Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Author(s)

Staliano, Cristina Dini ; Ruiz Martinez, Rafael Chacon ; Saad, S. M. I.

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 62, n. 1, p. 7-pg., 2015-06-01.

Abstract

Nowadays, important features for the development of new food products include their convenience, taste, and ability to promote beneficial effects to human health. This study aimed to develop a potentially synbiotic dairy-based tomato spread and to evaluate the viability of the microorganisms employed, as well as the sensory acceptability of the product throughout its storage for 28 days. Three different trials were studied, all containing the prebiotic inulin and the starter culture Streptococcus thermophilus ST-M6: T1 (control); T2 with the probiotic strains Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bb-12, and T3 with Bb-12 and the bacteriocinogenic and potentially probiotic strain Lactobacillus sakei subsp. sakei 2a. The product was stored at 4 degrees C and analysed after 1, 7, 14, 21, and 28 days of storage. For all trials, the pH decreased throughout storage, the viability of all strains was high (>= 7.9 log cfu/g), and sensory evaluation with consumers showed mean scores above 7 during the storage period evaluated (up to 21 days), which demonstrates the product has potential as a functional food. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 09/13347-3 - Development of a synbiotic dairy-based "pate"
• Grantee: Cristina Dini Staliano
• Support Opportunities: Scholarships in Brazil - Master