Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFerraz, Juliana Pereira-
Autor(es): dc.creatorCruz, Adriano Gomes da-
Autor(es): dc.creatorCadena, Rafael Silva-
Autor(es): dc.creatorFreitas, Mônica Queiroz de-
Autor(es): dc.creatorPinto, Uelinton Manoel-
Autor(es): dc.creatorCarvalho, Célio Cordeiro de-
Autor(es): dc.creatorFaria, José de Assis Fonseca-
Autor(es): dc.creatorBolini, Helena Maria André-
Data de aceite: dc.date.accessioned2025-08-21T15:04:04Z-
Data de disponibilização: dc.date.available2025-08-21T15:04:04Z-
Data de envio: dc.date.issued2017-05-17-
Data de envio: dc.date.issued2017-05-17-
Data de envio: dc.date.issued2012-
Fonte completa do material: dc.identifierhttp://www.repositorio.ufop.br/handle/123456789/7752-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdf-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/j.1750-3841.2011.02508.x-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1001839-
Descrição: dc.descriptionThe effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsaberto-
Palavras-chave: dc.subjectIce cream-
Palavras-chave: dc.subjectOverrun-
Palavras-chave: dc.subjectProbiotic-
Palavras-chave: dc.subjectStability-
Título: dc.titleSensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.-
Aparece nas coleções:Repositório Institucional - UFOP

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