Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07

The present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltd...

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Principais autores:	Bezerra, Maria de Fátima, Araújo, André Souza, Santos, Karina Maria Olbrich dos, Correia, Roberta Targino Pinto
Formato:	article
Idioma:	English
Publicado em:	Elsevier
Assuntos:	Goat milk Dairy Bioactive compounds Probiotic
Endereço do item:	https://repositorio.ufrn.br/handle/123456789/45391
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spelling	ri-123456789-453912021-12-16T14:03:26Z Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07 Bezerra, Maria de Fátima Araújo, André Souza Santos, Karina Maria Olbrich dos Correia, Roberta Targino Pinto Goat milk Dairy Bioactive compounds Probiotic The present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltdown test, selected bioactive-related attributes, besides the survival of added probiotic bacteria during the frozen storage and the sensory acceptance of the products were investigated. The probiotic addition decreased the pH of frozen yoghurt samples (P < 0.05) and low overrun values (14.2–22.6%) were observed for all samples. Higher phenolic content for samples with the probiotic strain was observed (P < 0.05), which suggests a possible biotransformation that would lead to enhanced phytochemical level. The frozen yoghurt samples with probiotic presented high initial cell counts (approx. 9 log CFU/g) and an outstanding probiotic survival rate (97%) was observed throughout the 90 days of frozen storage. Frozen yoghurt samples with probiotic bacteria received significantly lower flavor scores (P < 0.05), and similar results were obtained for appearance, aroma and consistency among frozen yoghurt samples. Overall, the caprine frozen yoghurt enriched with jambolan fruit proved to be an efficient carrier for B. animalis subsp. lactis BI-07 and presented desirable bioactive and technological attributes 2021-12-16T14:03:26Z 2021-12-16T14:03:26Z 2015-07 article BEZERRA, Maria de Fátima; ARAÚJO, A. L.; SANTOS, K. M. O.; CORREIA, R. T. P.. Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 62, p. 1099-1104, 2015. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643815000651?via%3Dihub. Acesso em: 11 nov. 2021. https://doi.org/10.1016/j.lwt.2015.01.049 0023-6438 https://repositorio.ufrn.br/handle/123456789/45391 10.1016/j.lwt.2015.01.049 en Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ application/pdf Elsevier
institution	Repositório Institucional
collection	RI - UFRN
language	English
topic	Goat milk Dairy Bioactive compounds Probiotic
spellingShingle	Goat milk Dairy Bioactive compounds Probiotic Bezerra, Maria de Fátima Araújo, André Souza Santos, Karina Maria Olbrich dos Correia, Roberta Targino Pinto Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
description	The present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltdown test, selected bioactive-related attributes, besides the survival of added probiotic bacteria during the frozen storage and the sensory acceptance of the products were investigated. The probiotic addition decreased the pH of frozen yoghurt samples (P < 0.05) and low overrun values (14.2–22.6%) were observed for all samples. Higher phenolic content for samples with the probiotic strain was observed (P < 0.05), which suggests a possible biotransformation that would lead to enhanced phytochemical level. The frozen yoghurt samples with probiotic presented high initial cell counts (approx. 9 log CFU/g) and an outstanding probiotic survival rate (97%) was observed throughout the 90 days of frozen storage. Frozen yoghurt samples with probiotic bacteria received significantly lower flavor scores (P < 0.05), and similar results were obtained for appearance, aroma and consistency among frozen yoghurt samples. Overall, the caprine frozen yoghurt enriched with jambolan fruit proved to be an efficient carrier for B. animalis subsp. lactis BI-07 and presented desirable bioactive and technological attributes
format	article
author	Bezerra, Maria de Fátima Araújo, André Souza Santos, Karina Maria Olbrich dos Correia, Roberta Targino Pinto
author_facet	Bezerra, Maria de Fátima Araújo, André Souza Santos, Karina Maria Olbrich dos Correia, Roberta Targino Pinto
author_sort	Bezerra, Maria de Fátima
title	Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_short	Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_full	Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_fullStr	Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_full_unstemmed	Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07
title_sort	caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (eugenia jambolana lam) and bifidobacterium animalis subsp. lactis bi-07
publisher	Elsevier
publishDate	2021
url	https://repositorio.ufrn.br/handle/123456789/45391
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Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and bifidobacterium animalis subsp. lactis BI-07

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