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

Autor(es)

Vasconcelos, Bruno Garcia ^[1] ; Ruiz Martinez, Rafael Chacon ^[2] ; de Castro, Inar Alves ^[2] ; Isay Saad, Susana Marta ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND BIOTECHNOLOGY; v. 23, n. 6, p. 1843-1849, DEC 2014.
• Citações Web of Science: 3

Resumo

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)

• Processo FAPESP: 08/50954-2 - Desenvolvimento de mix de acai probiotico, prebiotico e simbiotico
• Beneficiário: Bruno Garcia Vasconcelos
• Modalidade de apoio: Bolsas no Brasil - Mestrado