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Development of symbiotic yogurt with juçara pulp, Lactobacillus acidophilus La-5 and prebiotics

Grant number: 13/04909-3
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): June 01, 2013
Effective date (End): May 31, 2014
Field of knowledge:Biological Sciences - Microbiology
Principal Investigator:Elaine Cristina Pereira de Martinis
Grantee:Patricia Carrasco Catanoze
Host Institution: Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil


There is an increasing preference for healthy ready-to-eat foods, with a special interest in functional foods. Yogurt supplemented with probiotic micro-organisms or added prebiotics can be considered a functional food since it offers health benefits beyond its nutritional properties. Probiotics are viable micro-organisms that may confer benefits to the host and must be consumed in portions of food containing 108-109 CFU. The juçara fruit pulp (Euterpe edulis Mart.) is a potential functional food ingredient due to the presence of anthocyanin and it could be added to probiotic yogurts. This project aims to produce a probiotic yogurt with juçara pulp, with the addition or not of prebiotics. The survival of the probiotic micro-organism (L. acidophilus La-5) will be evaluated in the preparations, to find the best formulation of the functional yogurt. (AU)

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