| Full text | |
| Author(s): |
Total Authors: 4
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| Affiliation: | [1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, BR-05508 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508 Sao Paulo, SP - Brazil
Total Affiliations: 2
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| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 59, n. 1, p. 411-417, NOV 2014. |
| Web of Science Citations: | 10 |
| Abstract | |
The present study aimed to develop a probiotic soy-based product similar to petit-suisse cheese and to evaluate its perspectives regarding potential for consumer health benefits, sensory acceptability, and instrumental texture during storage. Three different trials were studied: MP (milk-based petit-suisse - control); MSP (mixed product with milk cream and soy); SP (soymilk-based product). The formulations were produced with an ABT culture, containing Lactobacillus acidophilus La-5. Bifidobacterium animalis Bb-12, and the starter Streptococcus thermophilus and stored at 4 degrees C for up to 28 days. Bb-12 viability remained always above 8 log cfu g(-1) for all trials, whereas viability of La-5 was satisfactory at the end of storage for MP (7.56 log cfu g(-1)) and MSP (6.49 log cfu g(-1)), but only up to 21 days (6.84 log cfu g(-1)) for SR The pH remained stable and was lower for MSP (p < 0.05), whereas instrumental hardness and gumminess increased in soy-based products (MSP and SP) and decreased in the control (MP). SP had the highest sensory score means (6.4) on day 21, being sensorially attractive to provide consumers with a functional food without dairy ingredients and with high viability of the probiotic microorganisms. (C) 2014 Elsevier Ltd. All rights reserved. (AU) | |
| FAPESP's process: | 09/05006-1 - Development of probiotic soy food with fruit pulp |
| Grantee: | Natalia Silva Matias |
| Support Opportunities: | Scholarships in Brazil - Master |