Effect of inulin and <i>Lactobacillus paracasei</i> on sensory and instrumental texture properties of functional chocolate mousse

Cardarelli, Haíssa Roberta; Aragón-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Castro, Inar Alves de; Saad, Susana Marta Isay

doi:10.1002/jsfa.3208

Cited by 52 publications

(38 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A broad range of ready-to-eat dairy desserts is available to the consumer, offering a wide variety of textures, flavours and appearances, and are regarded as attractive vehicles for the incorporation of probiotic cultures and other functional ingredients (Cardarelli, Aragon-Alegro, Alegro, Castro, & Saad, 2008). Nowadays, consumer interest in products that contribute to decreased risks of chronicdegenerative diseases encourages the development of dairy desserts containing functional ingredients, especially those that can also be employed as fat replacers, e.g.…”

Section: Introductionmentioning

confidence: 99%

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

2010

View full text Add to dashboard Cite

a b s t r a c tThe 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 (À18 ± 1°C), followed by thawing at 4°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%.

show abstract

Section: Introductionmentioning

confidence: 99%

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

2010

View full text Add to dashboard Cite

show abstract

“…Contrary, Majchrzak et al (2010) reported some sensory differences between probiotic and conventional yoghurts. Cardarelli et al (2008) emphasized that the chocolate mousse dessert is a suitable food for the delivery of bacterial probiotic strains with excellent viability and sensorial attributes. They also stated that, addition of Lb.…”

Section: Sensory Analysis Resultsmentioning

confidence: 99%

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

İrkin¹,

Guldas²

2011

Acta Agriculturae Slovenica

View full text Add to dashboard Cite

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include antimutagenic effects, anti-carcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol and immune system stimulation. Because of the potential health benefits, these microorganisms are increasingly being incorporated into dairy foods. Several studies in recent years have shown the benefits deriving from the ingestion of probiotics and a large number of products containing lactobacilli and bifidobacteria formulated. The purpose of this study was to develop a pudding with cacao to which probiotic microorganisms were added and investigate the viability of probiotic microorganisms during the shelf-life along 25 days at 4 °C. Organoleptic properties of the puddings were also evaluated during the storage. Bifidobacterium animalis ssp. lactis LAFTI B94, Lactobacillus acidophilus LAFTI L10 and Lactobacillus casei LAFTI L26 cultures were activated and incorporated into the product. Pudding with cacao was shown to be a good vehicle for the delivery of Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus during 15 and 25 days respectively and these microorganisms did not interfere in the sensorial preferences of the product except Lactobacillus casei. The pH values and organoleptic scores of the pudding samples, except Lactobacillus casei LAFTI L26 containing ones, did not change for 20 days during the storage period, statistically (P<0.01). The pudding containing Lactobacillus casei LAFTI L26 was taken the lowest sensorial scores. The all samples were lost their organoleptic properties at the 25 days of storage period.

show abstract

“…Probiotic microorganisms in level of 10 6 cfu g -1 of food at the time of consumption have been recommended as level to provide beneficial effects for consumers [33]. Several research findings have documented the probiotic carrier potential of both fermented and none fermented products [16,[34][35][36][37]. Fig-2] considering the pH drop necessary to preserve these products.…”

Section: Discussionmentioning

confidence: 99%

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

Oranusi¹,

Braide²,

Chinakwe³

2013

Int J of Micr Res

View full text Add to dashboard Cite

Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

Cited by 52 publications

References 47 publications

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

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

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (Pentaclethra macrophylla) AND OGIRI (Ricinus communis)

Contact Info

Product

Resources

About