Nondairy ice cream based on fermented yam (Dioscorea sp.)

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBatista, Nádia N.-
Autor(es): dc.creatorRamos, Cíntia L.-
Autor(es): dc.creatorPires, Josiane F.-
Autor(es): dc.creatorMoreira, Silvino I.-
Autor(es): dc.creatorAlves, Eduardo-
Autor(es): dc.creatorDias, Disney R.-
Autor(es): dc.creatorSchwan, Rosane F.-
Data de aceite: dc.date.accessioned2026-02-09T11:14:58Z-
Data de disponibilização: dc.date.available2026-02-09T11:14:58Z-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2019-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39828-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1136820-
Descrição: dc.descriptionBackground: The demand for industrialized foods that contribute to health and wellbeing has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy-free low-fat ice cream prepared from unfermented and fermented with yam dough. Results: The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (107 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1-diphenyl-2-picrylhydrazyl method and 44% and 26% with the 2,2’-azinobis (3 ethylbenzo-thiazoline-6-sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non-Newtonian fluids exhibiting pseudoplastic behaviors. Conclusions: These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose-free ice cream with low fat.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science & Nutrition-
Palavras-chave: dc.subjectYam - Ice cream-
Palavras-chave: dc.subjectLactic acid bacteria-
Palavras-chave: dc.subjectMinerals-
Palavras-chave: dc.subjectTotal polyphenol content (TPC)-
Palavras-chave: dc.subjectAntioxidant activity-
Título: dc.titleNondairy ice cream based on fermented yam (Dioscorea sp.)-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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