Gelado comestível de kefir adicionado de polpa de jabuticaba e morango Article Swipe
Lidia Betina Hendges Pletsch
,
Joseana Severo
,
Gislaine Hermanns
,
Leidi Daiana Preichardt
·
YOU?
·
· 2019
· Open Access
·
· DOI: https://doi.org/10.14295/2238-6416.v74i1.701
YOU?
·
· 2019
· Open Access
·
· DOI: https://doi.org/10.14295/2238-6416.v74i1.701
A crescente busca dos consumidores por alimentos diferenciados, que além de exercer suas funções básicas, apresentem também benefícios à saúde de quem os consome, tem proporcionado o desenvolvimento de novos produtos alimentícios. Dessa forma, buscou-se desenvolver um gelado comestível inovador, utilizando leite fermentado de kefir. Este foi adicionado de polpa de jabuticaba e morango e avaliado quanto à qualidade físico-química e microbiológica após 60 dias de armazenamento a temperatura de -2 °C. O gelado comestível apresentou significativos teores de compostos fenólicos e atividade antioxidante e, ainda, valores consideráveis de bactérias láticas (1,0.108 UFC.g-1) e bolores e leveduras (7,6.107 UFC.g-1) durante o período de armazenamento. A análise sensorial do produto, realizada nos tempos 0, 30 e 60 dias de armazenamento, demonstrou que o produto apresenta aceitabilidade superior a 80%, nos atributos textura, odor, sabor e cor. Conclui-se que o produto pode ser uma alternativa promissora na oferta de alimentos com potencial funcional, apresentando qualidade sensorial e microbiológica durante os 60 dias de armazenamento.
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Gelado comestível de kefir adicionado de polpa de jabuticaba e morangoWork title
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articleOpenAlex work type
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ptPrimary language
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2019Year of publication
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2019-11-01Full publication date if available
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Lidia Betina Hendges Pletsch, Joseana Severo, Gislaine Hermanns, Leidi Daiana PreichardtList of authors in order
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https://doi.org/10.14295/2238-6416.v74i1.701Publisher landing page
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https://www.revistadoilct.com.br/rilct/article/download/701/500Direct link to full text PDF
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diamondOpen access status per OpenAlex
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2024: 1, 2023: 1, 2021: 2, 2020: 1Per-year citation counts (last 5 years)
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| abstract_inverted_index.novos | 29 |
| abstract_inverted_index.odor, | 131 |
| abstract_inverted_index.polpa | 49 |
| abstract_inverted_index.sabor | 132 |
| abstract_inverted_index.ainda, | 85 |
| abstract_inverted_index.forma, | 33 |
| abstract_inverted_index.gelado | 37, 73 |
| abstract_inverted_index.kefir. | 44 |
| abstract_inverted_index.oferta | 145 |
| abstract_inverted_index.quanto | 56 |
| abstract_inverted_index.saúde | 19 |
| abstract_inverted_index.tempos | 111 |
| abstract_inverted_index.teores | 77 |
| abstract_inverted_index.bolores | 94 |
| abstract_inverted_index.durante | 99, 156 |
| abstract_inverted_index.exercer | 11 |
| abstract_inverted_index.morango | 53 |
| abstract_inverted_index.produto | 122, 138 |
| abstract_inverted_index.também | 16 |
| abstract_inverted_index.valores | 86 |
| abstract_inverted_index.(1,0.108 | 91 |
| abstract_inverted_index.(7,6.107 | 97 |
| abstract_inverted_index.UFC.g-1) | 92, 98 |
| abstract_inverted_index.análise | 105 |
| abstract_inverted_index.avaliado | 55 |
| abstract_inverted_index.consome, | 23 |
| abstract_inverted_index.láticas | 90 |
| abstract_inverted_index.período | 101 |
| abstract_inverted_index.produto, | 108 |
| abstract_inverted_index.produtos | 30 |
| abstract_inverted_index.superior | 125 |
| abstract_inverted_index.textura, | 130 |
| abstract_inverted_index.alimentos | 6, 147 |
| abstract_inverted_index.apresenta | 123 |
| abstract_inverted_index.atividade | 82 |
| abstract_inverted_index.atributos | 129 |
| abstract_inverted_index.buscou-se | 34 |
| abstract_inverted_index.básicas, | 14 |
| abstract_inverted_index.compostos | 79 |
| abstract_inverted_index.crescente | 1 |
| abstract_inverted_index.funções | 13 |
| abstract_inverted_index.inovador, | 39 |
| abstract_inverted_index.leveduras | 96 |
| abstract_inverted_index.potencial | 149 |
| abstract_inverted_index.qualidade | 58, 152 |
| abstract_inverted_index.realizada | 109 |
| abstract_inverted_index.sensorial | 106, 153 |
| abstract_inverted_index.Conclui-se | 135 |
| abstract_inverted_index.adicionado | 47 |
| abstract_inverted_index.apresentem | 15 |
| abstract_inverted_index.apresentou | 75 |
| abstract_inverted_index.bactérias | 89 |
| abstract_inverted_index.demonstrou | 119 |
| abstract_inverted_index.fenólicos | 80 |
| abstract_inverted_index.fermentado | 42 |
| abstract_inverted_index.funcional, | 150 |
| abstract_inverted_index.jabuticaba | 51 |
| abstract_inverted_index.promissora | 143 |
| abstract_inverted_index.utilizando | 40 |
| abstract_inverted_index.alternativa | 142 |
| abstract_inverted_index.benefícios | 17 |
| abstract_inverted_index.comestível | 38, 74 |
| abstract_inverted_index.desenvolver | 35 |
| abstract_inverted_index.temperatura | 68 |
| abstract_inverted_index.antioxidante | 83 |
| abstract_inverted_index.apresentando | 151 |
| abstract_inverted_index.consumidores | 4 |
| abstract_inverted_index.armazenamento | 66 |
| abstract_inverted_index.proporcionado | 25 |
| abstract_inverted_index.aceitabilidade | 124 |
| abstract_inverted_index.alimentícios. | 31 |
| abstract_inverted_index.armazenamento, | 118 |
| abstract_inverted_index.armazenamento. | 103, 161 |
| abstract_inverted_index.consideráveis | 87 |
| abstract_inverted_index.diferenciados, | 7 |
| abstract_inverted_index.significativos | 76 |
| abstract_inverted_index.desenvolvimento | 27 |
| abstract_inverted_index.microbiológica | 61, 155 |
| abstract_inverted_index.físico-química | 59 |
| cited_by_percentile_year.max | 95 |
| cited_by_percentile_year.min | 89 |
| countries_distinct_count | 1 |
| institutions_distinct_count | 4 |
| citation_normalized_percentile.value | 0.92494738 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | True |