Elaboração, Caracterização E Aceitabilidade De “Iogurte” De Soja Com Adição De Prebiótico

Lehn, Daniel Neutzling; Kolling, Alana; Souza, Cláucia Fernanda Volken de

doi:10.3895/s1981-36862014000200008s1

Cited by 2 publications

(3 citation statements)

References 7 publications

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“…Furthermore, the product presented acceptability index higher than 70% in all aspects evaluated. These scores made use of the soy‐fermented blend produced in the present study feasible on a commercial level based on the analysis of the sensory aspects (Lehn et al ., 2014).…”

Section: Resultsmentioning

confidence: 99%

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The effect of co‐encapsulation of Lactobacillus rhamnosus GG ATCC 53103 with inulin on alginate/chitosan matrix: the viability in fermented soy blend and simulated digestive system

Ladislau

Farias

Soares

et al. 2021

Int J of Food Sci Tech

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This research verified the ability of Lactobacillus rhamnosus encapsulated with inulin to tolerate the simulated digestive system and their viability in a soy blend. Probiotic encapsulated in alginate-chitosan matrix without inulin presented a better encapsulation efficiency (80.92%) than encapsulation with inulin (57.39%). On the 28th day, the count of probiotics decreased by 3.42 and 1.99 logarithmic cycles of free and encapsulated cells without inulin, respectively. In contrast, the microorganisms encapsulated with inulin showed an increase of 1.26 logs CFU g −1 . During gastrointestinal simulation, cell counts decreased by 0.78, 1.55 and 1.95 CFU g −1 logs for encapsulated cells without inulin, free and encapsulated with inulin, respectively. Sensory panellists liked the fermented soy blend with encapsulated lactobacilli, and this result shows the possibility to create new probiotic foods of plant origin. Therefore, the alginate/chitosan matrix can be considered adequate for the encapsulation of L. rhamnosus. The inulin reduces the encapsulation efficiency and increases the cell loss in gastrointestinal simulation. Considering cellular losses, the best option for preparing a fermented soy blend is to use L. rhamnosus encapsulated without inulin.

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Section: Resultsmentioning

confidence: 99%

“…For the calculation of the product acceptability index (AI), the expression AI (%) = A × 100/B was adopted, where A corresponds to average grade obtained for the product and B is the maximum grade given to the product. AI results >70% indicate good acceptance (Lehn et al ., 2014).…”

Section: Methodsmentioning

confidence: 99%

The effect of co‐encapsulation of Lactobacillus rhamnosus GG ATCC 53103 with inulin on alginate/chitosan matrix: the viability in fermented soy blend and simulated digestive system

Ladislau

Farias

Soares

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In the acceptability indices, only the sweetness attribute of F1 had a rate of 68.78% and for the other attributes of formulations, the indexes ranged from 71.96% to 80.95%, which indicates good acceptance, according to DUTCOSKI (2013), because they exceed the minimum of 70%. MARTINS et al (2013) and KOLLING et al (2014) reported lower indexes 65.70%-75.70% and 63%-70%, respectively, in soy based yogurts with prebiotics.…”

Section: Microbiological and Sensorial Analysis Of The Formulationsmentioning

confidence: 99%

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond

2017

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The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays. These formulations were subjected to sensorial analysis, which included the acceptance test and purchase intention. The optimized formulation had its physical-chemical and nutritional characteristics evaluated trough the determination of chemical and mineral composition, viability of the probiotic bacteria and the acidity and pH parameters were evaluated during the twenty-eight storage days. Formulations obtained high rates of acceptability and purchase intention and the optimized formulation achieved good nutritional characteristics, being a food with high manganese content and a source of magnesium and phosphorus. During the storage, the pH and acidity values varied and probiotic microorganism count increased. Probiotic potential of fermented drink can be justified by presence of both microorganisms and by the verified counting obtained since the seventh storage day of the product.

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Elaboração, Caracterização E Aceitabilidade De “Iogurte” De Soja Com Adição De Prebiótico

Cited by 2 publications

References 7 publications

The effect of co‐encapsulation of Lactobacillus rhamnosus GG ATCC 53103 with inulin on alginate/chitosan matrix: the viability in fermented soy blend and simulated digestive system

The effect of co‐encapsulation of Lactobacillus rhamnosus GG ATCC 53103 with inulin on alginate/chitosan matrix: the viability in fermented soy blend and simulated digestive system

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond

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