| Grant number: | 14/04784-9 |
| Support Opportunities: | Scholarships in Brazil - Master |
| Effective date (Start): | October 01, 2014 |
| Effective date (End): | February 29, 2016 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Technology |
| Acordo de Cooperação: | Coordination of Improvement of Higher Education Personnel (CAPES) |
| Principal Investigator: | Susana Marta Isay Saad |
| Grantee: | Clara Simone dos Santos |
| Host Institution: | Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil |
| Associated research grant: | 13/07914-8 - FoRC - Food Research Center, AP.CEPID |
Abstract Functional foods are intended to improve the diet, promoting health through mechanisms beyond conventional nutrition. Foods containing either probiotic microorganisms or prebiotic ingredients or both combined, leading to a symbiotic food product, are within this class of foods. With the increasing demand for spreads, modifiedfats and oils have been receiving increasing attention, due to concern for their appropriate use by health professionals and consumers. This project aims to improve the sensory attributes of a margarine, previously developed by our research group, with the probiotic strain Bifidobacterium animalis Bb-12, inulin, and concentrated casein (caseinmacropeptide - CMP), as well as to evaluate the sensory acceptability of the product, its physico-chemical and instrumental texture profile during refrigerated storage, and to verify the viability of the probiotic incorporated into margarine and its survival to in vitro conditions simulating the gastrointestinal tract during storage. Six binary mixtures of milk fat (x1) and palm olein (x2) will be prepared in different proportions, with two samples representing the components separately and four being formed by binary mixtures. Among these 6 samples, 2 fat bases will be selected for the production of margarinescontaining Bifidobacterium animalis Bb -12, inulin (2%), and concentrated casein (1%). The selection of these bases will be made by comparison of their melting profiles with those of fat bases composing commercial margarines, according to the literature. For the characterization of fat bases, free fatty acids will be determined by titration, the fatty acid composition will be determined by gas chromatography consistency by texture analysis, and the crystallization and melting behaviors by differential scanning calorimetry. For thecharacterization of margarines, counts of B. animalis Bb -12, pH measurements, instrumental consistency, sensory analysis, and in vitro assays for assessing the resistance of the probiotic strain incorporated to margarine to gastric and enteric conditions will be conducted during shelf-life of refrigerated margarines. Thedetermination of the physicochemical properties of fat bases will be conducted at the time of its preparation and the margarine microbiological and physico-chemical parameters will be determined on the following day of production and weekly for up to 1 month under refrigeration at 5°C. (AU) | |
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