Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties
AUTOR(ES)
RIBEIRO, Alice de Souza
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
11/04/2019
RESUMO
Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic yogurt formulation was chosen (the best accepted in sensorial evaluation) and included in the feed of New Zealand white rabbits, in the growth and final phase. The in vivo experiment had three distinct groups (control group, probiotic group and symbiotic group). At the end of 50 days of experiment, the animals were euthanized and submitted to the serological and cecal microbiota evaluation. Through this study, the prebiotic/bifidogenic capacity of Jerusalem artichoke flour was evidenced.
Documentos Relacionados
- Clinical course and treatment of venereal spirochaetosis in New Zealand white rabbits.
- Levels of lysine and methionine+cystine for growing New Zealand White rabbits
- New Zealand Rheumatism Association: (New Zealand Branch of the Empire Rheumatism Council)
- Serological, biological, and molecular characterization of New Zealand white rabbits infected by intraperitoneal inoculation with cell-free human immunodeficiency virus.
- Chronicity of infection with Treponema paraluis-cuniculi in New Zealand white rabbits.