Search

Your search keyword '"leche fermentada probiotica"' showing total 3 results
Start Over Descriptor "leche fermentada probiotica"
3 results on '"leche fermentada probiotica"'

1. DESARROLLO DE UNA LECHE FERMENTADA PROBIÓTICA DE SOYA CON PULPA DE ACEROLA.

Author

Valdés, Marbelis, Castro, Yanires, Duarte, Cira, and Guzmán, Tania M.

Subjects
*CULTURED milk, *SENSORY evaluation, *YOGURT, *SOYMILK, *FERMENTED milk, *VISCOSITY, *SUGAR
Abstract

The objective of this work was to evaluate the use of acerola pulp in the elaboration of a fermented milk from soy milk with the alternative culture of Bioyogurt. For the selection of the level of acerola pulp and starting from the yogurt base formulation from soy milk, two levels of acerola pulp and invert sugar syrup were tested 13 and 14% m/m, 10 and 12% m/m, respectively. Defined the level of acerola pulp and invert sugar syrup by performing a statistical analysis and using the ranking test through a sensory evaluation commission made up of 15 tasters trained in this type of product, fermented soy milk, was characterized in its indicators compositional, sensory, microbiological and rheological. Fermented milk with 14% m/m of acerola pulp and 12% m/m of invert sugar presented adequate compositional, sensory and microbiological characteristics. The rheological characterization showed that the fermented soy milk with acerola pulp had fluid behavior, of a pseudoplastic nature and the average viscosity value was 2800 mPa•s. [ABSTRACT FROM AUTHOR]

Published
2021

2. Desarrollo de una leche fermentada probiótica con jugo de Aloe vera.

Author

Hernández Monzón, C. Aldo and Romagosa Ibieta, Sarai

Abstract

The cultivation of Aloe vera for its use in medications, functional foods and cosmetics has been spread out in the last years. The gel has been used in the food elaboration by its nutritional and restorative value. The aim of this research was to develop a probiotic fermented milk with juice of Aloe vera with quality and acceptability indexes that can be compared with established standards for this kind of product. An experiment design named Response Surface was made (10 to 15% of juice of aloe; 1 to 3% of starter cultures) and the response parameters were: coagulation time, acidity, viability and acceptability. Viscosity, coagulum firmness and mineral contains were determined to the accepted formulations, and they were compared to fermented milk without aloe. Three formulations were accepted by their sensorial attributes of quality and coagulation time. The same fulfilled the therapeutic minimum of viability and the sensorial evaluation was of "I like it too much", (10% of juice) and "I like so much" (12.5 and 15%). The quality indexes remained for 28 days of refrigerated storage. The fermented milks with aloe presented coagulum firmness higher to fermented milk without aloe, (3.5 to 4.8 times) and viscosity increased from 1.70 to 2.3 times. The addition of aloe juice favoured the product because of the increase of the mineral contains. The new product presented a viscose and creamy texture with a slight flavour of juice of Aloe vera. [ABSTRACT FROM AUTHOR]

Published
2015

3. Bacterias probióticas como suplemento dietario promisorio para la salud

Author

Novotny Núñez, Ivanna, Maldonado Galdeano, María Carolina, Castillo, Natalia Alejandra, de Moreno, Maria Alejandra, and Perdigon, Gabriela del Valle

Subjects
Medicina Básica, leche fermentada probiotica, CIENCIAS MÉDICAS Y DE LA SALUD, malnutricion, Inmunología, purl.org/becyt/ford/3 [https], purl.org/becyt/ford/3.1 [https], probioticos, sistema inmune, infeccion intestinal
Abstract

El ecosistema intestinal constituye un microambiente complejo donde las células inmunes e intestinales están en constante interacción con la microbiota normal. La maduración y la modulación del sistema inmune intestinal se encuentran influenciadas por el establecimiento de la microbiota comensal, cuyo equilibrio puede ser afectado (benéficamente o no) por microorganismos que ingresan a través de la alimentación. Entre estos microorganismos se encuentran los probióticos que se caracterizan por conferir un efecto beneficioso en la salud del hospedador. Entre las propiedades atribuidas a estos microorganismos, podemos mencionar la capacidad de reforzar la barrera intestinal y la de mejorar la respuesta inmune. Utilizando modelos experimentales en ratón, se demostró que los microorganismos probióticos y/o las leches fermentadas que los contienen pueden modular el sistema inmune sistémico y de mucosa, proporcionando protección contra bacterias enteropatógenas y actuando como adyuvantes de la respuesta inmune sistémica frente a una vacunación en hospedadores inmunodeprimidos por malnutrición. The intestinal ecosystem is a complex microenvironment where immune and intestinal cells are in constant interaction with the normal microbiota. The maturation and modulation of the intestinal immune system are influenced by the establishment of commensal microbiota, whose balance can be affected by microorganisms that enter through the food. Some of these microorganisms called probiotics, confer a health benefit on the host. Among the properties attributed to these microorganisms, it could be mentioned the ability to reinforce the intestinal barrier and enhance the immune response. Using experimental models performed in mice, it was demonstrated that the probiotic microorganisms and / or fermented milks containing them, could modulate the systemic and mucosal immune system, providing protection against enteropathogenic bacteria and acting as adjuvant of the systemic immune response against a vaccination in immunosuppressed hosts by malnutrition. Fil: Novotny Núñez, Ivanna. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Maldonado Galdeano, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Castillo, Natalia Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Perdigon, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina

Published
2012

Catalog

Books, media, physical & digital resources
See catalog results