Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorScience and Technology-
Autor(es): dc.contributorIPTSP - UFG-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorSantana, Railany Vieira-
Autor(es): dc.creatorSantos, Daiane Costa dos-
Autor(es): dc.creatorSantana, Ana Cláudia Araújo-
Autor(es): dc.creatorOliveira Filho, Josemar Gonçalves de [UNESP]-
Autor(es): dc.creatorAlmeida, Adrielle Borges de-
Autor(es): dc.creatorLima, Thayanara Mayara de-
Autor(es): dc.creatorSilva, Fabiano Guimarães-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Data de aceite: dc.date.accessioned2022-02-22T00:25:32Z-
Data de disponibilização: dc.date.available2022-02-22T00:25:32Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2020.109319-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/198793-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/198793-
Descrição: dc.descriptionThe characteristics of the clarified “Cerrado” cashew juice, supplemented with Sacharomyces boulardii and different sweeteners, were evaluated. Eight formulations of clarified cashew juice were prepared with different sugars (sucrose-SCO, fructose-FRU, and xylitol-XIL), artificial sweeteners (stevia-STE, aspartame-ASP, and sucralose-SCA), only yeast (YEA), and control (CON). S. boulardii was added to juice (108 CFU/mL), and then the mixture was stored (7 °C) and evaluated during 28 days for pH, titratable acidity, soluble solids, color, osmolality, probiotic survival, and sensory properties. The juices were classified as very acidic (pH~3.2) and there was decrease in soluble solid content during shelf life (~12°–4° Brix). At 28 days of storage, the cellular viability (S. boulardii) was higher than 7 log CFU/mL for almost all treatments and the juice could be therefore considered a probiotic food. The treatment evaluated showed high vitamin C content (54–71 mg/100 mL), total phenolic compounds (75–105 mg/100 mL), total flavonoids content (average ~71 mg/100 mL), and antioxidant activity (86–88% discoloration by DPPH method). The cashew juice added from different sweeteners is a viable matrix for the probiotic, which contributes to the sensory properties of the beverage. Moreover, the sweeteners showed potential for use in low-calorie functional foods.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionGoiano Federal Institute of Education Science and Technology Campus Rio Verde, Rod. Sul Goiana, Km 01, Cx Postal 66-
Descrição: dc.descriptionGoias Federal University (UFG) Institute of Tropical Pathology and Public Health IPTSP - UFG, Street 235, s/n - East University Sector-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Pharmaceutical Sciences, Rod. Araraquara Jaú, Km 01 - s/n - Campos Ville-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Pharmaceutical Sciences, Rod. Araraquara Jaú, Km 01 - s/n - Campos Ville-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionCNPq: 426479/2016-5-
Descrição: dc.descriptionCNPq: 435384/2018-0-
Idioma: dc.languageen-
Relação: dc.relationLWT-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAnacardium othonianum Rizz.-
Palavras-chave: dc.subjectCheck-all-that-apply-
Palavras-chave: dc.subjectFocus group-
Palavras-chave: dc.subjectFunctional food-
Palavras-chave: dc.subjectProbiotic-
Título: dc.titleQuality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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