Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical s...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Julliane Souza Barbosa FIGUEIREDO [verfasserIn] Grazielle Layanne Mendes SANTOS [verfasserIn] João Pedro Antunes LOPES [verfasserIn] Larissa Bessa FERNANDES [verfasserIn] Fabiane Neves SILVA [verfasserIn] Raquel Borges FARIA [verfasserIn] Ana Carolina Santos ROCHA [verfasserIn] Paula Karoline Soares FARIAS [verfasserIn] William James Nogueira LIMA [verfasserIn] Carla Adriana Ferreira DURÃES [verfasserIn] Alessandra Rejane Ericsson de Oliveira XAVIER [verfasserIn] Bruna Mara Aparecida de CARVALHO [verfasserIn] Roberta Torres CARELI [verfasserIn] Anna Christina de ALMEIDA [verfasserIn] Igor Viana BRANDI [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control

Übergeordnetes Werk:	In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004, (2019), 0
Übergeordnetes Werk:	year:2019 ; number:0

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/fst.32616

Katalog-ID:	DOAJ017409888

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ017409888
003	DE-627
005	20230501190405.0
007	cr uuu---uuuuu
008	230226s2019 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1590/fst.32616 \|2 doi
035			\|a (DE-627)DOAJ017409888
035			\|a (DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a TX341-641
050		0	\|a T1-995
100	0		\|a Julliane Souza Barbosa FIGUEIREDO \|e verfasserin \|4 aut
245	1	0	\|a Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
264		1	\|c 2019
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.
650		4	\|a iron deficiency anemia
650		4	\|a food supplementation
650		4	\|a dairy beverages
650		4	\|a cerrado fruit pulps
650		4	\|a quality control
653		0	\|a Nutrition. Foods and food supply
653		0	\|a Technology (General)
700	0		\|a Grazielle Layanne Mendes SANTOS \|e verfasserin \|4 aut
700	0		\|a João Pedro Antunes LOPES \|e verfasserin \|4 aut
700	0		\|a Larissa Bessa FERNANDES \|e verfasserin \|4 aut
700	0		\|a Fabiane Neves SILVA \|e verfasserin \|4 aut
700	0		\|a Raquel Borges FARIA \|e verfasserin \|4 aut
700	0		\|a Ana Carolina Santos ROCHA \|e verfasserin \|4 aut
700	0		\|a Paula Karoline Soares FARIAS \|e verfasserin \|4 aut
700	0		\|a William James Nogueira LIMA \|e verfasserin \|4 aut
700	0		\|a Carla Adriana Ferreira DURÃES \|e verfasserin \|4 aut
700	0		\|a Alessandra Rejane Ericsson de Oliveira XAVIER \|e verfasserin \|4 aut
700	0		\|a Bruna Mara Aparecida de CARVALHO \|e verfasserin \|4 aut
700	0		\|a Roberta Torres CARELI \|e verfasserin \|4 aut
700	0		\|a Anna Christina de ALMEIDA \|e verfasserin \|4 aut
700	0		\|a Igor Viana BRANDI \|e verfasserin \|4 aut
773	0	8	\|i In \|t Food Science and Technology \|d Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 \|g (2019), 0 \|w (DE-627)32056780X \|w (DE-600)2016150-5 \|x 1678457X \|7 nnns
773	1	8	\|g year:2019 \|g number:0
856	4	0	\|u https://doi.org/10.1590/fst.32616 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b \|z kostenfrei
856	4	0	\|u http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/1678-457X \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a SSG-OLC-PHA
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|j 2019 \|e 0

Indexfelder

author_variant	j s b f jsbf g l m s glms j p a l jpal l b f lbf f n s fns r b f rbf a c s r acsr p k s f pksf w j n l wjnl c a f d cafd a r e d o x aredox b m a d c bmadc r t c rtc a c d a acda i v b ivb
matchkey_str	article:1678457X:2019----::esreautoofretdarbvrgsupeetdihrnna
hierarchy_sort_str	2019
callnumber-subject-code	TX
publishDate	2019
allfields	10.1590/fst.32616 doi (DE-627)DOAJ017409888 (DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Julliane Souza Barbosa FIGUEIREDO verfasserin aut Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance. iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control Nutrition. Foods and food supply Technology (General) Grazielle Layanne Mendes SANTOS verfasserin aut João Pedro Antunes LOPES verfasserin aut Larissa Bessa FERNANDES verfasserin aut Fabiane Neves SILVA verfasserin aut Raquel Borges FARIA verfasserin aut Ana Carolina Santos ROCHA verfasserin aut Paula Karoline Soares FARIAS verfasserin aut William James Nogueira LIMA verfasserin aut Carla Adriana Ferreira DURÃES verfasserin aut Alessandra Rejane Ericsson de Oliveira XAVIER verfasserin aut Bruna Mara Aparecida de CARVALHO verfasserin aut Roberta Torres CARELI verfasserin aut Anna Christina de ALMEIDA verfasserin aut Igor Viana BRANDI verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2019), 0 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2019 number:0 https://doi.org/10.1590/fst.32616 kostenfrei https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2019 0
spelling	10.1590/fst.32616 doi (DE-627)DOAJ017409888 (DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Julliane Souza Barbosa FIGUEIREDO verfasserin aut Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance. iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control Nutrition. Foods and food supply Technology (General) Grazielle Layanne Mendes SANTOS verfasserin aut João Pedro Antunes LOPES verfasserin aut Larissa Bessa FERNANDES verfasserin aut Fabiane Neves SILVA verfasserin aut Raquel Borges FARIA verfasserin aut Ana Carolina Santos ROCHA verfasserin aut Paula Karoline Soares FARIAS verfasserin aut William James Nogueira LIMA verfasserin aut Carla Adriana Ferreira DURÃES verfasserin aut Alessandra Rejane Ericsson de Oliveira XAVIER verfasserin aut Bruna Mara Aparecida de CARVALHO verfasserin aut Roberta Torres CARELI verfasserin aut Anna Christina de ALMEIDA verfasserin aut Igor Viana BRANDI verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2019), 0 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2019 number:0 https://doi.org/10.1590/fst.32616 kostenfrei https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2019 0
allfields_unstemmed	10.1590/fst.32616 doi (DE-627)DOAJ017409888 (DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Julliane Souza Barbosa FIGUEIREDO verfasserin aut Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance. iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control Nutrition. Foods and food supply Technology (General) Grazielle Layanne Mendes SANTOS verfasserin aut João Pedro Antunes LOPES verfasserin aut Larissa Bessa FERNANDES verfasserin aut Fabiane Neves SILVA verfasserin aut Raquel Borges FARIA verfasserin aut Ana Carolina Santos ROCHA verfasserin aut Paula Karoline Soares FARIAS verfasserin aut William James Nogueira LIMA verfasserin aut Carla Adriana Ferreira DURÃES verfasserin aut Alessandra Rejane Ericsson de Oliveira XAVIER verfasserin aut Bruna Mara Aparecida de CARVALHO verfasserin aut Roberta Torres CARELI verfasserin aut Anna Christina de ALMEIDA verfasserin aut Igor Viana BRANDI verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2019), 0 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2019 number:0 https://doi.org/10.1590/fst.32616 kostenfrei https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2019 0
allfieldsGer	10.1590/fst.32616 doi (DE-627)DOAJ017409888 (DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Julliane Souza Barbosa FIGUEIREDO verfasserin aut Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance. iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control Nutrition. Foods and food supply Technology (General) Grazielle Layanne Mendes SANTOS verfasserin aut João Pedro Antunes LOPES verfasserin aut Larissa Bessa FERNANDES verfasserin aut Fabiane Neves SILVA verfasserin aut Raquel Borges FARIA verfasserin aut Ana Carolina Santos ROCHA verfasserin aut Paula Karoline Soares FARIAS verfasserin aut William James Nogueira LIMA verfasserin aut Carla Adriana Ferreira DURÃES verfasserin aut Alessandra Rejane Ericsson de Oliveira XAVIER verfasserin aut Bruna Mara Aparecida de CARVALHO verfasserin aut Roberta Torres CARELI verfasserin aut Anna Christina de ALMEIDA verfasserin aut Igor Viana BRANDI verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2019), 0 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2019 number:0 https://doi.org/10.1590/fst.32616 kostenfrei https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2019 0
allfieldsSound	10.1590/fst.32616 doi (DE-627)DOAJ017409888 (DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Julliane Souza Barbosa FIGUEIREDO verfasserin aut Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance. iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control Nutrition. Foods and food supply Technology (General) Grazielle Layanne Mendes SANTOS verfasserin aut João Pedro Antunes LOPES verfasserin aut Larissa Bessa FERNANDES verfasserin aut Fabiane Neves SILVA verfasserin aut Raquel Borges FARIA verfasserin aut Ana Carolina Santos ROCHA verfasserin aut Paula Karoline Soares FARIAS verfasserin aut William James Nogueira LIMA verfasserin aut Carla Adriana Ferreira DURÃES verfasserin aut Alessandra Rejane Ericsson de Oliveira XAVIER verfasserin aut Bruna Mara Aparecida de CARVALHO verfasserin aut Roberta Torres CARELI verfasserin aut Anna Christina de ALMEIDA verfasserin aut Igor Viana BRANDI verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (2019), 0 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns year:2019 number:0 https://doi.org/10.1590/fst.32616 kostenfrei https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2019 0
language	English
source	In Food Science and Technology (2019), 0 year:2019 number:0
sourceStr	In Food Science and Technology (2019), 0 year:2019 number:0
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control Nutrition. Foods and food supply Technology (General)
isfreeaccess_bool	true
container_title	Food Science and Technology
authorswithroles_txt_mv	Julliane Souza Barbosa FIGUEIREDO @@aut@@ Grazielle Layanne Mendes SANTOS @@aut@@ João Pedro Antunes LOPES @@aut@@ Larissa Bessa FERNANDES @@aut@@ Fabiane Neves SILVA @@aut@@ Raquel Borges FARIA @@aut@@ Ana Carolina Santos ROCHA @@aut@@ Paula Karoline Soares FARIAS @@aut@@ William James Nogueira LIMA @@aut@@ Carla Adriana Ferreira DURÃES @@aut@@ Alessandra Rejane Ericsson de Oliveira XAVIER @@aut@@ Bruna Mara Aparecida de CARVALHO @@aut@@ Roberta Torres CARELI @@aut@@ Anna Christina de ALMEIDA @@aut@@ Igor Viana BRANDI @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	32056780X
id	DOAJ017409888
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ017409888</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230501190405.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2019 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1590/fst.32616</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ017409888</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">T1-995</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Julliane Souza Barbosa FIGUEIREDO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">iron deficiency anemia</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food supplementation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">dairy beverages</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">cerrado fruit pulps</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">quality control</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. Foods and food supply</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Technology (General)</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Grazielle Layanne Mendes SANTOS</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">João Pedro Antunes LOPES</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Larissa Bessa FERNANDES</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Fabiane Neves SILVA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Raquel Borges FARIA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ana Carolina Santos ROCHA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Paula Karoline Soares FARIAS</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">William James Nogueira LIMA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Carla Adriana Ferreira DURÃES</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Alessandra Rejane Ericsson de Oliveira XAVIER</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Bruna Mara Aparecida de CARVALHO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Roberta Torres CARELI</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Anna Christina de ALMEIDA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Igor Viana BRANDI</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Food Science and Technology</subfield><subfield code="d">Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004</subfield><subfield code="g">(2019), 0</subfield><subfield code="w">(DE-627)32056780X</subfield><subfield code="w">(DE-600)2016150-5</subfield><subfield code="x">1678457X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">year:2019</subfield><subfield code="g">number:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1590/fst.32616</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1678-457X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="j">2019</subfield><subfield code="e">0</subfield></datafield></record></collection>
callnumber-first	T - Technology
author	Julliane Souza Barbosa FIGUEIREDO
spellingShingle	Julliane Souza Barbosa FIGUEIREDO misc TX341-641 misc T1-995 misc iron deficiency anemia misc food supplementation misc dairy beverages misc cerrado fruit pulps misc quality control misc Nutrition. Foods and food supply misc Technology (General) Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
authorStr	Julliane Souza Barbosa FIGUEIREDO
ppnlink_with_tag_str_mv	@@773@@(DE-627)32056780X
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut aut aut aut aut aut aut aut aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	TX341-641
illustrated	Not Illustrated
issn	1678457X
topic_title	TX341-641 T1-995 Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps iron deficiency anemia food supplementation dairy beverages cerrado fruit pulps quality control
topic	misc TX341-641 misc T1-995 misc iron deficiency anemia misc food supplementation misc dairy beverages misc cerrado fruit pulps misc quality control misc Nutrition. Foods and food supply misc Technology (General)
topic_unstemmed	misc TX341-641 misc T1-995 misc iron deficiency anemia misc food supplementation misc dairy beverages misc cerrado fruit pulps misc quality control misc Nutrition. Foods and food supply misc Technology (General)
topic_browse	misc TX341-641 misc T1-995 misc iron deficiency anemia misc food supplementation misc dairy beverages misc cerrado fruit pulps misc quality control misc Nutrition. Foods and food supply misc Technology (General)
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Food Science and Technology
hierarchy_parent_id	32056780X
hierarchy_top_title	Food Science and Technology
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)32056780X (DE-600)2016150-5
title	Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
ctrlnum	(DE-627)DOAJ017409888 (DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b
title_full	Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
author_sort	Julliane Souza Barbosa FIGUEIREDO
journal	Food Science and Technology
journalStr	Food Science and Technology
callnumber-first-code	T
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2019
contenttype_str_mv	txt
author_browse	Julliane Souza Barbosa FIGUEIREDO Grazielle Layanne Mendes SANTOS João Pedro Antunes LOPES Larissa Bessa FERNANDES Fabiane Neves SILVA Raquel Borges FARIA Ana Carolina Santos ROCHA Paula Karoline Soares FARIAS William James Nogueira LIMA Carla Adriana Ferreira DURÃES Alessandra Rejane Ericsson de Oliveira XAVIER Bruna Mara Aparecida de CARVALHO Roberta Torres CARELI Anna Christina de ALMEIDA Igor Viana BRANDI
class	TX341-641 T1-995
format_se	Elektronische Aufsätze
author-letter	Julliane Souza Barbosa FIGUEIREDO
doi_str_mv	10.1590/fst.32616
author2-role	verfasserin
title_sort	sensory evaluation of fermented dairy beverages supplemented with iron and added by cerrado fruit pulps
callnumber	TX341-641
title_auth	Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
abstract	Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.
abstractGer	Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.
abstract_unstemmed	Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	0
title_short	Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
url	https://doi.org/10.1590/fst.32616 https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en https://doaj.org/toc/1678-457X
remote_bool	true
author2	Grazielle Layanne Mendes SANTOS João Pedro Antunes LOPES Larissa Bessa FERNANDES Fabiane Neves SILVA Raquel Borges FARIA Ana Carolina Santos ROCHA Paula Karoline Soares FARIAS William James Nogueira LIMA Carla Adriana Ferreira DURÃES Alessandra Rejane Ericsson de Oliveira XAVIER Bruna Mara Aparecida de CARVALHO Roberta Torres CARELI Anna Christina de ALMEIDA Igor Viana BRANDI
author2Str	Grazielle Layanne Mendes SANTOS João Pedro Antunes LOPES Larissa Bessa FERNANDES Fabiane Neves SILVA Raquel Borges FARIA Ana Carolina Santos ROCHA Paula Karoline Soares FARIAS William James Nogueira LIMA Carla Adriana Ferreira DURÃES Alessandra Rejane Ericsson de Oliveira XAVIER Bruna Mara Aparecida de CARVALHO Roberta Torres CARELI Anna Christina de ALMEIDA Igor Viana BRANDI
ppnlink	32056780X
callnumber-subject	TX - Home Economics
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.1590/fst.32616
callnumber-a	TX341-641
up_date	2024-07-04T01:29:34.907Z
_version_	1803610043095973888
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ017409888</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230501190405.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2019 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1590/fst.32616</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ017409888</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJa1d0785918fd480bbccbb5846a3b5b0b</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">T1-995</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Julliane Souza Barbosa FIGUEIREDO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">iron deficiency anemia</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food supplementation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">dairy beverages</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">cerrado fruit pulps</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">quality control</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. Foods and food supply</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Technology (General)</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Grazielle Layanne Mendes SANTOS</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">João Pedro Antunes LOPES</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Larissa Bessa FERNANDES</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Fabiane Neves SILVA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Raquel Borges FARIA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ana Carolina Santos ROCHA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Paula Karoline Soares FARIAS</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">William James Nogueira LIMA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Carla Adriana Ferreira DURÃES</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Alessandra Rejane Ericsson de Oliveira XAVIER</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Bruna Mara Aparecida de CARVALHO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Roberta Torres CARELI</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Anna Christina de ALMEIDA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Igor Viana BRANDI</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Food Science and Technology</subfield><subfield code="d">Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004</subfield><subfield code="g">(2019), 0</subfield><subfield code="w">(DE-627)32056780X</subfield><subfield code="w">(DE-600)2016150-5</subfield><subfield code="x">1678457X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">year:2019</subfield><subfield code="g">number:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1590/fst.32616</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/a1d0785918fd480bbccbb5846a3b5b0b</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1678-457X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="j">2019</subfield><subfield code="e">0</subfield></datafield></record></collection>
score	7.3998556

Nicht das Richtige dabei?

Schreiben Sie uns!

Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?