Fruta mista estruturada de acerola e ciriguela com adição de probióticos do Kefir

Detalhes bibliográficos
Ano de defesa: 2014
Autor(a) principal: BENÍZIO, Enésia Eloyna da Costa lattes
Orientador(a): MACIEL, Maria Inês Sucupira
Banca de defesa: MACIEL, Maria Inês Sucupira, MARQUES, Maria de Fátima Fonseca, SILVA, Celiane Gomes Maia da
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal Rural de Pernambuco
Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
Departamento: Departamento de Ciências Domésticas
País: Brasil
Palavras-chave em Português:
Área do conhecimento CNPq:
Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7362
Resumo: Probiotic microorganisms have been studied as successful ingredients in the functional food segment. Probiotic foods are reported to provide several health benefits, as they help in maintaining a good balance and composition of intestinal microbiota, and increase the resistance against invasion of pathogens. Fermented dairy products are the most common vehicle for probiotic consumption, but the interest in the development of non-dairy probiotic products is increasing due, the use of fruit as a vehicle for probiotic microorganisms is becoming a trend in the probiotic market. The development of new processed fruit products as an option to the food industry to add value. Therefore, the objective of this research was to develop two mixed structured fruit and acerola red mombin fruit with probiotics and evaluate its characteristics during storage. The attributes sensory obtained scores in the range of 5,2 and 7,3. The shelf life consisted of 21 days and during this period the formulations presented good sanitary quality and viable cell count. Vitamin C concentration remained structured around 238.67 and 182.21 mg / 100 g for the two structured fruit. The results showed that the simple structure of red mombin and mixed red mombin fruit and acerola have good technological quality, nutritional, sensory and functional and so great outlook for industrial production.