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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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56.75%
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.

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

Coutinho,Lairy Silva; Batista,Jaqueline Eduarda Rodrigues; Caliari,Márcio; Soares Júnior,Manoel Soares
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2013 EN
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This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture and 85ºC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.

Developing a global soy blueprint for a safe secure and sustainable supply: proceedings.

WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing.
Fonte: Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. WSRC 2009. Publicador: Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. WSRC 2009.
Tipo: Artigo em anais de congresso (ALICE) Formato: 1 CD-ROM.
EN
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26.74%
Plenary sessions: The Argentine agroindustrial soy complex. Towards doubling soy protein intake in the Indian platter: what can the soy industry, policy makers and the civil society do? European soybean production and market: current situation and future trends. The status of soybean production and utilization in Southern Africa. A new approach of soybean improvement: hybrid soybean. New techniques induced from traditional soybean products and new technology of soybean process. The application of soybean for health and nutrition improvement of Chinese people. Progress of soybean disease research in a scenario of global changes and future challenges. The role and function of futures market in soybean industry development. Oral presentations: Germplasm: Genetic bases for effective in situ conservation of wild soybean (Glycine soja) germplasm. Gap analysis for soybean as an aid to complementary genetic conservation. Gene flow from GM soybean to wild soybean under field conditions: its implication in conservation. Collection, conservation, and evaluation of soybean germplasm. Conservation and management of soybean [Glycine max (L.) Merr.] genetic resources at National Gene Bank, New Delhi, India. Tolerance of soybean (Glycine max) germplasm from Southeast Asia to flooding stress. Nutritional...

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
Relevância na Pesquisa
56.75%
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.