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| PIVETTA,Franciele Pozzebon; SILVA,Maritiele Naissinger da; TAGLIAPIETRA,Bruna Lago; RICHARDS,Neila Silvia dos Santos. |
| Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Fat reduction; Dairy derivative. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200451 |
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| RIBEIRO,Alice de Souza; SILVA,Maritiele Naissinger da; TAGLIAPIETRA,Bruna Lago; BRUM JÚNIOR,Berilo de Souza; UGALDE,Mariane Lobo; RICHARDS,Neila Silvia Pereira dos Santos. |
| Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Biological evaluation; Helianthus tuberosus L.; Symbiotic yogurt. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600418 |
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