Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07

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dc.contributor.authorBezerra, Maria de Fátima
dc.contributor.authorAraújo, André Souza
dc.contributor.authorSantos, Karina Maria Olbrich dos
dc.contributor.authorCorreia, Roberta Targino Pinto
dc.date.accessioned2021-12-16T14:03:26Z
dc.date.available2021-12-16T14:03:26Z
dc.date.issued2015-07
dc.description.resumoThe present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltdown test, selected bioactive-related attributes, besides the survival of added probiotic bacteria during the frozen storage and the sensory acceptance of the products were investigated. The probiotic addition decreased the pH of frozen yoghurt samples (P < 0.05) and low overrun values (14.2–22.6%) were observed for all samples. Higher phenolic content for samples with the probiotic strain was observed (P < 0.05), which suggests a possible biotransformation that would lead to enhanced phytochemical level. The frozen yoghurt samples with probiotic presented high initial cell counts (approx. 9 log CFU/g) and an outstanding probiotic survival rate (97%) was observed throughout the 90 days of frozen storage. Frozen yoghurt samples with probiotic bacteria received significantly lower flavor scores (P < 0.05), and similar results were obtained for appearance, aroma and consistency among frozen yoghurt samples. Overall, the caprine frozen yoghurt enriched with jambolan fruit proved to be an efficient carrier for B. animalis subsp. lactis BI-07 and presented desirable bioactive and technological attributespt_BR
dc.identifier.citationBEZERRA, Maria de Fátima; ARAÚJO, A. L.; SANTOS, K. M. O.; CORREIA, R. T. P.. Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 62, p. 1099-1104, 2015. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643815000651?via%3Dihub. Acesso em: 11 nov. 2021. https://doi.org/10.1016/j.lwt.2015.01.049pt_BR
dc.identifier.doi10.1016/j.lwt.2015.01.049
dc.identifier.issn0023-6438
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/45391
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectGoat milkpt_BR
dc.subjectDairypt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectProbioticpt_BR
dc.titleCaprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07pt_BR
dc.typearticlept_BR

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