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Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.
J Food Sci. 2016 Apr; 81(4):C874-80.JF

Abstract

The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.

Authors+Show Affiliations

Keizo Asami Laboratory of Immunopathology, Federal Univ. of Pernambuco, Av. Prof. Moraes Rego, 1235, 50670-901, Recife, PE, Brazil.Dept. of Pharmacy, Center of Biological and Health Sciences, State Univ. of Paraíba, R. Juvêncio Arruda, s/n, 58429-600, Campina Grande, PB, Brazil.Dept. of Statistics, Center of Sciences and Technology, State Univ. of Paraíba, R. Juvêncio Arruda, s/n, 58109-790, Campina Grande, PB, Brazil.Dept. of Chemistry, Center of Sciences and Technology, State Univ. of Paraíba, R. Juvêncio Arruda, s/n, 58109-790, Campina Grande, PB, Brazil.Dept. of Chemistry, Center of Sciences and Technology, State Univ. of Paraíba, R. Juvêncio Arruda, s/n, 58109-790, Campina Grande, PB, Brazil.Keizo Asami Laboratory of Immunopathology, Federal Univ. of Pernambuco, Av. Prof. Moraes Rego, 1235, 50670-901, Recife, PE, Brazil. Dept. of Morphology and Animal Physiology, Federal Rural Univ. of Pernambuco, Av. Dom Manoel de Medeiros s/n, 52171-900, Recife, PE, Brazil.

Pub Type(s)

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

Language

eng

PubMed ID

26989840

Citation

Tavares Estevam, Adriana Carneiro, et al. "Effect of Aqueous Extract of the Seaweed Gracilaria Domingensis On the Physicochemical, Microbiological, and Textural Features of Fermented Milks." Journal of Food Science, vol. 81, no. 4, 2016, pp. C874-80.
Tavares Estevam AC, Alonso Buriti FC, de Oliveira TA, et al. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks. J Food Sci. 2016;81(4):C874-80.
Tavares Estevam, A. C., Alonso Buriti, F. C., de Oliveira, T. A., Pereira, E. V., Florentino, E. R., & Porto, A. L. (2016). Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks. Journal of Food Science, 81(4), C874-80. https://doi.org/10.1111/1750-3841.13264
Tavares Estevam AC, et al. Effect of Aqueous Extract of the Seaweed Gracilaria Domingensis On the Physicochemical, Microbiological, and Textural Features of Fermented Milks. J Food Sci. 2016;81(4):C874-80. PubMed PMID: 26989840.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks. AU - Tavares Estevam,Adriana Carneiro, AU - Alonso Buriti,Flávia Carolina, AU - de Oliveira,Tiago Almeida, AU - Pereira,Elainy Virginia Dos Santos, AU - Florentino,Eliane Rolim, AU - Porto,Ana Lúcia Figueiredo, Y1 - 2016/03/15/ PY - 2015/11/20/received PY - 2016/02/05/accepted PY - 2016/3/19/entrez PY - 2016/3/19/pubmed PY - 2016/10/26/medline KW - back extrusion test KW - dairy foods KW - fermentation KW - gelatin substitute KW - gracilariaceae SP - C874 EP - 80 JF - Journal of food science JO - J Food Sci VL - 81 IS - 4 N2 - The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26989840/Effect_of_Aqueous_Extract_of_the_Seaweed_Gracilaria_domingensis_on_the_Physicochemical_Microbiological_and_Textural_Features_of_Fermented_Milks_ DB - PRIME DP - Unbound Medicine ER -