ELABORATION AND CHARACTERIZATION OF GUAVA YOGURT WITH BEET SYRUP ENRICHED WITH FRUCTOOLIGOSACCHARIDE/ELABORACAO E CARACTERIZACAO DE IOGURTE DE GOIABA E BETERRABA ENRIQUECIDO COM FRUTOOLIGOSSACARIDEO/PREPARACION Y CARACTERIZACION DE YOGUR DE GUAYABA Y REMOLACHA ENRIQUECIDO CON FRUCTOOLIGOSACARIDOS

Yogurt is a product obtained by lactic acid fermentation that is widely accepted by the population. Aiming to add functional value to this food, the work aimed to develop and physicochemical characterization of three yogurt formulations with 370g guava and 80g beetroot enriched with fructooligosacch...

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Veröffentlicht in:Revista Foco 2024-05, Vol.17 (5)
Hauptverfasser: Amanso da Silva, Euzimaria, Lara de Oliveira, Naara, Lima Santos, Natalia de, Silva Oliveira, Gleison, Lopes Machado, Adalva, Lima Brito, Isabelle de, Pereira de Oliveira, Cybelle, Teixeira de Carvalho, Catherine
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container_issue 5
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container_title Revista Foco
container_volume 17
creator Amanso da Silva, Euzimaria
Lara de Oliveira, Naara
Lima Santos, Natalia de
Silva Oliveira, Gleison
Lopes Machado, Adalva
Lima Brito, Isabelle de
Pereira de Oliveira, Cybelle
Teixeira de Carvalho, Catherine
description Yogurt is a product obtained by lactic acid fermentation that is widely accepted by the population. Aiming to add functional value to this food, the work aimed to develop and physicochemical characterization of three yogurt formulations with 370g guava and 80g beetroot enriched with fructooligosaccharide (FOS). Three different samples were prepared: formulation A (without addition of FOS); formulation B (5g of FOS/200g portion) and formulation C (10g of FOS/200g portion). After preparation, the products were characterized physically and chemically through analysis of acidity, ash, moisture, pH, proteins, lipids and carbohydrates to assess whether the yogurts complied with the standards established by legislation. The physicochemical results indicated that the acidity content (1.00 to 0.94%), humidity (78.16 to 76.6%) and carbohydrates (14.41 to 12.45%) did not present statistical differences between the three formulations. It is concluded that the use of prebiotics in yogurts, combined with the use of low- cost fruits and vegetables with high nutritional value, such as guava and beetroot, makes this product a new food option with functional potential for consumers. Keywords: Prebiotic; functional; Psidium guajava; Beta vulgaris L. O iogurte e um produto obtido por fermentacao lactica que possui ampla aceitacao pela populacao. Visando agregar valor funcional a esse alimento, o trabalho teve como objetivo a elaboracao e caracterizacao fisico-quimica de tres formulacoes de iogurte com 370g goiaba e 80g de beterraba enriquecido com frutooligossacarideo (FOS). Foram preparadas tres amostras diferentes sendo, formulacao A (sem adicao de FOS); formulacao B (5g de FOS/porcao de 200g) e formulacao C (10g de FOS/ porcao de 200g). Apos elaboracao, os produtos foram caracterizados fisico-quimicamente atraves das analises de acidez, cinzas, umidade, pH, proteinas, lipideos e carboidratos para avaliar se os iogurtes estavam em conformidade com os padroes estabelecidos pela legislacao. Os resultados fisico-quimicos indicaram que o teor de acidez (1,00 a 0,94%), umidade (78,16 a 76,6%) e carboidratos (14,41 a 12,45%) nao apresentaram diferencas estatisticas entre as tres formulacoes. Conclui-se que, o uso de prebioticos em iogurtes, aliado a utilizacao de frutas e hortalicas de baixo custo e elevado valor nutricional, como a goiaba e a beterraba, faz com que este produto traga uma nova opcao de alimento com potencial funcional para os consumidores. Palavras-chave: Prebiot
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Aiming to add functional value to this food, the work aimed to develop and physicochemical characterization of three yogurt formulations with 370g guava and 80g beetroot enriched with fructooligosaccharide (FOS). Three different samples were prepared: formulation A (without addition of FOS); formulation B (5g of FOS/200g portion) and formulation C (10g of FOS/200g portion). After preparation, the products were characterized physically and chemically through analysis of acidity, ash, moisture, pH, proteins, lipids and carbohydrates to assess whether the yogurts complied with the standards established by legislation. The physicochemical results indicated that the acidity content (1.00 to 0.94%), humidity (78.16 to 76.6%) and carbohydrates (14.41 to 12.45%) did not present statistical differences between the three formulations. It is concluded that the use of prebiotics in yogurts, combined with the use of low- cost fruits and vegetables with high nutritional value, such as guava and beetroot, makes this product a new food option with functional potential for consumers. Keywords: Prebiotic; functional; Psidium guajava; Beta vulgaris L. O iogurte e um produto obtido por fermentacao lactica que possui ampla aceitacao pela populacao. Visando agregar valor funcional a esse alimento, o trabalho teve como objetivo a elaboracao e caracterizacao fisico-quimica de tres formulacoes de iogurte com 370g goiaba e 80g de beterraba enriquecido com frutooligossacarideo (FOS). Foram preparadas tres amostras diferentes sendo, formulacao A (sem adicao de FOS); formulacao B (5g de FOS/porcao de 200g) e formulacao C (10g de FOS/ porcao de 200g). Apos elaboracao, os produtos foram caracterizados fisico-quimicamente atraves das analises de acidez, cinzas, umidade, pH, proteinas, lipideos e carboidratos para avaliar se os iogurtes estavam em conformidade com os padroes estabelecidos pela legislacao. Os resultados fisico-quimicos indicaram que o teor de acidez (1,00 a 0,94%), umidade (78,16 a 76,6%) e carboidratos (14,41 a 12,45%) nao apresentaram diferencas estatisticas entre as tres formulacoes. Conclui-se que, o uso de prebioticos em iogurtes, aliado a utilizacao de frutas e hortalicas de baixo custo e elevado valor nutricional, como a goiaba e a beterraba, faz com que este produto traga uma nova opcao de alimento com potencial funcional para os consumidores. Palavras-chave: Prebiotico; funcional; Psidium guajava; Beta vulgaris L. El yogur es un producto obtenido por fermentacion lactica ampliamente aceptado por la poblacion. Con el fin de anadir valor funcional a este alimento, el objetivo de este estudio fue preparar y caracterizar las propiedades fisicas y quimicas de tres formulaciones de yogur con 370g de guayaba y 80g de remolacha enriquecidas con fructooligosacaridos (FOS). Se prepararon tres muestras diferentes: formulacion A (sin FOS anadidos); formulacion B (5g de FOS / porcion de 200g) y formulacion C (10g de FOS / porcion de 200g). Tras la preparacion, los productos se caracterizaron fisica y quimicamente mediante analisis de acidez, cenizas, humedad, pH, proteinas, lipidos y carbohidratos para evaluar si los yogures cumplian las normas establecidas por la legislacion. Los resultados fisicoquimicos mostraron que los contenidos de acidez (1,00 a 0,94%), humedad (78,16 a 76,6%) y carbohidratos (14,41 a 12,45%) no diferian estadisticamente entre las tres formulaciones. Se puede concluir que el uso de prebioticos en yogures, combinado con el uso de frutas y verduras de bajo coste y alto valor nutricional, como la guayaba y la remolacha, hace de este producto una nueva opcion alimentaria con potencial funcional para los consumidores. Palabras clave: Prebiotico; funcional; Psidium guajava; Beta vulgaris L.</description><identifier>ISSN: 1981-223X</identifier><identifier>EISSN: 1981-223X</identifier><identifier>DOI: 10.54751/revistafoco.v17n5-086</identifier><language>por</language><publisher>Faculdade Novo Milenio</publisher><ispartof>Revista Foco, 2024-05, Vol.17 (5)</ispartof><rights>COPYRIGHT 2024 Faculdade Novo Milenio</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27929,27930</link.rule.ids></links><search><creatorcontrib>Amanso da Silva, Euzimaria</creatorcontrib><creatorcontrib>Lara de Oliveira, Naara</creatorcontrib><creatorcontrib>Lima Santos, Natalia de</creatorcontrib><creatorcontrib>Silva Oliveira, Gleison</creatorcontrib><creatorcontrib>Lopes Machado, Adalva</creatorcontrib><creatorcontrib>Lima Brito, Isabelle de</creatorcontrib><creatorcontrib>Pereira de Oliveira, Cybelle</creatorcontrib><creatorcontrib>Teixeira de Carvalho, Catherine</creatorcontrib><title>ELABORATION AND CHARACTERIZATION OF GUAVA YOGURT WITH BEET SYRUP ENRICHED WITH FRUCTOOLIGOSACCHARIDE/ELABORACAO E CARACTERIZACAO DE IOGURTE DE GOIABA E BETERRABA ENRIQUECIDO COM FRUTOOLIGOSSACARIDEO/PREPARACION Y CARACTERIZACION DE YOGUR DE GUAYABA Y REMOLACHA ENRIQUECIDO CON FRUCTOOLIGOSACARIDOS</title><title>Revista Foco</title><description>Yogurt is a product obtained by lactic acid fermentation that is widely accepted by the population. Aiming to add functional value to this food, the work aimed to develop and physicochemical characterization of three yogurt formulations with 370g guava and 80g beetroot enriched with fructooligosaccharide (FOS). Three different samples were prepared: formulation A (without addition of FOS); formulation B (5g of FOS/200g portion) and formulation C (10g of FOS/200g portion). After preparation, the products were characterized physically and chemically through analysis of acidity, ash, moisture, pH, proteins, lipids and carbohydrates to assess whether the yogurts complied with the standards established by legislation. The physicochemical results indicated that the acidity content (1.00 to 0.94%), humidity (78.16 to 76.6%) and carbohydrates (14.41 to 12.45%) did not present statistical differences between the three formulations. It is concluded that the use of prebiotics in yogurts, combined with the use of low- cost fruits and vegetables with high nutritional value, such as guava and beetroot, makes this product a new food option with functional potential for consumers. Keywords: Prebiotic; functional; Psidium guajava; Beta vulgaris L. O iogurte e um produto obtido por fermentacao lactica que possui ampla aceitacao pela populacao. Visando agregar valor funcional a esse alimento, o trabalho teve como objetivo a elaboracao e caracterizacao fisico-quimica de tres formulacoes de iogurte com 370g goiaba e 80g de beterraba enriquecido com frutooligossacarideo (FOS). Foram preparadas tres amostras diferentes sendo, formulacao A (sem adicao de FOS); formulacao B (5g de FOS/porcao de 200g) e formulacao C (10g de FOS/ porcao de 200g). Apos elaboracao, os produtos foram caracterizados fisico-quimicamente atraves das analises de acidez, cinzas, umidade, pH, proteinas, lipideos e carboidratos para avaliar se os iogurtes estavam em conformidade com os padroes estabelecidos pela legislacao. Os resultados fisico-quimicos indicaram que o teor de acidez (1,00 a 0,94%), umidade (78,16 a 76,6%) e carboidratos (14,41 a 12,45%) nao apresentaram diferencas estatisticas entre as tres formulacoes. Conclui-se que, o uso de prebioticos em iogurtes, aliado a utilizacao de frutas e hortalicas de baixo custo e elevado valor nutricional, como a goiaba e a beterraba, faz com que este produto traga uma nova opcao de alimento com potencial funcional para os consumidores. Palavras-chave: Prebiotico; funcional; Psidium guajava; Beta vulgaris L. El yogur es un producto obtenido por fermentacion lactica ampliamente aceptado por la poblacion. Con el fin de anadir valor funcional a este alimento, el objetivo de este estudio fue preparar y caracterizar las propiedades fisicas y quimicas de tres formulaciones de yogur con 370g de guayaba y 80g de remolacha enriquecidas con fructooligosacaridos (FOS). Se prepararon tres muestras diferentes: formulacion A (sin FOS anadidos); formulacion B (5g de FOS / porcion de 200g) y formulacion C (10g de FOS / porcion de 200g). Tras la preparacion, los productos se caracterizaron fisica y quimicamente mediante analisis de acidez, cenizas, humedad, pH, proteinas, lipidos y carbohidratos para evaluar si los yogures cumplian las normas establecidas por la legislacion. Los resultados fisicoquimicos mostraron que los contenidos de acidez (1,00 a 0,94%), humedad (78,16 a 76,6%) y carbohidratos (14,41 a 12,45%) no diferian estadisticamente entre las tres formulaciones. Se puede concluir que el uso de prebioticos en yogures, combinado con el uso de frutas y verduras de bajo coste y alto valor nutricional, como la guayaba y la remolacha, hace de este producto una nueva opcion alimentaria con potencial funcional para los consumidores. Palabras clave: Prebiotico; funcional; Psidium guajava; Beta vulgaris L.</description><issn>1981-223X</issn><issn>1981-223X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNptj11PwyAYhavRRKP-BUPilRfdCi2DXjLKOpI6JmvVemMqbU2Nbslq_P1Cp_EjhgvenPdwnoPnncNghCOC4XjbvHf9W9VuzGb0Dska-wGd7HvHMKbQRyi8O_gxH3lnff8cBAHCEGJEj_cuRcamSrNcqgVgiwTwOdOM50LL-52oZiAt2A0DpUoLnYNbmc_BVIgcrEpdLIFYaMnnItktZrrguVKZTNWKcRcmEzH-hHCmgAD8G-CERAA5JAs3pkqyKbOuqbAWPcwWcF0ILhMFuLpyiC-CRQwANV5qsXS5rnH5C-EUGzy0HwgFK11sCbS4UhmzHf8gFn9-4RBqdeodttVL35x93idePhM5n_uZSiVnmf80IdiPY9hgEwd1BKPHOiSEYjwhMa4pNjBsTGhoi0gboho2JEBVTCITWyVCkOJHHIYn3sUu9ql6aR66dbt521bmtevNA6MBpXGIILau0T8ue-rmtTObddN2Vv_x4APeWZbN</recordid><startdate>20240501</startdate><enddate>20240501</enddate><creator>Amanso da Silva, Euzimaria</creator><creator>Lara de Oliveira, Naara</creator><creator>Lima Santos, Natalia de</creator><creator>Silva Oliveira, Gleison</creator><creator>Lopes Machado, Adalva</creator><creator>Lima Brito, Isabelle de</creator><creator>Pereira de Oliveira, Cybelle</creator><creator>Teixeira de Carvalho, Catherine</creator><general>Faculdade Novo Milenio</general><scope>INF</scope></search><sort><creationdate>20240501</creationdate><title>ELABORATION AND CHARACTERIZATION OF GUAVA YOGURT WITH BEET SYRUP ENRICHED WITH FRUCTOOLIGOSACCHARIDE/ELABORACAO E CARACTERIZACAO DE IOGURTE DE GOIABA E BETERRABA ENRIQUECIDO COM FRUTOOLIGOSSACARIDEO/PREPARACION Y CARACTERIZACION DE YOGUR DE GUAYABA Y REMOLACHA ENRIQUECIDO CON FRUCTOOLIGOSACARIDOS</title><author>Amanso da Silva, Euzimaria ; Lara de Oliveira, Naara ; Lima Santos, Natalia de ; Silva Oliveira, Gleison ; Lopes Machado, Adalva ; Lima Brito, Isabelle de ; Pereira de Oliveira, Cybelle ; Teixeira de Carvalho, Catherine</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g675-991e5c90d414bd3778556795d85c13ec3c8f27f32d1e702a974c9f2742185b533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>por</language><creationdate>2024</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amanso da Silva, Euzimaria</creatorcontrib><creatorcontrib>Lara de Oliveira, Naara</creatorcontrib><creatorcontrib>Lima Santos, Natalia de</creatorcontrib><creatorcontrib>Silva Oliveira, Gleison</creatorcontrib><creatorcontrib>Lopes Machado, Adalva</creatorcontrib><creatorcontrib>Lima Brito, Isabelle de</creatorcontrib><creatorcontrib>Pereira de Oliveira, Cybelle</creatorcontrib><creatorcontrib>Teixeira de Carvalho, Catherine</creatorcontrib><collection>Gale OneFile: Informe Academico</collection><jtitle>Revista Foco</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amanso da Silva, Euzimaria</au><au>Lara de Oliveira, Naara</au><au>Lima Santos, Natalia de</au><au>Silva Oliveira, Gleison</au><au>Lopes Machado, Adalva</au><au>Lima Brito, Isabelle de</au><au>Pereira de Oliveira, Cybelle</au><au>Teixeira de Carvalho, Catherine</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>ELABORATION AND CHARACTERIZATION OF GUAVA YOGURT WITH BEET SYRUP ENRICHED WITH FRUCTOOLIGOSACCHARIDE/ELABORACAO E CARACTERIZACAO DE IOGURTE DE GOIABA E BETERRABA ENRIQUECIDO COM FRUTOOLIGOSSACARIDEO/PREPARACION Y CARACTERIZACION DE YOGUR DE GUAYABA Y REMOLACHA ENRIQUECIDO CON FRUCTOOLIGOSACARIDOS</atitle><jtitle>Revista Foco</jtitle><date>2024-05-01</date><risdate>2024</risdate><volume>17</volume><issue>5</issue><issn>1981-223X</issn><eissn>1981-223X</eissn><abstract>Yogurt is a product obtained by lactic acid fermentation that is widely accepted by the population. Aiming to add functional value to this food, the work aimed to develop and physicochemical characterization of three yogurt formulations with 370g guava and 80g beetroot enriched with fructooligosaccharide (FOS). Three different samples were prepared: formulation A (without addition of FOS); formulation B (5g of FOS/200g portion) and formulation C (10g of FOS/200g portion). After preparation, the products were characterized physically and chemically through analysis of acidity, ash, moisture, pH, proteins, lipids and carbohydrates to assess whether the yogurts complied with the standards established by legislation. The physicochemical results indicated that the acidity content (1.00 to 0.94%), humidity (78.16 to 76.6%) and carbohydrates (14.41 to 12.45%) did not present statistical differences between the three formulations. It is concluded that the use of prebiotics in yogurts, combined with the use of low- cost fruits and vegetables with high nutritional value, such as guava and beetroot, makes this product a new food option with functional potential for consumers. Keywords: Prebiotic; functional; Psidium guajava; Beta vulgaris L. O iogurte e um produto obtido por fermentacao lactica que possui ampla aceitacao pela populacao. Visando agregar valor funcional a esse alimento, o trabalho teve como objetivo a elaboracao e caracterizacao fisico-quimica de tres formulacoes de iogurte com 370g goiaba e 80g de beterraba enriquecido com frutooligossacarideo (FOS). Foram preparadas tres amostras diferentes sendo, formulacao A (sem adicao de FOS); formulacao B (5g de FOS/porcao de 200g) e formulacao C (10g de FOS/ porcao de 200g). Apos elaboracao, os produtos foram caracterizados fisico-quimicamente atraves das analises de acidez, cinzas, umidade, pH, proteinas, lipideos e carboidratos para avaliar se os iogurtes estavam em conformidade com os padroes estabelecidos pela legislacao. Os resultados fisico-quimicos indicaram que o teor de acidez (1,00 a 0,94%), umidade (78,16 a 76,6%) e carboidratos (14,41 a 12,45%) nao apresentaram diferencas estatisticas entre as tres formulacoes. Conclui-se que, o uso de prebioticos em iogurtes, aliado a utilizacao de frutas e hortalicas de baixo custo e elevado valor nutricional, como a goiaba e a beterraba, faz com que este produto traga uma nova opcao de alimento com potencial funcional para os consumidores. Palavras-chave: Prebiotico; funcional; Psidium guajava; Beta vulgaris L. El yogur es un producto obtenido por fermentacion lactica ampliamente aceptado por la poblacion. Con el fin de anadir valor funcional a este alimento, el objetivo de este estudio fue preparar y caracterizar las propiedades fisicas y quimicas de tres formulaciones de yogur con 370g de guayaba y 80g de remolacha enriquecidas con fructooligosacaridos (FOS). Se prepararon tres muestras diferentes: formulacion A (sin FOS anadidos); formulacion B (5g de FOS / porcion de 200g) y formulacion C (10g de FOS / porcion de 200g). Tras la preparacion, los productos se caracterizaron fisica y quimicamente mediante analisis de acidez, cenizas, humedad, pH, proteinas, lipidos y carbohidratos para evaluar si los yogures cumplian las normas establecidas por la legislacion. Los resultados fisicoquimicos mostraron que los contenidos de acidez (1,00 a 0,94%), humedad (78,16 a 76,6%) y carbohidratos (14,41 a 12,45%) no diferian estadisticamente entre las tres formulaciones. Se puede concluir que el uso de prebioticos en yogures, combinado con el uso de frutas y verduras de bajo coste y alto valor nutricional, como la guayaba y la remolacha, hace de este producto una nueva opcion alimentaria con potencial funcional para los consumidores. Palabras clave: Prebiotico; funcional; Psidium guajava; Beta vulgaris L.</abstract><pub>Faculdade Novo Milenio</pub><doi>10.54751/revistafoco.v17n5-086</doi></addata></record>
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title ELABORATION AND CHARACTERIZATION OF GUAVA YOGURT WITH BEET SYRUP ENRICHED WITH FRUCTOOLIGOSACCHARIDE/ELABORACAO E CARACTERIZACAO DE IOGURTE DE GOIABA E BETERRABA ENRIQUECIDO COM FRUTOOLIGOSSACARIDEO/PREPARACION Y CARACTERIZACION DE YOGUR DE GUAYABA Y REMOLACHA ENRIQUECIDO CON FRUCTOOLIGOSACARIDOS
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