Silva Francyeli Araújo, de Oliveira Maria Elieidy Gomes, de Figueirêdo Rossana Maria Feitosa, Sampaio Karoliny Brito, de Souza Evandro Leite, de Oliveira Carlos Eduardo Vasconcelos, Pintado Maria Manuela Estevez, Ramos do Egypto Queiroga Rita de Cássia
Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa-PB, Brazil.
Food Funct. 2017 Jun 21;8(6):2121-2132. doi: 10.1039/c6fo01795a.
Goat milk is an attractive food because of its nutritional properties, easy digestibility and hypoallergenicity. Goat milk yogurt is an appropriate matrix for the inclusion of new ingredients such as probiotic cultures, fruit and its derivatives. Grapes are rich in polyphenols and recognized for their health benefits. The aim of this study was to improve the quality characteristics of probiotic goat milk yogurt by the addition of an Isabel grape (Vitis labrusca L.) preparation (IGP). For this, the influence of the addition of IGP on the physicochemical, microbiological and sensory characteristics of goat milk yogurt containing the probiotic Lactobacillus acidophilus LA-05 was evaluated during 28 days of refrigerated storage (5 ± 0.5 °C). Four yogurt formulations were prepared, each varying in the added IGP amount, as follows: Y0 (not containing IGP), YG15 (containing 15 g per 100 mL of IGP), YG20 (containing 20 g per 100 mL of IGP), and YG25 (containing 25 g per 100 mL of IGP). All formulations showed probiotic counts ranging from 7 to 8 log CFU mL over the assessed storage period. The addition of 20 g per 100 mL of IGP affected positively the colour, viscosity, and sensory acceptance of the yogurt formulations. The production of goat milk yogurt containing L. acidophilus LA-05 and IGP is an option for developing a new goat dairy product with added value due to the inclusion of components with potential functional properties.
山羊奶因其营养特性、易消化性和低过敏性而成为一种有吸引力的食物。山羊奶酸奶是添加益生菌培养物、水果及其衍生物等新成分的合适基质。葡萄富含多酚，其健康益处已得到认可。本研究的目的是通过添加伊莎贝拉葡萄（Vitis labrusca L.）制剂（IGP）来改善益生菌山羊奶酸奶的品质特性。为此，在28天的冷藏储存（5±0.5°C）期间，评估了添加IGP对含有益生菌嗜酸乳杆菌LA-05的山羊奶酸奶的理化、微生物和感官特性的影响。制备了四种酸奶配方，每种配方的IGP添加量不同，如下：Y0（不含IGP）、YG15（每100 mL含15 g IGP）、YG20（每100 mL含20 g IGP）和YG25（每100 mL含25 g IGP）。在评估的储存期内，所有配方的益生菌计数范围为7至8 log CFU/mL。每100 mL添加20 g IGP对酸奶配方的颜色、粘度和感官接受度有积极影响。由于添加了具有潜在功能特性的成分，生产含有嗜酸乳杆菌LA-05和IGP的山羊奶酸奶是开发一种具有附加值的新型山羊奶制品的一个选择。
