Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages.

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dc.contributorFLÁVIA C. A. BURITI, UEPB; SIDINEA CORDEIRO DE FREITAS, CTAA; ANTONIO SILVIO DO EGITO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CNPC.
dc.creatorBURITI, F. C. A.
dc.creatorFREITAS, S. C. de
dc.creatorEGITO, A. S. do
dc.creatorSANTOS, K. M. O. dos
dc.date2022-05-18T05:01:01Z
dc.date2022-05-18T05:01:01Z
dc.date2014-10-17
dc.date2014
dc.date.accessioned2026-06-30T23:10:26Z
dc.descriptionAbstract: The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey.
dc.identifierLWT - Food Science and Technology, v. 59, n. 1, p. 196-203, Nov. 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/997582
dc.identifier10.1016/j.lwt.2014.04.022
dc.identifier.urihttp://hdl.handle.net/123456789/375761
dc.languageeng
dc.rightsopenAccess
dc.subjectFood ingredient
dc.subjectPotential dietary fiber
dc.subjectAlimento funcional probiótico
dc.subjectFlamboyant-mirim
dc.subjectEnzima hidrolisada
dc.subjectFibra dietética
dc.subjectFlamboyanzinho
dc.subjectGalactomanana
dc.subjectAbsolute viscosity
dc.subjectDietary fibres
dc.subjectFruit pulps
dc.subjectGalactomannan
dc.subjectMilk goat
dc.subjectCaprino
dc.subjectLeite de cabra
dc.subjectSoro de leite
dc.subjectQueijo
dc.subjectProduto derivado do leite
dc.subjectPolpa de fruta
dc.subjectGoma
dc.subjectPolissacarídeo
dc.subjectViscosidade
dc.subjectPolysaccharides
dc.subjectViscosity
dc.subjectCheese whey
dc.subjectWhey
dc.subjectEnzymatic hydrolysis
dc.subjectBifidobacterium
dc.subjectGalactomannans
dc.subjectProbiotics
dc.subjectGoat cheese
dc.subjectGoats
dc.subjectCaesalpinia pulcherrima
dc.titleEffects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages.
dc.typeArtigo de periódico

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