Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/242502
Type: Artigo de periódico
Title: Quality Parameters Of Probiotic Yogurt Added To Glucose Oxidase Compared To Commercial Products Through Microbiological, Physical-chemical And Metabolic Activity Analyses
Author: Batista
Aline L. D.; Silva
Ramon; Cappato
Leandro P.; Almada
Caroline N.; Garcia
Rita K. A.; Silva
Marcia C.; Raices
Renata S. L.; Arellano
Daniel B.; Sant'Ana
Anderson S.; Conte Junior
Carlos A.; Freitas
Monica Q.; Cruz
Adriano G.
Abstract: The performance of probiotic yogurt with the addition of glucose oxidase (250 and 500 ppm, GOX1 and GOX2, respectively) compared to commercial products available in the Brazilian market was investigated. Microbiological (probiotic bacteria count), physical-chemical (pH, proteolysis, minerals) and metabolic activities (production of organic acids, flavor and aroma compounds and fatty acid profile) were performed. Glucose oxidase yogurt presented suitable viability of lactic add and probiotic cultures (>6 log CFU/g), as well as lower pH values. On the other hand, higher values of proteolysis, diacetyl, acetaldehyde, conjugated linoleic acid (CIA) and polyunsaturated fatty acids (PUFAs), and similar values of lactic acid and acetic acid were found. In a functional food perspective, the addition of glucose oxidase to probiotic yogurts may be an interesting technological option for small and medium-size dairy enterprises to enter to the market of functional dairy foods. (C) 2015 Elsevier Ltd. All rights reserved.
Subject: Fatty-acid Profile
Conjugated Linoleic-acid
Functional Foods
Fermented Milk
Cla Content
Lactobacillus-acidophilus
Refrigerated Storage
Consumer Perception
Flavor Compounds
Dairy-products
Country: AMSTERDAM
Editor: ELSEVIER SCIENCE BV
Citation: Quality Parameters Of Probiotic Yogurt Added To Glucose Oxidase Compared To Commercial Products Through Microbiological, Physical-chemical And Metabolic Activity Analyses. Elsevier Science Bv, v. 77, p. 627-635 NOV-2015.
Rights: embargo
Identifier DOI: 10.1016/j.foodres.2015.08.017
Address: http://www.sciencedirect.com/science/article/pii/S0963996915301502
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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