A probiotic soy-based innovative product as an alternative to petit-suisse cheese

Autor(es)

Matias, Natalia S. ^[1] ; Bedani, Raquel ^[1] ; Castro, Mar A. ^[2] ; Saad, Susana M. I. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 59, n. 1, p. 411-417, NOV 2014.
• Citações Web of Science: 10

Resumo

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)

• Processo FAPESP: 09/05006-1 - Desenvolvimento de alimento probiótico à base de soja com polpa de fruta
• Beneficiário: Natalia Silva Matias
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 09/51168-3 - Desenvolvimento de um iogurte de soja probiótico enriquecido com cálcio e suplementado com inulina e farinha de okara: resistência dos probióticos in vitro e influência sobre os marcadores laboratoriais de risco para aterosclerose em humanos
• Beneficiário: Raquel Bedani Salvio
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 09/51169-0 - Desenvolvimento de um iogurte de soja probiótico enriquecido com cálcio e suplementado com inulina e farinha de okara: resistência dos probióticos in vitro e influência sobre os marcadores laboratoriais de risco para aterosclerose em humanos
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Regular