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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

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Author(s):
Marafon, Ana Paula [1] ; Sumi, Adriana [1] ; Alcantara, Maria Regina [2] ; Tamime, Adnan Y. ; de Oliveira, Marice Nogueira [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Pharmaceut Sci, BR-05508900 Sao Paulo - Brazil
[2] Univ Sao Paulo, Inst Chem, BR-05508900 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 44, n. 2, p. 511-519, MAR 2011.
Web of Science Citations: 53
Abstract

This study aimed to optimize the rheological properties of probiotic yoghurts supplemented with skimmed milk powder (SMP) whey protein concentrate (WPC) and sodium caseinate (Na-Cn) by using an experimental design type simplex-centroid for mixture modeling It Included seven batches/trials three were supplemented with each type of the dairy protein used three corresponding to the binary mixtures and one to the ternary one in order to increase protein concentration in 1 g 100 g(-1) of final product A control experiment was prepared without supplementing the milk base Processed milk bases were fermented at 42 C until pH 4 5 by using a starter culture blend that consisted of Streptococcus thermophilus Lactobacillus delbrueckii subsp bulgaricus and Bifidobacterium (Humans subsp lactis The kinetics of acidification was followed during the fermentation period as well the physico-chemical analyses enumeration of viable bacteria and theological characteristics of the yoghurts Models were adjusted to the results (kinetic responses counts of viable bacteria and theological parameters) through three regression models (linear quadratic and cubic special) applied to mixtures The results showed that the addition of milk proteins affected slightly acidification profile and counts of S thermophilus and B animal's subsp lactis but it was significant for L delbrueckii subsp bulgaricus Partially-replacing SMP (45 g/100 g) with WPC or Na-Cn simultaneously enhanced the theological properties of probiotic yoghurts taking into account the kinetics of acidification and enumeration of viable bacteria (C) 2010 Elsevier Ltd All rights reserved (AU)

FAPESP's process: 07/03588-8 - Optimization of the rheological and sensorial characteristics of probiotic yogurts supplemented with dairy proteins
Grantee:Marice Nogueira de Oliveira
Support Opportunities: Regular Research Grants