Formulation of a peach ice cream as potential symbiotic food

Autores
Villalva, Fernando Josué; Cravero Bruneri, Andrea Paula; Vinderola, Celso Gabriel; Goncalvez de Oliveira, Enzo; Paz, Noelia Fernanda; Ramón, Adriana Noemí
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.
Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Cravero Bruneri, Andrea Paula. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Materia
ICE CREAM
INULIN
PREBIOTIC
PROBIOTIC
SYMBIOTIC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66843
Acceder
id CONICETDig_64570331033be4ac0fc8325a0ecf554f
oai_identifier_str oai:ri.conicet.gov.ar:11336/66843
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Formulation of a peach ice cream as potential symbiotic foodVillalva, Fernando JosuéCravero Bruneri, Andrea PaulaVinderola, Celso GabrielGoncalvez de Oliveira, EnzoPaz, Noelia FernandaRamón, Adriana NoemíICE CREAMINULINPREBIOTICPROBIOTICSYMBIOTIChttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Cravero Bruneri, Andrea Paula. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66843Villalva, Fernando Josué; Cravero Bruneri, Andrea Paula; Vinderola, Celso Gabriel; Goncalvez de Oliveira, Enzo; Paz, Noelia Fernanda; et al.; Formulation of a peach ice cream as potential symbiotic food; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 3; 7-2017; 456-4611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.19716info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/d2jvscinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:23Zoai:ri.conicet.gov.ar:11336/66843instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:23.649CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Formulation of a peach ice cream as potential symbiotic food
title Formulation of a peach ice cream as potential symbiotic food
spellingShingle Formulation of a peach ice cream as potential symbiotic food
Villalva, Fernando Josué
ICE CREAM
INULIN
PREBIOTIC
PROBIOTIC
SYMBIOTIC
title_short Formulation of a peach ice cream as potential symbiotic food
title_full Formulation of a peach ice cream as potential symbiotic food
title_fullStr Formulation of a peach ice cream as potential symbiotic food
title_full_unstemmed Formulation of a peach ice cream as potential symbiotic food
title_sort Formulation of a peach ice cream as potential symbiotic food
dc.creator.none.fl_str_mv Villalva, Fernando Josué
Cravero Bruneri, Andrea Paula
Vinderola, Celso Gabriel
Goncalvez de Oliveira, Enzo
Paz, Noelia Fernanda
Ramón, Adriana Noemí
author Villalva, Fernando Josué
author_facet Villalva, Fernando Josué
Cravero Bruneri, Andrea Paula
Vinderola, Celso Gabriel
Goncalvez de Oliveira, Enzo
Paz, Noelia Fernanda
Ramón, Adriana Noemí
author_role author
author2 Cravero Bruneri, Andrea Paula
Vinderola, Celso Gabriel
Goncalvez de Oliveira, Enzo
Paz, Noelia Fernanda
Ramón, Adriana Noemí
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ICE CREAM
INULIN
PREBIOTIC
PROBIOTIC
SYMBIOTIC
topic ICE CREAM
INULIN
PREBIOTIC
PROBIOTIC
SYMBIOTIC
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.
Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Cravero Bruneri, Andrea Paula. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
description Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66843
Villalva, Fernando Josué; Cravero Bruneri, Andrea Paula; Vinderola, Celso Gabriel; Goncalvez de Oliveira, Enzo; Paz, Noelia Fernanda; et al.; Formulation of a peach ice cream as potential symbiotic food; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 3; 7-2017; 456-461
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66843
identifier_str_mv Villalva, Fernando Josué; Cravero Bruneri, Andrea Paula; Vinderola, Celso Gabriel; Goncalvez de Oliveira, Enzo; Paz, Noelia Fernanda; et al.; Formulation of a peach ice cream as potential symbiotic food; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 3; 7-2017; 456-461
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.19716
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/d2jvsc
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270117764792320
score 13.13397

Publicaciones similares