Iogurte probiótico com inulina como substituto de gordura

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

2009

RESUMO

The aim of this study was to investigate the effect of fat reduction and addition of inulin or probiotic culture on physical and chemical (color, pH, titratable acidity, texture profile and syneresis), sensorial (QDA and acceptability) and microbiological (counts of Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus paracasei ssp. paracasei and yeasts and molds) characteristics of yogurts. Changes in products storaged during 28 days at 4oC were studied. Inulin or probiotic culture addition and fat reduction did not alter yogurts color and did not influence Streptococcus salivarius ssp. thermophilus viability. There were differences in pH, titratable acidity and Lactobacillus delbrueckii ssp. bulgaricus counts among formulations, related to different chemical composition. pH of samples decreased and titratable acidity increased during storage. Inulin and probiotic culture addition and fat content resulted in texture profile changes among formulations. Inulin addition resulted in increased syneresis, observed during storage for all formulations. Counts of lactic culture microorganisms were not different at 1st and 28th days of storage. There was not effect of inulin on probiotic culture viability. Probiotics exhibited good level in products (7,877 – 8,282 log CFU mL-1) during fermentation and storage. An antagonistic effect of probiotic culture on yeasts and molds was observed. Inulin or probiotic culture addition and fat reduction influenced sensory attributes of QDA, except color, acid odor and sweet taste. The low-fat yogurt formulations with 2% inulin were similar in acceptability to whole yogurt. Addition of Lactobacillus paracasei ssp. paracasei did not result in acceptability changes to skimmed yogurt. Correlations between sensory attributes of QDA and between sensory attributes and physicochemical and instrumental parameters were determined.

ASSUNTO(S)

iogurte inulina alimentos - avaliação sensorial alimentos enriquecidos yoghourt inulin

ACESSO AO ARTIGO

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