Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin
Descripción del Articulo
Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the...
| Autores: | , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2017 |
| Institución: | Universidad Le Cordon Bleu |
| Repositorio: | Revistas - Universidad Le Cordon Bleu |
| Lenguaje: | español |
| OAI Identifier: | oai:ojs2.172.177.98.34:article/105 |
| Enlace del recurso: | https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/105 |
| Nivel de acceso: | acceso abierto |
| Materia: | Yogurt, probióticos, albúmina, enriquecimiento, alimentos funcionales yogurt, probiotics, pasteurized dehydrated albumin, enrichment, functional foods |
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Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albuminAceptabilidad de yogurt probiótico de mango (Mangifera indica) enriquecido con albúmina pasteurizada deshidratadaJordan-Suarez, OscarSilva Puente-Arnao, María AngélicaYogurt, probióticos, albúmina, enriquecimiento, alimentos funcionalesyogurt, probiotics, pasteurized dehydrated albumin, enrichment, functional foodsSamples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias.Se elaboraron yogures probióticos de mango (Mangifera indica) enriquecidos con 1, 2 y 3% de albúmina pasteurizada deshidratada (APD), los cuales fueron sometidos a un análisis de aceptabilidad (Apariencia, textura y sabor) empleando treinta jueces consumidores.Se seleccionó la muestra enriquecida al 2% por presentar mayor aceptabilidad en cuanto al sabor, y un contenido proteico de 5.32 g/100 g, representando un incremento de 80% en comparación con el promedio de cinco marcas comerciales. La cantidad de microorganismos probióticos encontrados en el yogurt fue 1.5x109 ufc/g, de los cuales 18x104 ufc/g fueron exclusivamente bifidobacteriasUniversidad Le Cordon Bleu2017-07-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/10510.36955/RIULCB.2017v4n1.001Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 4 Núm. 1 (2017); 5-122409-1537reponame:Revistas - Universidad Le Cordon Bleuinstname:Universidad Le Cordon Bleuinstacron:ULCBspahttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/105/224Derechos de autor 2017 Revista de Investigaciones de la Universidad Le Cordon Bleuinfo:eu-repo/semantics/openAccessoai:ojs2.172.177.98.34:article/1052020-06-09T11:57:27Z |
| dc.title.none.fl_str_mv |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin Aceptabilidad de yogurt probiótico de mango (Mangifera indica) enriquecido con albúmina pasteurizada deshidratada |
| title |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin |
| spellingShingle |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin Jordan-Suarez, Oscar Yogurt, probióticos, albúmina, enriquecimiento, alimentos funcionales yogurt, probiotics, pasteurized dehydrated albumin, enrichment, functional foods |
| title_short |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin |
| title_full |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin |
| title_fullStr |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin |
| title_full_unstemmed |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin |
| title_sort |
Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin |
| dc.creator.none.fl_str_mv |
Jordan-Suarez, Oscar Silva Puente-Arnao, María Angélica |
| author |
Jordan-Suarez, Oscar |
| author_facet |
Jordan-Suarez, Oscar Silva Puente-Arnao, María Angélica |
| author_role |
author |
| author2 |
Silva Puente-Arnao, María Angélica |
| author2_role |
author |
| dc.subject.none.fl_str_mv |
Yogurt, probióticos, albúmina, enriquecimiento, alimentos funcionales yogurt, probiotics, pasteurized dehydrated albumin, enrichment, functional foods |
| topic |
Yogurt, probióticos, albúmina, enriquecimiento, alimentos funcionales yogurt, probiotics, pasteurized dehydrated albumin, enrichment, functional foods |
| description |
Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias. |
| publishDate |
2017 |
| dc.date.none.fl_str_mv |
2017-07-05 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/105 10.36955/RIULCB.2017v4n1.001 |
| url |
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/105 |
| identifier_str_mv |
10.36955/RIULCB.2017v4n1.001 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/105/224 |
| dc.rights.none.fl_str_mv |
Derechos de autor 2017 Revista de Investigaciones de la Universidad Le Cordon Bleu info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Derechos de autor 2017 Revista de Investigaciones de la Universidad Le Cordon Bleu |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Universidad Le Cordon Bleu |
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Universidad Le Cordon Bleu |
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Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 4 Núm. 1 (2017); 5-12 2409-1537 reponame:Revistas - Universidad Le Cordon Bleu instname:Universidad Le Cordon Bleu instacron:ULCB |
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Universidad Le Cordon Bleu |
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ULCB |
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ULCB |
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Revistas - Universidad Le Cordon Bleu |
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Revistas - Universidad Le Cordon Bleu |
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Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
