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Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
J Dairy Sci. 2015 Sep; 98(9):5995-6003.JD

Abstract

Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source of amino acids, fatty acids, and minerals, and is widely used for processing fermented milks, such as yogurt. However, compared with cow milk yogurts, it is difficult to make goat milk yogurts with a good consistency. Therefore, it is necessary to use certain technological strategies. This study was carried out to investigate the possibility of adding cupuassu pulp, probiotic (Lactobacillus acidophilus LA-5), and prebiotic (inulin) to improve the texture of goat milk yogurt. A total of 6 treatments were performed: natural (N), probiotic (Pro), prebiotic (Pre), synbiotic (S), cupuassu (C), and probiotic with cupuassu (PC). The viability of probiotic in yogurts (Pro, S, and PC) was evaluated. In addition, instrumental analyses (pH, color, apparent viscosity, and texture) were performed to evaluate the influence of these different ingredients on goat milk yogurts. The probiotic bacteria remained viable (≥7 log cfu·mL(-1)) throughout the 28d of refrigerated storage, which exceeded the minimum count required to confer probiotic physiological benefits. The pH levels of the yogurts inoculated with L. acidophilus (Pro, S, and PC) were lower than others yogurts (N, Pre, and C). However, all yogurt samples underwent gradual decreases in pH until 7 to 14d of storage. The lightness (L*) was affected initially by addition of all ingredients (cupuassu pulp, probiotic, and prebiotic). The addition of cupuassu pulp (C and PC) increased the L* during the period of storage. Apparent viscosity and firmness decreased in the PC yogurt. The consistency was highest in the yogurts with added prebiotic (Pre and S) than the other yogurts (N, Pro, C, and PC) at the end of the storage period (d 28). The cohesiveness remained constant in all yogurts (N, Pro, Pre, S, C, and PC). Based on the results obtained from the current study, it was concluded that cupuassu pulp addition improves the texture of goat milk yogurts. Therefore, this pulp could be an important technological strategy for the dairy goat industry.

Authors+Show Affiliations

Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil. Electronic address: carlosconte@id.uff.br.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26188580

Citation

Costa, Marion P., et al. "Cupuassu (Theobroma Grandiflorum) Pulp, Probiotic, and Prebiotic: Influence On Color, Apparent Viscosity, and Texture of Goat Milk Yogurts." Journal of Dairy Science, vol. 98, no. 9, 2015, pp. 5995-6003.
Costa MP, Frasao BS, Silva AC, et al. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. J Dairy Sci. 2015;98(9):5995-6003.
Costa, M. P., Frasao, B. S., Silva, A. C., Freitas, M. Q., Franco, R. M., & Conte-Junior, C. A. (2015). Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. Journal of Dairy Science, 98(9), 5995-6003. https://doi.org/10.3168/jds.2015-9738
Costa MP, et al. Cupuassu (Theobroma Grandiflorum) Pulp, Probiotic, and Prebiotic: Influence On Color, Apparent Viscosity, and Texture of Goat Milk Yogurts. J Dairy Sci. 2015;98(9):5995-6003. PubMed PMID: 26188580.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. AU - Costa,Marion P, AU - Frasao,Beatriz S, AU - Silva,Adriana Cristina O, AU - Freitas,Mônica Q, AU - Franco,Robson M, AU - Conte-Junior,Carlos A, Y1 - 2015/07/15/ PY - 2015/04/22/received PY - 2015/06/03/accepted PY - 2015/7/20/entrez PY - 2015/7/21/pubmed PY - 2016/6/9/medline KW - Lactobacillus acidophilus LA5 KW - caprine milk KW - consistency KW - instrumental analysis SP - 5995 EP - 6003 JF - Journal of dairy science JO - J Dairy Sci VL - 98 IS - 9 N2 - Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source of amino acids, fatty acids, and minerals, and is widely used for processing fermented milks, such as yogurt. However, compared with cow milk yogurts, it is difficult to make goat milk yogurts with a good consistency. Therefore, it is necessary to use certain technological strategies. This study was carried out to investigate the possibility of adding cupuassu pulp, probiotic (Lactobacillus acidophilus LA-5), and prebiotic (inulin) to improve the texture of goat milk yogurt. A total of 6 treatments were performed: natural (N), probiotic (Pro), prebiotic (Pre), synbiotic (S), cupuassu (C), and probiotic with cupuassu (PC). The viability of probiotic in yogurts (Pro, S, and PC) was evaluated. In addition, instrumental analyses (pH, color, apparent viscosity, and texture) were performed to evaluate the influence of these different ingredients on goat milk yogurts. The probiotic bacteria remained viable (≥7 log cfu·mL(-1)) throughout the 28d of refrigerated storage, which exceeded the minimum count required to confer probiotic physiological benefits. The pH levels of the yogurts inoculated with L. acidophilus (Pro, S, and PC) were lower than others yogurts (N, Pre, and C). However, all yogurt samples underwent gradual decreases in pH until 7 to 14d of storage. The lightness (L*) was affected initially by addition of all ingredients (cupuassu pulp, probiotic, and prebiotic). The addition of cupuassu pulp (C and PC) increased the L* during the period of storage. Apparent viscosity and firmness decreased in the PC yogurt. The consistency was highest in the yogurts with added prebiotic (Pre and S) than the other yogurts (N, Pro, C, and PC) at the end of the storage period (d 28). The cohesiveness remained constant in all yogurts (N, Pro, Pre, S, C, and PC). Based on the results obtained from the current study, it was concluded that cupuassu pulp addition improves the texture of goat milk yogurts. Therefore, this pulp could be an important technological strategy for the dairy goat industry. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/26188580/Cupuassu__Theobroma_grandiflorum__pulp_probiotic_and_prebiotic:_Influence_on_color_apparent_viscosity_and_texture_of_goat_milk_yogurts_ DB - PRIME DP - Unbound Medicine ER -