Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

“…Importantly, higher elastic modulus could result in the yoghurt better storage stability (Damin, Alcântara, Nunes, & Oliveira, 2009). The measured elastic modulus was much higher than the viscous modulus for all yoghurt samples (Figure 2b), declaring these samples had more solid-like (elastic) properties (Lee & Lucey, 2010;Ramchandran & Shah, 2010). At the same time, the treated yoghurt had progressively higher shear stress at the same shear rate (Figure 2c) and greater thixotropic loops area (Table 2, 3.19 vs. 1.97 Unit) than the control yoghurt.…”

“…The assayed yoghurt samples was pretreated as the reported methods (Guyot & Kulozik, 2011;Ramchandran & Shah, 2010) and then measured for their apparent viscosity and visco-elasticity with the reference methods (Bourne, 2002;Meza, Verdini, & Rubiolo, 2009) in a Bohlin Gemini Rheometer (Malvern Instruments Limited, Worcestershire, UK) at 25°C. A cone-plate geometry (40 mm diameter, 4°angle and 150 μm gap) and shear rates from 0.1 to 10 per second were used in the measurement of apparent viscosity.…”

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

“…Because of its microbial complexity and the benefits derived from its use, kefir may be considered an adequate source of potential probiotic microorganisms (Romanin et al 2010). To confer health benefits, probiotic products should provide a minimum count of 10 6 CFU/g in the fermented product (Shah 2007;Ramchandran and Shah 2010). During the storage of fermented soy products, some studies indicate that there is a reduction in the growth ad number of microorganisms.…”

Efeito de cultura probiótica em fermentado a base de soja: resistência ao armazenamento refrigerado, ao estresse gastrointestinal <i>in vitro</i> e atividade antimicrobiana

“…No entanto, alguns autores recomendam que produtos lácteos de 100 g, devem conter pelo menos 10 6 UFC/g de bactérias probióticas viáveis no momento da compra do produto. A ANVISA também aceita valores menores com tanto que o fabricante garanta a eficácia do produto (Oliveira et al, 2002;Donkor et al, 2006;ANVISA, 2007;Komatsu et al, 2008;Ramchandran & Shah, 2010). Os probióticos nem sempre precisam estar viáveis para exercer seus efeitos benéficos, pois os componentes celulares tanto de micro-organismos vivos, como mortos, podem estimular o sistema imune intestinal (Mitsuoka, 2014), como por exemplo os micro-organismos pertencentes ao gênero Streptococcus que exercem efeitos probióticos sem necessariamente sobreviver a todo o trato gastrointestinal (Vandenplas et al, 2015).…”

“…Além desses micro-organismos, também são utilizados como probióticos Saccharomyces boulardii, E. Coli Nissle, e Enterococcus faecium (Komatsu et al, 2008;Oliveira et al, 2002;Coppola & Turnes, 2004;Ramchandran & Shah, 2010;Mitsuoka, 2014;da Silva et al, 2016).…”