Loading...
5 results
Search Results
Now showing 1 - 5 of 5
- Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheesePublication . Barbosa, Ilsa C.; Oliveira, Maria E. G.; Madruga, Marta S.; Gullón, Beatriz; Pacheco, Maria T. B.; Gomes, Ana M. P.; Batista, Ana S. M.; Pintado, M. E.; Souza, Evandro L.; Queiroga, Rita C. R. E.The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris - R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6log CFU g(-1), the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the cheese acceptance. Inulin and probiotics can be used together for the production of creamy goat cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.
- Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilusPublication . Machado, Tamires Alcântara Dourado Gomes; Oliveira, Maria Elieidy Gomes de; Campos, Maria Isabel Ferreira; Assis, Paloma Oliveira Antonino de; Souza, Evandro Leite de; Madruga, Marta Suely; Pacheco, Maria Teresa Bertoldo; Pintado, Maria Manuela Estevez; Queiroga, Rita de Cássia Ramos do EgyptoThis study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties.
- Addition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteriaPublication . Oliveira, Maria Elieidy Gomes de; Garcia, Estefânia Fernandes; Oliveira, Carlos Eduardo Vasconcelos de; Gomes, Ana Maria Pereira; Pintado, Maria Manuela Esteves; Madureira, Ana Raquel Mendes Ferreira; Conceição, Maria Lúcia da; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite deIn this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteriawere also evaluated against Listeriamonocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p b 0.05) viable cell counts (5.5–6.0 log cfu/g) with respect to those determined before exposure to the mouth conditions (7–8 log cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10 °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.
- Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteriaPublication . Bezerra, Taliana Kenia Alves; Arcanjo, Narciza Mari de Oliveira; Araújo, Ana Rita Ribeiro de; Queiroz, Angela Lima Meneses de; Oliveira, Maria Elieidy Gomes de; Gomes, Ana Maria Pereira; Madruga, Marta SuelyThe aim of this study was to evaluate the aromatic profiles of both traditional goat Coalho cheese and cheeses added with isolated and combined probiotics, during 28 days of storage. The cheeses were named as follows: C, with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L, with Lactobacillus acidophilus; P, with Lactobacillus paracasei; B, with Bifidobacterium lactis; and M, a “mixed” culture with the three probiotic microorganisms. Based on the results, it was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile. The length of storage had the most influence on the number of volatiles produced. A total of twenty five aromatic compounds were identified in the goat cheese; of these twenty five, there were six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. Esters and ketones can have a positive influence on goat Coalho cheese, since their pleasant aroma can help minimize other undesirable odours.
- Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flourPublication . Machado, Tamires Alcântara Dourado Gomes; Pacheco, Maria Teresa Bertoldo; Queiroga, Rita de Cássia Ramos do Egypto; Cavalcante, Letícia Medeiros; Bezerril, Fabrícia França; Ormenese, Rita de Cássia Salvucci Celeste; Garcia, Aline de Oliveira; Nabeshima, Elizabeth Harumi; Pintado, Maria Manuela Estevez; Oliveira, Maria Elieidy Gomes deThe objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47–2.74%), protein (0.94–1.36%), fiber (4.41–8.10%), and resistant starch (3.65–2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.