کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6401888 | 1330884 | 2015 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Pleurotus ostreatus aqueous extract was incorporated to milk aiming to produce a yogurt with different functional and rheological characteristics. Viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, pH, lactic acid production, changes in rheological and structural properties (syneresis, texture profile analyses, color and microstructure), antioxidant capacity and total phenolic were followed throughout 28 days of cold storage. Addition of POE increased S. thermophilus and L. bulgaricus CFU counts. Low fat yogurts with POE exhibited lower syneresis and firmness, but more adhesiveness, springiness and cohesiveness than control. Supplemented yogurts were darker, contained more polyphenols and exhibited higher antioxidant activity than controls in cold storage. Overall, the results indicated that POE can be used to manufacture low fat yogurt with functional activity and at the same time modifies rheological properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 1028-1035
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 1028-1035
نویسندگان
Ana Carolina Pelaes Vital, Priscila Akie Goto, LetÃcia Naomi Hanai, Sandra Maria Gomes-da-Costa, BenÃcio Alves de Abreu Filho, Celso Vataru Nakamura, Paula Toshimi Matumoto-Pintro,