Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39828
metadata.artigo.dc.title: Nondairy ice cream based on fermented yam (Dioscorea sp.)
metadata.artigo.dc.creator: Batista, Nádia N.
Ramos, Cíntia L.
Pires, Josiane F.
Moreira, Silvino I.
Alves, Eduardo
Dias, Disney R.
Schwan, Rosane F.
metadata.artigo.dc.subject: Yam - Ice cream
Lactic acid bacteria
Minerals
Total polyphenol content (TPC)
Antioxidant activity
metadata.artigo.dc.publisher: Wiley
metadata.artigo.dc.date.issued: May-2019
metadata.artigo.dc.identifier.citation: BATISTA, N. N. et al. Nondairy ice cream based on fermented yam (Dioscorea sp.). Food Science & Nutrition, [S.l.], v. 7, n. 5, p. 1899-1907, May 2019.
metadata.artigo.dc.description.abstract: Background: The demand for industrialized foods that contribute to health and wellbeing has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy-free low-fat ice cream prepared from unfermented and fermented with yam dough. Results: The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (107 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1-diphenyl-2-picrylhydrazyl method and 44% and 26% with the 2,2’-azinobis (3 ethylbenzo-thiazoline-6-sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non-Newtonian fluids exhibiting pseudoplastic behaviors. Conclusions: These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose-free ice cream with low fat.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/39828
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos
DFP - Artigos publicados em periódicos

Files in This Item:
File Description SizeFormat 
ARTIGO_Nondairy ice cream based on fermented yam (Dioscorea sp.).pdf941,37 kBAdobe PDFView/Open


This item is licensed under a Creative Commons License Creative Commons