Development Of Probiotic Dairy Beverages: Rheological Properties And Application Of Mathematical Models In Sensory Evaluation

dc.creatorCastro W.F.
dc.creatorCruz A.G.
dc.creatorBisinotto M.S.
dc.creatorGuerreiro L.M.R.
dc.creatorFaria J.A.F.
dc.creatorBolini H.M.A.
dc.creatorCunha R.L.
dc.creatorDeliza R.
dc.date2013
dc.date2015-06-25T19:18:46Z
dc.date2015-11-26T15:16:49Z
dc.date2015-06-25T19:18:46Z
dc.date2015-11-26T15:16:49Z
dc.date.accessioned2018-03-28T22:26:35Z
dc.date.available2018-03-28T22:26:35Z
dc.identifier
dc.identifierJournal Of Dairy Science. , v. 96, n. 1, p. 16 - 25, 2013.
dc.identifier220302
dc.identifier10.3168/jds.2012-5590
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84871615302&partnerID=40&md5=9ce320bcc5b5dce0403aedc31c697128
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/89828
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/89828
dc.identifier2-s2.0-84871615302
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1259326
dc.descriptionStrawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages. © 2013 American Dairy Science Association.
dc.description96
dc.description1
dc.description16
dc.description25
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dc.languageen
dc.publisher
dc.relationJournal of Dairy Science
dc.rightsaberto
dc.sourceScopus
dc.titleDevelopment Of Probiotic Dairy Beverages: Rheological Properties And Application Of Mathematical Models In Sensory Evaluation
dc.typeArtículos de revistas


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