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Nova Londrina, Brazil

Da Silva A.S.,University of Northern Parana | Honjoya E.R.,Discente do curdo de Nutricao | Inay O.M.,Ciencia e Tecnologia do Leite | De Rezende Costa M.,Federal University of Mato Grosso do Sul | And 4 more authors.
Semina:Ciencias Agrarias | Year: 2012

The aim of this work was to verify the viability of Lactobacillus casei in chocolate flan as well as its survival under simulated human gastrointestinal conditions. After 1 and 15 days of manufacture, the dessert was evaluated for L. casei population and subsequently submitted to acidic solution for 30, 60, 90 and 120 min and to bile salts solution for 150 min. After each time, L. casei population was evaluated. The results were evaluated by variance analysis (ANOVA) and Tukey's test. The population of L. casei in the flan was above 109 CFU/g during the shelf life, whose value is above the limit established for a probiotic food by the Brazilian legislation. L. casei was relatively resistant to the simulated gastrointestinal conditions tested in this study, once the population reduced during the in vitro tests but remained above 106 CFU/g. Chocolate flan showed to be an excellent food for addition of probiotic microorganisms, especially L. casei, once it was observed high populations in the product even after in vitro resistance tests simulating the human digestive process. Source

Sato R.T.,University of Northern Parana | Vieira A.T.B.,Brazilian National Council for Scientific and Technological Development | Camisa J.,Ciencia e Tecnologia do Leite | Vianna P.C.B.,Ciencia e Tecnologia do Leite | De Rensis C.M.V.B.,Ciencia e Tecnologia do Leite
Semina:Ciencias Agrarias | Year: 2012

Influence of adjunct cultures on the chemical and sensory characteristics, and proteolysis of Prato cheese was investigated. Cheeses were manufactured using a commercial starter culture and Lactobacillus strains (Lactobacillus plantarum or Lactobacillus helveticus) as adjunct cultures. Control cheeses lacked the adjunct culture. The chemical composition was analyzed at day 5 after manufacture and the proteolysis at days 5, 25, 45 and 65 of ripening. The sensory acceptance was assessed at 60 days. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey's test test at 5% significance level. There were no significant differences in chemical composition among the cheeses. A significant increase in proteolysis occurred during ripening period for the cheeses with adjunct culture when compared to cheeses without adjunct culture. Cheese with Lactobacillus helveticus showed higher scores for flavor, texture and purchase intent compared with the others treatments. Use of adjunct Lactobacillus suggests that the proteolysis of Prato cheese should be accelerated in order to reduce ripening period. Source

De Oliveira Gaino V.,University of Northern Parana | Voltarelli V.P.,University of Northern Parana | De Rensis C.M.V.B.,Ciencia e Tecnologia do Leite | Vianna P.C.B.,Ciencia e Tecnologia do Leite
Semina:Ciencias Agrarias | Year: 2012

The objective of this work was the production of probiotic "requeijão cremoso" that keeps the physical-chemical and sensorial characteristics of the tradicional product, linked to the functional properties. Control (without probiotic addition) and probiotic "requeijão cremoso" added with Lactobacillus casei after fusion, at 50±1°C, were produced, packed and stored at 4±1°C. Control and probiotic "requeijão cremoso" were evaluated to physical-chemical composition 1 day after processing. After 1, 7, 14 and 28 days of storage, the pH were evaluated for both products and Lactobacillus casei count only for probiotic "requeijão cremoso". Sensory evaluation was accomplished on the 4th day of storage for appearance, taste, flavor, texture, general acceptance and purchasing intention. The results were evaluated by analysis of variance and Tukey's test. There was no difference on physical-chemical composition of control and probiotic "requeijão cremoso". Lactobacillus casei count was 2,2×107 UFC/g after 1 day of processing and not showed significant variations during the 28 days of storage. The probiotic "requeijão cremoso" presented good sensory acceptance and 82% of the consumers certainly or probably buy the probiotic product. The results showed that "requeijão cremoso" may regard as a good alternative of probiotic product. Source

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