Optimization of synbiotic yogurts with yacon pulp smallanthus sonchifolius and assessment of the viability of lactic acid bacteria Reportar como inadecuado




Optimization of synbiotic yogurts with yacon pulp smallanthus sonchifolius and assessment of the viability of lactic acid bacteria - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Samara Alvachian Cardoso ANDRADE ; Marcela Sarmento VALENCIA ; Tânia Lúcia Montenegro STAMFDORD ; Silvana Magalhães SALGADO ;Ciência e Tecnologia de Alimentos 2017, 37 2

Autor: Vivianne Montarroyos PADILHA

Fuente: http://www.redalyc.org/articulo.oa?id=395951059002


Introducción



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil Montarroyos PADILHA, Vivianne; Alvachian Cardoso ANDRADE, Samara; Sarmento VALENCIA, Marcela; Montenegro STAMFDORD, Tânia Lúcia; Magalhães SALGADO, Silvana Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria Ciência e Tecnologia de Alimentos, vol.
37, núm.
2, abril-junio, 2017, pp.
166-175 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395951059002 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a ISSN 0101-2061 Food Science and Technology DDOI: http:--dx.doi.org-10.1590-1678-457X.14016 Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria Vivianne Montarroyos PADILHA1*, Samara Alvachian Cardoso ANDRADE1, Marcela Sarmento VALENCIA1, Tânia Lúcia Montenegro STAMFORD1, Silvana Magalhães SALGADO1 Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology.
The most accepted formulations were subjected to viability tests during 21 days by counting traditional and probiotic bacteria.
Were constructed a complete 23 factorial design, totalling 17 experiments, and considered independent variables (percentage of ingredients) and dependent variables (sensory attributes).
All attributes were graded using an acceptability assessment, for this balanced in...





Documentos relacionados