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Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties Ciênc. Tecnol. Aliment.
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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