Desenvolvimento de iogurte caprino com potencial probiótico: características tecnológicas e avaliação do efeito protetor da matriz alimentar

Detalhes bibliográficos
Ano de defesa: 2017
Autor(a) principal: Morais, Jéssica Lima de
Orientador(a): Não Informado pela instituição
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal da Paraíba
Brasil
Química e Bioquímica de Alimentos
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
UFPB
Programa de Pós-Graduação: Não Informado pela instituição
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/9394
Resumo: The production of goat yogurt with the addition of probiotic cultures and honey bee Melipona scutellaris to flavor and add functional value to the product can potentiate the beneficial effects to health and, therefore, the demand of this product by the consumer. The present study was carried out with the objective of developing goat yoghurt with probiotic potential of honey bee Melipona scutellaris and characterizing the technological, physical, chemical, microbiological and sensorial aspects, as well as evaluating the protective effect of the food matrix on the strains Added. The effect of adding probiotic lactic and honey cultures on the quality characteristics of fermented yogurts was evaluated at times 1, 7, 14, 21 and 28 days of refrigerated storage, considering the following treatments: IC (conventional yogurt - control), Containing the starter culture composed of Streptococcus thermophilus and Lactobacillus delbrüeckii subsp. Bulgaricus; IP, containing the probiotic microorganism Lactobacillus acidophilus, in co-culture with the starter; IPM, composed of the probiotic Lactobacillus acidophilus, in addition to starter culture and added of bee honey; And IM, containing the culture starter and added of honey of bee. All the yoghurt formulations tested showed good results on the technological characteristics, showing good stability. The samples were sensorially well accepted, with notes whose hedonic terms ranged from "I liked slightly" to "liked". In general, it was observed that the addition of the probiotic strain in the preparation of the yogurt did not influence the physical and physico-chemical characteristics of the same (p> 0.05). In the viscosity results, it was observed that honey-containing formulations (IPM and IM) showed an increase in viscosity during storage (p <0.05), while the other formulations (CI and PI) showed a reduction in viscosity (P <0.05). Regarding the results of probiotic survival during traversal of the simulated gastrointestinal tract, it was observed that regardless of the addition of honey or not the food matrix acted as a protector of the added strain. Thus, it was found that the elaboration of yoghurt with addition of bee honey and probiotic presents as a potential for investment of the dairy industry with functional properties, whose technological, rheological, nutritional, sensorial and microbiological qualities were satisfactory.