Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha
Ano de defesa: | 2017 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/18130 |
Resumo: | Sheep milk has unrivaled characteristics for the elaboration of fine cheeses and yoghurts, since it is richer than the milk of the other species in almost all its components. Another food that stands out for its composition is the yacon root. Rich in fructan and phenolic acids this food has prebiotic and antioxidant effect, respectively. Sheep milk and yacon have characteristics in their composition that make them products of high nutritional and technological quality. In this context, the objective of the present work was the development and the evaluation of the technological and functional properties of a symbiotic yogurt of sheep's milk, using yacon flour (FY) as a prebiotic source and probiotic culture (Bifidobacterium lactis BLC 1). Initially the FY was produced, and its physical-chemical characterization was carried out to verify its prebiotic potential and its possible functional claims. The flour had significant contents of total dietary fiber and fructo-oligosaccharide (FOS), and it can be added in the manufacture of foods with potential of both fiber source and FOS. Therefore, the FY produced was used in the formulation of sheep milk yogurt, aiming at its symbiotic potential. The yogurts were characterized and the shelf life followed for 28 days. The results showed that it is possible to produce yogurts from symbiotic sheep milk, during the analyzed period. The sensorial analysis, combined with the physical-chemical and microbiological aspects allowed us to conclude that the best formulation for the next stage of this study would be yogurt with 5% FY and no sugar. This formulation was used as the basis for the preparation of control, prebiotic, probiotic and symbiotic ewes of sheep milk administered to four groups of Wistar male rats (n = 5). Ingestion via gavage was performed for 45 days, and after the experimental period the animals were euthanized and the serological, physical-chemical and microbiological and biomechanical analyzes were performed in the blood plasma, organs and femurs. The probiotic group presented a hypolipidemic effect in the animals according to the results obtained in the analysis of lipids excreted in feces, cholesterol content and serum triglycerides. Administration of Bifidobacterium lactis to the groups had no significant effect on bone mineral content. It is believed that the amount of FY supplemented to the yogurts was not enough to promote some expected benefits. However, FY administration promoted an improvement in the biomechanical properties of the femurs in relation to the probiotic and control groups. The development of food with functional claim are increasingly relevant in the context of disease prevention and quality of life improvement. The production of sheep milk derivatives has been growing in recent years, as have studies on the nutritional benefits of this raw material. The use of FY and sheep's milk has both technological and functional potential, and some studies are needed to better prove this claim. |
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Biblioteca Digital de Teses e Dissertações do UFSM |
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2019-09-03T21:32:02Z2019-09-03T21:32:02Z2017-03-24http://repositorio.ufsm.br/handle/1/18130Sheep milk has unrivaled characteristics for the elaboration of fine cheeses and yoghurts, since it is richer than the milk of the other species in almost all its components. Another food that stands out for its composition is the yacon root. Rich in fructan and phenolic acids this food has prebiotic and antioxidant effect, respectively. Sheep milk and yacon have characteristics in their composition that make them products of high nutritional and technological quality. In this context, the objective of the present work was the development and the evaluation of the technological and functional properties of a symbiotic yogurt of sheep's milk, using yacon flour (FY) as a prebiotic source and probiotic culture (Bifidobacterium lactis BLC 1). Initially the FY was produced, and its physical-chemical characterization was carried out to verify its prebiotic potential and its possible functional claims. The flour had significant contents of total dietary fiber and fructo-oligosaccharide (FOS), and it can be added in the manufacture of foods with potential of both fiber source and FOS. Therefore, the FY produced was used in the formulation of sheep milk yogurt, aiming at its symbiotic potential. The yogurts were characterized and the shelf life followed for 28 days. The results showed that it is possible to produce yogurts from symbiotic sheep milk, during the analyzed period. The sensorial analysis, combined with the physical-chemical and microbiological aspects allowed us to conclude that the best formulation for the next stage of this study would be yogurt with 5% FY and no sugar. This formulation was used as the basis for the preparation of control, prebiotic, probiotic and symbiotic ewes of sheep milk administered to four groups of Wistar male rats (n = 5). Ingestion via gavage was performed for 45 days, and after the experimental period the animals were euthanized and the serological, physical-chemical and microbiological and biomechanical analyzes were performed in the blood plasma, organs and femurs. The probiotic group presented a hypolipidemic effect in the animals according to the results obtained in the analysis of lipids excreted in feces, cholesterol content and serum triglycerides. Administration of Bifidobacterium lactis to the groups had no significant effect on bone mineral content. It is believed that the amount of FY supplemented to the yogurts was not enough to promote some expected benefits. However, FY administration promoted an improvement in the biomechanical properties of the femurs in relation to the probiotic and control groups. The development of food with functional claim are increasingly relevant in the context of disease prevention and quality of life improvement. The production of sheep milk derivatives has been growing in recent years, as have studies on the nutritional benefits of this raw material. The use of FY and sheep's milk has both technological and functional potential, and some studies are needed to better prove this claim.O leite de ovelha apresenta características inigualáveis para a elaboração de queijos finos e iogurtes, pois é mais rico do que o leite das demais espécies em quase todos os seus componentes. Outro alimento que se destaca por sua composição é a raíz de yacon. Rica em frutanos e ácidos fenólicos este alimento apresenta efeito prebiótico e antioxidante, respectivamente. O leite de ovelha e a yacon possuem características em sua composição que os tornam produtos de alta qualidade nutricional e tecnológica. Neste contexto, o presente trabalho teve como objetivo o desenvolvimento e a avaliação das propriedades tecnológicas e funcionais de um iogurte simbiótico de leite de ovelha, usando a farinha de yacon (FY) como fonte prebiótica e cultura probiótica (Bifidobacterium lactis BLC 1). Inicialmente produziu-se a FY, realizando-se sua caracterização físico-química para verificação do seu potencial prebiótico e suas possíveis alegações funcionais. A farinha apresentou conteúdos significativos de fibra alimentar total e fruto-oligossacarídeo (FOS), podendo ser adicionada na fabricação de alimentos com potencial de alegação tanto de fonte de fibras como de FOS. Sendo assim, a FY produzida foi utilizada na formulação de iogurtes de leite de ovelha, visando seu potencial simbiótico. Os iogurtes foram caracterizados e a vida de prateleira acompanhada durante 28 dias. Os resultados mostraram ser possível a produção de iogurtes de leite de ovelha simbiótico, dentro do período analisado. As análises sensoriais aliadas aos aspectos físico-químicos e microbiológicos permitiram concluir que a melhor formulação para a próxima etapa deste estudo, seria o iogurte com 5% de FY e ausência de açúcar. Esta formulação foi utilizada como base na preparação dos iogurtes controle, prebiótico, probiótico e simbiótico de leite de ovelha administrados a quatro grupos de ratos (n=5) machos Wistar. A ingestão via gavagem foi realizada durante 45 dias, e após o período experimental os animais foram eutanasiados e realizadas as análises sorológicas, físico-químicas, microbiológicas e biomecânicas, no plasma sanguíneo, órgãos e fêmures. O grupo probiótico apresentou efeito hipolipemiante nos animais de acordo com os resultados obtidos nas análises de lipídios excretados nas fezes, conteúdo de colesterol e triglicerídeos séricos. A administração de Bifidobacterium lactis aos grupos não apresentou efeito significativo no conteúdo mineral ósseo. Acredita-se que a quantidade de FY suplementada aos iogurtes não foi suficiente para promover alguns dos benefícios esperados. Contudo, a administração da FY promoveu uma melhora nas propriedades biomecânicas dos fêmures em relação ao grupo probiótico e controle. O desenvolvimento de alimentos com alegação funcional são cada vez mais pertinentes no contexto de prevenção de doenças e melhoria da qualidade de vida. A produção de derivados de leite ovino vem crescendo nos últimos anos, assim como os estudos referentes aos benefícios nutricionais desta matéria-prima. O uso da FY aliada ao leite de ovelha apresenta potencial tanto tecnológico como funcional, sendo necessários mais alguns estudos para melhor comprovação de tal alegação.Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul, FAPERGS, Brasil.porUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAlimento funcionalSmallanthus sonchifoliusSimbióticoParâmetros biológicosPropriedades biomecânicasFunctional foodSmallanthus sonchifoliusSymbioticBiological parametersBiomechanical propertiesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEstudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelhaStudy of the effects of yacon flour and Bifidobacterium lactis on the technological and functional properties sheep´s milk yogurtinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Bauermann, Liliane de Freitashttp://lattes.cnpq.br/5849925846135968Zanella, Renatohttp://lattes.cnpq.br/2541865299438479Penna, Ana Lúcia Barrettohttp://lattes.cnpq.br/8710975442052503Prudêncio, Elane Schwindenhttp://lattes.cnpq.br/5749071662776272http://lattes.cnpq.br/0649935048554976Gusso, Ana Paula5007000000066006698fb34-e594-4cf4-a9c3-f688b9a456c30c295d0c-ee03-4508-bb7d-a7d40d42e57af89660ad-570e-4c5a-95c8-8554d6a5973191ca9a05-efa0-482c-9364-32cd291280e8fb51b442-eb6b-4bf4-a0e3-d7fa203a264b58589d19-7533-4ea6-9c76-390501457f4freponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2017_GUSSO_ANA.pdfTES_PPGCTA_2017_GUSSO_ANA.pdfTese de Doutoradoapplication/pdf13296895http://repositorio.ufsm.br/bitstream/1/18130/1/TES_PPGCTA_2017_GUSSO_ANA.pdfa06e1a44ef37ef96968b525bce416156MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha |
dc.title.alternative.eng.fl_str_mv |
Study of the effects of yacon flour and Bifidobacterium lactis on the technological and functional properties sheep´s milk yogurt |
title |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha |
spellingShingle |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha Gusso, Ana Paula Alimento funcional Smallanthus sonchifolius Simbiótico Parâmetros biológicos Propriedades biomecânicas Functional food Smallanthus sonchifolius Symbiotic Biological parameters Biomechanical properties CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha |
title_full |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha |
title_fullStr |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha |
title_full_unstemmed |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha |
title_sort |
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha |
author |
Gusso, Ana Paula |
author_facet |
Gusso, Ana Paula |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Bauermann, Liliane de Freitas |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/5849925846135968 |
dc.contributor.referee2.fl_str_mv |
Zanella, Renato |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/2541865299438479 |
dc.contributor.referee3.fl_str_mv |
Penna, Ana Lúcia Barretto |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/8710975442052503 |
dc.contributor.referee4.fl_str_mv |
Prudêncio, Elane Schwinden |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/5749071662776272 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0649935048554976 |
dc.contributor.author.fl_str_mv |
Gusso, Ana Paula |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Bauermann, Liliane de Freitas Zanella, Renato Penna, Ana Lúcia Barretto Prudêncio, Elane Schwinden |
dc.subject.por.fl_str_mv |
Alimento funcional Smallanthus sonchifolius Simbiótico Parâmetros biológicos Propriedades biomecânicas |
topic |
Alimento funcional Smallanthus sonchifolius Simbiótico Parâmetros biológicos Propriedades biomecânicas Functional food Smallanthus sonchifolius Symbiotic Biological parameters Biomechanical properties CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Functional food Smallanthus sonchifolius Symbiotic Biological parameters Biomechanical properties |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Sheep milk has unrivaled characteristics for the elaboration of fine cheeses and yoghurts, since it is richer than the milk of the other species in almost all its components. Another food that stands out for its composition is the yacon root. Rich in fructan and phenolic acids this food has prebiotic and antioxidant effect, respectively. Sheep milk and yacon have characteristics in their composition that make them products of high nutritional and technological quality. In this context, the objective of the present work was the development and the evaluation of the technological and functional properties of a symbiotic yogurt of sheep's milk, using yacon flour (FY) as a prebiotic source and probiotic culture (Bifidobacterium lactis BLC 1). Initially the FY was produced, and its physical-chemical characterization was carried out to verify its prebiotic potential and its possible functional claims. The flour had significant contents of total dietary fiber and fructo-oligosaccharide (FOS), and it can be added in the manufacture of foods with potential of both fiber source and FOS. Therefore, the FY produced was used in the formulation of sheep milk yogurt, aiming at its symbiotic potential. The yogurts were characterized and the shelf life followed for 28 days. The results showed that it is possible to produce yogurts from symbiotic sheep milk, during the analyzed period. The sensorial analysis, combined with the physical-chemical and microbiological aspects allowed us to conclude that the best formulation for the next stage of this study would be yogurt with 5% FY and no sugar. This formulation was used as the basis for the preparation of control, prebiotic, probiotic and symbiotic ewes of sheep milk administered to four groups of Wistar male rats (n = 5). Ingestion via gavage was performed for 45 days, and after the experimental period the animals were euthanized and the serological, physical-chemical and microbiological and biomechanical analyzes were performed in the blood plasma, organs and femurs. The probiotic group presented a hypolipidemic effect in the animals according to the results obtained in the analysis of lipids excreted in feces, cholesterol content and serum triglycerides. Administration of Bifidobacterium lactis to the groups had no significant effect on bone mineral content. It is believed that the amount of FY supplemented to the yogurts was not enough to promote some expected benefits. However, FY administration promoted an improvement in the biomechanical properties of the femurs in relation to the probiotic and control groups. The development of food with functional claim are increasingly relevant in the context of disease prevention and quality of life improvement. The production of sheep milk derivatives has been growing in recent years, as have studies on the nutritional benefits of this raw material. The use of FY and sheep's milk has both technological and functional potential, and some studies are needed to better prove this claim. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-03-24 |
dc.date.accessioned.fl_str_mv |
2019-09-03T21:32:02Z |
dc.date.available.fl_str_mv |
2019-09-03T21:32:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/18130 |
url |
http://repositorio.ufsm.br/handle/1/18130 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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Brasil |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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