Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354671
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCruz, Adriano Gomes da-
dc.contributor.authorunicampCavalcanti, Rodrigo Nunes-
dc.contributor.authorunicampGuerreiro, Lizielle Maria Ricardo-
dc.contributor.authorunicampCunha, Rosiane Lopes da-
dc.contributor.authorunicampFaria, José de Assis Fonseca-
dc.contributor.authorunicampBolini, Helena Maria André-
dc.typeArtigopt_BR
dc.titleDeveloping a prebiotic yogurt : rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodologypt_BR
dc.contributor.authorCruz, A.G.-
dc.contributor.authorCavalcanti, R.N.-
dc.contributor.authorGuerreiro, L.M.R.-
dc.contributor.authorSant’Ana, A.S.-
dc.contributor.authorNogueira, L.C.-
dc.contributor.authorOliveira, C.A.F.-
dc.contributor.authorDeliza, R.-
dc.contributor.authorCunha, R.L.-
dc.contributor.authorFaria, J.A.F.-
dc.contributor.authorBolini, H.M.A.-
dc.subjectReologiapt_BR
dc.subject.otherlanguageRheologypt_BR
dc.description.abstractThe addition of prebiotics such as oligofructose to yogurt can result in a product with consumer benefits, since they stimulate growth of benefic bacteria present in the intestine and also provide a low calorie product, since one can add less sugar to the formulation due to their sweetening power. This work aimed to evaluate the effect of increasing concentrations of oligofructose addition on physicochemical, rheological and microbiological characteristics of non-flavored yogurt. Furthermore, it was investigated the reaction of consumers with the use of the survival analysis methodology. The addition of oligofructose showed no influence on the pH, proteolysis or the viability of Streptococcus thermophilus or Lactobacillus bulgaricus during 28 days of refrigerated storage (p > 0.05). According to rheological measurements the yogurt supplemented with oligofructose was characterized as a weak gel, showing thixotropic and pseudoplastic behavior. Survival analysis was used to investigate consumer responses with respect to different levels of supplementation of plain yogurt with oligofructose (0%, 2%, 4%, 6% and 8% wt. v−1). Using the survival analysis and considering a rejection by 25% of the consumers, the level of oligofructose that can be added to the yogurt was shown to be 2.58% wt. v−1pt_BR
dc.relation.ispartofJournal of food engineeringpt_BR
dc.relation.ispartofabbreviationJ. food eng.pt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2013-
dc.date.monthofcirculationFeb.pt_BR
dc.language.isoengpt_BR
dc.description.volume114pt_BR
dc.description.issuenumber3pt_BR
dc.description.firstpage323pt_BR
dc.description.lastpage330pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0260-8774pt_BR
dc.identifier.eissn1873-5770pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2012.08.018pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0260877412004013pt_BR
dc.date.available2021-01-25T15:12:02Z-
dc.date.accessioned2021-01-25T15:12:02Z-
dc.description.provenanceSubmitted by Susilene Barbosa da Silva (susilene@unicamp.br) on 2021-01-25T15:12:02Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-01-25T15:12:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354671-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000312172800005pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0003-2228-5492pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-9841-4479pt_BR
dc.type.formArtigopt_BR
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