Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties
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.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019
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oai:scielo:S0101-206120190006004182019-12-02Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional propertiesRIBEIRO,Alice de SouzaSILVA,Maritiele Naissinger daTAGLIAPIETRA,Bruna LagoBRUM JÚNIOR,Berilo de SouzaUGALDE,Mariane LoboRICHARDS,Neila Silvia Pereira dos Santos functional foods biological evaluation Helianthus tuberosus L. symbiotic yogurt 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.39 suppl.2 20192019-12-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600418en10.1590/fst.20618 |
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RIBEIRO,Alice de Souza SILVA,Maritiele Naissinger da TAGLIAPIETRA,Bruna Lago BRUM JÚNIOR,Berilo de Souza UGALDE,Mariane Lobo RICHARDS,Neila Silvia Pereira dos Santos |
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RIBEIRO,Alice de Souza SILVA,Maritiele Naissinger da TAGLIAPIETRA,Bruna Lago BRUM JÚNIOR,Berilo de Souza UGALDE,Mariane Lobo RICHARDS,Neila Silvia Pereira dos Santos Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties |
| author_facet |
RIBEIRO,Alice de Souza SILVA,Maritiele Naissinger da TAGLIAPIETRA,Bruna Lago BRUM JÚNIOR,Berilo de Souza UGALDE,Mariane Lobo RICHARDS,Neila Silvia Pereira dos Santos |
| author_sort |
RIBEIRO,Alice de Souza |
| title |
Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties |
| title_short |
Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties |
| title_full |
Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties |
| title_fullStr |
Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties |
| title_full_unstemmed |
Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties |
| title_sort |
development of symbiotic yoghurt and biological evaluation (new zealand white rabbits) of its functional properties |
| description |
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. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2019 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600418 |
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