Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorBarros, Hanna Elisia Araújo de-
Autor(es): dc.creatorSoares, Lenilton Santos-
Autor(es): dc.creatorNatarelli, Caio Vinicius Lima-
Autor(es): dc.creatorOliveira, Ana Lázara Matos de-
Autor(es): dc.creatorCampos, Sérgio Augusto de Sousa-
Autor(es): dc.creatorSantos, Ingrid Alves-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes de-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorFranco, Marcelo-
Data de aceite: dc.date.accessioned2026-02-09T11:40:47Z-
Data de disponibilização: dc.date.available2026-02-09T11:40:47Z-
Data de envio: dc.date.issued2023-10-22-
Data de envio: dc.date.issued2023-10-22-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/58451-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s13197-023-05732-0-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1145030-
Descrição: dc.descriptionThe objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods β-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test (p > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectAgro-industrial co-product-
Palavras-chave: dc.subjectMilk beverages-
Palavras-chave: dc.subjectFlan-type dairy desserts-
Palavras-chave: dc.subjectSensory acceptance-
Palavras-chave: dc.subjectCheck-All-That-Apply (CATA)-
Título: dc.titleDevelopment of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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