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Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides/Desenvolvimento e caracterizacao de iogurte light elaborado com Bifidobacterium animalis subsp. Lactis Bb-12 e fruto-oligossacarideos

Witschinski, Fabiele ; Demartini, Debora ; Kilian, Josiane ; Dallago, Rogerio Marcos ; Rosa, Clarissa Dalla ; Cansian, Rogerio Luis ; Valduga, Eunice ; Steffens, Juliana

Ciencia Rural, 2018, Vol.48(3) [Tạp chí có phản biện]

ISSN: 0103-8478 ; DOI: 10.1590/0103-8478cr20170560

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  • Nhan đề:
    Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides/Desenvolvimento e caracterizacao de iogurte light elaborado com Bifidobacterium animalis subsp. Lactis Bb-12 e fruto-oligossacarideos
  • Tác giả: Witschinski, Fabiele ; Demartini, Debora ; Kilian, Josiane ; Dallago, Rogerio Marcos ; Rosa, Clarissa Dalla ; Cansian, Rogerio Luis ; Valduga, Eunice ; Steffens, Juliana
  • Chủ đề: Yoghurt ; Probiotic ; Bifidobacterium ; Prebiotics ; Fructooligosaccharides ; Agriculture
  • Là 1 phần của: Ciencia Rural, 2018, Vol.48(3)
  • Mô tả: This study aimed to evaluate the effects of addingprobiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide--FOS) to yoghurt formulations stored at 4[degrees]C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, [degrees]Brix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl- nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival. Key words: yoghurt, probiotic, Bifidobacterium, prebiotics, fructooligosaccharides. Este estudo teve como objetivo avaliar os efeitos da adicao de culturaprobiotica (Bifidobacterium animalis subsp. Lactis Bb-12) e prebioticos (fructooligosacarideo--FOS) a formulacoes de iogurte armazenadas a 4[degrees]C por 28 dias, utilizando um planejamento experimental (variaveis independentes: (0-3% de FOS e cultura probiotica starter 0-3%). Foram analisados pH, acidez, gordura, sinerese, proteina, [degrees]Brix, acucares, FOS e contagem de bacterias probioticas. As formulacoes de iogurte adicionado de probiotico e prebiotico apresentaram menor acidez, sinerese e glicose quando comparados ao iogurte controle e tambem em comparacao com as formulacoes contendo probiotico e prebiotico sozinhas. A formulacao com 3% de probiotico e prebiotico apresentou menor perda de concentracao de FOS e, apos 28 dias, apresentou 1,5g de FOS por 100g (0,3% de kestose, 0,7% de nystose, 0,5% de fructosil-nistose). Alem disso, a adicao de prebioticos exerceu um efeito protetor sobre as bacterias probioticas e aumentou a sua sobrevivencia. Palavras-chave: iogurte, probiotico, Bifidobacterium, prebioticos, fructooligosacarideos.
  • Ngôn ngữ: English
  • Số nhận dạng: ISSN: 0103-8478 ; DOI: 10.1590/0103-8478cr20170560

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