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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/42189
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dc.creatorJulliane Souza Barbosa Figueiredopt_BR
dc.creatorCarla Adriana Ferreira Durãespt_BR
dc.creatorAlessandra Rejane Ericsson de Oliveira Xavierpt_BR
dc.creatorBruna Mara Aparecida de Carvalhopt_BR
dc.creatorRoberta Torres Carelipt_BR
dc.creatorAnna Christina de Almeidapt_BR
dc.creatorIgor Viana Brandipt_BR
dc.creatorGrazielle Layanne Mendes Santospt_BR
dc.creatorJoão Pedro Antunes Lopespt_BR
dc.creatorLarissa Bessa Fernandespt_BR
dc.creatorFabiane Neves Silvapt_BR
dc.creatorRaquel Borges Fariapt_BR
dc.creatorAna Carolina Santos Rochapt_BR
dc.creatorPaula Karoline Soares Fariaspt_BR
dc.creatorWilliam James Nogueira Limapt_BR
dc.date.accessioned2022-06-02T14:37:57Z-
dc.date.available2022-06-02T14:37:57Z-
dc.date.issued2019-
dc.citation.volume39pt_BR
dc.citation.issue2pt_BR
dc.citation.spage410pt_BR
dc.citation.epage414pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/42189-
dc.description.resumoAnemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu (Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectiron deficiency anemiapt_BR
dc.subjectfood supplementationpt_BR
dc.subjectdairy beveragespt_BR
dc.subjectcerrado fruit pulpspt_BR
dc.subjectQuality control.pt_BR
dc.subject.otherAnemiapt_BR
dc.subject.otherAlimentos - Qualidadept_BR
dc.subject.otherPolpa de frutas -- Nutriçãopt_BR
dc.subject.otherLeite fermentadopt_BR
dc.titleSensory evaluation of fermented dairy beverages supplemented with iron and added by cerrado fruit pulpspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttp://dx.doi.org/10.1590/fst.32616pt_BR
dc.identifier.orcidhttps://orcid.org/ 0000-0001-9836-4117pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-6606-3982pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-6714-7996pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-1128-1448pt_BR
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