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dc.creatorCélia, Juliana Aparecida-
dc.creatorSilva, Marco Antônio Pereira da-
dc.creatorOliveira, Kênia Borges de-
dc.creatorSouza, Jéssica Leal Freitas e-
dc.creatorSouza, Diene Gonçalves-
dc.creatorMoura, Ligia Campos de-
dc.creatorSilva, Richard Marins da-
dc.creatorCagnin, Caroline-
dc.creatorFreitas, Bheatriz Silva Morais de-
dc.creatorPlácido, Geovana Rocha-
dc.creatorCaliari, Márcio-
dc.date.accessioned2019-04-30T15:52:53Z-
dc.date.available2019-04-30T15:52:53Z-
dc.date.issued2015-09-
dc.identifier.citationCÉLIA, Juliana Aparecida et al. Fermented milk enriched with passion fruit peel flour (passiflora edulis): physicochemical and sensory aspects and lactic acid bacteria viability. African Journal of Microbiology Research, Sapele, v. 9, n. 35, p. 1964-1973, Sept. 2015.pt_BR
dc.identifier.issne- 1996-0808-
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/17501-
dc.description.abstractThis study aimed to evaluate the physicochemical parameters, total and thermotolerant coliforms, lactic acid bacteria viability, instrumental color, and sensory analysis of fermented milks added to passion fruit peel flour (PFPF), throughout 29 days of storage, except composition. Four fermented milk treatments were prepared as follows: 1, fermented milk without addition of PFPF; 2, fermented milk added with 1% PFPF; 3, fermented milk added with 2% PFPF; 4, fermented milk added with 3% PFPF. According to the results obtained, acidity and pH values were inversely proportional, and microbiological analyses of coliforms showed no contamination, lactic bacteria were viable up to the 15th day of storage, treatment 3 showed the highest water holding capacity and syneresis decreased by raising the levels of PFPF. Fermented milk with the lowest level of addition of PFPF showed better scores and was the most preferred among panelists.pt_BR
dc.language.isoengpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectWheypt_BR
dc.subjectMilkpt_BR
dc.subjectPHpt_BR
dc.subjectAciditypt_BR
dc.subjectViable lactic acid bacteriapt_BR
dc.titleFermented milk enriched with passion fruit peel flour (passiflora edulis): physicochemical and sensory aspects and lactic acid bacteria viabilitypt_BR
dc.typeArtigopt_BR
dc.publisher.countryOutrospt_BR
dc.identifier.doi10.5897/AJMR2015.7510-
dc.publisher.departmentEscola de Agronomia e de Engenharia de Alimentos - EA (RG)pt_BR
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