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Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus

2017Journal article Restricted access
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dc.contributor.authorMachado, Tamires Alcântara Dourado Gomes
dc.contributor.authorOliveira, Maria Elieidy Gomes de
dc.contributor.authorCampos, Maria Isabel Ferreira
dc.contributor.authorAssis, Paloma Oliveira Antonino de
dc.contributor.authorSouza, Evandro Leite de
dc.contributor.authorMadruga, Marta Suely
dc.contributor.authorPacheco, Maria Teresa Bertoldo
dc.contributor.authorPintado, Maria Manuela Estevez
dc.contributor.authorQueiroga, Rita de Cássia Ramos do Egypto
dc.date.accessioned2017-12-12T18:45:31Z
dc.date.available2017-12-12T18:45:31Z
dc.date.issued2017
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMachado, T. A. D. G., Oliveira, M. E. G. de, Campos, M. I. F., Assis, P. O. A. de, Souza, E. L. de, Madruga, M. S., . . . Queiroga, R. C. R. E. (2017). Impact of honey on quality characteristics of goat yogurt containing probiotic lactobacillus acidophilus. Lwt-Food Science and Technology, 80, 221-229pt_PT
dc.identifier.doi10.1016/j.lwt.2017.02.013pt_PT
dc.identifier.eid85013753834
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/23665
dc.identifier.wos000400033200028
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectGoat milkpt_PT
dc.subjectDairy beveragept_PT
dc.subjectBee productspt_PT
dc.subjectQuality characteristicspt_PT
dc.subjectViscositypt_PT
dc.titleImpact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophiluspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage229pt_PT
oaire.citation.issue80pt_PT
oaire.citation.startPage221pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
person.familyNameOliveira
person.familyNameMadruga
person.familyNamePacheco
person.familyNamePintado
person.familyNameQueiroga
person.givenNameMaria Elieidy
person.givenNameMarta
person.givenNamemaria
person.givenNameMaria Manuela
person.givenNameRita
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-9870-9381
person.identifier.orcid0000-0002-8619-3178
person.identifier.orcid0000-0003-4776-1571
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-4540-6701
person.identifier.ridA-4280-2018
person.identifier.ridE-5339-2012
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication417b3603-c787-4a33-aaeb-030223a6f4e0
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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