干旱区生态环境知识资源中心(Arid): Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria

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DOI	10.1016/j.lwt.2021.110888
	Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria
	David de Oliveira, Anay Priscilla; de Oliveira Almeida, Tassio Jose; Bezerra Santos, Tamires Marques; Dias, Francesca Silva
通讯作者	Dias, FS (corresponding author), Fed Univ San Francisco Valley, Postgrad Program Vet Sci Semiarid, Rod BR 407,Km 12 Lote 543, BR-56300990 Petrolina, PE, Brazil.
来源期刊	LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN	0023-6438
EISSN	1096-1127
出版年	2021
卷号	141
英文摘要	Autochthonous lactic acid bacteria (LAB) from goat cheese were selected for the preparation of symbiotic goat milk ice cream (GMIC) with the inclusion of umbu fruit (Spondias tuberosa). Its sensory attributes, microbiological and physical-chemical characteristics and its antioxidant capacity were measured in the GMIC produced with autochthonous isolates (GMIC 2) and with commercial cultures (GMIC 1). Three isolates from goat cheese identified as Lactobacillus plantarum, Lactobacillus rhamnosus and Pediococcus acidilactici were selected for their physiological, metabolic, protective, safety and functional characteristics for the production of GMIC 2. GMIC 2 showed greater viability of the microorganisms over time compared to GMIC 1. The selection of autochthonous cultures (AC) significantly influenced (P < 0.01) the protein content in the water phase, melting rate and antioxidant capacity of GMIC 2. The GMIC 2 was designated as tastier (P = 0.0167), and with the greater preference and purchase intention (P < 0.001) among the tasters. The combination of probiotic cultures and umbu fruit sensorially favoured both GMIC. However, the AC have distinct properties that certify the authenticity of the umbu-flavoured GMIC from the Caatinga biome of the northeastern semi-arid region and have potential applications in the local industry.
英文关键词	Spondias tuberosa Pediococcus Cholesterol removal Probiotics Heat map
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:000636138600037
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/351107
作者单位	[David de Oliveira, Anay Priscilla; de Oliveira Almeida, Tassio Jose; Bezerra Santos, Tamires Marques; Dias, Francesca Silva] Fed Univ San Francisco Valley, Postgrad Program Vet Sci Semiarid, Rod BR 407,Km 12 Lote 543, BR-56300990 Petrolina, PE, Brazil
推荐引用方式 GB/T 7714	David de Oliveira, Anay Priscilla,de Oliveira Almeida, Tassio Jose,Bezerra Santos, Tamires Marques,et al. Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria[J],2021,141.
APA	David de Oliveira, Anay Priscilla,de Oliveira Almeida, Tassio Jose,Bezerra Santos, Tamires Marques,&Dias, Francesca Silva.(2021).Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria.LWT-FOOD SCIENCE AND TECHNOLOGY,141.
MLA	David de Oliveira, Anay Priscilla,et al."Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria".LWT-FOOD SCIENCE AND TECHNOLOGY 141(2021).