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Desenvolvimento de sorvete probi?tico a base de leite de cabra: estudo da formula??o, caracter?sticas f?sico qu?micas, sensoriais e viabilidade das bact?rias probi?ticas / Caprine probiotic ice cream: formulation, physicalchemical and sensory characterization and viability of probiotic bacteriaSilva, Priscilla Diniz Lima da 25 February 2011 (has links)
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Previous issue date: 2011-02-25 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / This work targetet the caprine ice cream production added with probiotic bacteria
Bifidobacterium animalis subsp. lactis. It is divided into two parts. In the first one, four
caprine ice cream formulations were evaluated, in which it was used hydrogenated fat (F1
and F3) or fat substitute (F2 and F4) in two different flavors (F1 and F2, passion fruit, F3
and F4, guava). Statistical differences (p<0.05) were detected for their physical-chemical
properties, mainly for total solids and fat, but no differences were observed for melting test
results. When it went to sensory acceptance, all four ice cream formulations reached high
acceptance indexes, mostly formulation F4, which was selected for further studies. In the
second part, F4 formulation was prepared with the addition of probiotic bacteria
Bifidobacterium animalis subsp. lactis. The growth kinetics was studied and it was
observed that the cellular concentration peak was reached after four fermentation hours
(10.14 log UFC/g). This time was selected for pre-fermentation procedure and posterior
addition at ice cream syrup. In this part of the study, two experimental groups were
evaluated: group G1, in which the probiotic addition occurred before the maturation step
and group G2, which included a pre-fermentation step and probiotic addition after ice
cream maturation. The physical-chemical properties of these two ice cream groups were
similar, except for pH, which was higher for group G2 (p<0.05). G1 samples had superior
melting rate (3.566 mL/min) and both groups presented microbiological and sanitary results
in accordance to current Brazilian legislation. Also, G1 and G2 were considered sensory
accepted due to their acceptance indexes higher than 70%. G1 and G2 sensory profiles were
similar (p>0.05), and both ice cream samples exhibited high creaminess (6.76 to 6.91) and
mouth melting sensation (6.53 to 6.67) scores, while low sandiness scores (0.85 to 0.86)
were observed, positive characteristics for this kind of food product. During the first 24
hours after ice cream production, the population of B. animalis subsp. lactis decreased,
reaching 7.15 e 6.92 log CFU/g for G1 and G2, respectively. Probiotic bacteria counts
fluctuated in ice cream samples during the first 108 days at frozen storage, especially for
G2 group. Decreased probiotic viability was observed for G1 samples during the first 35
days of frozen storage, mild variation between 35 and 63 days and stabilized counts were
observed after this time. After 21 days at frozen storage, ice cream samples of G1 and G2
groups reached 1.2 x 109 and 1.3 x 109 CFU/portion, respectively. After 108 days under
these storage conditions, the survival rate of B. animalis subsp. lactis was 94.26% and
81.10% for G1 and G2 samples, respectively. After simulation of gastroenteric conditions,
G2 group reached 9.72 x 105 CFU/portion. Considering the current requirements of
Brazilian legislation, which stipulates that functional foods must have minimum probiotic
count between 108 and 109 CFU/portion and detectable probiotic bacteria after being
submitted to gastroenteric conditions, it is concluded that the ice cream with the addition of
Bifidobacterium animalis subsp. lactis made as shown in this work, can be considered as a
dairy functional food / O presente trabalho teve o objetivo de estudar a produ??o de sorvete elaborado
com leite caprino com adi??o da bact?ria probi?tica Bifidobacterium animalis subsp. lactis.
Foi estruturado em duas etapas. Inicialmente foram avaliadas quatro formula??es de
sorvete, nas quais foi utilizada gordura vegetal hidrogenada (F1 e F3) e substituto de
gordura (F2 e F4) em dois sabores (F1 e F2, maracuj?; F3 e F4, goiaba). Os c?lculos de
densidade aparente e overrun foram feitos levando em considera??o as especifica??es da
RDC n?. 266 de setembro de 2005. Tamb?m foram realizadas determina??es de pH, acidez
total titul?vel e s?lidos totais, s?lidos sol?veis e res?duo por incinera??o, m?todo Kjeldahl
para determina??o de prote?na bruta, lip?dios, a??cares redutores e totais. Al?m destas
an?lises foram realizados o teste de derretimento e as an?lises microbiol?gicas nos sorvetes
elaborados. As formula??es apresentaram diferen?as significativas (p<0,05) quanto ?
composi??o f?sico-qu?mica, sobretudo no que diz respeito ao teor de s?lidos totais e
gordura, mas n?o foi observada influ?ncia da formula??o sobre o perfil de derretimento das
amostras. Quanto ? avalia??o sensorial, as quatro formula??es apresentaram elevados
?ndices de aceita??o, sobretudo a formula??o F4. Essa formula??o foi selecionada para dar
prosseguimento aos estudos, cujo objetivo foi estudar os procedimentos de elabora??o do
sorvete de leite de cabra com adi??o de B. animalis subsp. lactis. O pico de concentra??o
celular (10,14 log UFC/g) foi alcan?ado ap?s quatro horas de cultivo sendo esse ponto
escolhido para o procedimento de pr?-fermenta??o e adi??o de B. animalis subsp. lactis na
calda do sorvete. Foram avaliados dois grupos experimentais de sorvete caprino com adi??o
de probi?ticos: o grupo G1, com adi??o das bifidobact?rias antes da matura??o e G2, com
etapa de pr?-fermenta??o e adi??o ap?s a matura??o. As propriedades f?sico-qu?micas dos
dois grupos foram similares, com exce??o do pH, cujo valor foi superior no grupo G2
(p<0,05). O grupo G1 apresentou maior (p<0,05) taxa de derretimento (3,566 mL/min) e
ambos os tratamentos apresentaram padr?es microbiol?gicos e sanit?rios dentro do exigido
pela legisla??o vigente. Os dois grupos foram considerados aceitos sensorialmente, por
exibirem n?veis de aceita??o superiores a 70% em todos os atributos verificados. Os perfis
sensoriais das amostras G1 e G2 foram semelhantes (p>0,05), com elevados escores para os
atributos cremosidade (6,76 a 6,91) e derretimento na boca (6,53 a 6,67), al?m de
pontua??o reduzida para o quesito arenosidade (0,85 a 0,86), resultados considerados
positivos para esse tipo de alimento. Foi observado decr?scimo da popula??o de B. animalis
subsp. lactis ap?s as primeiras 24 horas de produ??o com contagens de 7,15 e 6,92 log
UFC/g para G1 e G2, respectivamente. A contagem de bact?rias probi?ticas apresentou
varia??es ao longo do armazenamento congelado por 108 dias, sobretudo para o grupo G2.
O grupo G1, por sua vez, apresentou queda de viabilidade durante os primeiros 35 dias de
congelamento, leve varia??o entre 35 e 63 dias de armazenamento e tend?ncia ?
estabiliza??o ap?s esse ponto. Ap?s 21 dias sob armazenamento congelado, as amostras G1 e G2 apresentaram contagem de 1,2 x 109 e 1,3 x 109 UFC/por??o, respectivamente,
conforme determina a legisla??o para contagens m?nimas por por??o de comest?veis
gelados. Por sua vez, ao final de 108 dias sob essas condi??es, as taxas de sobreviv?ncia do
B. animalis subsp. lactis do grupo G1 e G2 foram respectivamente, 94,26% e 81,10%.
Ap?s ser submetido a condi??es g?stricas e ent?ricas simuladas in vitro, o sorvete com
quatro meses de armazenamento do tratamento G2 apresentou contagem 9,72 x 105
UFC/por??o. Considerando o disposto pela legisla??o nacional vigente, segundo a qual um
alimento com alega??o funcional deve possuir contagem m?nima probi?tica entre 108 e 109
UFC/por??o e exist?ncia de microrganismos vi?veis ap?s exposi??o ?s condi??es
gastroent?ricas, conclui-se que o sorvete com adi??o de B. animalis subsp. lactis, produzido
no presente estudo, constitui alimento l?cteo funcional
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Analysis of the Endogenous Peptidomes of Different Infant Formula Types and Human MilkWölk, Michele, Gebauer, Corinna, Hoffmann, Ralf, Milkovska-Stamenova, Sanja 04 May 2023 (has links)
Infant formula (IF) is a commonly used replacement whenever mother’s own milk is not available. Most IFs are based on cow milk (powders, liquids). Alternatives, based on other sources such as goat milk or plants, exist. Independent of the source, IF production and composition are strictly regulated. Besides proteins, minerals, and lipids, milk contains a variety of endogenous peptides. Whereas the human milk peptidome has been studied intensively, the peptidomes of IFs have been mostly neglected. This study investigated the peptidomes of different types of first stage IF, including cow milk-based powders and liquids, and powdered goat milk-based IF, highlighting major similarities and differences to human milk. Extracted native peptidomes were analyzed by nanoRPC-ESI-MS/MS using two different fragmentation techniques allowing the confident identification of 1587 peptides. β-Casein peptides dominated in all samples. Interestingly, powdered and liquid cow milk-based IFs differed in the numbers of β- and αS1-casein peptides, indicating processing-derived variations. However, the peptidomes of cow and goat milk-based IF appeared to be more comparable to each other than to human milk. Despite an overlap in the major source proteins, many peptide sequences were different, i.e., species-specific. Remarkably, the data indicate that the human milk peptidome might be donor-specific as well.
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