Development of a juçara and ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure
Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira, Danielle...
Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira, Danielle Cunha de Souza Pereira
ARTIGO
Inglês
This study evaluated the development of a juçara and Ubá 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...
Ver mais
This study evaluated the development of a juçara and Ubá 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 °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 °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 108 CFU/mL during the 30 days of storage at 4 °C, demonstrate its viability in this product, which is potentially probiotic. In addition, consumers preferred the juice processed by HIP
Ver menos
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE MINAS GERAIS - FAPEMIG
MPR-00005-13
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
467824/2014-2
Fechado
Development of a juçara and ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure
Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira, Danielle...
Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira, Danielle Cunha de Souza Pereira
Development of a juçara and ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure
Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira, Danielle...
Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira, Danielle Cunha de Souza Pereira
Fontes
|
Food science and technology Vol. 77 (Apr., 2017), p. 259-268 |