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Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina; Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

BURITI, Flávia Carolina Alonso; CARDARELLI, Haíssa Roberta; SAAD, Susana Marta Isay
Fonte: Divisão de Biblioteca e Documentação do Conjunto das Químicas da Universidade de São Paulo Publicador: Divisão de Biblioteca e Documentação do Conjunto das Químicas da Universidade de São Paulo
Tipo: Artigo de Revista Científica
POR
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Avaliou-se o efeito da adição do probiótico Lactobacillus paracasei e da fibra prebiótica inulina sobre o perfil de textura e as características sensoriais de queijo fresco cremoso. Três tratamentos de queijo fresco cremoso foram preparados em quintuplicata, em escala piloto, todos suplementados com uma cultura starter de Streptococcus thermophilus (T1, T2 e T3). L. paracasei subsp. paracasei foi adicionado em T1 e T2. Inulina foi adicionada em T2. O perfil de textura instrumental foi determinado após 1, 7, 14 e 21 dias de armazenamento. A análise sensorial foi conduzida aos 7 dias de armazenamento dos queijos. A presença de Lactobacillus paracasei nos queijos T1 e T2 e de inulina em T2 não alterou significativamente o perfil de textura (p>0,05). Os queijos T1 apresentaram a menor preferência na análise sensorial e diferiram significativamente de T2 e T3 (p<0,05), fato este atribuído ao sabor ácido, por parte dos provadores. Por outro lado, T2 foi o preferido, porém, não diferindo significativamente de T3 (p>0,05). A adição de inulina ao queijo fresco cremoso produzido com a suplementação de uma cepa potencialmente probiótica de Lactobacillus paracasei resultou em um produto com características adequadas e com propriedades funcionais agregadas.; The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate...

Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness

OLIVEIRA, Ricardo Pinheiro de Souza; PEREGO, Patrizia; OLIVEIRA, Marice Nogueira de; CONVERTI, Attilio
Fonte: ELSEVIER SCI LTD Publicador: ELSEVIER SCI LTD
Tipo: Artigo de Revista Científica
ENG
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Inulin behaved as a prebiotic to improve firmness of skim milk fermented by (a) pure cultures of Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), Lactobacillus bulgaricus (Lb) and Bifidobacterium lactis (Bl), (b) binary co-cultures of them with Streptococcus thermophilus (St), or (c) a cocktail containing all them. Inulin addition to co-cultures and cocktail enhanced products firmness, either after 1 day (D1) or 7 days (D7) of cold storage, likely due to the increase in microbial growth induced by metabolic interactions among lactic acid bacteria and partial inulin metabolization. Co-culture firmness did in fact range from 0.33 N without inulin (St-Lb) after D1 and 0.55 N with inulin (St-Lr) after D7. Also cocktail cultures exhibited high values of firmness, ranging, as an average, from 0.43 N (D1) to 0.46 N (D7), which suggests that they could have been potentiated by the reciprocal synergistic effects of microorganisms in complex mixture. (C) 2011 Elsevier Ltd. All rights reserved.; FAPESP; CAPES, Brazil

Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin

OLIVEIRA, Ricardo Pinheiro De Souza; PEREGO, Patrizia; CONVERTI, Attilio; OLIVEIRA, Marice Nogueira De
Fonte: ELSEVIER SCIENCE BV Publicador: ELSEVIER SCIENCE BV
Tipo: Artigo de Revista Científica
ENG
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Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by co-cultures and pure Cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis with Streptococcus thermophilus. We compared, either in the presence or absence of 4 g inulin/100 g, the results of the main kinetic parameters, specifically the generation time (t(g)), the maximum acidification rate (V(max)). and the times to reach V(max) (t(max)), to attain pH 5.0 (t(pH5.0)) and to complete the fermentation (t(pH4.5)). Post-acidification, lactic acid formation and cell counts were also determined and compared, either 1 day after the fermentation was complete or after 7 day storage at 4 degrees C. In general, inulin addition to the milk increased in co-cultures V(max), decreased t(max), t(g) and t(pH4.5), favored post-acidification, exerted a bifidogenic effect, and preserved almost intact cell viability during storage. In addition, S. thermophilus was shown to stimulate the metabolism of the other lactic bacteria. Contrary to co-cultures, most of the effects in pure Cultures were not statistically significant. The most important aspect of this paper is the use of the generation time as a toot to investigate the microbial response to inulin addition. (c) 2009 Elsevier Ltd. All rights reserved.; FAPESP (Fudacao de Apoio a Pesquisa do Estado de Sao Paulo...

The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk

OLIVEIRA, Ricardo Pinheiro De Souza; PEREGO, Patrizia; CONVERTI, Attilio; OLIVEIRA, Marice Nogueira De
Fonte: WILEY-BLACKWELL PUBLISHING, INC Publicador: WILEY-BLACKWELL PUBLISHING, INC
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.33%
We investigated the effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. The kinetics of acidification of inulin-supplemented milk (0, 0.01, 0.02 and 0.04 g/g), as well as probiotic survival, pH and firmness of fermented milk stored at 4 degrees C for 24 h and 7 days after preparation were examined. Probiotic fibre-enriched fermented milk quality was influenced both by the amount of inulin and by the co-culture composition. Depending on the co-culture, inulin addition to milk influenced acidification kinetic parameters, probiotic counts, pH and the firmness of the product.; FAPESP (Research Foundation of the State of Sao Paulo)

Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus

OLIVEIRA, Ricardo Pinheiro De Souza; PEREGO, Patrizia; CONVERTI, Attilio; OLIVEIRA, Marice Nogueira De
Fonte: ELSEVIER SCI LTD Publicador: ELSEVIER SCI LTD
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.33%
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), Lactobacillus bulgaricus (Lb) and Bifidobacterium lactis (BI) with Streptococcus thermophilus (St), either in binary co-cultures or in cocktail containing all microorganisms. We compared, either in the presence of 40 mg inulin g(-1) or not, the results of the maximum acidification rate (V(max)) and the times to reach it (t(max)), to reach pH 5.0 (t(PH5.0)) and to complete the fermentation (t(f)). Post-acidification, lactic acid formation and cell counts were also compared after either 1 day (D1) or 7 days of storage at 4 degrees C (N). In co-culture, inulin addition to the milk increased V(max), decreased t(max) and t(f), favored post-acidification and exerted a bifidogenic effect. S. thermophilus proved to stimulate the metabolism of the other lactic bacteria and enhanced the product features. After D7, a significant prebiotic effect of inulin was observed in all co-cultures. Either after D1 or D7, the enumerations of Lr and BI in mixed culture markedly decreased compared to their respective co-cultures because of greater competition for the same substrates. (C) 2008 Elsevier Ltd. All rights reserved.

Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

BURITI, Flavia Carolina Alonso; CARDARELLI, Haissa Roberta; SAAD, Susana Marta Isay
Fonte: UNIV SAO PAULO, CONJUNTO QUIMICAS Publicador: UNIV SAO PAULO, CONJUNTO QUIMICAS
Tipo: Artigo de Revista Científica
SPA
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The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate, all supplemented with a Streptococcus thermophilus starter culture (T1, T2 and T3). L. paracasei subsp. paracasei was added to T1 and T2, and inulin, to T2. The instrumental texture profile was determined after 1, 7, 14 and 21 days of storage of the cheeses. Sensory evaluation was performed after 7 days of storage. The presence of Lactobacillus paracasei in cheeses T1 and T2 and of inulin in cheeses T2 did not alter the texture profile significantly. Cheeses T1 were the least preferred in the sensory evaluation and differed signifcantly from T2 and T3, due to acidic taste, according to panelists. On the other hand, T2 was the most preferred one, though not significantly different from T3. The addition of the prebiotic ingredient inulin to fresh cream cheese processed with a potentially probiotic Lactobacillus paracasei strain resulted in a product with appropriate features and with aggregated functional properties.

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Isay Saad, Susana Marta
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica
ENG
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The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd. All rights reserved.

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Saad, Susana Marta Isay
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 382-389
ENG
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The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.

Evaluation of the antimutagenic and anticarcinogenic effects of inulin in vivo

Mauro, M. O.; Monreal, M. T F D; Silva, M. T P; Pesarini, J. R.; Mantovani, M. S.; Ribeiro, L. R.; Dichi, J. B.; Carreira, C. M.; Oliveira, R. J.
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 2281-2293
ENG
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The incidence of colorectal cancer is growing worldwide. The characterization of compounds present in the human diet that can prevent the occurrence of colorectal tumors is vital. The oligosaccharide inulin is such a compound. The aim of this study was to evaluate the antigenotoxic, antimutagenic and anticarcinogenic effects of inulin in vivo. Our study is based on 3 assays that are widely used to evaluate chemoprevention (comet assay, micronucleus assay, and aberrant crypt focus assay) and tests 4 protocols of treatment with inulin (pre-treatment, simultaneous, post-treatment, and pre + continuous). Experiments were carried out in Swiss male mice of reproductive age. In order to induce DNA damage, we used the pro-carcinogenic agent 1,2-dimethylhydrazine. Inulin was administered orally at a concentration of 50 mg/kg body weight following the protocols mentioned above. Inulin was not administered to the control groups. Our data from the micronucleus assay reveal antimutagenic effects of inulin in all protocols. The percentage of inulin-induced damage reduction ranged from 47.25 to 141.75% across protocols. These data suggest that inulin could act through desmutagenic and bio-antimutagenic mechanisms. The anticarcinogenic activity (aberrant crypt focus assay) of inulin was observed in all protocols and the percentages of damage reduction ranged from 55.78 to 87.56% across protocols. Further tests...

Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

Bedani, Raquel; Campos, Marina M. S.; Castro, Inar A.; Rossi, Elizeu A.; Saad, Susana M. I.
Fonte: Wiley-Blackwell Publicador: Wiley-Blackwell
Tipo: Artigo de Revista Científica Formato: 119-125
ENG
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Processo FAPESP: 09/51168-3; Processo FAPESP: 09/51169-0; Processo FAPESP: 10/06416-6; BACKGROUND: This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 degrees C. Employing a 2(2) design, four formulations of SY produced from soymilk and fermented with an ABT-4 culture (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12 and Streptococcus thermophilus) were studied: SY-C (control); SY-I (with inulin); SY-O (with okara); SY-IO (with inulin + okara).RESULTSThe addition of okara and the refrigerated storage led to significant differences in the instrumental texture parameters of SY (P < 0.05). Inulin and okara did not affect SY sensory acceptability (P > 0.05), but there was a tendency for higher scores in the presence of inulin. On the other hand, the storage period, particularly at 21 days, was unfavourable regarding the acceptance of the different SY.CONCLUSIONThe results showed that the addition of okara flour and the storage were significant factors to increase firmness of the soy yoghurts. SY acceptability was not affected by the incorporation of inulin or okara. These results suggest that okara...

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Costa, Sara Beirão da; Duarte, Cláudia; Bourbon, A. I.; Pinheiro, A. C.; Januário, M. Isabel N.; Vicente, A. A.; Costa, Maria Luísa Beirão da; Delgadillo, Ivonne
Fonte: Elsevier BV Publicador: Elsevier BV
Tipo: Artigo de Revista Científica
Publicado em //2013 ENG
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The ability of inulin, a prebiotic material, as encapsulation matrix was explored. Microcapsules of Raftiline were produced by spray drying inulin solutions at different solids content (5, 15 and 25%) at 120, 155 and 190 °C, according to a Central Composite Rotatable design. Produced capsules were analysed for morphology and size by SEM and physiochemical characterized by DSC, IR and RAMAN. Oregano essential oil was incorporated in the inulin solutions at 15% solids basis and the emulsions dried at the same conditions. The above mentioned methodologies were applied to evaluate the encapsulation ability and the changes induced by the presence of the EO in capsules morphology and structure. Furthermore the kinetics and amount of release was assessed by a spectrophotometric method. Results showed that it was possible to produce regular spherical inulin microcapsules (3–4.5 μm) for all the tested experimental conditions. According to IR and Raman results mainly drying temperature affected the structure of the capsules, three groups being clearly formed. These groups could be related to the morphology of inulin crystals. The EO was successfully encapsulated in the system as demonstrated by IR and Raman analysis. The differences found in the EO releasing amount...

Inulin as a growth promoter in diets for rabbits

Montiel,Rocío Salas; Acosta,Irene Torres; Delgado,Enrique Villarreal; Juárez-Silva,María Eugenia; Azaola,Alejandro; Romo,Fernando Pérez-Gil
Fonte: Sociedade Brasileira de Zootecnia Publicador: Sociedade Brasileira de Zootecnia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2013 EN
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Sixty New Zealand rabbits aged 40 days were divided into 4 groups of 15 animals. The control group received a free diet of antibiotic growth promoter (AGP) and inulin. The second group was supplemented with 2.5 g/kg of inulin. The third was administered AGP with 0.1 g/kg of flavomycin. Finally, the fourth group received a 2.5 and 0.1 g/kg inulin/AGP diet. Body weight gain was higher in the control group. Rabbits supplemented with inulin had lower values ​​of triglycerides compared with the control and AGP groups, and their glucose level was significantly lower than those treated with AGP. Additionally, serum calcium and magnesium concentrations were higher than the other groups, particularly with regard to AGP. The bone content with regard to calcium, phosphorus and magnesium in the groups treated with inulin was higher compared with the control; moreover, phosphorus and magnesium were higher than in the AGP group. The thickness of the mucosa and crypt depth in the caecum were significantly higher in rabbits treated with inulin than in the other groups, but especially compared with the AGP group. Also, triglyceride values ​​were lower for rabbits treated with inulin/AGP than for those treated with AGP and the bone magnesium concentration was significantly higher compared with the control group. In addition...

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brasil,Jacira Antonia; Silveira,Karina Correia da; Salgado,Silvana Magalhães; Livera,Alda Verônica Souza; Faro,Zelyta Pinheiro de; Guerra,Nonete Barbosa
Fonte: Universidade de São Paulo, Faculdade de Ciências Farmacêuticas Publicador: Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2011 EN
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The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil

Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
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The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying were evaluated in this study. The lowest level of water absorption under conditions of high relative humidity was observed in treatments containing inulin. The wettability property of the powders was improved by the addition of inulin. The total replacement of gum arabic by modified starch or a mixture of modified starch and maltodextrin (1:1, m/m) did not significantly affect the efficiency of encapsulation, although higher Tg values were exhibited by microcapsules prepared using pure gum arabic or gum arabic and inulin. 1,8-cineol, camphor and α-pinene were the main components identified by gas chromatography in the oils extracted from the microcapsules. The particles had smoother surfaces and more folds when gum arabic or inulin was present. Larger particles were observed in the powders prepared with pure gum arabic or modified starch.

Gastric emptying and orocaecal transit time of meals containing lactulose or inulin in men

Clegg, Miriam E.; Shafat, Amir
Fonte: Cambridge Journals Online Publicador: Cambridge Journals Online
Tipo: Article; all_ul_research; ul_published_reviewed; none
ENG
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peer-reviewed; The H2 breath test is ideal for orocaecal transit time (OCTT) measurement, as it is non-invasive and inexpensive. Indigestible substrates added to a test meal are metabolised by the colonic bacteria, resulting in the production of H2 which is detected in end-exhalation breath. However, the substrates themselves can alter the transit times in the gastrointestinal tract. The aim of the present study is to compare OCTT and gastric emptying (GE) when lactulose in liquid (L-L), solid lactulose (L-S) and solid inulin (IN-S) are added to a test meal, and subsequently, to examine if inulin alters GE. Firstly, ten male volunteers were tested on three occasions. Volunteers ate a pancake breakfast containing 100 mg of 13C-octanoic acid and either 12 g of L-L, 12 g of L-S or 12 g of IN-S in a randomised order. Secondly, seven male volunteers were tested twice with meals containing either 12 g of IN-S or no substrate (NO-S). L-L induced the shortest OCTT (85.3 (SD 42.8) min) compared with L-S (162.4 (SD 62.6) min) and inulin (292.4 (SD 66.7) min; P¼0.007). GE half-time and lag phase (L-L: 61 (SD 9); L-S: 57 (SD 10); IN-S: 52 (SD 10) min; P¼0.005) were also affected, with L-L being the slowest. Thirdly, inulin reduced GE lag and latency phases (P...

Flow behaviour of inulin-milk beverages: Influence of inulin chain length and of milk fat content

Villegas, Beatriz; Costell, Elvira
Fonte: Conselho Superior de Investigações Científicas Publicador: Conselho Superior de Investigações Científicas
Tipo: Presentación Formato: 248588 bytes; 2459 bytes; application/pdf; text/plain
ENG
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Inulin is used either as a macronutrient substitute or as a supplement added in foods mainly for its nutritional properties. Chemically, inulin consists of a long chain made up of fructose molecules and one glucose molecule at one end. The fructose molecules are connected by β-(2-1) bonds and the last fructose is linked with a glucose by an α-(1-2) bond as in sucrose [1, 2]. The average molecular weight and degree of polymerisation of inulin depend on the source of inulin, the time of harvest and the process of production. In native chicory inulin, the number of fructose units linked together ranges from 2 to more than 60, with an average degree of polymerisation of the order of 10 and the high performance forms of inulin have an average degree of polymerisation of 25 [3]. The rheological behaviour of inulin and inulin-hydrocolloids mixtures in water were characterised by Bishay [4] who found a synergistic effect between inulin and calcium alginate. The objective of this work was to study the influence of the addition of inulin of different chain lengths on the flow behaviour of dairy beverages model systems with different milk fat content and with and without κ-carrageenan added.; MEC Proyecto AGL 2003-0052 Brenntag Química SKW Biosystems Central Lechera Asturiana

Inulin-enriched dairy desserts: Physicochemical and sensory aspects

González Tomás, Luis; Bayarri, Sara; Costell, Elvira
Fonte: American Dairy Science Association Publicador: American Dairy Science Association
Tipo: Artículo Formato: 22195 bytes; application/pdf
ENG
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12 pages, 4figures, 5 tables.; The aim of this work was to study how adding inulin of different average chain lengths (long-chain, native, and short-chain inulin) at a concentration of 7.5% (wt/wt) would affect the physicochemical and sensory characteristics of starch-based dairy desserts formulated with either skim or whole milk. The results have shown that the effect of adding 7.5% inulin of different average chain length can give rise to products with different rheological behavior and different sensory characteristics. The skim milk sample with long-chain inulin and the whole milk sample without inulin showed similar flow behavior. Both samples were perceived to have the same creaminess and consistency intensity, but addition of long-chain inulin increased roughness intensity and, consequently, the sensory quality could be negatively affected. The information obtained may be of great interest in designing new products with nutritional and sensory characteristics that meet consumer demands.; The authors acknowledge the Instituto Danone for the fellowship awarded to author L. González, the Fondo Social Europeo for financing the contract of author S. Bayarri in the program I3P from Consejo Superior de Investigaciones Cientificas...

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brasil, Jacira Antonia; Silveira, Karina Correia da; Salgado, Silvana Magalhães; Livera, Alda Verônica Souza; Faro, Zelyta Pinheiro de; Guerra, Nonete Barbosa
Fonte: Universidade de São Paulo. Faculdade de Ciências Farmacêuticas Publicador: Universidade de São Paulo. Faculdade de Ciências Farmacêuticas
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; ; ; ; ; Formato: application/pdf
Publicado em 01/03/2011 ENG
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O presente trabalho avaliou o efeito da adição de inulina sobre os parâmetros sensoriais, nutricionais e físicos do pão branco. Foram desenvolvidas três formulações contendo 0%, 6% e10% de inulina. Foram realizadas análises físicas de massa, volume, volume específico, densidade, composição centesimal, índice glicêmico (IG) e análise sensorial descritiva quantitativa. A redução do volume do pão contendo 10% de inulina foi maior que os dados da literatura. O peso do pão não diferiu estatisticamente. Houve uma redução de 85% do teor de gordura do pão com 6% de inulina e 86% para o pão com 10% de inulina. O índice glicêmico obtido no pão com 10% de inulina foi menor do que o com 6% de inulina e igual ao sem inulina. O pão adicionado de 6% de inulina foi tido como de boa qualidade sensorial.; The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.

Use of γ-inulin/liposomes/Vitamin E adjuvant combination in contraceptive vaccines

Fuentes, P; Cooper, Peter; Barnadas, R; Sabes, M; Osterhoff, C; Martinez, P
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
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The adjuvanticity of two gamma inulin/liposomes/Vitamin E combinations was evaluated in the mouse, in contraceptive vaccines with sperm protein extracts or a synthetic HE2 peptide ("Human Epididymis gene product"; residues 15-28) as antigen. The HE2 peptide was not conjugated to a protein carrier, to ensure that the antibodies elicited were specific against the HE2 peptide. The adjuvant combinations were designed to increase adjuvanticity, as their components have complementary mechanisms, and their performance was compared to Freund's adjuvant. Antibody production against native sperm structures was determined in sera by ELISA immunoassay and immunohistology. Toxicity of adjuvants was determined by histopathological study and treated mice were monitored for signs of pain or distress. Our results show that the gamma inulin (1-2μm particle size)/liposomes/Vitamin E combination, with sperm protein extracts, is better than Freund's adjuvant because it elicits good antibody titres without any toxicity. When the synthetic HE2 peptide is used as antigen, the gamma inulin (1-2μm particle size)/liposomes/Vitamin E combination is less effective than Freund's adjuvant; nevertheless, the anti-HE2 antibodies elicited are highly specific and recognize native structures in sperm.

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Saad, Susana Marta Isay
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 382-389
ENG
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The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.