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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 62, n. 1, p. 7-pg., 2015-06-01.

Resumo

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)

• Processo FAPESP: 09/13347-3 - Desenvolvimento de Patê de Base Láctea Simbiótico
• Beneficiário: Cristina Dini Staliano
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 10/52267-2 - Abordagem bioquimico-molecular para avaliacao da bacteriocinogenese e do controle de listeria monocytogenes por lactobacillus sakei 2a em um produto lacteo simbiotico potencialmente funcional.
• Beneficiário: Rafael Chacon Ruiz Martinez
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 09/52600-6 - Efeito de culturas láticas bacteriocinogênicas na dinâmica e funcionalidade da microbiota de queijo petit suisse probiótico e simbiótico, durante sua elaboração e armazenamento
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Regular