The Influence Of Sweeteners In Probiotic Petit Suisse Cheese In Concentrations Equivalent To That Of Sucrose.

dc.creatorEsmerino, E A
dc.creatorCruz, A G
dc.creatorPereira, E P R
dc.creatorRodrigues, J B
dc.creatorFaria, J A F
dc.creatorBolini, H M A
dc.date2013-Sep
dc.date2015-11-27T13:31:53Z
dc.date2015-11-27T13:31:53Z
dc.date.accessioned2018-03-29T01:18:02Z
dc.date.available2018-03-29T01:18:02Z
dc.identifierJournal Of Dairy Science. v. 96, n. 9, p. 5512-21, 2013-Sep.
dc.identifier1525-3198
dc.identifier10.3168/jds.2013-6616
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/23810599
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/200701
dc.identifier23810599
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1300934
dc.descriptionAs in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is known about the effect of different sweeteners on the microorganisms present. Thus, the objective of the current study was to establish the ideal sucrose concentration and equivalent concentrations of different sweeteners and to determine, by microbiological analyses, the influence of these compounds on the viability of the starter and probiotic cultures used in the production of strawberry-flavored Petit Suisse cheese during its shelf life. The ideal sucrose concentration was determined using the just-about-right (JAR) scale, and the equivalent concentrations of the sweeteners were subsequently determined by the magnitude estimation method. Microbiological analyses were also carried out to check the viability of the cultures during the product's shelf life. The results showed that the compounds Neotame (NutraSweet, Chicago, IL) and stevia presented, respectively, the greatest and least sweetening power of the sweeteners tested. None of the sweeteners used in this study exerted a negative effect on the viability of the starter or probiotic cultures, and thus we were able to obtain a probiotic, functional food with reduced calorie content.
dc.description96
dc.description5512-21
dc.languageeng
dc.relationJournal Of Dairy Science
dc.relationJ. Dairy Sci.
dc.rightsfechado
dc.rightsCopyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
dc.sourcePubMed
dc.subjectAspartame
dc.subjectBifidobacterium
dc.subjectCheese
dc.subjectFood Technology
dc.subjectLactobacillus Acidophilus
dc.subjectProbiotics
dc.subjectStreptococcus Thermophilus
dc.subjectSucrose
dc.subjectSweetening Agents
dc.subjectPetit Suisse Cheese
dc.subjectMagnitude Estimation
dc.subjectProbiotic
dc.subjectSweetener
dc.titleThe Influence Of Sweeteners In Probiotic Petit Suisse Cheese In Concentrations Equivalent To That Of Sucrose.
dc.typeArtículos de revistas


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