Acta Scientific Microbiology

Research ArticleVolume 1 Issue 5

Production of New Yogurt

Vinicius Reis de Figueiredo*

Instituto Federal de Educação, Ciência e Tecnologia Baiano, Campus Santa Inês, Santa Inês, Bahia, Brazil

*Corresponding Author: Vinicius Reis de Figueiredo, Instituto Federal de Educação, Ciência e Tecnologia Baiano, Campus Santa Inês,Santa Inês, Bahia, Brazil.

Received: March 12, 2018; Published: April 19, 2018

DOI: 10.31080/ASMI.2018.01.0050

Citation: Vinicius Reis de Figueiredo. “Production of New Yogurt”. Acta Scientific Microbiology 1.5 (2018).

Abstract

   Some investigations on the new natural compounds and also development of new ingredients have allowed food innovation. Yogurt`s consumption is recommended due to its nutritional features. On the other side, the advantages of consuming mushroom for human health has been the target for scientific researches all over the world once the search for functional foods, which bring health benefits for human, has become an international trend. One of the main active principles investigated in mushrooms is BetaD-Glucana polysaccharide that has been thought to reduce cholesterol’s absorption. In order to encourage the consumption of beverages that provide benefits for human health, this work was developed with a production of yogurt added with Agaricus subrufescens mushroom. The formulation which had intermediate concentration (0.6 g mushroom/200 mL of yogurt) was the most accepted by the evaluators. Developing an innovative beverage (COCurte – Yogurt with Mushroom) has allowed a deposit of an Invention Patent at National Institute of Intellectual Property (NIIP) registered under the code BR 10 2016 018766 4 (Brazil).

Keywords: Human Health; Agaricus subrufescens; Sun Mushroom; Beverage; Innovative Research; Sensory Acceptance

Copyright: © 2018 Vinicius Reis de Figueiredo. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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