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http://hdl.handle.net/1843/76806
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DC Field | Value | Language |
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dc.creator | Handray Fernandes de Souza | pt_BR |
dc.creator | Lara Aguiar Borges | pt_BR |
dc.creator | Gabriela da Rocha Lemos Mendes | pt_BR |
dc.creator | Carla Adriana Ferreira Durães | pt_BR |
dc.creator | Hugo Calixto Fonseca | pt_BR |
dc.creator | Sarah Caroline Oliveira de Souza Boitrago | pt_BR |
dc.creator | Jéssica Santos Leal | pt_BR |
dc.creator | Sildimar Rodrigues Ferreira | pt_BR |
dc.creator | William James Nogueira Lima | pt_BR |
dc.creator | Eliana Setsuko Kamimura | pt_BR |
dc.creator | Igor Viana Brandi | pt_BR |
dc.date.accessioned | 2024-09-23T19:20:51Z | - |
dc.date.available | 2024-09-23T19:20:51Z | - |
dc.date.issued | 2023 | - |
dc.citation.volume | 50 | pt_BR |
dc.citation.issue | 5 | pt_BR |
dc.citation.spage | 496 | pt_BR |
dc.citation.epage | 502 | pt_BR |
dc.identifier.doi | http://dx.doi.org/10.4067/s0717-75182023000500496 | pt_BR |
dc.identifier.issn | 0717-7518 | pt_BR |
dc.identifier.uri | http://hdl.handle.net/1843/76806 | - |
dc.description.abstract | El objetivo de este estudio fue el desarrollo de nuevas formulaciones de bebidas lácteas fermentadas adicionadas de piña, mango y maracuyá, para evaluar el perfil nutricional y las características fisicoquímicas durante el almacenamiento. Las bebidas fermentadas mostraron un alto contenido en proteínas, hierro y calcio. En cuanto a las características fisicoquímicas durante el almacenamiento, la bebida láctea de maracuyá presentó el pH más bajo (4,13) y la acidez más alta (0,95%, expresada en % de ácido láctico), con una diferencia significativa (p < 0,05), en comparación con las bebidas de piña y mango. En cuanto a sinéresis y sedimentación, la bebida láctea de piña presentó los mayores índices a los 14 días de almacenamiento, con 34,33% y 6,50%, respectivamente, y con diferencia significativa (p ≤ 0,05) al compararla con las bebidas lácteas de mango y maracuyá. En conclusión, las bebidas lácteas fermentadas con adición de pulpa de fruta son una fuente de varios nutrientes, y de características físico-químicas adecuadas para un producto lácteo fermentado durante el almacenamiento. | pt_BR |
dc.description.resumo | The aim of this study was to evaluate the nutritional profile and the physicochemical characteristics during storage of newly developed formulations of fermented milk drinks with added pineapple, mango and passion fruit pulp. The fermented drinks showed a high content of protein, iron, and calcium. The passion fruit milk drink had the lowest pH (4.13) and highest acidity (0.95%, expressed in % of lactic acid), which was significantly different (p<0.05) from the pineapple and mango drinks. As for syneresis and sedimentation, the pineapple milk drink had the highest rates at 14 days storage, with 34.33% and 6.50%, respectively and was significantly different (p≤0.05) when compared to the mango and passion fruit milk drinks. In conclusion, newly developed fermented milk drinks with added fruit pulp were a source of several nutrients. We observed physical-chemical characteristics suitable for a fermented milk product during storage. | pt_BR |
dc.description.sponsorship | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico | pt_BR |
dc.description.sponsorship | FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais | pt_BR |
dc.description.sponsorship | CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | pt_BR |
dc.description.sponsorship | Outra Agência | pt_BR |
dc.language | eng | pt_BR |
dc.publisher | Universidade Federal de Minas Gerais | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.department | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS | pt_BR |
dc.publisher.initials | UFMG | pt_BR |
dc.relation.ispartof | Revista chilena de nutrición | - |
dc.rights | Acesso Aberto | pt_BR |
dc.subject.other | Laticínios | pt_BR |
dc.subject.other | Leite fermentado | pt_BR |
dc.subject.other | Polpa de frutas | pt_BR |
dc.title | New formulations of fermented milk drinks with fruit pulp added: physicochemical characteristics during storage and nutritional profile | pt_BR |
dc.title.alternative | Nuevas formulaciones de bebida láctea fermentada con adición de pulpa de frutas: Características fisicoquímicas durante el almacenamiento y perfil nutricional | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
dc.url.externa | https://www.scielo.cl/pdf/rchnut/v50n5/0717-7518-rchnut-50-05-0496.pdf | pt_BR |
Appears in Collections: | Artigo de Periódico |
Files in This Item:
File | Description | Size | Format | |
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New formulations of fermented milk drinks with fruit pulp added.pdf | 210.17 kB | Adobe PDF | View/Open |
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