mirian Tiaki Kaneiwa; Maus,Diogo; Xavier,Ana Augusta Odorissi; Mercadante,Adriana Zerlotti; Viotto,Walkiria Hanada.
The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye), added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lutein; Prato cheese; Color.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500013
Registros recuperados: 4
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