Desenvolvimento de iogurte probiótico com prebiótico

• Ano de defesa: 2007
• Autor(a) principal: Silva, Sabrina Vieira da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Iogurte; Probiótico; Prebiótico; Armazenamento; Yogurt; Probiotic; Prebiotic; Storage; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5773

The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the development of yogurts with different concentrations of traditional and probiotic dairy cultures (0.5%, 1.0% and 1.5%). The process of fermentation was followed through the values of pH and acidity expressed in lactic acid. Physical and chemical analysis were carried out (pH value, acidity expressed in lactic acid, lactose proportion, umidity proportion, ash proportion, total dry and not greased extract proportion, protein proportion, fat proportion), color (CIELAB Sistem) and aparent viscosity after the fermentation and during the storage of the product. It was determined the viability of the traditional lactic bacteria (Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus) and the probiotic ones (Lactobacillus acidophilus and Bifidobacterium sp.) during the twenty-eight (28) days of storage. Sensorial tests of acceptance and preference were taken with adults and children. The collected data in this study were subjected to statistical analysis (average values with the respective standard deviations, analysis, variation analysis (ANOVA) by the Entirely Casual Delineation (ECD) and by Block Casual Delineation (BCD) and by Tukey's test). The results showed that different concentrations of lactic cultures influenced the fermentation time. There were not significant differences among the samples in relation with the physical and chemical characteristics. It was observed that there was a decrease of the pH value and the lactose proportion and an increase in the acidity expressed in lactic acid proportional to the increase in the concentration of lactic cultures. During the storage time it was noticed a significant decrease in the number of feasible cells of S. termophilus and L. bulgaricus, L. acidophilus and Bifidobacterium sp.. The sensorial analysis that, enerally, the yogurt with 1.0% of lactic cultures presentes the best grades concerning to evaluated attributes. The obtained results show the great potential for the production of yogurts using the probiotic lactic cultures.