Most of the probiotic foods are produced from milk, but factors such as vegetarian habits and / or intolerance to dairy products has encouraged the use of non-dairy raw material for the development of these foods. Obtaining a soy ice-cream containing concentrated natural apple juice supplemented with proven probiotic microorganisms and prebiotic ingredients may result in a functional product with great potential, since it combines the benefits of probiotics and prebiotics in a synbiotic food with the benefits of soybeans. However, soybeans might result in undesirable sensory characteristics. Thus, the idea of replacing soy partially or totally by other ingredients, such as milk or a mixture containing whey protein isolate and inulin, seems to be worthy of investigation. This project aims to develop a synbiotic apple ice-cream with milk, soy, and whey protein isolate mixed with inulin, in different proportions, checking the most appropriate proportion of these ingredients in the product, considering its physico-chemical and sensory characteristics and survival of probiotics in the product under in vitro gastric and enteric conditions, during storage at -18° C for up to 12 weeks. For this purpose low fat ice cream will be produced and supplemented with the probiotic microorganisms Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and the prebiotic FOS (fructo-oligosaccharide). Using the experimental design for simple mixture (centroid simplex) three factors and a central point. Trials will be conducted to assess the factors milk powder (X1), soymilk (X2), and inulin + whey protein isolate (X3 ). These ingredients will be added during the manufacture of ice cream in different proportions, but always totaling 12% of total product formulations, and the mixture of whey protein isolate (WPI) and inulin (I) will comprise a proportion 1:3 (I: WPI). The following variables will be evaluated during the storage of products under freezing -18° C for up to 84 days: the survival of probiotic microorganisms in the product and the resistance of these microorganisms incorporated into the different ice-cream formulations to be studied under the simulated gastric and enteric conditions in vitro, the physical and chemical parameters (pH, overrun and melt fraction), the instrumental hardness (in texture analyzer TA-XT2, Stable Micro Systems) and sensory characteristics (consumers, using hedonic scale) of the products. The results will be analyzed according to the statistical design proposed using the statistical package Statistica.
News published in Agência FAPESP Newsletter about the scholarship: