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dc.contributor.authorRocha, Daniela Mayumi Usuda Prado
dc.contributor.authorMartins, Joice de Fátima Laureano
dc.contributor.authorSantos, Thanise Sabrina Souza
dc.contributor.authorMoreira, Ana Vládia Bandeira
dc.date.accessioned2018-03-09T10:28:30Z
dc.date.available2018-03-09T10:28:30Z
dc.date.issued2014-11-03
dc.identifier.issn1678457X
dc.identifier.urihttp://dx.doi.org/10.1590/1678-457x.6394
dc.identifier.urihttp://www.locus.ufv.br/handle/123456789/18136
dc.descriptionO artigo não contém resumo em português.pt-BR
dc.description.abstractThe labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 ºC for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 ºC. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.en
dc.formatpdfpt-BR
dc.language.isoengpt-BR
dc.publisherFood Science and Technologypt-BR
dc.relation.ispartofseriesv. 34, n. 4, p. 694-700, Outubro-Dezembro 2014pt-BR
dc.rightsOpen Accesspt-BR
dc.subjectStrained kefirpt-BR
dc.subjectGreek yogurtpt-BR
dc.subjectFermented milkpt-BR
dc.subjectFunctional foodspt-BR
dc.subjectTastept-BR
dc.subjectTexturept-BR
dc.titleLabneh with probiotic properties produced from kefir: development and sensory evaluationen
dc.typeArtigopt-BR
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