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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

L-acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse

Texto completo
Autor(es):
Xavier-Santos, Douglas [1, 2, 3] ; Bedani, Raquel [1, 3] ; Perego, Patrizia [2] ; Converti, Attilio [2] ; Saad, S. M. I. [1, 3]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Av Prof Lineu Prestes 580, B16, BR-05508000 Sao Paulo, SP - Brazil
[2] Univ Genoa, Dept Civil Chem & Environm Engn, Pole Chem Engn, Via Opera Pia 15, I-16145 Genoa - Italy
[3] Univ Sao Paulo, Food Res Ctr, Sao Paulo, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 105, p. 329-335, MAY 2019.
Citações Web of Science: 1
Resumo

We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at - 18 degrees C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g(-1) during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. (AU)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 13/04422-7 - Sobremesa aerada simbiótica: desenvolvimento do produto diet e avaliação dos efeitos da ingestão sobre indivíduos com síndrome metabólica
Beneficiário:Douglas Xavier dos Santos
Linha de fomento: Bolsas no Brasil - Doutorado