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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Innovative acai (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance

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Author(s):
Vasconcelos, Bruno Garcia [1] ; Ruiz Martinez, Rafael Chacon [2] ; de Castro, Inar Alves [2] ; Isay Saad, Susana Marta [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, Sch Pharmaceut Sci, BR-05508000 Sao Paulo - Brazil
[2] Univ Sao Paulo, Dept Food & Expt Nutr, Sch Pharmaceut Sci, BR-05508000 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD SCIENCE AND BIOTECHNOLOGY; v. 23, n. 6, p. 1843-1849, DEC 2014.
Web of Science Citations: 3
Abstract

Acceptance and the probiotic viability of an innovative non-dairy frozen a double dagger ai (Euterpe oleracea, Mart.) dessert supplemented and not supplemented with inulin during a shelf-life of 84 days at -18A degrees C were investigated. Desserts containing and not containing probiotic Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and inulin were produced, resulting in 4 mixes of frozen a double dagger ai: control (M1), pro (M2), pre (M3), and synbiotic (M4). Sensory acceptability scores and probiotic counts were obtained during 84 days of storage. Inulin, a key factor for product approval, significantly (p < 0.05) increased overall product acceptance of both M3 and M4, compared with M1. La-5 viability was above 7 log CFU/g for both pro and synbiotic desserts. Bb-12 counts were above 6 log CFU/g only for M4. All frozen a double dagger ai desserts were suitable for probiotic delivery and were accepted by consumers. Addition of inulin is recommended both for increasing acceptance and for the synbiotic potential. (AU)