English

Vedecký časopis - archív

55 2016

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2016

Frederico, C. – Pinto, T. B. – Castro, E. M. – Suguimoto, H. H. – Santana, E. H. W. – Alegro, L. C. A. – Souza, C. H. B.
Probiotic dairy dessert supplemented with whey protein concentrate: effect on the viability of Lactobacillus acidophilus, on texture, physicochemical and sensory features
Journal of Food and Nutrition Research, 55, 2016, č. 1, s. 48-56

Cínthia Hoch Batista de Souza, Master´s degree Program on Dairy Science and Technology, Northern Paraná University, Marselha 591, Jardim Piza, 86041-140 Londrina, Brazil. E-mail: cinthiahoch@yahoo.com.br, tel.: +55 43 3371-7993, fax: +55 43 3371-7834

Received 25 September 2015; 1st revised 5 November 2015; accepted 25 November 2015; published online 28 January 2016.

Súhrn: This study aimed at developing a flan-type dairy dessert supplemented with Lactobacillus acidophilus La-5 and whey protein concentrate (WPC). Four flan-type dairy desserts containing L. acidophilus La-5 were produced: F1 (0% WPC), F2 (1.5% WPC), F3 (3% WPC) and F4 (4.5% WPC). Instrumental texture, physicochemical and microbiological analyses were done throughout 28 days of refrigerated storage. Sensory evaluation and purchase intention tests were carried out after 7 and 14 days. Initial counts of probiotic bacteria were 9.30 log CFU·g-1, 9.16 log CFU·g-1, 9.19 log CFU·g-1 and 9.40 log CFU·g-1 (F1, F2, F3 and F4, respectively). During storage, L. acidophilus La-5 counts were above the minimum required for probiotic food (6.00 log CFU·g-1), varying from 9.40 log CFU·g-1 to 8.53 log CFU·g-1 (F4 and F1, respectively). All formulations presented an increase in hardness, adhesiveness, titratable acidity (p < 0.05) and a decrease in pH (p < 0.05). All formulations exhibited excellent sensory acceptance (p > 0.05). The manufacture of a probiotic flan-type dairy dessert enriched with WPC was feasible, with suitable counts of L. acidophilus La-5 for a probiotic food and good acceptance in both sampling periods of sensory evaluation.

Kľúčové slová: whey protein concentrate; flan; dairy product; functional food

Na stiahnutie:
  (pdf, 256.45 Kb, 414x)


<-- SPÄŤ