TY - JOUR
T1 - Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus
AU - Machado, Tamires Alcântara Dourado Gomes
AU - Oliveira, Maria Elieidy Gomes de
AU - Campos, Maria Isabel Ferreira
AU - Assis, Paloma Oliveira Antonino de
AU - Souza, Evandro Leite de
AU - Madruga, Marta Suely
AU - Pacheco, Maria Teresa Bertoldo
AU - Pintado, Maria Manuela Estevez
AU - Queiroga, Rita de Cássia Ramos do Egypto
N1 - Funding Information:
The authors would like to thank the Coordination for Higher Education Personnel Training (CAPES - Brazil) and the CNPq (process: 400738/2013 - 9 - MEC/MCTI/CAPES/CNPq/FAPs n° 71/2013 – PVE/linha 2 and process 403020/2013 - 1 - Chamada: LINHA2: Produtos Lácteos) for the financial support.
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/7/1
Y1 - 2017/7/1
N2 - This study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties.
AB - This study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties.
KW - Bee products
KW - Dairy beverage
KW - Goat milk
KW - Quality characteristics
KW - Viscosity
UR - https://www.scopus.com/pages/publications/85013753834
U2 - 10.1016/j.lwt.2017.02.013
DO - 10.1016/j.lwt.2017.02.013
M3 - Article
AN - SCOPUS:85013753834
SN - 0023-6438
VL - 80
SP - 221
EP - 229
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -