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Improvement of probiotic margarine sensory features and evaluation of the product functional potential

Grant number: 14/04784-9
Support type: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
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Susana Marta Isay Saad
Grantee:Clara Simone dos Santos
Home 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)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DOS SANTOS, CLARA SIMONE; KANUP, RAQUEL FORTES; CAVALCANTI ALBUQUERQUE, MARCELA ALBUQUERQUE; BEDANI, RAQUEL; BATISTA DE SOUZA, CINTHIA HOCH; GIOIELLI, LUIZ ANTONIO; ISAY SAAD, SUSANA MARTA; RODRIGUES RACT, JULIANA NEVES. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 124, APR 2020. Web of Science Citations: 1.
DOS SANTOS, CLARA SIMONE; BATISTA DE SOUZA, CINTHIA HOCH; PADILHA, MARINA; GIOIELLI, LUIZ ANTONIO; RODRIGUES RACT, JULIANA NEVES; SAAD, SUSANA MARTA ISAY. Milk fat protects Bifidobacterium animalis subsp lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads. FOOD & FUNCTION, v. 9, n. 8, p. 4274-4281, AUG 1 2018. Web of Science Citations: 3.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.