Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

Autor(es)

Buriti, Flavia C. A. ^[1] ; Castro, Inar A. ^[2] ; Saad, Susana M. I. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, BR-05508 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Alimentos & Nutr Expt, BR-05508 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 123, n. 4, p. 1190-1197, DEC 15 2010.
• Citações Web of Science: 20

Resumo

The effects of refrigeration, freezing and substitution of milk fat by inulin and whey protein concentrate (WPC) on the texture and sensory features of synbiotic guava mousses supplemented with the probiotic, Lactobacillus acidophilus La-5, and the prebiotic fibre oligofructose, were studied. The frozen storage (-18 +/- 1 degrees C), followed by thawing at 4 degrees C before the analyses, and the complete replacement of the milk fat by inulin plus WPC, led to significant differences in the instrumental texture parameters of mousses (P < 0.05). Nonetheless, these changes did not affect the sensory acceptability of the products studied. The frozen storage may be employed to extend the shelf-life of synbiotic guava mousses. Additionally, to obtain a texture profile similar to the traditional product, the simultaneous addition of inulin and WPC is recommended only for the partial replacement of milk fat in refrigerated and frozen mousses, and the total proportion of both ingredients together should not exceed 2.6%. (C) 2010 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 05/51317-8 - Sobremesa aerada simbiótica: desenvolvimento do produto e resistência do probiótico in vitro
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Regular