Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326189
Type: Artigo
Title: Development Of A Jucara And Uba Mango Juice Mixture With Added Lactobacillus Rhamnosus Gg Processed By High Pressure
Author: Moreira
Rosangela Maria; Martins
Maurilio Lopes; de Castro Leite Junior
Bruno Ricardo; Furtado Martins
Eliane Mauricio; Ramos
Afonso Mota; Cristianini
Marcelo; da Rocha Campos
Andre Narvaes; Stringheta
Paulo Cesar; Olmi Silva
Vanessa Riani; Canuto
John Warnens; de Oliveira
Dairo Cabral; de Souza Pereira
Danielle Cunha
Abstract: This study evaluated the development of a jugara and Uba mango juice mixture and the influence of pasteurization, high isostatic pressure (HIP) and the addition of a probiotic culture of Lactobacillus rhamnosus GG on the physicochemical, microbiological, functional and sensory characteristics of the products obtained. The pasteurized juices (82 degrees C/1 min) showed larger amounts of total phenolics, greater antioxidant capacity and lower lipid levels as compared to juice processed using HIP (600 MPa/5 min/25 degrees C). Juice with added L. rhamnosus GG differed with respect to pH, acidity and proteins as compared to those without, due to the fermentative action of the probiotic bacteria. The addition of L rhamnosus GG to the juice did not affect its acceptance. The levels of L rhamnosus above 10(8) CFU/mL during the 30 days of storage at 4 degrees C, demonstrate its viability in this product, which is potentially probiotic. In addition, consumers preferred the juice processed by HIP. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: Tropical Fruits
Functional Food
Probiotic
Pasteurization
High Isostatic Pressure
Editor: Elsevier Science BV
Amsterdam
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2016.11.049
Address: http://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0023643816307216
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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