Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert

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

“…Survival of probiotic bacteria added into dairy products were found in the researches Heenan et al (2004) determined the suitability of non-fermented frozen vegetarian dessert as a food carrier for probiotic cultures. Their research demonstrated that this product may be used as a vehicle for probiotic bacteria especially for Bifidobacteria and Lb.…”

“…Yoghurts and fermented milks are the main vehicles for probiotic cultures. In some studies have shown that some commercial dairy products such as yoghurts, do not contain adequate populations of viable probiotic bacteria during their shelf-life (Heenan et al, 2004). But nowadays, some new products such as milk-based desserts, powdered milk for newborn infants, icecreams, butter, mayonnaise, various types of cheese, products in the form of capsules and fermented foods of vegetable origin are being found place in the international markets.…”

Recent Application of Probiotics in Food and Agricultural Science

“…The microencapsulation allows the probiotic bacteria to be separated from its environment by a protective coating. Several studies have reported the technique of the microencapsulation by using gelatin, or vegetable gum to provide protection to acidsensitive Bifidobacterium and Lactobacillus [172][173][174][175][176].…”

Delivery of Probiotic Microorganisms into Gastrointestinal Tract by Food Products

“…The incorporation of incorrectly identified probiotic bacteria in functional food products clearly has public health implications, by undermining the efficiency of probiotics and by affecting public confidence in functional foods (Huys et al, 2006). Thus, the use of adequate tools to provide proper strain identification for legal and good manufacturing practices and to track probiotics during food production as well as during their intestinal transit are strictly necessary (Lee and Salminen, 2009 Blanchette et al (1996) Nonfermented fruit juice beverages Renuka et al (2009) Canestrato Pugliese hard cheese Corbo et al (2001) Nonfermented soy-based frozen desserts Heenan et al (2005) Argentine Fresco cheese Vinderola et al (2000b) Fermented soymilk drink Donkor et al (2007) Goat semi-solid cheese Gomes and Malcata (1999) Soy-based stirred yogurt Saris et al (2003) Manufacture of Turkish Beyaz cheese Kilic et al (2009) Rice-based yogurt Helland et al (2005) Iranian White-brined cheese Ghoddusi and Robinson (1996) Many of the bacteria used in probiotic preparations (bifidobacteria and lactic acid bacteria) have been isolated from human fecal samples to maximize the likelihood of compatibility with the human gut microflora and improve their chances of survival (Andersson et al, 2001). Microorganisms isolated from fermented nondairy foods have shown these abilities in in vitro studies (Rivera-Espinoza and Gallardo-Navarro, 2010).…”