Viability of Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 in soy and/or milk based ice cream and their physico-chemical features

• Grant number: 13/12986-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): October 01, 2013
• Effective date (End): September 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Susana Marta Isay Saad
• Grantee: Marina Gomes Rodrigues
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Favorable changes in the composition of the intestinal microbiota can be observed with the regular consumption of functional foods containing probiotics. Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. They are traditionally incorporated into fermented milk and other fermented milk products. Currently, the idea of reducing milk components as vehicles for probiotic agents has been promoted due to the high proportion of people who have lactose intolerance, and the search for vegetarian alternatives. In this context, soy appears as an ideal replacement for consumption, promoting health through intrinsic nutritional characteristics. The production of ice-creams obtained by mixing milk powder and soy extract with a concentrated natural apple juice, and with proven probiotic microorganisms, and prebiotic ingredients may result in a product with excellent potential as a functional food product and with attractive sensory features, which may expand the range of options of probiotic and synbiotic products for individuals without lactose intolerance and those with varying degrees of intolerance. Additionally, apple juice has been very successfully used in soy products, masking its aftertaste. This project aims to develop a synbiotic apple ice cream with milk and/or soy supplemented with the probiotic microorganisms in order to verify their Physico-chemical and sensory features and the survival of probiotics in the product during storage at -18° C for up to 12 weeks. For this purpose, three ice-cream formulations will be prepared: F1 - with the presence of milk powder, F2 - with the presence of milk powder and soy extract, and F3 - with the presence of soy extract. The three formulations are supplemented with the proven probiotic micro-organisms Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and the prebiotic FOS (fructo-oligosaccharide). The following variables will be evaluated during frozen storage of products at -18° C for up to 84 days: the survival of probiotic microorganisms in the product and the resistance of the microorganisms incorporated into the different ice-cream formulations, the physical and chemical parameters (pH, overrun and melt fraction), the instrumental hardness and sensory features (acceptability test) of the products. The results will be analyzed using the statistical package Statistica. (AU)