Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/200701
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt
dc.typeArtigo de periódicopt
dc.titleThe Influence Of Sweeteners In Probiotic Petit Suisse Cheese In Concentrations Equivalent To That Of Sucrose.pt
dc.contributor.authorEsmerino, E Apt
dc.contributor.authorCruz, A Gpt
dc.contributor.authorPereira, E P Rpt
dc.contributor.authorRodrigues, J Bpt
dc.contributor.authorFaria, J A Fpt
dc.contributor.authorBolini, H M Apt
unicamp.authorE A Esmerino, Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil. ealmeida@fea.unicamp.brpt
unicamp.author.externalA G Cruz,pt
unicamp.author.externalE P R Pereira,pt
unicamp.author.externalJ B Rodrigues,pt
unicamp.author.externalJ A F Faria,pt
unicamp.author.externalH M A Bolini,pt
dc.subjectAspartamept
dc.subjectBifidobacteriumpt
dc.subjectCheesept
dc.subjectFood Technologypt
dc.subjectLactobacillus Acidophiluspt
dc.subjectProbioticspt
dc.subjectStreptococcus Thermophiluspt
dc.subjectSucrosept
dc.subjectSweetening Agentspt
dc.subjectPetit Suisse Cheesept
dc.subjectMagnitude Estimationpt
dc.subjectProbioticpt
dc.subjectSweetenerpt
dc.description.abstractAs 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.en
dc.relation.ispartofJournal Of Dairy Scienceen
dc.relation.ispartofabbreviationJ. Dairy Sci.pt
dc.date.issued2013-Seppt
dc.identifier.citationJournal Of Dairy Science. v. 96, n. 9, p. 5512-21, 2013-Sep.pt
dc.language.isoengpt
dc.description.volume96pt
dc.description.initialpage5512-21pt
dc.rightsfechadopt
dc.rights.holderCopyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.pt
dc.sourcePubMedpt
dc.identifier.issn1525-3198pt
dc.identifier.doi10.3168/jds.2013-6616pt
dc.identifier.urlhttp://www.ncbi.nlm.nih.gov/pubmed/23810599en
dc.date.available2015-11-27T13:31:53Z-
dc.date.accessioned2015-11-27T13:31:53Z-
dc.description.provenanceMade available in DSpace on 2015-11-27T13:31:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/200701-
dc.identifier.idPubmed23810599pt
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.