کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891652 | 1628509 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Aqueous extract of Gracilaria birdiae (Plastino & Oliveira) as a texture modifier in fermented milks
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study evaluated the physicochemical characteristics of Gracilaria birdiae and the effects of aqueous extract of this seaweed on the physicochemical, microbiological and textural features of milk fermented with a mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The seaweed powder contained 68.61â¯g 100â¯gâ1 dietary fibre and the seaweed aqueous extract was composed of 2.44â¯g 100â¯gâ1 total solids. The seaweed did not inhibit the growth of cultured microorganisms and all fermented milk assays achieved similar microbial viability and acid production after 5â¯h at 37â¯Â°C. Nonetheless, the microbial viability tended to be above 9 log cfu mlâ1 in the assays added to G. birdiae even after 2â¯h of fermentation, with increased acid production at this period compared to the products without seaweed. When the seaweed extract was compared to gelatin as a texture modifier, the effect of G. birdiae was higher than the animal hydrocolloid. Moreover, the interaction effect of these two ingredients was about a half that of the seaweed alone. The desirability function showed that similar texture parameters obtained for the final product prepared using gelatin at 0.4â¯g 100â¯gâ1 would be obtained using only G. birdiae at 0.3â¯g 100â¯gâ1.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 90, April 2018, Pages 418-423
Journal: LWT - Volume 90, April 2018, Pages 418-423
نویسندگان
Adriana Carneiro Tavares Estevam, Flávia Carolina Alonso Buriti, Tiago Almeida de Oliveira, Elainy Virginia dos Santos Pereira, Eliane Rolim Florentino, Ana Lúcia Figueiredo Porto,