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Дисертації з теми "Fermeted beverages"

Автор: Grafiati
Опубліковано: 11 березня 2023

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1

Williams, Gareth. "Application of innovative beverage fermentation technology to plums and selected berries." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2338.

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Анотація:
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.
This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.
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2

Oro, Lucia. "Role of yeast bioactive compounds in food and fermented beverages." Doctoral thesis, Università Politecnica delle Marche, 2014. http://hdl.handle.net/11566/242761.

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Анотація:
Negli ultimi anni le molecole bioattive con attività antimicrobica come tossine killer, batteriocine e agenti antifungini sono state impiegate per ridurre o inibire la crescita e lo sviluppo di funghi, lieviti e batteri indesiderati in alternativa o in combinazione con i composti sintetici antimicrobici negli alimenti e nelle bevande fermentate. La presente ricerca riguarda il ruolo e la caratterizzazione di molecole bioattive prodotte da lieviti appartenenti alle specie Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus. Dopo la caratterizzazione dei composti bioattivi prodotti da questi lieviti e lo studio dell'interazione tra le molecole antimicrobiche naturali e i lieviti/ le muffe sensibili, abbiamo voluto valutare il loro possibile impiego per combattere microrganismi contaminanti nell’agricoltura biologica e nel settore vinicolo. Nella prima parte della tesi è stata valutata l’azione inibente di sette ceppi di M. pulcherrima nei confronti di lieviti enologici principalmente coinvolti nel processo di vinificazione come Pichia, Candida, Hanseniaspora, Kluyveromyces, Saccharomycodes, Torulaspora, Brettanomyces e Saccharomyces. Un’efficace azione antagonista dei ceppi di M. pulcherrima è stata osservata nei confronti di lieviti indesiderati appartenenti ai generi Pichia, Brettanomyces e Hanseniaspora, mentre tale attività antimicrobica non si evidenziava nei confronti di Saccharomyces cerevisiae. Il secondo argomento trattato ha riguardato l’isolamento del gene che codifica Kpkt, la tossina killer prodotta da Tetrapisispora phaffii che possiede un’ampia attività antimicrobica nei confronti di vari lieviti alterativi del vino. La distruzione del gene ha provocato una perdita completa del fenotipo killer confermando così che TpBgl2p esercita un'attività antimicrobica. Il risultato ottenuto è la base per valutare la possibilità di esplorare la produzione eterologa della proteina che potrebbe essere utilizzata in campo enologico per ridurre le contaminazioni nel vino in sostituzione della SO2. Nella terza parte della tesi, l’attenzione è stata focalizzata sul danno indotto dalle tossine Kwkt and Pikt, prodotte rispettivamente da Kluyveromyces wickerhamii e Wickerhamomyces anomalus, coinvolte nel biocontrollo dei lieviti spoilage Brettanomyces/ Dekkera in vinificazione. L’effetto delle micocine è stato comparato con quello dell’anidride solforosa, generalmente usata come composto sintetico antimicrobico negli alimenti e nelle bevande fermentate. I risultati hanno mostrato diversi meccanismi di controllo della crescita di B. bruxellensis tra le due tossine e tra le tossine killer e il biossido di zolfo, anche se l'attività antimicrobica di quest’ultimo è fortemente influenzata dal fattore pH. Nella quarta parte della tesi è stata valutata l'interazione tra diversi lieviti ad attività antimicrobica e alcuni funghi filamentosi che in genere colonizzano i frutti maturi. Preliminarmente è stato eseguito uno screening in piastra per valutare l’eventuale effetto inibente di 42 lieviti verso 5 muffe, che causano i principali danni in frutta e verdura durante il periodo di post-raccolta. In una seconda fase, dieci ceppi selezionati sono stati testati per la loro attività inibitoria efficace contro le muffe in test in vivo su uva, limoni, arance, fragole e ciliegie. I risultati indicano che, tra i ceppi saggiati la migliore e interessante attività antagonista nei confronti delle muffe testate, è stata mostrata da due ceppi appartenenti a Wickerhamomyces anomalus e Metschnikowia pulcherrima.
In recent years, the bioactive compounds with antimicrobial activity such as yeast killer toxins, bacteriocins and natural antifungal agents are employed to reduce or inhibit the growth and the development of undesired fungi, yeasts or bacteria. Their use was proposed in alternative or in combination to the addition of synthetic antimicrobial agent in food and fermented beverage. The present research focused on the antimicrobial role and the characterization of bioactive molecules produced by yeast strains belonging to Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus species. Following a characterization of the antimicrobial compounds produced by these yeasts and investigating on the interaction between natural antimicrobial molecules and sensitive yeasts/moulds, the present study focused the attention on their use to combat contaminating microorganisms in “organic” agriculture and in wine industry. In the first part of the present thesis seven different strains of M. pulcherrima were screened to evaluate the growth inhibition of the main oenological yeasts such as Pichia, Candida, Hanseniaspora, Kluyveromyces, Saccharomycodes, Torulaspora, Brettanomyces and Saccharomyces involved in winemaking process. The effective antagonistic actions of M. pulcherrima strains was showed on undesired wild spoilage yeasts, such as the Pichia, Brettanomyces and Hanseniaspora genera, while Saccharomyces cerevisiae was not affected by the antimicrobial action of M. pulcherrima. The objective of the second part of this study was the isolation of the gene encoding Kpkt, a killer toxin produced by Tetrapisispora phaffii. The gene disruption caused a complete loss of the killer phenotype thus confirming that TpBgl2p exerts an effective killer activity and that the gene is effectively involved in the expression of the zymocin. The result obtained gives the basis to explore the heterologous production of the protein that could be used as starter in enological field to reduce wine contamination. In the third part of the thesis, the attention was focused on the damage induced by Kwkt and Pikt killer proteins, produced by Kluyveromyces wickerhamii and Wickerhamomyces anomalus, involved in the biocontrol of Brettanomyces/ Dekkera spoilage yeast in the wine industry. The effect of mycocins was also compared with sulfur dioxide, generally used as antiseptic in food and beverage industries. The results showed different mechanisms of control of B. bruxellensis growth within the two mycocins. Different mechanisms of action were also found between killer toxins and sulfur dioxide that is strongly influenced by pH. In the fourth part of this work it was evaluated the interaction between several yeasts that exhibit antimicrobial activity and some filamentous fungi that generally colonize mature fruits. Preliminarily, a plate screening was performed to assess inhibitory effect of 42 yeasts against 5 moulds, main spoilage microorganisms in vegetables and fruits during postharvest. In a second step, ten selected strains were tested for their effective inhibitory activity against moulds in vivo assay on grapes, lemons, oranges, strawberries and cherries. Results indicated that the best antagonistic activity was exhibited by Wickerhamomyces anomalus and Metschnikowia pulcherrima species that produced a significant reduction of moulds.
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3

Kokott, Shaun. "Microencapsulation and supply of Bifidobacterium lactis DSM 10140 in fermented traditional African beverages." Thesis, Cape Technikon, 2004. http://hdl.handle.net/20.500.11838/824.

Повний текст джерела
Анотація:
Thesis (MTech (Food Technology))--Cape Technikon, 2004
Probiotic foods are intended to supply selected viable microorganisms, for example Lactobacillus acidophilus and Bifidobacterium, to consumers. These organisms, when consumed at the daily intake of 108 , provide benefits beyond basic nutrition. Probiotic (AB) foods generally include fermented dairy products such as yoghurts and cheeses, targeted at the upmarket consumer. However, due to technical problems associated with the foods and the organism, viable Bifidobacterium rarely occur in AB foods. The principle aims of this study were to develop a suitable delivery system for Bifidobacterium to the consumer, and to supply these living organisms in the affordable traditional fermented African beverages, amasi and mahewu. This would provide the benefits of probiotics to the rural African consumer, where malnutrition and gastrointestinal diseases occur. The organism selected for this study was Bifidobacterium lactis DSM 10140, commonly associated with AB starter cultures for yoghurts. The delivery system selected was microencapsulation of B. lactis using a mixture of the generally recognised as safe (GRAS) edible gums, gellan and xanthan. Supply vehicles for the microcapsules to the consumer were amasi and mahewu. Prior to microencapsulation, rheological studies were undertaken to determine whether the gellan-xanthan gum mix would provide a suitable support matrix for microencapsulated B. lactis. This was done using a Paar Physica MGR 300 rotational rheometer with a cone plate 50-2 measuring system. Results indicated that the hydrated gellan-xanthan gum mix behaved as a non-Newtonian material, and the flow curve fitted well to the Herschel-Bulkley model. This demonstrated that the gel was a relatively viscous material with solid properties. The average yield stress of the gel was 1.515 Pa, indicating that the gel was stable, and at lower stresses would behave as a solid. The gel mix would be disrupted by shear stresses associated with mastication and peristalsis. The minimum viscosity of the gel was constant at temperatures between 46°C - 61°C. It was concluded from these data that the gel was suitable for microencapsulation and that microcapsules should only be included in soft foods, which do not require chewing. Temperatures associated with microencapsulation, at minimum gel viscosities, were not lethal to B. lactis. Bifidobacterium lactis cells were incubated under anaerobic conditions (4% H2, 10% CO2, and 86% N2) at 37°C overnight in 250 ml Tryptone-Yeast-Glucose (TYG) broth, and grown to an 00600 0.9 - 1.1. Cells were harvested and washed for microencapsulation using centrifugation. Microencapsulation of the organism was done using a mono-axial extrusion technique together with a superposed airflow, by manually extruding the aqueous gum I cell mix through a 27.5 G bevelled needle, fitted on to a 10 ml syringe. The resultant microdroplets were hardened by free fall into 0.1 M CaCI2 solution. Microcapsules were separated from the CaCI2 solution by filtration through Whatman No.1 filter paper. All procedures were carried out in a laminar flow hood. Results indicated that the method of microencapsulation used in this study was successful. Using a concentrated inoculum of B. lactis, high numbers (lOglO 11-12 etu.g-1 ) of bacteria were incorporated into the microcapsules. Therefore the daily intake would be provided by 0.1 g microcapsules. The diameter and size distribution of microcapsules were determined by laser diffractometry. This showed a maximum microcapsule diameter of 2.22 mm with 50% (w/v) of the microcapsules having a diameter of < 0.637 mm. Although this represents a considerable size variation, this would not adversely affect mouthfeel of the beverages, as only 0.1 g microcapsules would be required to obtain at least 108 B. lactis in any volume of amasi or mahewu. To enumerate immobilised viable B. lactis, two techniques were compared. These involved the use of either a pestle and mortar, or high power ultrasound (HPUS) (20 kHz, 750 W). Results showed that HPUS was superior to the pestle and mortar technique. A short exposure (15 s) to HPUS disrupted the matrix releasing all entrapped etus, whereas when using the pestle and mortar xiii technique, cells remained partially entrapped in the gel. Therefore the pestle and mortar technique yielded lower cfu values than expected. The survival of microencapsulated B. lactis, in 1 M sodium phosphate buffer, was studied as a possible means of supply of microcapsules to industry for incorporation into foods. Microcapsules were stored in the buffer for 21 days at either 4°C or 22°C. Results showed that cell viability was not significantly reduced (p>0.05) at either temperature after 21 days. Hence this form of storage could be used to deliver viable immobilised B. lactis to the food industry. In order to assess the survival of immobilised B. lactis in the GIT, the microcapsules were incubated at 37°C over a period of 240 min in simulated gastric juice (SGJ) (pH 1.5). Viable counts were performed by sampling at regular intervals. A similar study was done in simulated bile and pancreatic juices (BPJ) (pH 6.5). In SGJ, it was demonstrated that there was a significant reduction (3 log cycles) (p<0.05) of free cells after 240 min. However, this trend was not noted for microencapsulated B. lactis. Therefore, the gellanxanthan gel matrix protected B. lactis from the lethal effect of SGJ. In BPJ, no significant difference (p>0.05) was noted for surviving fractions of both immobilised and free B. lactis. Commercial pasteurised amasi (pH 4.4) and mahewu (pH 3.5) were selected as the supply vehicles for the microencapsulated B. lactis. Known numbers of viable microencapsulated and free B. lactis cells were added to both beverages. For most samples, incubation was at either 4°C or 22°C for 21 days in the presence of atmospheric oxygen. In addition, free cells were incubated anaerobically at 22°C. As oxygen is limiting in the microcapsules, these were not incubated under anaerobic conditions. The survival I shelf-life studies of commercial amasi indicated no significant difference (p>0.05) in survival rate between immobilised and free B. lactis cells. The reduction noted for viable counts of immobilised or free B. lactis cells was approximately 1.5 log cycles. Even so, after 21 days viable immobilised B. lactis (1010 0.1 g'l microcapsules) remained in excess of the daily intake 108 , whereas in the free B. lactis cells, the viable count declined to 106 mr1 . Statistical analyses showed that temperature or oxygen presence had little effect on the survival of both immobilised or free B. lactis cells (p>O.05). In mahewu, decline in viability of cells was observed for most samples. However microencapsulation enhanced cell survival at both 4°C and 22°C when compared to free cells. The decrease in viable B. lactis free cells occurred more rapidly (3 log cycles) in mahewu, than in amasi, at both 4°C and 22°C. Throughout the shelf-life studies it was apparent that viable B. lactis cell numbers did not increase. This was advantageous as metabolites associated with B. lactis growth would have adversely altered the taste of both amasi and mahewu. Sensory evaluation of the traditional fermented African beverages, enriched with either viable immobilised or free B. lactis, was done in order to determine consumer response to the product. An analytically trained 12-member taste panel analysed the beverages for colour, texture, and taste. The triangle taste test procedure was used. No differences were detected with regard to texture, and colour of the fermented beverages containing immobilised B. lactis. However, in the fermented beverages containing free cells, a change in viscosity was noted. There was a significant difference (p
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4

Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

Повний текст джерела
Анотація:
The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.
Master of Science (Hons) (Food Science)
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5

Moodley, Sanchia Serena. "Investigating the microbiological profile of motoho, a fermented sorghum beverage." Diss., University of Pretoria, 2015. http://hdl.handle.net/2263/53530.

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Анотація:
Motoho is a fermented, non-alcoholic sorghum beverage or porridge manufactured by the Sotho people of South Africa. It is readily consumed, daily or weekly by the entire family however little information is available with regards to the microorganisms responsible for the fermentation of motoho. Motoho is produced by spontaneous fermentation and the resultant product has inconsistent microbiological and sensory qualities. This presents a challenge to large-scale production of motoho. The use of starter cultures could present a possible means of bypassing these drawbacks, however, in order to effectively up-scale the production of motoho, it is imperative to identify the microorganisms associated with the fermentation process before making use of potential starter cultures. This study therefore aimed to employ both phenotypic and genotypic methods to investigate the microbial populations associated with the production of motoho by a traditional method as well as a modified method, and also to assess the effects of the different methods on the nutritional and sensory attributes of motoho. Putative lactic acid bacteria (LAB) and yeasts were isolated using culture dependent methods. These microorganisms were then identified using PCR screening as well as MALDI-TOF which confirmed the presence of the following LAB and yeasts during the production of motoho using both production methods: Lactobacillus fermentum, Lb. plantarum, Lb. coryniformis, Lb. paracasei, Candida glabrata, C. lambica, C. pelliculosa, C. kefyr, Rhodotorula mucilaginosa, Geotrichum candidum and G. silvicola. The protein profiles of the LAB isolated from motoho, analysed using SDS-PAGE, showed differences which could be attributed to the differing origins of the strains, namely the different sampling points of motoho production, or genomic heterogeneity of the strains. The motoho produced using the traditional method used a longer cooking time, and had the same nutritional profile as the motoho produced using the modified method. However, the sensory profile of the modified motoho was preferred by a sensory panel. Lactobacillus fermentum was the predominant microorganism during the production of motoho and could be selected as a potential starter culture for the large scale production of motoho. Also, changes made during the modified production of motoho could be implemented during upscaling as these changes were shown to yield a product with a preferred sensory profile.
Dissertation (MSc)--University of Pretoria, 2015.
Microbiology and Plant Pathology
MSc
Unrestricted
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6

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

Повний текст джерела
Анотація:
The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.
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7

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

Повний текст джерела
Анотація:
Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.
"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.
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8

Shayo, Nicholas B. "Studies on the preservation of mbege an indigenous fermented beverage in Tanzania." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333427.

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9

Von, Mollendorff Johan Wilhelm. "Characterization of bacteriocins produced by lactic acid bacteria from fermented beverages and optimization of starter cultures." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/2174.

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Анотація:
Thesis (MSc (Microbiology))--Stellenbosch University, 2008.
Lactobacillus plantarum JW3BZ and Lactobacillus fermentum JW15BZ isolated from boza, a Bulgarian cereal based fermented beverage, produce bacteriocins JW3BZ and JW15BZ active against a wide range of food spoilage and pathogenic bacteria. Strains JW3BZ and JW15BZ are resistant to low pH (pH 2.0–4.0). Both strains grow well in MRS broth with an initial pH ranging from 5.0 to 10.0. Strain JW3BZ displayed intrinsic resistance to bile salts. Strain JW15BZ, on the other hand, is sensitive to bile salts exceeding concentrations of 0.3% (w/v). Both strains are weakly hydrophobic and are resistant to a wide range of antibiotics, antiinflammatory drugs and painkillers. Strains JW3BZ and JW15BZ adhered at 4% to Caco-2 cells and they did not compete with Listeria monocytogenes Scott A for adhesion. A homologue of MapA, a gene known to play a role in adhesion, was detected in L. plantarum JW3BZ. Both strains have high auto- and co-aggregation properties. Bacteriocin JW15BZ was partially purified with ammonium sulfate, followed by separation on Sep-Pak C18 and reverse phase High Pressure Liquid Chromatography (HPLC). Two separate peaks with antimicrobial activity were recorded for bacteriocin JW15BZ, suggesting that it consists of at least two antimicrobial peptides. Lactobacillus plantarum JW3BZ contains genes homologous to plnE, plnF and plnI of the plnEFI operon that encode for two small cationic bacteriocin-like peptides with double-glycine-type leader peptides and its respective immunity proteins. The antimicrobial activity displayed by strain JW3BZ may thus be ascribed to the production of plantaricins E and F. Bacteriocin JW3BZ and JW15BZ displayed activity against herpes simplex virus (HSV-1) (EC50=200 μg/ml). Both strains were identified in boza after 7 days at storage at 4 oC and repressed the growth of Lactobacillus sakei DSM 20017, indicating that the bacteriocins are produced in situ. The sensory attributes of boza prepared with different starter cultures did not vary considerably, although statistical differences were observed for acidity and yeasty aroma. Encapsulation of strain JW3BZ and JW15BZ in 2% sodium alginate protected the cells from low pH (1.6) and 2.0% (w/v) bile. The rate at which cells were released from the matrix varied, depending on the conditions. Better survival of strains JW3BZ and JW15BZ encapsulated in 2% (w/v) alginate was observed during 9 h in a gastro-intestinal model. Highest release of cells was observed at conditions simulating colonic pH (pH 7.4), starting from 56-65% during the first 30 min, followed by 87%. Complete (100%) release was recorded after 2.5 h at these conditions. Strains JW3BZ and JW15BZ could be used as starter cultures in boza. The broad spectrum of antimicrobial activity of bacteriocins JW3BZ and JW15BZ is an added advantage, rendering the cells additional probiotic properties. Encapsulation of the cells in alginate gel increased their resistance to harsh environmental conditions and may be the ideal method to deliver viable cells in vivo.
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10

Invernizzi, Francesco. "Production and characterization of an alcoholic fermented beverage from grape must and beer wort." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12220.

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Анотація:
Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
In the last few decades both beer and wine world started to innovate themselves, aiming to produce higher quality beverages, this brought life to a virtuous circle in which the consumers are becoming more informed and the producers invest money for the development of high quality and innovative beverages. The main objective of the work was to produce a fermented drink that conjugates beer and wine world. In order to do achieve this goal, we developed, optimized and characterized a fermented drink produced from grape must and beer wort using non-conventional yeast strains. The beer wort is produced with Braumeister (machinery that is able to maintain the temperature stable, thus having a high quality product) from Pilsner malt and blended with equal amount of Grape juice. The fermentation of the mix was performed using two strains of Torulaspora delbrueckii, one isolated from a beer media and one from a wine media, a strain of Brettanomyces bruxellensis and three different strains of S. cerevisiae¸ one used to ferment wine (ISA1000) and the two beer yeast with very opposite characteristics, US-05 is used to ferment ales style and it should be very neutral while WB-06 is used to ferment wheat beer and it gives an estery aroma to the beverage. Fermentation was monitored analysing the difference in the refraction index on the Brix° scale and composition analysed daily by HPLC. In order to choose the most suitable beverage, each drink was analysed by a trained panel aiming to describe the analytic profile of the beverage, and by a non-trained panel aiming to evaluate the degree of preference of these new beverages. Based on a compromise between technological issues and consumers preferences, the best beverage was the one obtained with S.cerevisiae WB-06.
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11

Johnston, Jeandre Andrew. "Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage." Diss., University of Pretoria, 2016. http://hdl.handle.net/2263/60815.

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Анотація:
Whey is a by-product of cheese manufacturing and can be used to make a fermented whey beverage. However, the beverage rapidly separates by sedimentation. The addition of a stabiliser to the beverage can improve the texture of the beverage and prevent sedimentation due to the viscosity increase. Chemically modified starches are used as stabilisers in the food industry. Nevertheless, consumer concerns have demanded for less synthetic chemically modified ingredients in foods, and instead prefer clean-label ingredients. Starch modified with lipids and xanthan gum can be regarded as clean-label. The objective of this study is to determine the effect of modified starch treated with stearic acid and xanthan gum, on the quality of a fermented whey beverage. Firstly, the properties of maize and high amylose maize starch (HAMS) modified with stearic acid and xanthan gum alone and in combination was determined. Normal maize starch was pasted with and without the modifying agents for two hours at 91 °C under atmospheric pressure. HAMS was pasted with and without modifying agents under pressure (500 kPa) for 10 minutes at 121 °C followed by 91 °C for 110 minutes. The gel strength and thermal properties of the pasted samples were analysed. The flow properties and characteristics of the beverages with the modified starches were evaluated at set intervals over a 15 day period. The IKA® LR 1000 reactor vessel used in upscale-processing could only operate under atmospheric pressure and could thus not fully gelatinise the HAMS. As a result, only maize starch (pasted alone and modified with stearic acid and xanthan gum, alone and in combination) could be used as a stabiliser in the fermented whey beverage. Maize starch pasted with xanthan gum had an increased pasting viscosity relative to maize starch alone. The viscosity of HAMS pasted with xanthan gum was lower relative to the HAMS pasted alone. The high temperature and pressure processing conditions that affect the pasting of HAMS could potentially have degraded the xanthan gum. This could be a reason why an increase in viscosity was not observed as with the maize starch. The presence of amylose-lipid complexes (with and without xanthan gum) in both the maize starch and HAMS that was pasted with stearic acid, resulted in an increased pasting viscosity. Furthermore, the amylose-lipid complexes prevented a gel formation in both starches, possibly by interfering with the retrogradation of amylose chains. The differential scanning calorimetry showed that maize starch pasted with stearic acid had more crystalline amylose-lipid complexes than the maize control. Decreased amounts of Type II amylose-lipid complexes were observed for the maize starch pasted with stearic acid and xanthan gum. It is presumed that the xanthan gum interferes with the formation of the amylose-lipid complexes in normal maize starch. HAMS pasted alone had Type II amylose-lipid complexes. The abundant amylose content and higher pasting temperatures could be a cause for the prevalent formation of the more crystalline Type II amylose-lipid complexes. The viscosity of HAMS was too low to significantly impact the beverage, therefore it was not used in the beverage formulation. The beverages with the modified starch had increased levels of viscosity, decreased levels of sedimentation and increased degrees of shear thinning relative to the whey beverage with no starch. The beverages with the stearic acid modified starch (with and without xanthan gum) had a lower viscosity, increased level of sedimentation and a smaller degree of shear thinning relative to the beverages with modified starch (with and without xanthan gum). The lower viscosity could be due to the lack of the retrograded starch. It is believed that the decrease in shear thinning could be attributed to the compact size of the amylose-lipid complex relative to the long uncomplexed amylose molecules. However, the beverages with stearic acid modified starch (with and without xanthan gum) showed more consistent flow properties throughout the 15 day period in relation to the beverages with modified starch (with and without xanthan gum). Maize starch modified with stearic acid has potential as a thickener and stabiliser in a fermented whey beverage as it shows limited changes during storage and shows higher viscosity. Further research into the rheological and sensory properties of the whey beverage with starch modified lipids is recommended for a marketable product.
Dissertation (MSc)--University of Pretoria, 2016.
Food Science
MSc
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12

Murevanhema, Yvonne Yeukai. "Evaluation of bambara groundnuts (Vigna subterrenea (L.) Verdc.) milk fermented with lactic acid bacteria as a probiotic beverage." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/825.

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Анотація:
Thesis presented in partial fulfilment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences Cape Peninsula University of Technology, 2012
The aim of this study was to evaluate bambara groundnut milk (BGNM) subjected to fermentation with lactic acid bacteria (LAB) as a probiotic beverage with a view to developing value-added product. Central Composite Rotatable Design (CCRD) was used to optimise the hydration time and temperature of BGN flour for optimum BGN milk (BGNM) production. The optimum time and temperature was 2 h at 25oC. The effect of variety was assessed on the quality and consumer acceptability of BGNM prepared from five varieties of BGN (black, red, brown, brown-eye, and black-eye) which were representatives of the BGN available in South Africa. BGNM from the five varieties differed significantly (p<0.05) in, lightness, chroma, redness, yellowness, hue and antioxidative activity, while the pH were not significantly different. The four BGNM samples were significantly different (p < 0.05) in appearance, colour, mouthfeel and overall acceptability but not in aroma and taste. A three factor design (4 x 3 x 3) consisting of probiotics (Lactobacillus acidophilus, L. bulgaricus, L. casei and L. plantarum), temperature and fermentation time, were used to estimate the optimal conditions for the production of BGN probiotic beverage (BGNPB). The optimal condition for the production of BGNPB was estimated to be 35oC for 24 h with a desirability of 0.854 for L. bulgaricus. The next promising probiotic was L. plantarum that could be fermented at 35oC for 24 h with 0.843 desirability. BGNM from the red variety were fermented with L. bulgaricus and L. plantarum and L bulgaricus (in combination), making plain and sweetened BGNPB which were evaluated for their quality and consumer acceptability. The four BGNPB samples were significantly different (p < 0.05) in aroma, taste, mouthfeel and overall acceptability but not in appearance and colour. The plain BGNPB were assessed for their proximate composition, antioxidant activity, in vitro probiotic tolerance to simulated gastric juices and bile and a 28 days shelf life study at 5, 15 and 25oC. The protein, total dietary fibre (TDF), ash and antioxidative activity of the BGNPB were significantly different while the fat and carbohydrates were not significantly different. Time and concentration of the gastric juice and bile had significant effects on the percentage bacterial survival of probiotics in the BGNPB. However, the probiotics did survive, in low numbers, in the simulated gastric juice and bile after 180 and 240 minutes of incubation. Titratable acidity, pH, microbial load and colour of the BGNPB were significantly affected by the storage time and temperature during the shelf life study. At the 5oC storage temperature the BGNPB had a right censored shelf life on day 28. At 15oC the shelf life was 18 and 10 days for L bulgaricus and L. plantarum and L. bulgaricus respectively. The outcome of this research showed that a novel BGNPB product can be made from fermenting BGNM with LAB.
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13

Jardim, Fernanda Barbosa Borges [UNESP]. "Desenvolvimento de bebida láctea probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/100877.

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Universidade Estadual Paulista (UNESP)
O objetivo deste trabalho foi desenvolver uma bebida láctea sabor morango carbonatada e fermentada com bactérias probióticas. Foram elaboradas quatro formulações de bebida láctea: Controle (BL); Fermentada (BLF); Carbonatada (BLC) e Fermentada Carbonatada (BLFC). Nas amostras submetidas à carbonatação, utilizou-se um carbonatador para injeção do gás dióxido de carbono (CO2) dissolvido em água potável, resultando em um produto com a proporção de 2: 1 (volume de gás/ volume de bebida láctea) e nas amostras fermentadas, adotou-se o cultivo constituído das bactérias lácticas Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® e Streptococcus thermophilus. As amostras foram caracterizadas quanto a parâmetros físico-químicos (composição química, índice de proteólise e teor de carbonatação), parâmetros microbiológicos (contagens de coliformes totais, E. coli, bolores e leveduras e viabilidade das bactérias lácticas) e aspectos sensoriais através de testes de aceitação e intenção de compra, ao longo de 28 dias de armazenamento refrigerado das bebidas lácteas. As formulações de bebidas fermentadas BLF e BLFC apresentaram diferenças significativas (p < 0,05) em relação às amostras não fermentadas BL e BLC nos parâmetros glicídeos redutores em lactose e em sacarose, pH e índice de proteólise, com menores médias absolutas e acidez com maiores médias em todos os tempos estudados. As bebidas fermentadas BLF e BLFC não apresentaram presença de microrganismos contaminantes. A amostra BLC apresentou presença de leveduras e coliformes totais, mas as contagens indicaram que estava própria para o consumo no tempo 28 dias. Entretanto, a amostra controle (BL) apresentou contagens...
The goal of this work was to develop a strawberry flavored dairy beverages carbonated and fermented with probiotic bacteria. Four formulas of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2) gas injection dissolved in drinking water, resulting in a product with a ratio of 2:1 (volume of gas volume of dairy beverages) and the cultivation consisting of lactic bacteria Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® and Streptococcus thermophilus was employed on the fermented samples. The samples were characterized by physical and chemical parameters (chemical composition, proteolysis index and carbonation proportion), microbiological parameters (total coliform counts, E. coli, yeasts and molds and viability of the lactic bacteria) and sensory aspects through acceptance testing and purchase intention, over the course of 28 days of refrigerated storage of the dairy beverages. The formulations of the BLF and BLFC fermented drink presented significant differences (p < 0,05) in relation to the non-fermented samples BL and BLC in glucides reducer of lactose and sucrose parameters, pH and proteolysis index, with lower absolute averages and acidity with higher averages at all studied times. The fermented beverages BLF and BLFC did not show any presence of contaminating microorganisms. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. However, the sample... (Complete abstract click electronic access below)
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14

Fiorda, Fernanda Assumpção. "Development of new potentialy probiotic honey beverage fermented by kefir grains = functional properties, molecular microbiological characteristics and technological aspects." reponame:Repositório Institucional da UFPR, 2016. http://hdl.handle.net/1884/43025.

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Анотація:
Orientador : Prof. Dr. Carlos Ricardo Soccol
Tese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Tecnologia de Alimentos. Defesa: Curitiba, 29/04/2016
Inclui referências : f. 51-57-78-852-104-105-122-124
Resumo: O kefir é tradicionalmente uma bebida produzida a partir de leite através da inoculação de grãos de kefir, uma associação microbiana complexa entre leveduras e bactérias. No entanto, a adaptação de grãos de kefir em diversos outros substratos nãolácteos levou à produção de diferentes bebidas com propriedades funcionais. O objetivo desta tese foi avaliar o uso de diferentes substratos funcionais (extrato de soja hidrolisado, colostro e mel) para o desenvolvimento de novas bebidas probióticas, utilizando grãos de kefir como cultura iniciadora e avaliar a sua capacidade antioxidante e composição físico-química. Além disso, explorar o processo de fermentação de mel com grãos de kefir através de um estudo abrangente de suas propriedades reológicas, cinética em condição de biorreator (fermentação e processo de armazenamento), composição microbiana, potencial antimicrobiano e probiótico, efeito de proteção em danos causados ao DNA e análise sensorial, comparando-a com a bebida tradicional de kefir. A bebida de kefir a base de mel teve maior atividade antioxidante, quando comparada com os substratos extrato de soja hidrolisada e colostro. Altos níveis de bactérias ácido lácticas e populações de levedura (acima de 106 CFU/mL) foram encontrados no produto, compostas principalmente de potenciais estirpes probióticas de Lactobacillus statsumensis, Leuconostoc mesenteroides, Bacillus megaterium, Saccharomyces cerevisiae e Lachancea fermentati. Além disso, a bebida à base mel fermentada com kefir apresentou efeito de proteção contra danos no DNA, com elevada qualidade sensorial quando comparada à bebida tradicional de kefir. Os grãos de kefir foram bem adaptados às condições do biorreator, atingindo altos níveis de viabilidade celular (acima de 106 UFC / mL para levedura e bactérias totais), tendo considerável produção de compostos fenólicos (190 GAE / 100g). Luminosidade L * e croma a * não sofreram grandes alterações e croma b * decresceu durante o tempo de fermentação. Após 35 dias de armazenamento, a bebida de mel fermentada com grãos de kefir manteve as suas características químicas e viabilidade microbiana necessária para ser classificado como um produto probiótico. Os modelos de Ostwald-De Waele (R2 ? 0,98) e de Herschel-Bulkley (R2 ? 0.99) podem ser utilizados para predizer o comportamento da bebida desenvolvida. Os isolados estudados (L. satsumensis, L. mesenteroides e S. cerevisiae) demonstraram resistência a condições ácidas (pH 2.0, 3.0, 4.0 e 7.0) e aos sais biliares (0.3% e 0.6%), apresentando habilidade de sobrevivência na presença de suco gastrointestinal, não demonstrando atividade hemolítica. Todos os isolados apresentaram atividade antagônica frente a E. coli e S. aureus (acima de 7.0 mm). L. satsumensis foi a cepa mais resistente. A bebida de mel fermentada com kefir teve alta atividade antimicrobiana (19.5 a 27.5 mm). L. satsumensis, L. mesenteroides e S. cerevisiae podem ser classificadas como potenciais probióticos. Bebidas à base de kefir têm se apresentado como uma forma alternativa para a produção de bebidas funcionais com atividades probióticas, especialmente para pessoas com necessidades especiais (intolerância à lactose) e para consumidores veganos. O mel pode ser um substrato alternativo ideal para a produção de bebidas de cultura funcional, especialmente para os vegetarianos e consumidores intolerantes à lactose. Os parâmetros analisados durante o processo de bebida a base de mel fermentada com grãos de kefir podem ser considerados relevantes para a produção de uma nova bebida, auxiliando na industrialização deste bioprocesso.
Abstract: Kefir is traditionally a beverage produced from milk by inoculating kefir grains, a complex microbial association between yeast and bacteria. However, adaptation of kefir grains in many other non-dairy substrates has led to production of different beverages with functional properties. The aim of this thesis was to evaluate the use of different functional substrates (soybean hydrolyzed extract, colostrum and honey) to design a novel probiotic beverages using kefir grains as starter culture and evaluate its antioxidant capacity and physical-chemical composition. In addition, explore the fermentation process of honey with kefir grains through a comprehensive study of its rheological properties, kinetic in bioreactor condition (fermentation and storage process), microbial composition, antimicrobial and probiotic potential, protection effect on DNA damage and sensory analysis when compared with traditional kefir beverage. The probiotic potential and antimicrobial properties of Lactobacillus satsumensis, Leuconostoc mesenteroides and Sacharomyces cerevisiae, isolated from honey kefir beverage, was also investigated. Honey-based kefir beverage had higher antioxidant activity when compared with soybean hydrolyzed extract and colostrum substrates. High levels of lactic acid bacteria and yeast populations (over 106 CFU/mL) were found in the product and were mainly composed of potential probiotic strains of Lactobacillus statsumensis, Leuconostoc mesenteroides, Bacillus megaterium, Saccharomyces cerevisiae and Lachancea fermentati. In addition, the honey-based kefir beverage showed protection effect on DNA damage and had a high sensory quality compared to traditional kefir beverage. Kefir grains were well adapted to bioreactor conditions, reached high levels of cell viability (over 106 CFU/mL for total yeast and bacteria), had considerable production of phenolic compounds (190 GAE/100g). Color L* and a* did not highly changed and b* decreased during fermentation time. After 35 days of storage process, honey kefir beverage (HKB) maintained its chemical characteristics and microbial viability as required to be classified as a probiotic product. The models Ostwald-de Waele (R2 ? 0.98) and Herschel-Bulkley (R2 ? 0.99) can be used to predict the behavior of HKB. The isolates showed resistance to acid conditions (pH 2.0, 3.0, 4.0 and 7.0) and bile salts (0.3% and 0.6%), showing ability to survive in the presence of simulated gastric and intestinal juice and did not show hemolytic activity. All the isolates exhibited antagonistic activity against E. coli and S. aureus (up to 7.0 mm). The isolate L. satsumensis showed resistance against the studied pathogens and was the most powerful antagonistic isolates. Honey kefir beverage had high antagonistic activity (19.5 to 27.5 mm). L. satsumensis, L. mesenteroides and S. cerevisiae isolated from honey kefir beverage could be classified as potential probiotics. Kefir-based beverages have shown an alternative way to produce functional beverages with probiotic activities, especially for people with special needs (lactose intolerance) and vegan consumers. Honey could be an ideal alternative substrate for the production of functional cultured beverage, especially for vegans and lactose intolerant consumers. The parameters analyzed during HKB process can be considered for production of a novel beverage product, assisting in the industrialization of this bioprocess. In addition, the investigation of the potential probiotic features of these kefir strains should be useful for the development of novel functional beverage.
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15

Silvério, Susana Maria Jorge. "Novos produtos de hortofrutícolas fermentados." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6805.

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Анотація:
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The Food Industry aims to develop new products, simultaneously, with quality and food safety characteristics, meeting the requirements of the consumers. The aim of this thesis was the development of three products derived from fermented fruit and vegetables juices, by lactic acid bacteria. Forteen strains of lactic acid bacteria in mono and/or co-culture were tested in the fermentation of the juices, in various combinations. For the beverage, the best results were obtained from the mixture of beet, apple and carrot juices, fermented by a strain of Lactobacillus plantarum. Fermentation of beet and carrot juices by L. plantarum and Leuconostoc mesenteroides was the one that led to the best results another, the best result was obtained for salad dressing. The fermentation of beet juice with Lactobacillus pentosus was another god result for salad dressing. After 24 hours of fermentation, the three products reached a pH value lower than or equal to 4, which contributed to their microbiological stability. A reduction of total sugars of about 21% in the beverage and between 17 and 25% in the sauces was recorded. For the three products, the final value of lactic acid bacteria was approximately 9 log CFU/mL. For the fermented beverage, after 12 days of refrigeration at 7 °C, this value was 7 log CFU/mL. Sensory analysis showed that these three products have good market acceptance (≥60%) and are potentially marketable (>65%).
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16

Jardim, Fernanda Barbosa Borges. "Desenvolvimento de bebida láctea probiótica carbonatada : características físico-químicas, microbiológicas e sensoriais /." Araraquara : [s.n.], 2012. http://hdl.handle.net/11449/100877.

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Анотація:
Orientador: Célia Maria de Sylos
Coorientador: Elizeu Antônio Rossi
Banca: Daise Aparecida Rossi
Banca: Daniela Cardoso Umbelino Cavallini
Banca: Daniele Peres Miguel
Banca: Sueli Ciabotti
Resumo: O objetivo deste trabalho foi desenvolver uma bebida láctea sabor morango carbonatada e fermentada com bactérias probióticas. Foram elaboradas quatro formulações de bebida láctea: Controle (BL); Fermentada (BLF); Carbonatada (BLC) e Fermentada Carbonatada (BLFC). Nas amostras submetidas à carbonatação, utilizou-se um carbonatador para injeção do gás dióxido de carbono (CO2) dissolvido em água potável, resultando em um produto com a proporção de 2: 1 (volume de gás/ volume de bebida láctea) e nas amostras fermentadas, adotou-se o cultivo constituído das bactérias lácticas Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® e Streptococcus thermophilus. As amostras foram caracterizadas quanto a parâmetros físico-químicos (composição química, índice de proteólise e teor de carbonatação), parâmetros microbiológicos (contagens de coliformes totais, E. coli, bolores e leveduras e viabilidade das bactérias lácticas) e aspectos sensoriais através de testes de aceitação e intenção de compra, ao longo de 28 dias de armazenamento refrigerado das bebidas lácteas. As formulações de bebidas fermentadas BLF e BLFC apresentaram diferenças significativas (p < 0,05) em relação às amostras não fermentadas BL e BLC nos parâmetros glicídeos redutores em lactose e em sacarose, pH e índice de proteólise, com menores médias absolutas e acidez com maiores médias em todos os tempos estudados. As bebidas fermentadas BLF e BLFC não apresentaram presença de microrganismos contaminantes. A amostra BLC apresentou presença de leveduras e coliformes totais, mas as contagens indicaram que estava própria para o consumo no tempo 28 dias. Entretanto, a amostra controle (BL) apresentou contagens... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The goal of this work was to develop a strawberry flavored dairy beverages carbonated and fermented with probiotic bacteria. Four formulas of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2) gas injection dissolved in drinking water, resulting in a product with a ratio of 2:1 (volume of gas volume of dairy beverages) and the cultivation consisting of lactic bacteria Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® and Streptococcus thermophilus was employed on the fermented samples. The samples were characterized by physical and chemical parameters (chemical composition, proteolysis index and carbonation proportion), microbiological parameters (total coliform counts, E. coli, yeasts and molds and viability of the lactic bacteria) and sensory aspects through acceptance testing and purchase intention, over the course of 28 days of refrigerated storage of the dairy beverages. The formulations of the BLF and BLFC fermented drink presented significant differences (p < 0,05) in relation to the non-fermented samples BL and BLC in glucides reducer of lactose and sucrose parameters, pH and proteolysis index, with lower absolute averages and acidity with higher averages at all studied times. The fermented beverages BLF and BLFC did not show any presence of contaminating microorganisms. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. However, the sample... (Complete abstract click electronic access below)
Doutor
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17

Lima, Isabela Ferrari Pereira. "Production of a nutraceutical beverage fermented by lactic acid bacteria using as substrate "mate tea" (llex paraguariensis) : probiotic aspects and bioactive compounds." reponame:Repositório Institucional da UFPR, 2007. http://hdl.handle.net/1884/21541.

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Анотація:
Orientadora : Carlos Ricardo Soccol
Dissertação (mestrado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduaçao em Processos Biotecnológicos. Defesa: Curitiba, 23/07/2007
Inclui bibliografia
Área de concentração: Engenharia e ciência de materiais
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Dongmo, Nsogning Sorelle [Verfasser], Thomas [Akademischer Betreuer] Becker, Rudi F. [Gutachter] Vogel, and Thomas [Gutachter] Becker. "Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages / Sorelle Dongmo Nsogning ; Gutachter: Rudi F. Vogel, Thomas Becker ; Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2018. http://d-nb.info/1166315185/34.

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Castro, Wellington de Freitas 1980. "Efeito da concentração de soro de queijo na produção e qualidade sensorial de bebidas lácteas probióticas." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254566.

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Анотація:
Orientadores: José de Assis Fonseca Faria, Adriano Gomes da Cruz
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A demanda por alimentos probióticos tem impulsionado o desenvolvimento de novos produtos formulados. Aproveitando tal cenário, as indústrias de alimentos vêm se dedicando basicamente aos lácteos, que se mostram ser ótimos carreadores de micro-organismos probióticos. O grande volume de soro proveniente das indústrias de queijos permite a elaboração de bebidas lácteas, visando o aproveitamento de subprodutos para a alimentação humana, devido ao seu elevado potencial nutricional. Este trabalho teve por objetivo avaliar o efeito dos níveis de soro de queijo nos parâmetros de qualidade e aceitação sensorial de bebidas lácteas probióticas, em comparação a produtos comerciais não probióticos. Modelos matemáticos como Análise de Sobrevida, Mínima Diferença Significativa e Aceitação Global Média foram utilizados para ajustar os níveis de soro de queijo mais aceitáveis em formulações de bebidas lácteas. Métodos sensoriais, como Mapa Projetivo, Análise Descritiva Quantitativa e Perfil Livre foram aplicados na avaliação das bebidas formuladas. A elaboração de bebidas lácteas probióticas provou ser uma boa alternativa para as indústrias de laticínios no aproveitamento do soro proveniente da fabricação de queijos, possibilitando assim redução dos custos de produção, além de propiciar novos produtos carreadores de micro-organismos benéficos à saúde
Abstract: The demand for probiotic foods has driven the development of new formulations. Taking advantage of such scenario, the food industry has been largely devoted to dairy, which proved to be excellent vehicles for probiotic microorganisms. The large volume of whey from the cheese industry has enabled the development of dairy drinks, considering the use of products for human food with high nutritional potential. This study evaluated the effect of whey levels in the quality parameters and sensory acceptability of probiotic milk drinks, as compared to commercial non probiotic products. Mathematical models as Survival Analysis, Minimal Significant Difference, and Mean Global Acceptance were used to adjust the whey levels in the most acceptable formulated dairy beverages. Sensory methods as Projective Mapping, Quantitative Descriptive Analysis, and Free Choice were applied in the evaluation of dairy beverages. The development of probiotic dairy drinks proved to be a good alternative for the dairy industry to take advantage of the whey from the cheese-making, by reducing production costs and providing probiotic foods with recognized human health benefits
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
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Gebremariam, Mekonnen Melaku [Verfasser], Thomas [Akademischer Betreuer] Becker, and Elke [Akademischer Betreuer] Arendt. "Studies on teff (Eragrostis tef) malt as alternative raw material for lactic acid fermented gluten-free beverages / Mekonnen Melaku Gebremariam. Gutachter: Elke Arendt ; Thomas Becker. Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2014. http://d-nb.info/1065376189/34.

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Brasileiro, Jéssica Lisana Ouriques. "Qualidade de produtos lácteos fermentados produzidos no estado da Paraíba." Universidade Federal da Paraí­ba, 2014. http://tede.biblioteca.ufpb.br:8080/handle/tede/4074.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Yogurt and fermented milk beverages are fermented dairy products that have increased consumption worldwide, and the demand for functional foods spurred the expansion of these products. Thus, it was entended to evaluate the quality of fermented dairy foods produced in the state of Paraíba. Samples of yogurts and milk beverages of the four mesoregions of the state with federal or state registration were performed, the drinks were evaluated on their labeling, microbiological, physical, chemical and rheological properties. Observing the labels, it was found that 89% were in compliance with the legislation, the main irregularities detected were: unauthorized use of additives in the Technical Regulations and the illegibility of the dates of manufacture and validity, which puts at risk consumer health. Although there has been growth of molds and yeasts, 91% of the samples were within the microbiological parameters determined by current legislation. The centesimal composition varied depending on the mesoregion and inspection record. The rheological behavior varied between samples. Was observed relationship between physico-chemical parameters (total solids and protein) and the apparent viscosity. Overall, yogurts and fermented dairy beverages showed satisfactory quality, but should improve labeling requirements, standards of identity and sanitary quality in order to not endanger consumers health, satisfy the increasingly demanding market and to compete with major brands.
Iogurte e bebida láctea fermentada são produtos lácteos fermentados que tem consumo crescente em todo o mundo, e a demanda por alimentos funcionais impulsionou a expansão desses produtos. Assim, pretendeu-se avaliar a qualidade dos alimentos lácteos fermentados produzidos no Estado da Paraíba. Foram realizadas coletas de iogurtes e bebidas lácteas nas quatro mesorregiões do Estado, contendo registro federal ou estadual, as bebidas foram avaliadas quanto à sua rotulagem, características microbiológicas, físicas, químicas e reológicas. Observando os rótulos, verificou-se que 89% estavam em conformidade com a legislação, tendo como principais irregularidades detectadas: uso de aditivos não autorizados nos Regulamentos Técnicos e a ilegibilidade das datas de fabricação e validade, o que põe em risco à saúde dos consumidores. Embora tenha havido crescimento de bolores e leveduras, 91% das amostras mostrou-se dentro dos parâmetros microbiológicos determinados pela legislação vigente. A composição centesimal variou em função da mesorregião e do registro de inspeção. O comportamento reológico variou entre as amostras. Observou-se relação dos parâmetros físico-químicos (sólidos totais e proteína) com a viscosidade aparente. De modo geral, os iogurtes e bebidas lácteas fermentadas apresentaram qualidade satisfatória, porém devem melhorar requisitos de rotulagem, padrões de identidade e qualidade sanitária, a fim de não pôr em risco a saúde dos consumidores, atender o mercado cada vez mais exigente e competir com grandes marcas.
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Andersson, Max, and Eric Öhman. "Konsumtionsval, uppfattningar och inställningar : vad utgör studenters attityder till fermenterade drycker?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-19625.

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Fermentering av livsmedel är något som människan gjort sedan de första mänskliga civilisationerna. Dessa uråldriga metoder används än idag och fermenterade drycker har under senare årtionden fått en ökad acceptans världen över och anses idag vara en trend. Syftet är att studera studenters attityder till fermenterade drycker med låg eller ingen alkoholhalt, med fokus på kännedomen om denna typ av drycker, varför och när dessa konsumeras, samt vid vilka sammanhang/tillfällen. I studien har en kortare inledande enkät distribuerats till studenter vid Högskolan Kristianstad, vilken följts av individuella, semistrukturerade intervjuer. Resultaten visade på stora skillnader i huruvida studenterna kände till och hade provat fermenterade drycker. Studenternas attityder till fermenterade drycker präglades av flera olika faktorer, exempelvis hens egna värderingar, normer och målsättningar. I enkäten visade det sig att många konsumerade fermenterade drycker för dess hälsofrämjande effekter, som ersättning till alkohol och för att testa något nytt. Detta framkom även i intervjuerna där hälsa och miljömedvetenhet var viktiga anledningar till varför fermenterade drycker konsumerades, men också nyfikenhet inför det nya. Resultaten från både enkäten och intervjuerna visade att denna typ av drycker främst konsumerades vid måltider, fester eller vid andra sociala event. Samtliga informanter var ense om att fermenterade drycker erhåller komplexa egenskaper och kanske är det just dessa karaktärsdrag som gör dryckens stora platstagande möjligt. Utifrån denna studie kan det dras en slutsats om att fermenterade drycker fyller flera roller inom kategorin låg eller icke alkoholhaltiga drycker.
Fermentation is a process that mankind has used since the first civilizations. These ancient methods are still being used today and fermented beverages has since the last few decades gained an acceptance over the world and is considered a trend. The aim of this study was to study students’ attitudes toward fermented beverages with low or no alcoholic contents, with a focus on the knowledge about these beverages, why and when they are consumed and also in what context. The study consisted of an initial shorter questionnaire which was distributed to students at the Kristianstad University, Sweden followed by an individual semi-structured interview. The results showed great variations regarding the students’ knowledge of fermented beverages and if they had tried any of these. The students’ attitudes were characterized by values and norms and the results from the questionnaire showed that many individuals consumed fermented beverages for its health-promoting effects. Instead of drinking alcoholic beverages and also to try something new. This also emerged from the interviews where health and environmental awareness were important reasons as to why fermented beverages were consumed, but also curiosity over trying something new. The results from both the questionnaire and the interviews showed that these beverages were consumed at dinner, parties or other social gatherings. All informants agreed that fermented beverages derive complex attributes and that maybe it might be these attributes that makes it possible for these beverages to take on a large audience as they do today. From this study a conclus
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Leite, Tatiana Dias. ""Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada" /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/88390.

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Resumo: Amidos e gomas são hidrocolóides usados freqüentemente em alimentos para conferir textura apropriada, controlar a umidade e a mobilidade da água. Estudos têm relatado que a interação de gomas e amidos em sistemas alimentícios pode alterar o inchamento dos grânulos, as propriedades de gelatinização e reológicas dos amidos. Em bebidas lácteas fermentadas, a maioria dos polissacarídeos de interesse comercial é incompatível com as proteínas do leite em solução, e desta forma, os hidrocolóides tipicamente utilizados são amido e carragena. Neste trabalho foi avaliado o efeito da adição das gomas xantana, carboximetilcelulose sódica e carragena (nas concentrações de 0,15, 0,25, 0,35 e 0,45% - p/v) nas propriedades de pasta, térmicas, de poder de inchamento (PI), reológicas e na microscopia do amido de mandioca, bem como o efeito de misturas de amido de mandioca e as referidas gomas nas propriedades reológicas de bebidas lácteas fermentadas. Os resultados obtidos sugerem que a goma carragena (CAR) praticamente não modifica as propriedades do amido em função da inexistência de interações entre a referida goma e o amido de mandioca; já a goma xantana (GX) envolve praticamente por completo os grânulos de amido, possivelmente através da formação de pontes de hidrogênio, promovendo desta forma aumentos nas viscosidades de pasta, poder de inchamento, nos módulos G' e G" e diminuição na tendência a retrogadação; a carboximetilcelusose sódica (CMC), por sua vez, aumenta drasticamente as viscosidades e o poder de inchamento do amido devido a sua grande capacidade de retenção de água e não a sua interação com o amido de mandioca. Nas bebidas lácteas fermentadas, as misturas quando empregadas praticamente não modificaram seu comportamento reológico, exceto para as bebidas elaboradas a partir das misturas amido - goma xantana, onde observou-se... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture and water mobility. Studies have reported that the gum and starch interaction in food systems can modify the granule swelling, the gelatinization and rheological properties of starches. In fermented dairy beverages, the majority of commercial interest polysaccharides is not compatible with milk proteins in solution, consequently, starch and carrageenan are the hydrocolloids typically used. In this work, the effect of gum addition such as xanthan, sodium carboxymethyl cellulose and carrageenan was evaluated (in the concentrations of 0,15, 0,25, 0,35 and 0.45% - w/v) in paste, thermal, swelling power (SP), rheological and microscopy properties of cassava starch, as well as the effect of mixtures of cassava starch and the referred gums in rheological properties of fermented dairy beverages. The results suggest that carrageenan gum (CAR) practically does not modify the starch properties since there is no interaction between this gum and cassava starch. Xanthan gum (GX) seems to involve the starch granules completely, possibly through the formation of hydrogen bonds, which increases paste viscosities, swelling power, increased the modulus G' and G" and decreased retrogradation behavior. Sodium carboxymethyl cellulose (CMC), in turn, drastically increases viscosities and the starch swelling power due to its great capacity of water retention and not to the interaction with the cassava starch. In fermented dairy beverages, the gum - starch mixtures practically didn't modify its rheological behavior, except for beverages with mixtures xanthan gum - starch, where an initial reduction in the shear stress as deformation rate was increased, followed by a gradual increase, suggesting a possible incompatibility between cassava starch, xanthan gum and milk proteins. Keywords: Cassava starch... (Complete abstract click electronic access below)
Orientador: Célia Maria Landi Franco
Coorientador: Ana Lúcia Barretto Penna
Banca: Ivo Mottin Demiate
Banca: Roger Darros Barbosa
Mestre
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Dominguez, Ana Paula Melo. "Desenvolvimento e otimização de um produto lácteo funcional." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/105019.

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Em mercados de concorrência acirrada, trabalhar as características dos produtos é uma das estratégias da indústria de alimentos para influenciar a demanda e aumentar a participação no mercado com ofertas de maior valor para o consumidor. Pesquisas demonstram que casos de obesidade e sobrepeso são problemas de grande relevância para a saúde pública no Brasil, o que representa uma oportunidade para as indústrias de alimentos desenvolverem produtos com menor valor energético ou que promovam sensação de saciedade. Este trabalho avaliou interesse dos consumidores por um produto lácteo que promovesse sensação de saciedade, através da aplicação de QFD (Desdobramento da Função Qualidade). Foi possível priorizar as características do produto para os desejos e necessidades do consumidor. Saciedade foi um dos benefícios desejados apontados pelos consumidores e bebida láctea fermentada foi indicada como sendo um produto para apresentar esta funcionalidade. Considerando as informações obtidas pelo QFD, foi estudada a influência dos ingredientes nas características da bebida láctea fermentada com adição de polidextrose, através do uso de Superfície de resposta. No planejamento experimental completo, foi avaliado o efeito do teor de soro (de 15 a 70% na base láctea), teor de gelatina (de 0 a 0,6%) e amido (de 0 a 1,5%), visando otimizar a formulação do produto para melhor custo, tempo de processo, características sensoriais e de viscosidade. A formulação que otimiza ao mesmo tempo as variáveis de estudo é que apresenta 60,75% de leite, 22,64% de soro, 0,30% de gelatina, 0,52% de amido modificado, 8% de açúcar, 6,66% de polidextrose e 1,125% de preparado de frutas.
In competitive markets, work on product characteristics is one of the strategies of the food industry to influence demand and increase market share with proposition of great value to the consumer. Studies show that obesity and overweight are issues of great concern for the public health system. These problems have pushed the food industry to search not only for new low-calorie energy intake and diet products, but also for a new kind of product in Brazil: functional foods that promote satiety. This study started using QFD (Quality Function Deployment) to assess the consumers’ perception regarding a new dairy product to promote satiety and order its important characteristics, to attend consumers’ needs and expectations. Satiety was one of the benefits desired by consumers and fermented dairy beverage was given as a product to provide this functionality. Considering the information of QFD, it was studied the influence of each ingredient in the fermented dairy beverage added of polydextrose through the use of Surface Response. The experimental design studied the effects of the % of whey (15 to 70% at milk-base), % of gelatin (0 to 0,6%), starch (0 to 1,5%), to optimize the formulation of the product to the best cost, process time, sensorial and viscosity. The formulation that optimize at same time the variables of the study is that one that contains 60,75% of milk, 22,64% ok whey, 0,3% of gelatin, 0,52% of starch, 8% of sugar, 6,66% of polydextrose and 1,125% of fruit.
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Bertagnolli, Silvana Maria Michelin. "Bebidas fermentadas de goiaba: compostos bioativos, caracterização volátil e aproveitamento de resíduos." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/3397.

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Guava (Psidium guajava L.) consumption, either industrialized or in natura, has increased significantly. It is rich in fiber, total polyphenols, vitamin C, and carotenoids, particularly lycopene. Since guava is highly perishable, it is necessary to investigate new processing methods focusing on products that are different from conventional ones. Accordingly, fermented beverages can be an alternative to obtain by-products with longer shelf-life and higher value added. These beverages could also have a great and wide consumer acceptance. In addition there is the possibility of using the by-products, such as in the production of flour due to its physicochemical composition and functional properties. Therefore, the objectives of this study were to produce fermented beverages using guava and to evaluate the bioactive and volatile compound contents as well as to use the by-products from the beverage s production to obtain flour for the production of cookies. The wine and sparkling guava beverages produced showed reasonable concentration of bioactive and volatile compounds with physicochemical parameters similar to those of traditional beverages. In terms of sensory attributes, the sparkling guava beverages achieved better acceptability indicating that the base wine can be used to produce the sparkling wine, which is evidenced by their physicochemical parameters. The analysis of the volatile composition of the sparkling guava revealed the presence of many odoriferous compounds. The use of byproducts, such as guava peel flour, proved feasible, and its use to partially replace wheat flour in the preparation of cookies showed several important nutritional benefits such as an increase in dietary fiber and mineral content, low moisture content, and increased levels of active compounds, besides reducing environmental impact.
A goiaba (Psidium guajava L.) tem apresentado largo consumo, quer in natura, quer na forma industrializada. É uma fruta rica em fibras, polifenóis totais, vitamina C e carotenóides, em especial o licopeno. Por ser altamente perecível, faz-se necessário o estudo de novas formas de processamento para obtenção de produtos diferentes dos convencionais. Neste sentido, as bebidas fermentadas apresentam-se como alternativa para a obtenção de produtos derivados com maior período de vida útil e maior valor agregado. Certamente estas bebidas poderiam ter uma ótima aceitação entre os consumidores, além da possibilidade do aproveitamento dos resíduos dessa produção na forma de farinha devido sua composição físico-química e propriedades funcionais. Sendo assim, este trabalho teve como objetivo elaborar bebidas fermentadas a partir de goiaba, avaliando os teores de compostos bioativos e compostos voláteis bem como fazer um aproveitamento dos resíduos proveniente da produção das bebidas na obtenção de farinha para a produção de biscoitos tipo cookies. O fermentado e o espumante de goiaba apresentaram razoáveis teores de compostos bioativos e voláteis, com parâmetros físico-químicas semelhantes aos das bebidas tradicionais. Sensorialmente, o espumante de goiaba apresentou melhor aceitabilidade indicando assim que o fermentado de goiaba obtido pode ser usado como vinho base para a elaboração de espumante de goiaba, comprovado pelos parâmetros físico-químicos apresentados. A análise da composição volátil do espumante de goiaba revelou muitos compostos com potencial odorífero. O aproveitamento dos resíduos do processamento de goiaba como farinha da casca demonstrou ser viável e seu uso na substituição parcial da farinha de trigo na preparação de biscoitos tipo cookies demonstrou ter muitas vantagens nutricionais, fornecendo um incremento de fibra alimentar, conteúdo de minerais, baixo teor de umidade e aumento nos teores de compostos ativos, além de reduzir a contaminação ambiental.
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Sá, Luísa Zaiden Carvalho Martins de. "Determinação eletroanalítica e espectrofotométrica da atividade antioxidante de fermentados de jabuticaba e vinhos de diferentes procedências." Universidade Federal de Goiás, 2013. http://repositorio.bc.ufg.br/tede/handle/tede/3359.

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The consumption of wine has been associated with health promoting properties due to the high content of phenolic compounds, what makes wines an important dietary source of antioxidants. Jabuticaba fermented beverages, as much as wine, have a high content of phenolic compounds. In this study, traditional spectrophotometric methods (ABTS, DPPH, Folin-Ciocalteu) as well as novel methods (Cyclic Voltammetry - CV, Differential Pulse Voltammetry - DPV and Square Wave Voltammetry - SWV) have been used to evaluate the antioxidant activity of wines of different origin a jabuticaba fermented beverages and a jabuticaba brandy. Furthermore, an Electroanalytical Index (EI) has been proposed in order to allow the comparison of the antioxidant activity measured by electroanalytical methods. For the fermented beverages of jabuticaba, it has been demonstrated in the five methods that all three varieties, red, white and rose, have high antioxidant potential, very similar to a red dry wine, while the brandy has not shown any peaks in voltammetric analysis. In the analyzes by DPPH, red wines have shown about five times as much the antioxidant capacity of white wines, while for the EI it is twice as much when compared to white wines. Rose, white and fortified wines have shown lower EI than the red wine. It has been determined a Pearson correlation of -0.91097 between the DPPH method and the EI. The proposed EI allows comparison of the amount of electroactive compounds determined in the various wine samples analyzed. Considering the electroactive nature of the antioxidant compounds, electroanalytical methods have been demonstrated suitable for studying such compounds. Its main disadvantage was the high adsorption process due to the phenolic oxidation on the electrode´s surface, creating an isolating film on it. This process has been overcome by the use of carbon paste electrode.
O consumo de vinhos tem sido associado a benefícios à saúde por conter alto teor de compostos fenólicos, o que os torna uma importante fonte alimentar de antioxidantes. Bebidas fermentadas de jabuticaba, assim como os vinhos, também apresentam alto teor de compostos fenólicos. No presente trabalho, foram utilizados métodos espectrofotométricos clássicos (ABTS, DPPH, Folin-Ciocalteu) bem como métodos inovadores (voltametria cíclica, voltametria de pulso diferencial e voltametria de onda quadrada) para avaliação da atividade antioxidante de vinhos de diferentes origens e de bebidas fermentadas de jabuticaba e de uma aguardente de jabuticaba. Além disso, foi proposto um índice eletroanalítico (EI) que permite a comparação da atividade antioxidante medida pelos métodos eletroanalíticos. Para os fermentados de jabuticaba, foi demonstrado em todos os cinco métodos que todas as três variedades, a tinta, a rosê e a branca, apresentam potencial antioxidante elevado, bastante semelhante ao de um vinho tinto seco, enquanto a aguardente de jabuticaba não apresentou nenhum pico nas análises voltamétricas. Nas análises por DPPH, os vinhos tintos demonstraram possuir cerca de cinco vezes mais capacidade antioxidante que os vinhos brancos; já para EI, a diferença encontrada foi de cerca de duas vezes. Os vinhos rosê, branco, espumantes e fortificados demonstraram EI inferior ao dos vinhos tintos. Foi determinada uma correlação de Pearson de -0,91097 entre o método de DPPH e o EI. O EI proposto permite a comparação entre a quantidade de compostos eletroativos encontrados nas diferentes amostras de vinhos analisadas. Considerando-se a natureza eletroativa que os compostos antioxidantes apresentam, os métodos eletroanalíticos demonstraram ser métodos adequados, simples e rápidos para o estudo de tais compostos. A principal desvantagem encontrada nas análises por esse método foi a forte adsorção dos compostos fenólicos devido ao processo de oxidação que eles sofrem, formando um filme isolante na superfície do eletrodo, fato este contornado pelo uso de eletrodos de pasta de carbono.
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Vieira, Carla Francisca de Sousa. "Elaboração e caracterização de iogurte de extrato hidrossolúvel da amêndoa de baru (Dipterix Alata Vog.)." Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1004.

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A inclusão de alimentos regionais na dieta contribui para a promoção de hábitos alimentares saudáveis e para o desenvolvimento da economia da região. O objetivo deste trabalho foi desenvolver uma bebida fermentada tipo iogurte a partir de extrato hidrossolúvel de amêndoas de baru e leite integral. Foram desenvolvidas nove formulações diferentes, variando a concentração de extrato e açúcar, visando obter os parâmetros ideais de cada um dos substratos na formulação da bebida fermentada. As melhores formulações, selecionadas por Análise Sensorial Descritiva Quantitativa, foram as elaboradas com maior quantidade de açúcar. A quantidade de extrato hidrossolúvel de baru adicionada não afetou as características sensoriais nem a qualidade global das formulações. As três melhores formulações de iogurte, F5 (elaborada com 50% de EHB e 6% de açúcar), F6 (elaborada com 50% de EHB e 12% de açúcar) e F9 (elaborada com 75% de EHB e 12% de açúcar) foram caracterizadas físicoquímicamente e permaneceram armazenadas sob refrigeração durante quatro semanas, com verificação dos parâmetros microbiológicos (coliformes totais e termotolerantes, Salmonella e bolores e leveduras), pH, cor objetiva e teor de sólidos solúveis (°Brix) nos tempos de armazenamento 0, 7, 14, 21 e 28 dias. Também foram realizados testes afetivos de aceitação e de intenção de compra, com provadores não treinados. Não foram identificados microrganismos do grupo coliformes nem Salmonellas durante o período de armazenamento. Houve acidificação e alteração na cor e teor de sólidos a cada semana. Os resultados obtidos nos testes de aceitação e de intenção de compra demonstraram que a formulação F6, elaborada com 50% de extrato hidrossolúvel de amêndoas de baru e 12% de açúcar, foi a que alcançou melhores resultados, apresentando índice de aceitação de 83,5% no parâmetro impressão global e tempo de vida útil de 21 dias.
The inclusion of regional foods in diet contributes to the promotion of healthy and the development of the regional economy. The objective of this study was to develop a drink type yogurt from water-soluble extract of the baru almond and milk. Nine different formulations were developed, varying the concentration of extract and sugar, in order to obtain the ideal parameter of each of the substrates in the fermented beverage formulation. The best formulations, selected by Quantitative Descriptive Sensorial Analysis, were those elaborated with the highest amount of sugar. The amount of water-soluble extract of de baru almond did not affect the sensory characteristics of the formulations. The three best yoghurt formulation, F5 (elaborated with 50% EHB and 6% sugar), F6 (elaborated with 50% EHB and 12% sugar) and F9 (elaborated with 75% HBs and 12% sugar) were characterized physico-chemically and were stored under refrigeration for four weeks with checking the microbiological parameters (thermotolerant and total coliforms, Salmonella and molds and yeasts), pH, objective color and soluble solids content (° Brix). There were also acceptance and purchase intention tests with untrained tasters. No microorganisms from the coliform group or Salmonellas were identified during the storage period. There was acidification and change in color and solids content at storage. The results obtained in the acceptance and purchase intention tests showed that the formulation F6, elaborated with 50% water-soluble extract of baru almond and 12% sugar, was the one that obtained better results, with acceptance of 83.5 % for the global impression parameter and shelf life of 21 days.
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Zare, Fatemeh. "Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of the microbial, physical and sensory properties of supplemented products after production during storage." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104780.

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1-4% of pulse fractions including pea protein and fiber, chickpea and lentil flour as well as soy flour and protein concentrate were selected and characterized. As preliminary results the functional properties of pulse ingredients are varied upon their protein content and pH of the food carrier. Orange juice, apple juice, yogurt and two probiotic fermented milk were selected for supplementation. 1% and 2% pulse fractions gave comparable results in terms of turbidity, cloud and visual stability, color and sensory attributes for both orange and apple juices beverages. All supplements improved the acidification rate of yogurt and probiotic cultures, but the highest effects were obtained with probiotic supplementation with lentil and soy flour. As for the main study, skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour, pea flour or skim milk powder and they were inoculated with yogurt starter cultures or probiotic (L. rhamnosus). Acid production during the fermentation, the pH, syneresis, color, rheological properties (dynamic oscillation temperature sweep test at 4-50 ˚C), and sensory properties (only for yogurt) were studied after production and 28 days of refrigerated storage.1-3% lentil and pea flour enhanced acid production during yogurt fermentation, but the microbial population (CFU) of both S. thermophilus and L. bulgaricus were in the same range in all lentil and pea flour and skim milk supplemented yogurts, after production. Pea flour supplementation enhanced survival of L. bulgaricus after storage. The pH decreased from 4.5 to 4.1 in lentil flour and from 4.5 to 3.75 in pea flour supplemented yogurts, after 28 days. Syneresis in 1-2% lentil and pea flour supplemented yogurts was higher than other samples. In lentil supplemented yogurts, "a" and "L" values did not significantly differ in all samples and remained constant after 28 days whereas, "b" value increased as a result of supplementation. Pea flour supplementation did not alter redness or greenness of yogurts, but the yellowness was significantly higher than other yogurts. Yogurt with 3% lentil and pea flour had higher storage (G΄) and loss (G˝) moduli in comparison with samples supplemented with 1-3% skim milk and the control yogurt. 1-2% lentil and pea flour supplemented yogurt showed comparable sensory properties in comparison with 1-2% skim milk supplemented and control samples.1-3% lentil and pea flour enhanced acid production during probiotic fermentation, and the CFU's of L. rhamnosus were comparable with non-supplemented control sample after production. After 28 days, the CFU`s of 2% and 3% lentil supplemented probiotic were as high as 1% skim milk supplemented sample and the CFU`s of 3% pea flour supplemented probiotic was the highest followed by 3-2% skim milk and 1-2% pea flour supplemented samples. The pH decreased from 4.50 to 3.90 for lentil flour supplemented probiotics and from 4.50 to 4.04 for pea flour supplemented probiotics, over 28 days. Syneresis in 1-3% lentil and pea flour supplemented probiotic was significantly lower than other samples. All lentil flour supplemented samples had significantly lower "L" values and higher "b" and "a" values in comparison with skim milk supplemented samples. Pea flour supplementation slightly changed the color which was not as light as skim milk supplemented samples and they showed more yellowness in final product after production and storage. Probiotic fermented milk with 1-3% lentil and pea flour showed higher G΄ and G˝ in comparison with other samples.
Des légumineuses tels que des protéines et fibres de pois, farine de pois chiche, de lentille et de soja ont été sélectionnées et caractérisés. Des résultats préliminaires ont montré que des propriétés fonctionnelles ont variés en fonction de la teneur en protéines et du pH des légumineuses employées. Du jus d'orange et de pomme, du yogourt et deux laits fermentés à l'aide de probiotiques ont été supplémentés avec les différentes légumineuses à des taux de 1 à 4%. Les supplémentations à 1 et 2% ont donné des résultats comparables en termes de turbidité, de stabilité, de couleur et d'attributs sensoriels pour les jus d'orange et de pomme. L'addition de légumineuse a permis d'avoir une acidification plus rapide dans les yaourts et les cultures probiotiques, mais le effet le plus important a été obtenu avec farine de lentilles et le soja dans les cultures probiotiques. Comme précédemment, des laits écrémés (9,5% p/v) ont été supplémentés avec 1-3% (p/v) de farine de lentilles, de pois ou de poudre de lait écrémé. Ils ont été inoculés avec des cultures de yogourt, des probiotiques (L.rhamnosus). La production d'acide lors de la fermentation, le pH, la synérèse, la couleur, les propriétés rhéologiques (essai dynamique balayer oscillation de température à 40-50˚C), et les propriétés sensorielles (uniquement pour les yogourts) ont été étudiés après la production et durant 28 jours d'entreposage frigorifique. 1-3% de farine de lentilles ou de pois ont amélioré la production d'acide pendant la fermentation du yogourt, mais les UFC ont les même compte pour les laits suppléments que pour les témoins (lait écrémé). Il est a noter que L. bulgaricus avaient un meilleur taux de survie au jour 28 avec une supplémentation en farine de pois. La diminution du pH dans les yogourts est de 4,5 à 4,1 avec la farine de lentille et de 4,5 à 3,75 avec farine de pois, après 28 jours. La synérèse pour les yogourts supplémentés à 1 et 2% avec de la farine de lentille ou de pois était supérieure d'autres échantillons. Lorsque le taux de supplémentation augmente en farine de lentille ou de pois, il n'y a pas de différence significative pour les valeurs de a alors que la valeur b a augmenté en fonction de la supplémentation.Les yogourts faits de 1 a 3 % farine de lentilles et de pois 1 3% avaient un module élastique (G') et un module visqueux (G˝) plus élevés que les échantillons supplémentés en lait écrémé et que les témoins. Les Yogourts avec 1 à 2% de farine de lentilles et de pois possèdent des propriétés sensorielles comparable a celles des yogourts faits avec 1 a 2% de lait écrémé et celles des témoins. 1-3% de farine de lentilles ou de pois dans des laits avec probiotiques ont amélioré la production d'acide pendant la fermentation, et les UFC de L rhamnosus étaient comparable a ceux des témoins (lait écrémé) après production. Après 28 jours, les UFC pour les échantillons supplémentés avec 2 et 3% de farine de lentille étaient aussi élevées que ceux supplémentés avec 1% de lait écrème et les UFC pour les échantillons supplémentés avec 3% de farine de pois étaient plus élevées que ceux de tous les autres échantillons. Durant les 28 jours de production le pH diminue dans les laits probiotiques contenant de la farine de lentille de 4,50 à 3,90 et pour ceux contenant de la farine de pois de 4,50 à 4,04. La synérèse dans laits probiotiques avec 1 à 3% de farine de lentilles ou de pois a été significativement plus faible que les autres échantillons. Tous les échantillons contenant de farine de lentilles avaient significativement une valeur de L plus bas et des valeurs de b et a plus élevés en comparaison aux échantillons supplémentés en lait écrémé. L'addition de farine de pois a entraîné une modification de couleur b.Les laits probiotiques supplémentés avec 1 a 3 % de farine de lentilles et de pois ont des valeurs de G' et G˝ supérieures aux autres échantillons.
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29

Leite, Tatiana Dias [UNESP]. "Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/88390.

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Amidos e gomas são hidrocolóides usados freqüentemente em alimentos para conferir textura apropriada, controlar a umidade e a mobilidade da água. Estudos têm relatado que a interação de gomas e amidos em sistemas alimentícios pode alterar o inchamento dos grânulos, as propriedades de gelatinização e reológicas dos amidos. Em bebidas lácteas fermentadas, a maioria dos polissacarídeos de interesse comercial é incompatível com as proteínas do leite em solução, e desta forma, os hidrocolóides tipicamente utilizados são amido e carragena. Neste trabalho foi avaliado o efeito da adição das gomas xantana, carboximetilcelulose sódica e carragena (nas concentrações de 0,15, 0,25, 0,35 e 0,45% - p/v) nas propriedades de pasta, térmicas, de poder de inchamento (PI), reológicas e na microscopia do amido de mandioca, bem como o efeito de misturas de amido de mandioca e as referidas gomas nas propriedades reológicas de bebidas lácteas fermentadas. Os resultados obtidos sugerem que a goma carragena (CAR) praticamente não modifica as propriedades do amido em função da inexistência de interações entre a referida goma e o amido de mandioca; já a goma xantana (GX) envolve praticamente por completo os grânulos de amido, possivelmente através da formação de pontes de hidrogênio, promovendo desta forma aumentos nas viscosidades de pasta, poder de inchamento, nos módulos G’ e G” e diminuição na tendência a retrogadação; a carboximetilcelusose sódica (CMC), por sua vez, aumenta drasticamente as viscosidades e o poder de inchamento do amido devido a sua grande capacidade de retenção de água e não a sua interação com o amido de mandioca. Nas bebidas lácteas fermentadas, as misturas quando empregadas praticamente não modificaram seu comportamento reológico, exceto para as bebidas elaboradas a partir das misturas amido - goma xantana, onde observou-se...
Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture and water mobility. Studies have reported that the gum and starch interaction in food systems can modify the granule swelling, the gelatinization and rheological properties of starches. In fermented dairy beverages, the majority of commercial interest polysaccharides is not compatible with milk proteins in solution, consequently, starch and carrageenan are the hydrocolloids typically used. In this work, the effect of gum addition such as xanthan, sodium carboxymethyl cellulose and carrageenan was evaluated (in the concentrations of 0,15, 0,25, 0,35 and 0.45% - w/v) in paste, thermal, swelling power (SP), rheological and microscopy properties of cassava starch, as well as the effect of mixtures of cassava starch and the referred gums in rheological properties of fermented dairy beverages. The results suggest that carrageenan gum (CAR) practically does not modify the starch properties since there is no interaction between this gum and cassava starch. Xanthan gum (GX) seems to involve the starch granules completely, possibly through the formation of hydrogen bonds, which increases paste viscosities, swelling power, increased the modulus G' and G” and decreased retrogradation behavior. Sodium carboxymethyl cellulose (CMC), in turn, drastically increases viscosities and the starch swelling power due to its great capacity of water retention and not to the interaction with the cassava starch. In fermented dairy beverages, the gum - starch mixtures practically didn´t modify its rheological behavior, except for beverages with mixtures xanthan gum - starch, where an initial reduction in the shear stress as deformation rate was increased, followed by a gradual increase, suggesting a possible incompatibility between cassava starch, xanthan gum and milk proteins. Keywords: Cassava starch... (Complete abstract click electronic access below)
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30

Dajana, Hrnjez. "Biološka aktivnost fermentisanih mlečnih napitaka dobijenih primenom kombuhe i konvencionalnih starter kultura." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2015. http://www.cris.uns.ac.rs/record.jsf?recordId=95269&source=NDLTD&language=en.

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Proizvodnja fermentisanih mliječnih napitaka unapreijeđenih funkcionalnih karakteristika postala je jedan od glavnih fokusa u industriji prerade mlijeka. Cilj doktorske disertacije je ispitivanje biološke aktivnosti fermentisanih mliječnih napitaka dobijenih primjenom nekonvencionalne starter kulture, kombuhe (kultivisane na crnom čaju zaslađenim saharozom u koncentraciji od 10%) i poređenje sa karakteristikma proizvoda dobijenih primenom konvencionalnih starter kultura, jogurtne odnosno probiotske, tokom skladištenja. Za fermentaciju je korišćeno mlijeko sa 2,8% mliječne masti na temperatura 42°C.Promjene tokom fermentacije mlijeka primjenom kombuhe i konvencionalnih starter kultura praćene su određivanjem stepena proteolize, sadržaja laktoze, D– galaktoze, D–glukoze i D–fruktoze i masnih kiselina pri sledećim pH vrijednostima: 6,4; 6,0; 5,5; 5,0 i 4,6. Promjene antihipertenzivne aktivnosti (AKE inhibitorna aktivnost), antioksidativne aktivnosti (ABTS i DPPH metod) kao i promjene stepena proteolize, reoloških i senzornih karakteristika sve tri vrste fermentisanih mliječnih napitaka praćene su tokom 21-og dana skladištenja. Osim toga praćene su i promjene sadržaja šećera, masnih kiselina, minerala (kalcijuma, natrijuma i kalijuma), vitamina C i biogenih amina.Tokom procesa fermentacije mlijeka primjenom različitih starter kultura može se zaključiti da postoji razlika u promjenama udijela pojedinačnih proteinskih frakcija analiziranih metodom kapilarne elektroforeze.Različite starter kulture utiču na različitu AKE inhibitornu aktivnost tokom skladištenja, što ukazuje na različitu proteolitičku aktivnost korišćenih starter kultura. Utvrđeno je da AKE inhibitorna aktivnost raste tokom skladištenja, pri čemu uzorci proizvedeni primjenom kombuhe imaju najveću AKE inhibitornu aktivnost na kraju 14 dana skladištenja i ona iznosi 79,4%, dok su u jogurtu i probiotskom jogurtu te vrijednsoti 63,4 i 64,6% redom. Takođe, tokom skladištenja stepen proteolize raste u svim uzorcima sa značajnim međusobnim varijacijama. Antiksidativna aktivnost svih uzoraka opada tokom skladištenja ali je u svim uzorcima zabilježena veća aktivnost na ABTS nego na DPPH slobodne radikale. Nakon 21-og dana skladištenja najveći antioksidativni potencijal određen metodom stabilizacije ABTS.+ katjona imali su uzorci sa jogurtnom starter kulturom (TEAC vrijednost 8,922 mmolmg-1). U pogledu sastava masnih kiselina, tokom 14 dana skladištenja u kombuha fermentisanim mliječnim napicimakao i napicima dobijenim sa jogurtnom i probiotskom starter kulturom dolazi do porasta udjela zasićenih (SFA) i opadanje mononezasićenih (MUFA) i polinezasićenih masnih kiselina (PUFA). Nakon 21-og dana skladištenja sadržaj SFA; MUFA i PUFA u kombuha fermentisanom mliječnom napitku iznosio je 65,94; 30,73 i 3,33% redom, dok su te vrijednosti kod jogurta iznosile 66,02; 30,77 i 3,21% i probiotskog jogurta 66,04; 30,66 i 3,30 % redom. Najveći sadržaj vitamina C nakon proizvodnje i 14 dana skladištenja imali su uzorci sa kombuha starter kulturom (0,5457 ± 0,017 mg100g-1). Uzorci dobijeni upotrebom konvencionalnih startera pokazali su bolje reološke osobine pri ispitivanim uslovima tokom 21 dana skladištenja. Kombuha fermentisani mlečni proizvod imao je karakterističan, blago kiseli, osvežavajući ukus i naglašenu aromu.Na osnovu dobijenih rezultata biološke aktivnosti i promjena kvaliteta kombuha fermentisanog mliječnog napitka tokom skladištenja, u odnosu na karakteristike proizvoda dobijenih upotrebom konvencionalnih starter kultura može se objasniti opravdanost upotrebe kombuha starter kulture u fermentaciji mlijeka sa ciljem dobijanja novog funkcionalnog fermentisanog mliječnog proizvoda.
Nowadays, production of fermented dairy products with elevated benefits on human health has become one of the major focuse in dairy industry. The aim of the PhD thesis is to examine the biological activity of fermented milk products obtained using non-conventional starter culture kombucha (cultivated on black tea with 10% of sucrose) and comparision with products obtained by conventional starter cultures, probiotic/yoghurt during storage. Milk with 2.8% of milk fat was used for the samples production at temperature of 42 °C.The changes of components content during the milk fermentation by kombucha and conventional starter cultures were monitored at the following pH values: 6.4; 6.0; 5.5; 5.0 and 4.6., by determining the degree of proteolysis, lactose, D-galactose, D-glucose and D-fructose, fatty acids. The antihypertensive activity (ACE inhibitory activity), antioxidant activity (ABTS and DPPH tests) and the degree of proteolysis, sensory and rheological characteristics of all three types of fermented milk products were observed during 21 days of storage. Moreover, the chemical qualities of samples were monitored analyzing the contents of sugars, fatty acids, minerals (calcium, sodium and potassium), vitamin C and biogenic amines.                             There were differences in protein fractions (analyzed by capillary electrophoresis) of products obtained by using different starter cultures during the milk fermentation. Different starter cultures affect different ACE inhibitory activity during the storage, which implies different proteolytic activity of used starter cultures. It has been found that the ACE inhibitory activity was increased during the storage; wherein the samples obtained using kombucha starter culture have the highest ACE inhibitory activity at the 14th day of storage, 79,4%, while in yogurt and probiotic yoghurt it was 63.4 and 64.6% respectively. Also, the degree of proteolysis during the storage was increased in all samples with significant mutual variations. In all products, higher ABTS than 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was determined, while both activities slightly decreased during the storage. The antioxidant activity of all samples decreases during storage. After 21 days of storage, the highest antioxidant potential, determined by the ABTS. + method had a yoghurt samples (TEAC value of 8.922 mmolmg-1). In terms of the fatty acids composition during 14 days of storage in all type of fermented dairy products relative content of SFA (saturated fatty acids - SFA) increased, while relative contents of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) decreased during that period of storage. After 21 days of storage the content of SFA; MUFA and PUFA in kombucha fermented milk product was 65.94; 30.73 and 3.33% respectively. In yogurt sample their content was 66.02, 30.77 and 3.21%, while in probiotic 66.04; 30.66 and 3.30% respectively. In all fermented milk products, long chain fatty acids were dominant with a total share of about 45% in all varieties of fermented dairy products. The highest content of vitamin C after production and 14 days of storage was in samples obtained by kombucha starter culture (0.5457 ± 0.017 mg100g-1). Samples obtained by conventional starter showed better overall rheological properties at the tested conditions for 21 days of storage. Kombucha fermented milk product had a characteristic, distinctive mild sour, refreshing taste and conspicuous aroma.The obtained results of biological activity and the quality of kombucha fermented milk products during storage in comparison to the same characteristics of the products obtained using conventional starter culture, could explain that kombucha is convenient starter for milk fermentation with the aim of obtaining new functional fermented milk products with pronounced bioactive characteristics and distinctive sensory and rheology properties.
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31

Reis, Janaína Alves dos. "Qualidade microbiológica e ocorrência de leveduras em bebidas lácteas fermentadas, com adição de polpas de frutas, comercializada na região de São José do Rio Preto - SP /." São José do Rio Preto : [s.n.], 2008. http://hdl.handle.net/11449/88375.

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Orientador: Fernando Leite Hoffmann
Banca: Alexandre Rodrigo Coelho
Banca: Ana Lúcia Barretto Penna
Resumo: Este estudo foi desenvolvido com o intuito de avaliar a qualidade microbiológica de bebidas lácteas fermentadas, com adição de polpas de frutas, comercializadas na região de São José do Rio Preto, SP, por meio das seguintes análises: contagem de bactérias aeróbias mesófilas, enumeração de bolores e leveduras, determinação do Número Mais Provável (NMP) de coliformes e coliformes termotolerantes, pesquisa de Escherichia coli e Salmonella spp., sendo realizado ainda a determinação do pH eletrométrico. Dos resultados, observou-se que das 31 amostras (100,00%) analisadas, 5 (16,13%) foram classificadas como "produtos em condições sanitárias insatisfatórias" e, portanto, "produtos impróprios para consumo humano", por apresentarem coliformes termotolerantes acima do padrão estabelecido pela legislação vigente. Destas amostras, foram ainda isoladas 74 leveduras (100,00%), que foram submetidas às provas taxonômicas, morfológicas, fisiológicas e de assimilação de várias fontes de carbono. De acordo com as provas taxonômicas, verificou-se que esses microrganismos pertenciam as seguintes espécies: Cryptococcus albidus (1,35%), Cryptococcus laurentii (1,35%), Candida edax (1,35%) e Debaryomyces hansenii var. fabryii (95,95%). Foi verificada também a resistência dessas leveduras em relação aos principais conservantes alimentícios contidos na legislação brasileira, como benzoato de sódio (INS - 211) nas concentrações de 0,10; 0,20 e 0,40% e sorbato de potássio (INS - 202) nas de 0,015; 0,03; 0,05; 0,06; 0,10; 0,20 e 0,40%. As concentrações de 0,20% de benzoato de sódio e 0,40% de sorbato de potássio foram as mais eficazes, representando respectivamente, 50,67 e 81,33% das culturas sensíveis à presença dos conservantes testados. Recomenda-se, portanto como...(Resumo completo, clicar acesso eletrônico abaixo)
Abstract: This study was objective in order to evaluate the microbiological quality of fermented dairy beverages, with the addition of fruit pulps, commercialized in the region of São José do Rio Preto, SP, through the following analyses: mesophilic aerobic bacteria count, enumeration of moulds and yeasts, determination of the Most Probable Number (MPN) of total and thermotolerants coliforms, Escherichia coli and Salmonella spp research, being the determination of pH still carried on. The results pointed out that 5 (16.13%) out of 31 (100.00%) analyzed samples were classified as "products in unsatisfactory sanitary conditions", therefore "inappropriate products for human consumption", because they present thermotolerants coliforms above the standard established by the current legislation. Seventy-four (74) yeasts were isolated from the samples (100.00%), which were submitted to taxonomic, morphological and physiological tests, and to carbon source assimilation tests, as well. According to the taxonomic tests, those microorganisms belonged to the following species: Cryptococcus albidus (1.35%), Cryptococcus laurentii (1.35%), Candida edax (1.35%) e Debaryomyces hansenii var. fabryii (95.95%). The resistance of these yeasts in relation to the main food preservatives present in Brazilian legislation, such as benzoate sodium (INS - 211) at concentrations of 0.10; 0.20 and 0.40% and potassium sorbate (INS - 202) at 0.015; 0.03; 0.05; 0.06; 0.10; 0.20 and 0.40%; was also reported. The concentrations of benzoate sodium at 0.20% and potassium sorbate at 0.40% were the most effective, representing 50.67% and 81.33%, of the sensitive cultures to the presence of the preservatives tested. So, based on the results, the current monitoring of the different phases involved in the manufacturing xix process of these products is fundamental, in order to assure the capacity to their useful life as well as to minimize the damage to the consumer's health.
Mestre
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32

Mirela, Iličić. "Optimizacija tehnološkog procesa proizvodnje funkcionalnog fermentisanog mlečnog napitka." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2010. https://www.cris.uns.ac.rs/record.jsf?recordId=71288&source=NDLTD&language=en.

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U okviru doktorske disertacije ispitana je mogućnost proizvodnjefermentisanog mlečnog napitka uz primenu različitih vrsta i koncentracijanekonvencionalnog startera čajne gljive: a) nativnog inokuluma-I(10% i 15%) b) koncentrovanog mikrofiltracijom - MFI (10% i 15%) i c)koncentrovanog uparavanjem - UPI (1,5%, 3,0%, 10% i 15%). Varijantefermentisanog mlečnog napitka dobijene su korišćenjem mleka sa 0,9%i 2,2% mlečne masti. Za poboljšanje fizičko-hemijskih i teksturalnihkarakteristika proizvoda u mleko pre inokulacije dodato je 0,02% enzimatransglutaminaze (aktiviran na 40°C, a posle 2 sata je inaktiviran na80°C, 1 minut). Fermentacija mleka (pri temperaturi 42°C) uz korišćenjeinokuluma čajne gljive praćena je do postizanja pH vrednosti 4,5.Nakon proizvodnje analizirana je nutritivna vrednost fermentisanihmlečnih napitaka: sadržaj masti, proteina, laktoze, galaktoze, glukoze,fruktoze, mlečne i sirćetne kiseline, etanola, vitamina (B1, B2, B6 iC), minerala (Ca, Mg, K, Na, Pb, Cd, Cu, Zn) i masnih kiselina. Sadržajodabranih komponenata u napicima praćen je tokom 10 dana skladištenja.Fizičko-hemijske osobine (kiselost, sinerezis i sposobnost vezivanjavode), teksturalne karakteristike (čvrstoća, konzistencija, kohezivnost iindeks viskoziteta) i viskozitet uzoraka praćeni su nakon proizvodnje iposle 10 dana skladištenja. Ukupan broj bakterija sirćetne kiseline (BSK)i kvasaca u fermentisanim napicima analiziran je nakon proizvodnje itokom skladištenja. Varijante fermentisanih mlečnih napitaka senzornosu ocenjene nakon proizvodnje.Na osnovu rezultata ispitivanja utvrđeno je da fermentacija mlekauz primenu nekonvencionalnog startera čajne gljive predstavlja složenbiohemijski proces pri čemu fermentacija traje od 9 do 12 sati i prosečnoje dva puta duža od fermentacije mleka u proizvodnji probiotskog itradicionalnog jogurta. Sadržaj laktoze tokom fermentacije mleka manjije prosečno za 19,6% u odnosu na sadržaj laktoze u mleku. Uzorciproizvedeni sa nativnim inokulumom uz primenu transglutaminaze ikoncentrata proteina surutke imaju za 15% niži sadržaj laktoze, a uzorak15% I za 2% niži sadržaj u odnosu na uzorak 10% I. Uzorci proizvedenisa 10% MFI i 15% MFI imaju za 11%, odnosno 21% niži sadržaj laktozenakon proizvodnje u poređenju sa odgovarajućim uzorcima proizvedenimuz primenu nativnog inokuluma. Sniženje sadržaja laktoze jepraćeno povećanjem sadržaja galaktoze i L-mlečne kiseline u svim uzorcima.D-mlečna kiselina, sirćetna kiselina i etanol zastupljeni su u veomamalim koncentracijama.Imajući u vidu značaj vitamina C u ishrani i količinu detektovanuu fermentisanom mlečnom napitku, konzumiranjem 500 g napitkadobijenog primenom čajne gljive mogu da se zadovolje dnevne potrebeza vitaminom C.Tokom proizvodnje fermentisanih napitaka sadržaj vitamina B1poraste za 5,09%, vitamina B2 za 2,65% i B6 za 2,03% u odnosu namleko. U fermentisanom mlečnom napitku iz mleka sa 2,2% mastisadržaj vitamina B6 je povećan 24,76% u odnosu na sadržaj u polaznommleku. Fermentisani mlečni napici proizvedeni primenom čajnegljive iz mleka sa 0,9% i 2,2% masti sa dodatkom 10% inokulumačajne gljive sadrže najviše vitamina B2 koji iznosi 108 (μg/100g), odnosno136 (μg/100g). Mikrobiološki sastav napitaka se razlikuje u zavisnostiod vrste i sastava korišćenog inokuluma. Najveći broj BSK(4,5 · 104ćelija/mL) i kvasaca (9 · 104 ćelija/mL) je u uzorku 10% MFI,dok je manji u napitku 10% I (BSK: kvasci= 4,05 · 104: 4,5 · 104).Dodatkom transglutaminaze u minimalnoj koncentraciji od0,02% postižu se znatno bolje fizičko-hemijske i reološke karakteristikefermentisanih mlečnih napitaka dobijenih iz mleka sa 0,9% masti.Generalno posmatrano, korišćenjem 10% nativnog inokuluma zaproizvodnju napitaka iz mleka sa 0,9% i 2,2% masti dobijaju se proizvodioptimalnih hemijskih, mikrobioloških i senzornih karakteristika.Funkcionalni fermentisani mlečni napici proizvedeni uz primenu različitihvrsta i koncentracija čajne gljive su proizvodi visoke nutritivnevrednosti namenjeni različitim kategorijama potrošača.
The possibility of fermented milk beverages manufacture by applying non-convenctional starter culture - tea fungus inoculum: a) natural inoculum (10% and 15%); b) concentrated by microfiltration (10% i 15%); c) concentrated by evaporation (1.5% and 3.0%) have been investigated. All fermented milk samples were produced from milk of 0.9% and 2.2 % fat content. Improvement of rheological properties of low fat fermented milk products by addition of enzyme transglutaminase (TG) was achieved. Transglutaminase (Activa MP, Ajinomoto Co. Inc., Hamburg, Germany) was activated in milk at 40°C for 2 hours, then it was inactivated by high temperature (80°C for 1 minute) prior to fermentation. After cooling to optimal temperature (42°C), chosen starter culture was added in milk. In all cases fermentation stopped when the pH=4.5 was reached. Nutritive characteristics of samples: content of proteins, lactose, galactose, glucose, fructose, lactic and acetic acid, ethanol, vitamins (B1, B2, B6 and C), minerals (Ca, Mg, K, Na, Pb, Cd, Cu, Zn) and total fatty acids content were analysed after production. Selected components were determined after 10 days of storage. Physico-chemical characteristics (acidity, syneresis, water-holding capacity), textural characteristics (firmness, consistency, cohessivnes, and index of viscosity) and viscosity were measured at 5°C after production and during 10 days of storage. On the basis of the obtained results it can be concluded that milk fermentation lasted from 9 to 12 hours and is two times longer compared to fermentation during probiotic and traditional yoghurt production. Lactose content decreased during fermentation for 19.6% compared to milk. Higher transformation of lactose was determined in samples produced by using microfiltration inoculum. Decreasing of lactose content affected the increased galactose and L-lactic acid content. Content of D-lactic acid, acetic acid and ethanol were detected in low concentrations. High concentration of ascorbic acid in beverage contributed that 500 g fermented milk beverage could fullfill recommended daily intake for vitamin C. Sample produced from milk of 2.2% fat content using 10% natural inoculum contained the highest concentration of vitamin B2 – 136 (μg/100g). The highest total cell count of acetic acid bacteria was 4.5 · 104 cfu/ml and yeasts 9 · 104 cfu/ml in samples produced by using 10% microfiltrated inoculum. Sample produced from milk of 0.9% fat content by applying 10% natural inoculum had also high number of acetic acid bacteria and yeasts in ratio 4.05 · 104 : 4.5 · 104. The sample having tea fungus concentrated inoculum and transglutaminase had the best textural characteristics. Fermented dairy beverages produced by 0.02% TG application had much better textural characteristics than those without TG. Generaly, fermented dairy drinks produced from milk of 0.9 and 2.2% fat content with addition of natural inoculum in concentration of 10% showed optimal sensory, nutritive and rheological characteristics. Therefore, fermented dairy drinks produced with tea fungus inoculum could be classified as high valuable functional food intended for all consumer categories.
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33

Reis, Janaína Alves dos [UNESP]. "Qualidade microbiológica e ocorrência de leveduras em bebidas lácteas fermentadas, com adição de polpas de frutas, comercializada na região de São José do Rio Preto - SP." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/88375.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Este estudo foi desenvolvido com o intuito de avaliar a qualidade microbiológica de bebidas lácteas fermentadas, com adição de polpas de frutas, comercializadas na região de São José do Rio Preto, SP, por meio das seguintes análises: contagem de bactérias aeróbias mesófilas, enumeração de bolores e leveduras, determinação do Número Mais Provável (NMP) de coliformes e coliformes termotolerantes, pesquisa de Escherichia coli e Salmonella spp., sendo realizado ainda a determinação do pH eletrométrico. Dos resultados, observou-se que das 31 amostras (100,00%) analisadas, 5 (16,13%) foram classificadas como “produtos em condições sanitárias insatisfatórias” e, portanto, “produtos impróprios para consumo humano”, por apresentarem coliformes termotolerantes acima do padrão estabelecido pela legislação vigente. Destas amostras, foram ainda isoladas 74 leveduras (100,00%), que foram submetidas às provas taxonômicas, morfológicas, fisiológicas e de assimilação de várias fontes de carbono. De acordo com as provas taxonômicas, verificou-se que esses microrganismos pertenciam as seguintes espécies: Cryptococcus albidus (1,35%), Cryptococcus laurentii (1,35%), Candida edax (1,35%) e Debaryomyces hansenii var. fabryii (95,95%). Foi verificada também a resistência dessas leveduras em relação aos principais conservantes alimentícios contidos na legislação brasileira, como benzoato de sódio (INS - 211) nas concentrações de 0,10; 0,20 e 0,40% e sorbato de potássio (INS - 202) nas de 0,015; 0,03; 0,05; 0,06; 0,10; 0,20 e 0,40%. As concentrações de 0,20% de benzoato de sódio e 0,40% de sorbato de potássio foram as mais eficazes, representando respectivamente, 50,67 e 81,33% das culturas sensíveis à presença dos conservantes testados. Recomenda-se, portanto como...
This study was objective in order to evaluate the microbiological quality of fermented dairy beverages, with the addition of fruit pulps, commercialized in the region of São José do Rio Preto, SP, through the following analyses: mesophilic aerobic bacteria count, enumeration of moulds and yeasts, determination of the Most Probable Number (MPN) of total and thermotolerants coliforms, Escherichia coli and Salmonella spp research, being the determination of pH still carried on. The results pointed out that 5 (16.13%) out of 31 (100.00%) analyzed samples were classified as “products in unsatisfactory sanitary conditions”, therefore “inappropriate products for human consumption”, because they present thermotolerants coliforms above the standard established by the current legislation. Seventy-four (74) yeasts were isolated from the samples (100.00%), which were submitted to taxonomic, morphological and physiological tests, and to carbon source assimilation tests, as well. According to the taxonomic tests, those microorganisms belonged to the following species: Cryptococcus albidus (1.35%), Cryptococcus laurentii (1.35%), Candida edax (1.35%) e Debaryomyces hansenii var. fabryii (95.95%). The resistance of these yeasts in relation to the main food preservatives present in Brazilian legislation, such as benzoate sodium (INS - 211) at concentrations of 0.10; 0.20 and 0.40% and potassium sorbate (INS - 202) at 0.015; 0.03; 0.05; 0.06; 0.10; 0.20 and 0.40%; was also reported. The concentrations of benzoate sodium at 0.20% and potassium sorbate at 0.40% were the most effective, representing 50.67% and 81.33%, of the sensitive cultures to the presence of the preservatives tested. So, based on the results, the current monitoring of the different phases involved in the manufacturing xix process of these products is fundamental, in order to assure the capacity to their useful life as well as to minimize the damage to the consumer’s health.
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34

Heed, Anton. "Egtvedflickans bärmölska : Om bryggprocessen för fermenterade blanddrycker under sydskandinavisk äldre bronsålder." Thesis, Linnéuniversitetet, Institutionen för kulturvetenskaper (KV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-100153.

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Egtvedflickans bärmölska – om bryggprocessen för fermenterade blanddrycker under sydskandinavisk äldre bronsålder. The Braggot of the Egtved Girl- the brewing process of Early Bronze Age mixed fermented beverages in South Scandinavia. Abstract The residues of an alcoholic drink containing honey, wheat, myrica gale and berries in the oak log coffin of the Egtved barrow from the Early Bronze Age in Denmark is an example of prehistoric European mixed fermented beverages. Drawing analog inference from archaeological, historic and ethnographic sources by method of Chaine Operatoire this thesis constructs a schematic model of the brewing process of this drink and classify it as an ancient braggot. Keywords: Chaine Operatoire, ancient beer, analogy, mead, nordic grog, boiling stones.
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35

Lin, Chia-li, and 林佳俐. "Investigation of formula and functional properties of fermented whey beverage." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/48491032712766569145.

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Анотація:
碩士
大同大學
生物工程學系(所)
97
Fresh whey from a local dairy was used as a raw material to make many kinds of beverages with alcohol and non-alcohol. Several kinds of sparkling beverages with alcohol less than 0.5% (v/v) or with 4% (v/v) alcohol were developed in this study. We also developed yoghurt from fresh whey with very much precipitate of casein protein. The fresh whey and MRS medium were used to culture lactic acid bacteria from 8 local commercial yoghurt as seed strains. It was found that 3 out of the 8 cultured broth performed significant ability to inhibit the growth of pathogens such as E. coli, Salmonella and Shigella. The pathogens inhibitory ability was closely related to pH of the broth which is in the range of 3.8~4.2. The lower pH of the broth always performed the better inhibitory ability to the pathogens. If the pH of all of the cultured broth was adjusted to pH 5.0 , the inhibitory ability to pathogens was no longer existed. The results indicated that the inhibitory ability was from lactate of the metabolites in the culture broth.
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36

Chokratnachai, Chayaporn, and 查亞朋. "Study on the Characteristics of Fermented Fruit and Vegetable Beverage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/39921531371120881311.

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Анотація:
碩士
國立屏東科技大學
熱帶農業暨國際合作研究所
91
A beverage with antioxidant activity, derived from fermentation of fruits and vegetables, was successfully developed. The ability to scavenge DPPH radicals and H2O2 radicals was used to determine antioxidant activity in samples. The product showed its maximum antioxidant activity after the third week of fermentation. However, the maximum amylase activity was obtained on the 42nd week of fermentation. The antioxidant activities of this beverage correlated with their contents of polyphenols. The effects of the starter culture of Lactobacillus pentosus and Kluyveromyces lodderae, isolated from self-made fermented fruits and vegetables, on the fermentation process were also investigated. The process with the starter culture showed the decrease in fermentation time in term of acid produced. The maximum TA (%) of inoculated and inoculated samples was reached after 2 days and 1 day of fermentation, respectively. In addition, results of the nutrition analyses showed that beverage from the inoculated process contained more amino acids as compared to that of the non-inoculated process and the commercial product. During the storage period, there were no significant changes in vitamin C content, antioxidant activity, and enzyme activity among the samples tested. However, a number of LAB’s were found in the inoculated sample but not in non-inoculated sample during 12 days of the storage period. Based on the results, this beverage has a potential as a health-promoting drink. The use of the starter culture was suggested for the production process due to its contribution in shortening fermentation time, and providing probiotic benefits.
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37

Moodley, Sanchia S. "Optimization of the production of motoho, a fermented sorghum beverage." Thesis, 2019. https://hdl.handle.net/10539/28817.

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Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy In the Faculty of Science Department of Microbiology and Cell Biology University of the Witwatersrand, Johannesburg Date: 29 May 2019
E.K. 2020
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38

KUO, YUN-CHEN, and 郭昀臻. "Development and Functionality Analysis of Enzymatically Fermented Jaboticaba Fruit Beverage." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/9w879s.

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Анотація:
碩士
大葉大學
食品暨應用生物科技學系
107
Jaboticaba scientific name Myrciana jaboticaba Berg., belongs to a Myrtaceae family plant. Because of rich in polyphenols, anthocyanins, vitamin C and other compounds, it is recognized as a potential source on anti-oxidation and anti- hyperlipidemic effect. The harvested fresh jaboticaba is perishable and not easy to preserve due to high moisture and sugar content. Several research related to functional properties or pharmacological activities of jaboticaba are focused in recent years. In this study, the sugar content of the jaboticaba was adjusted to 65 ̊Brix, and the natural fermentation method was used to prepare so called enzymatically fermented beverages under preservative conditions. Functional properties including antioxidant activity and enzyme activity were analyzed and compared with related products on the market. The results were as follows. 1. The moisture, ash, crude protein and crude fat content of fresh jaboticaba were 83.37%, 1.70%, 0.31% and 0.44%. 2. A process for making jaboticaba enzymatically fermented beverages by natural fermentation under and preservative conditions was established. 3. On the 150th day fermentation, SOD-like activity 86,857 U/mL, total phenol content 252.37 mg GAE/100 mL, DPPH scavenging activities 2.15 mg/mL, and reducing power 9.73 mg/mL were observed for the product made from unbroken whole fruit. While 82,142 U/mL, 460.70 mg GAE/100 mL, 6.46 mg/mL, and 18.56 mg/mL were for that of from broken fruit, respectively. 4. On antioxidant capacity, both products made from unbroken and broken fruit were similar to those of commercially available products at the fifth months of fermentation. However, sensory evaluation showed that the self-made enzymatically fermented beverages were more popular for consumers. In conclusion, it is not difficult to make jaboticaba enzymatically fermented beverages, but at the fifth month of fermentation, the function of the enzymatically fermented jaboticaba fruit beverage have good antioxidant capacity as commercial product. Sensory evaluation results are better than commercial products. Therefore, the fermentation time can be shortened.
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39

Chen, Ching-Lu, and 陳靖露. "Research of Different Fermented Tea Leaves Extraction Technique and Taiwanese Featured Beverages Development." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/p3zk2w.

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Анотація:
碩士
國立高雄餐旅大學
餐飲創新研發碩士學位學程
103
This research focused on how Taiwanese Tea drinking culture evolve, and analyses the trend of Taiwanese bubble tea market. Also investigate on bubble tea consuming habit as well as used materials and ingredients. According to other tea researches, stated that ambient and low temperature has some advantages comparing to the traditional hot water method. Research was done on different levels of tea fermentation: Green tea, oolong tea, and black tea, and different tea extraction technique (ambient temperature, ultrasonic wave and low temperature). Consumer tea tasting survey was conduct to evaluate their preference; The result shows that between 3 different tea extraction technique, in terms of gross preference, ultrasonic and low temperature technique score the highest, which shows obvious difference in Green and Oolong tea, but does not express significant difference in Red tea. In terms of time consuming, ultrasonic extraction technique shows great efficiency, hence the following step of this study uses ultrasonic technique for innovative drink development. Use Taiwan local special ingredients and phycocolloid to make five featured low calorie tea jelly (Lemon Chamomile Tea Jelly, Rose Tea Jelly, Mint Tea Jelly, Grape Lavender Tea Jelly, and Chinese Herbal Tea Jelly). As for tea jelly tasting results, Rose Tea Jelly top the score with(7.04), Mint Tea Jelly scores the lowest with (5.64), nonetheless all five flavors were enjoyed by customers with score above 5.With the tasting results of tea extraction techniques and tea jelly, the following six innovative beverages were developed and rated: Green Tea Tropical Soda (6.78), Noble Lady Green Tea (7.34), Plum Oolong Tea (7.06), Banana Oolong Tea(7.16), Fruity Rainbow (6.72) and Kumquat Coffee Black Tea (6.52). All making procedure of the six beverages were standardized. It is expected that the results of this research can be applicable for related business owner.
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40

Chiu, Kuan-Chi, and 邱冠錡. "Process Development of Fermented American Ginseng Beverage by Lactic Acid Bacteria." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/69kts4.

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Анотація:
碩士
高苑科技大學
化工與生化工程研究所
103
The world economics persistently grows. People have more income available. The average life expectancy of people is prolonged due to superior medicine development. The aging society is coming currently. The health foods become a dramatically potential growing market. Ginseng and probiotics are widely regarded as health food. The prospect will be good if a new health food product is developed by combination of both Ginseng and probiotics. In this study, the lactic acid bacteria were screened and selected from an autologous fermentation of longan pulp. The lactic acid bacteria were identified as Lactobacillus plantarum by Gram stain and API methods. The Lactobacillus plantarum have shown the logarithmic growth in a range of 4-24 hours at YPD culture medium. The bacteria grown in MRS for 20 hours were transferred into aqueous extract of western ginseng root with various amount of carbon sources (0%, 2%, 4%, 6%, 8%, 10% sucrose) or (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0% skimmed milk powder) nitrogen sources to observe their growth condition. We found that 2% sucrose or 0.2% skim milk powder has the best bacteria growth for lactic acid bacteria, but it is no difference between 0.2% nitrogen and pure ginseng solution (control group). Therefore, the optimum growth for bacteria was determined to use ginseng root extract with 2% sucrose. After 48 hours fermentation in culture medium of ginseng root extract with 2% sucrose, the fermentation broths were analyzed their functionality. The experimental data have shown that the total polyphenolics, proteins, and amino acids are significantly higher in treatment group (2% sucrose) than that of control group (only ginseng root extract). The total sugar can be significantly reduced to a less concern by fermentation that is more beneficial to health protection. Therefore, the ginseng root extract fermented by lactic bacteria can improve the functional capacity of ginseng root extract. With aforementioned information, the fermented ginseng root extract can be used as a good functional health drink.
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41

Mencia, Alejandra, and 曼欣. "Development of Fermented Iron-fortified Whey Beverage for School Lunch Programs." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/01270994126934185042.

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Анотація:
碩士
國立屏東科技大學
熱帶農業暨國際合作系
101
Whey is a high nutritious by-product of the cheese industry, and increasingly used as a main ingredient in functional beverages and foods worldwide. Fortifying dairy products with iron has been an effective strategy in combating malnutrition especially in school aged children. The aim of this study is to formulate a functional beverage to improve the nutritional status of school children. In this study, a fermented iron-fortified whey beverage was developed using 2% of Lactobacillus acidophilus and L. delbrueckii subsp. bulgaricus fermentation and three different levels of sucrose (0.5%, 1%, and 1.5%) addition. Two sources of iron fortification: ferrous bisglycinate and ferric pyrophosphate, with or without ascorbic acid addition (4:1 ascorbic acid: iron molar ratio) were used. Sensory, physicochemical characteristics including pH, lactic acid, viscosity, chemical oxidation, ionic calcium, stability analysis, and bacterial counts were evaluated over 28 days of storage at 4 °C. Results showed that both bacteria L. acidophilus and L. delbrueckii were able to grow in whey (6.04 to 8.9 log CFU/mL, respectively), levels that are considered to be a normal count for probiotic bacteria. After 24 hours of fermentation the strain L. acidophilus with 1.5% of sucrose added reached the lowest pH values and the highest lactic acid production (pH 4.32 and 0.4%, respectively). Moreover, the addition of iron and ascorbic acid to beverages fermented with L. acidophiulus and 1.5% of sucrose resulted in an acceptable pH of 3.82, 0.42% lactic acid, and acceptable flavor. After 28 days of storage bacterial growth was higher in fortified drinks with ascorbic acid added. In addition, ionic calcium concentration of the fortified beverages increased while the stability decreased during storage, resulting in an inversely proportional relationship. In conclusion, a promising low-cost, functional and stable beverage to help alleviate malnutrition in primary school meals in Central America was developed with liquid whey fermented with 2% L. acidophilus and 1.5% of sucrose at 37°C during 18-24 hours, and fortification with ferric pyrophosphate (2 mg) and ascorbic acid (4:1 ratio AA:iron) stored at 4°C during 14 days.
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42

Lee, Wan-Chen, and 李婉媜. "Development of Beverage and Frozen Desserts from Fermented Taro with Lactic Cultures." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/84182556431161088688.

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Анотація:
碩士
輔仁大學
食品營養學系
82
The composional analysis of taro indicated that simples sugars required for the normal growth of lactic cultures were less than 1.8%. Addition of sugar to improve fermentation is essential. Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus brevis, Bifidobacterium longum and commercial starter Yo-Flex YC-380 were separately inoculated to taro substrate with various solid contents. The solid content of taro substrate higher than 25% had inhibition effect on acid production of lactic cultures. The optimal fermentation temperature oflactic cultures in 6% taro substrate was 45℃ expect L.brevis. The commercial starter Yo-Flex YC-380 had the best ability to produce acid, and L. casei produced the highest amount of diacetyl. The acid production of B.longum was much lower than that of Yo-Flex YC-380 starter. Mixed strains of Yo-Flex YC-380 starter and L. casei (or B.longum) grew very well in 6% taro substrate with additional sugar. However, increasing sugar concertation had slight positive effect on the acid and diacetyl production by mixed strains of Yo-Flex YC-380 starter and L.casei. The diacetyl content increased with increasing sodium citrate addition to the taro substrate. Results of sensory analysis revealed that taro sample with less than 0.2% sodium citrate added showed better odor acceptance. Fermented beverages containing various sugar contents of 7∼19Brix were made by blending the fermented taro with sugar and water. The acceptance of the fermented beverage enchanced with increasing sugar content. Ice cream with high lactic acid bacteria count of 10CFU/g was made from fermented taro and yoghurt. The viable count was only reduced to 10 CFU/g after 14 day storage at -18℃. Data of sensory evaluation showed that fermented taro / yoghurt ice cream with 4% fat was the most acceptable sample by the panelists, indicating that it had good potential to become part of the chinese desserts.
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43

Chen, Tang-Jie, and 陳堂傑. "Development of fruit and vegetable-base fermented beverage with high antioxidative activities." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/71562316930922850535.

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Анотація:
碩士
國立屏東科技大學
食品科學系所
104
Abstract Student ID: M10336002 Title of thesis: Development of fruit and vegetable-base fermented beverage with high antioxidative activities Total page: Name of Institute: National Pintung University of Science & Technology Department of Food Science Graduate date: July, 2016 Degree Conferred: Master Name of student: Tang-Jie, Chen Advisor: Pao-Chuan, Hsieh Ph.D. The content of abstract in the thesis: With the advance of science and technology, the healthy awareness of people is rising. The demand of pure and nature healthy food is increasing. There are different kinds of fruit and vegetable enzyme in market recently, all of them are fermented from the nature plants. As the requirement of process, the products are made of high sugar content, with the long term consumption, it will be a burden to people. And most of the commercial products do not survive the activities of enzyme, so it has a good expansibility in the future to develop a lower sugar content and higher enzyme activities product. In this experiment, first part screened and isolated lactic acid bacteria from different fermented plants, and picked up one strain with low pH value, high titratable acidity and high activity of superoxide dismutase-Like. After the identification by API 50 CHL kit and sequencing by 16S rRNA, the strain was confirmed as the Lactobacillus plantarum. The second part detected the antioxidative activities from 14 kinds of fruit and picked up 10 kinds of fruit with higher antioxidative activities, such as radish leaf, apple, sweet potato, kumquat, papaya, tomato, carrot, onion, pineapple and broccoli. Then different ratio fruits were mixed as the fermentation substrate, and used Jaboticaba as the group of single fruit fermentation. According to the result of optimal culture conditions, added 10% carbon source to the substrate and inoculated Lactobacillus plantarum pre-cultured for 12 hours.   The third part was fermentation of mixed fruits and vegetables enzyme and Jaboticaba enzyme. The titratable acidity, pH, the amount of reducing sugar, total sugar content and the activity of superoxide dismutase-Like (SOD-Like) were detected among fermentation. The result revealed at the fifth day of fermentation, fermented mixed fruits and vegetables enzyme had highest activity of superoxide dismutase-like (SOD-Like): 153 U/ml, and till the sixth-fifty day, the activity of enzyme was stable and started to decrease, and this was the end point of fermentation; at the third day of fermentation, fermented Jaboticaba enzyme had highest activity of superoxide dismutase-Like (SOD-Like): 236 U/ml, and till the third-eighty day, the activity of enzyme was stable and started to decrease, and this was the end point of fermentation. According to the result, it can apply to the development of fruit and vegetable enzyme with high antioxidative activities, and set up one standard operation process of making fruit and vegetable enzyme with high antioxidative activities. Keywords: fruit and vegetable enzyme; Superoxide Dismutase-Like (SOD-Like); Lactobacillu plantarum
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44

Wu, Chang-Yu, and 吳昌育. "Study on symbiotic fermentation characteristics of plant-based fermented beverages by lactic acid bacteria and yeasts." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/42033649990699407477.

Повний текст джерела
Анотація:
碩士
國立中興大學
食品暨應用生物科技學系所
102
So far, many studies show that fruits and vegetables are rich in vitamins, minerals, dietary fibers, phytochemicals and natural antioxidants. Adequate intake daily can prevent chronical diseases such as hypertension, heart diseases and reduce the risk of stroke. Some lactic acid bacteria and yeasts common in fermented foods have been recognized as safe, and exert several health promoting activities as probiotics. Fermentation has also been regarded as a natural and valuable biotechnology for improving various properties of food components during processing. This study aimed at manufacturing plant-based fermented beverages via symbiotic fermentation by inoculating different strains of lactic acid bacteria and yeasts on fresh-sliced fruits and vegetables, and investigating its microbiota, compositional changes of sugars and organic acids profile, antioxidant, color and sensory properties. According to the results, Lactobacillus plantarum BCRC10069, Leuconostoc mesenteroides BCRC12580 and Schizosaccharomyces pombe BCRC22029 were found suitable to grow under 15 oBrix. After 1 day of fermentation, highest plate counts of total mesophilic bacteria and lactic acid bacteria (8.5~9.2 log CFU / ml) could be obtained. And yeasts can reach the highest after 4~7 days. Total soluble solids, pH-values, reducing sugars, glucose, fructose and sucrose contents were found decreased with time, while most organic acids and ethanol contents increased during fermentation. However, only low level of protease activity could be measured in the beverages. For antioxidant activity assays, the data showed that they became higher after fermentation. Color indexes were preferable, protein and betalain contents achieved highest after 1 day of fermentation then decreased with time. According to the results of sensory analyses, these products had better attributes on color and aroma characteristics. And the best formula was 4.2 times dilution with water and adding 10% of granulated sugar which predicted from response surface methodology. However, its acceptability was still lower than other commercial products. Plant-based fermented beverages that manufactured via symbiotic fermentation by lactic acid bacteria and yeasts in this study were able to guarantee nutritional, antioxidant, color and aroma features. In addition, after drinking, they may exert several health promoting activities via probiotics, antioxidant, phytochemicals and increase the daily intake of fruits and vegetables.
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45

Chang, Chen Yan, and 陳彥彰. "Product Analysis and Mass Production Process Development of Green Tea Beverage Fermented by Saccharomyces cerevisiae." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/07789628298226465347.

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Анотація:
碩士
高苑科技大學
化工與生化工程研究所
100
It is new emerging style for tea drink preparation by applying food microbiological fermentation differed in traditional tea manufacture. In previous study, we have successfully produced the low- or high-ethanol ethanol drink by yeast, Saccharomyces cerevisias Meyen ex Haxen , fermenting green tea liquid which were composed of 25 g green tea, 750 mL RO water, and various amount of sucrose. In order to expand its production capacity in this study, the fermentation were performed at room temperature by mixing 300 g green tea with 2%, 8% or 16% sucrose and yeast in 3000 mL RO water. The fermented green tea liquids were sampled to analyze the yeast growth and the change of tea contents during the fermented period. The yeasts are the major dominant species in 2%、8% and 16% green-tea fermented liquid solutions. As a whole, the yeast growth has demonstrated to be an increasing growth tendency which first repetitively increased and then decreased, and trended again, etc. All the fermented green tea liquids contained obvious amount of total polyphenolics that is between 0.055 and 0.115 mg gallic acid equivalents/ml. All the fermented green tea liquids contained potent antioxidant activity. The DPPH radical scavenging activity is between 0.055 and 0.095 mg Trolox equivalents/ml. Although there were sucrose-added difference at the beginning fermentation stage, the difference of total sugar amount among all tested groups became less obvious after later stage’s fermentation.。By GC analysis, more ethanol production occurred at higher sucrose-added groups. The 16% green-tea fermented liquid has the highest ethanol production. All 2%, 8% and 16% green-tea fermented liquid can not be detected the existence of methanol, but little acetic acid. By HPLC analysis, all fermented green tea liquids have demonstrated obvious tea polyphenols amount and distribution. Therefore, all sucrose-added groups can produce safe tea drink. Based on aforementioned information, the fermented green tea liquid has potentially become an excellent health-protection drink.
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46

Medeiros, Andreia Sofia Soares de. "Fermentation of fruit juices by the osmotolerant yeast Candida magnoliae." Master's thesis, 2014. http://hdl.handle.net/10362/13833.

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Анотація:
This study focuses on the assessment of the fermentation conditions required to modulate the metabolic flux in the osmotolerant yeast Candida magnoliae and evaluate its potential to produce low-alcoholic and low-caloric fermented beverages. For that purpose, two strains, PYCC 2903 and PYCC 3191, were used and fermentation conditions as oxygenation, sugar concentration and the ratio of glucose to fructose were studied using synthetic culture media. Candida magnoliae PYCC 2903 was subsequently used to ferment real industrial fructose-rich substrates such as fruit juices. Sugar consumption profiles for C.magnoliae PYCC 2903 incubated aerobically in the presence of high fructose and glucose concentrations (15%, 10% and 5%) showed a selective utilization of fructose, denoting a preference for this sugar over glucose. The lower ratio between ethanol and sugar alcohols yield was obtained for both strains incubated under oxygen limitation simulating industrial fructose-rich substrates, confirming the ability of this yeast to direct fermentation towards alternative products. Enzymatic assays for hexokinase activity in terms of capacity and affinity for glucose and fructose were performed, aiming to elucidate its contribution to the fructophilic behaviour of this yeast. Enzymatic assays for both strains showed that the Vmax is two to threefold higher for fructose than for glucose but Km is also 10-20-fold higher for this sugar than for glucose. Hence, hexokinase kinetic properties do not explain fructophily in C.magnoliae. This indicates that fructose transport is probably determining in this respect, as observed for other fructophilic yeasts. Fruit juice fermentations with C.magnoliae PYCC 2903 revealed a potential for the production of beverages with interesting sensorial properties. Pear and peach fermentations exhibited the best results with the lowest ratio between ethanol and sugar alcohols yield and the most pleasant organoleptic features.
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47

Ting, Wu Hui, and 吳惠停. "Preparation of a Fermented Beverage from Jaboticaba Fruit (Myrciaria cauliflora) and Characterization for Its Functional Properties." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/38152064230955864581.

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Анотація:
碩士
大葉大學
生物科技碩士在職學位學程
101
Jaboticaba was used as the raw material in this study. Yeast, acetic acid bacteria, and lactic acid bacteria were individually inoculated to the fruit pulp for the first stage fermentation. After removing particles by pressing, the obtained mash starters were individually mixed with equal weight of jaboticaba pulp and adjusted to 65OBrix with suger for the second stage fermentation. Functionality of the four fermented beverages (including the control group) was investigated and compared to several so called “enzymatic beverage” products placed on the market. First stage fermentation by adding biological species promoted antioxidative abilities of the products. The product prepared by adding yeast showed the highest in total phenol content and antioxidative ability (except ferrous chelating). On the other hand, the product prepared by adding lactic acid bacteria had the most consumer acceptability among the products. Various market enzymatic products were divided into three groups according to their prices. The claimed enzymatic activity was related to the content of total phenol rather than their prices. The prepared products via first stage fermentation showed higher total phenol content, scavenging effect on DPPH radical and reducing activity. In addition, only 1,300 CFU/ml in total counts existed in a self-prepared beverage made from vegetable and fruit by fermenting for 5 years. Pasteurization by heating at 60-100℃ for 10-60 min resulted in decrease in total counts, but increase in “a value” and “b value” of appearance color. The promotion on total phenol content and antioxidative ability by heating was an unexpected effect.
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48

Chen, PinHan, and 陳品翰. "Study of Optimized Nutrients Formulation and Process Development of Fermented Acanthopanax Beverage by Lactic Acid Bacteria." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/97395852443475526043.

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Анотація:
碩士
高苑科技大學
化工與生化工程研究所
102
This study is divided into two parts: (1) Isolation and identification of lactic acid bacteria; (2) Development of fermented health beverage of Acanthopanax by lactic acid bacteria. A lactic acid bacterium was isolated, purified and identified from Wei Chuan LCA506 yogurt obtained from market and further identified as Lactobacillus paracasei subsp. Paracasei strain FQ005 (LPSPS5) by API biochemical analysis and PCR molecular identification. The LPSPS5 lactic acid bacteria, Acanthopanax, water with different amounts of sucrose (0%, 5%, 10%, 15%, 20%) or skimmed milk (0%, 1%, 2%, 3%, 4%) were mixed together and cultured at room temperature. The fermented Acanthopanax broth containing 3% sucrose or 5% skim milk has been found to produce maximum number of lactic acid bacteria, 4.7*108 cells/mL and 1*109 cells/mL, respectively. The best formula was selected as 5% sucrose and 3% skim milk by experimental identification of the best formula composition of lactic acid bacteria growth predicted by central composite design. The LPSPS5 lactic acid bacteria, 5% sucrose and 3% skim milk, and Acanthopanax liquid were added together and fermented. During 86 hr’s fermentation, the growth curve of LPSPS5 lactic acid bacteria has shown a double peak that had the highest bacteria number at 36 and 72 hour. The pH was decreased from 5.5 to 3.4; The Acanthopanax fermentation broth were found to have a significant amount of total polyphenols, between 120 and 220 mg gallic acid / mL; The total sugar contents were ranged from 6.0 to 2.4 mg glucose / mL; There are significant DPPH radical scavenging activity, between 4.7 and 5.5 mg Gallic acid/ mL; The amylase activity was significantly existed with 5.0 to 27.0 unit / mL; There is no detectable amount of methanol, ethanol and acetic acid in fermented broth by GC analysis. There are good scores of flavor, acidity, sweetness, astringent degree, the overall sense, and the total acceptance in sensory evaluation of Acanthopanax fermentation broth. Taken together, the Acanthopanax fermentation broth by lactic acid bacteria has potential to be a health care beverage.
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49

Machado, Ercília Maria dos Santos. "Extraction of valuable compounds from spent coffee grounds and its use in the preparation of fermented and distilled beverages." Doctoral thesis, 2019. http://hdl.handle.net/1822/65308.

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Анотація:
Tese de Doutoramento em Engenharia Química e Biológica
Coffee is one of the most consumed beverages in the world, obtained from mixing hot water with coffee powder. During the processing of soluble coffee are generated residues, spent coffee grounds (SCG), which have a chemical composition rich in sugars and phenolic antioxidant compounds that may have potential as a raw material in the food and beverage industries. The main objective of this project was the extraction of phenolic antioxidant compounds from the spent coffee grounds and to evaluate its application in the production of fermented and distilled beverages. Initially, the extraction of the antioxidant phenolic compounds was performed using supercritical CO2 extraction. For the conditions that allowed for the highest extraction of phenolics, the amounts of extracted phenolic compounds, flavonoids and proteins were 0.36 mg GAE/g SCG, 1.55 mg QE/g SCG and 1.15 mg BSA/g SCG, respectively. Regarding the antioxidant activity, the highest values obtained were 0.0050 mM Fe (II)/g SCG (FRAP method) and 2.58 mg α–tocopherol/g SCG (antioxidant capacity method). The obtained values allowed to conclude that supercritical CO2 extraction was not the most efficient technique to extract phenolic antioxidant compounds from the spent coffee grounds. In a second phase, the recovery of phenolic antioxidant compounds through microwave–assisted extraction was evaluated, using water as solvent. For the conditions that allowed for the maximum extraction of phenolic antioxidant compounds, the maximum value of extracted phenolic compounds, flavonoids, proteins and sugars was 32.33 mg GAE/g SCG, 4.86 mg QE/g SCG, 31.82 mg BSA/g SCG and 49.78 mg Glucose/g SCG, respectively. Regarding the antioxidant activity, the highest values obtained were 0.2692 Mm Fe (II)/g SCG (FRAP method) and 48.45 mg α– tocopherol/g SCG (antioxidant capacity method). These results demonstrate the effectiveness of microwave–assisted extraction on the extraction of phenolic compounds from the spent coffee grounds. In a final stage, were carried out four alcoholic fermentations with extracts recovered by microwave– assisted extraction, under optimum conditions, with the addition of sucrose to the culture medium. Out of these four alcoholic fermentations two fermented beverages were produced (with a volumetric percentage of ethanol between 10.4 % and 10 %) and two distilled beverages, after the distillation of the fermented broth (with a volume percentage of ethanol between 38.1 % and 40.2 %).Beverages were submitted to sensorial analysis, being shown that the fermented and distilled beverage obtained by the incorporation of the spent coffee grounds in the fermentation medium have pleasant characteristics, different from the drinks up till now available in the market.
O café é uma das bebidas mais consumidas em todo o mundo, obtida a partir da mistura de água quente com café em pó. Durante o processamento do café solúvel são gerados resíduos, as borras de café (SCG), que possuem uma composição química rica em açúcares e compostos fenólicos antioxidantes que podem ter potencial como matéria–prima nas indústrias de alimentos e bebidas. O principal objetivo do presente projeto foi a extração de compostos fenólicos antioxidantes a partir da borra de café e avaliar a sua aplicação na produção de bebidas fermentadas e destiladas. Inicialmente, a extração dos compostos fenólicos antioxidantes foi realizada utilizando a extração com CO2 supercrítico. Para as condições que permitiram a maior extração de fenólicos, as quantidades de compostos fenólicos extraídos, flavonoides e proteínas foram de 0.36 mg GAE/g SCG, 1.55 mg QE/g SCG e 1.15 mg BSA/g SCG, respetivamente. Relativamente à atividade antioxidante, os valores mais altos obtidos foram de 0.0050 mM Fe(II)/g SCG (método de FRAP) e de 2.58 mg α– tocoferol/g SCG (método da capacidade antioxidante total). Os valores obtidos permitiram concluir que a extração supercrítica de CO2 não foi a técnica mais eficiente para extrair compostos antioxidantes fenólicos das borras de café. Numa segunda etapa, foi avaliada a recuperação dos compostos fenólicos antioxidantes através da extração assistida por microondas, utilizando a água como solvente. Para as condições que permitiram a máxima extração de compostos fenólicos antioxidantes, o valor máximo dos compostos fenólicos extraídos, flavonoides, proteínas e açúcares foi de 32.33 mg GAE/g SCG, 4.86 mg QE/g SCG, 31.82 mg BSA/g SCG e 49.78 mg Glucose/g SCG, respetivamente. Relativamente à atividade antioxidante os valores mais altos obtidos foram de 0.2692 mM Fe(II)/g SCG (método de FRAP) e de 48.45 mg α–tocoferol/g SCG (método da capacidade antioxidante total). Estes resultados demonstram a eficácia da extração assistida por microondas na extração de compostos fenólicos das borras de café. Numa fase final, foram realizadas quatro fermentações alcoólicas com os extratos recuperados através da extração assistida por microondas, sob condições ótimas, com a adição de sacarose ao meio de cultura. Das quatro fermentações foram produzidas duas bebidas fermentadas (com uma percentagem volumétrica de etanol entre 10.4 % e 10 %) e duas bebidas destiladas, após a destilação do caldo fermentado (com uma percentagem volumétrica de etanol entre 38.1 % e 40.2 %). As bebidas foram submetidas a uma análise sensorial, mostrando que a bebida fermentada e destilada obtida pela incorporação das borras de café no meio de fermentação possui características agradáveis, diferentes das bebidas até o momento disponíveis no mercado.
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50

Wang, Yu-Hsiang, and 王裕翔. "Development of lactic acid bacteria fermented Djulis (Chenopodium formosanum Kodiz.) beverage and evaluation of its antioxidant capacity." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/69882706508482386699.

Повний текст джерела
Анотація:
碩士
國立中興大學
食品暨應用生物科技學系所
104
Djulis (Chenopodium formosanum Kodiz.) is a native specie in Taiwan, and is widely grown in Eastern and Southern Taiwanese Aboriginal cultures. It used to be called “Red quinoa” due to the appearance of bright red ripe seeds. After harvest, the seeds of Djulis must be processed to remove the coating which is containing the bitter-tasting saponins. The pericarp (or the bran) are abundant in betacyanins, which have anti-oxidative properties. After processing, the betacyanins of Djulis have a very tiny remaining compare to the non-processing Djulis. The pericarp of Djulis are also containing saponins which have bitter-tasting and haemolytic ability. The saponin of Djulis must be removed for the food safety. In this research, I developed a novel method to remove the pericarp of Djulis without losing any betacyanins. I also used the pericarp or de-carp Djulis to manufacture Lactic acid bacteria-fermenting beverages. In acquire to the best formula of the fermented beverages, I used the response surface methodology to figure out that the best amount of ingredient for fermenting. Also, I evaluated the pH, titratable acid, syneresis, viable bacteria number, and anti-oxidative ability of the fermented Djulis beverage.
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