Yoghurt
Mostrando 13-24 de 46 artigos, teses e dissertações.
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13. Effect of using kefir in the formulation of traditional Tarhana
Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the ferment
Food Sci. Technol. Publicado em: 05/04/2018
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14. Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Abstract Hibiscus sabdariffa is an under-utilized plant that has reported to have great potential in the food industry. The vibrant red pigment from the calyces indicate a source of anthocyanins. Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stability is a hindering factor. Stability studies were the main
Food Sci. Technol. Publicado em: 29/05/2017
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15. A functional food: a traditional Tarhana fermentation
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition
Food Sci. Technol. Publicado em: 29/05/2017
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16. Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
Abstract In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized g
Food Sci. Technol. Publicado em: 13/03/2017
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17. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indi
Braz. J. Microbiol.. Publicado em: 2013
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18. Produção e caracterização de iogurte probiótico batido adicionado de Lactobacillus acidophilus livre e encapsulado / Production and characteristics of stirred probiotic yoghurt with free and encapsulated Lactobacillus acidophilus
A microencapsulação de micro-organismos probióticos tem se mostrado como uma técnica promissora para manter sua viabilidade tanto nos produtos aos quais são adicionados, bem como durante sua passagem pelo trato gastrointestinal. O objetivo geral deste trabalho foi avaliar a fabricação e as características durante o armazenamento refrigerado de iogurt
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/04/2011
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19. Caracterização físico-química e reológica de iogurtes elaborados com diferentes substitutos de gordura / Study of rheological characteristics in light yogurt using different fat replacers
Whey protein concentrated (WPC), inulin and micellar casein (MC) are used in many products due to their technological and functional properties. Skimmed yogurt show fragile consistency and syneresis, wich is a common defect in this kind of products. An advantage of WPC and inulin is their capacity to act like fat replacers. The present research aimed to eval
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/02/2011
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20. Iogurte de leite de búfala com sabores de frutas da Amazônia.
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Belém. Publicado em: 2011
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21. Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino
Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalos milk and it has the objective of taking advanta
Publicado em: 2010
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22. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins / Otimização das propriedades reológicas e sensoriais de iogurtes probióticos enriquecidos com proteínas lácteas
Este estudo teve como objetivo otimizar as propriedades reológicas dos iogurtes probióticos suplementados com leite em pó desnatado (SMP), concentrado proteico de soro (WPC) e caseinato de sódio (Na-Cn), usando desenho experimental tipo simplex centroide, para modelagem de misturas. O estudo das interações entre os ingredientes (proteína concentrada d
Publicado em: 2010
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23. Desenvolvimento e avaliação de uma proposta metodológica de implantação da lanchonete escolar saudável
Introduction: School commercial cafeterias have an important role for the promotion of healthy eating habits in the school environment. Despite that, a number of researches have shown that cafeterias have contributed in a not much expressive way for the promotion of healthy eating habits in schools. In that sense, and considering the concern of public admini
Publicado em: 2010
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24. Technological profile of bifidobacteria strains in pure culture and in co-culture with Streptococcus thermophilus in organic and conventional milks / Perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional
The concern about sustainable technologies and demand for new functional foods arouses the interest for the development of new food products in addition to provide nutrition and health benefits to the consumer. Thus, this work aims to offer organic milk as a potential raw material for the manufacture of probiotic fermented milk. Therefore, studying the techn
Publicado em: 2009