Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina

Abstract

Avaliou-se o efeito da adição do probiótico INTRODUÇÃOAtualmente, considera-se que a alimentação é o principal fator que contribui para um estilo de vida saudável, podendo reduzir, consideravelmente, os riscos de doenças e promover a saúde (Betoret et al., 2003;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005). Paralelamente, os consumidores procuram por alimentos que sejam, ao mesmo tempo, saudáveis, nutritivos e saborosos (Thamer, Penna, 2005).Todos esses fatos têm colaborado para a criação de um mercado lucrativo para uma série de novos produtos enriquecidos com componentes fisiologicamente ativos, como os probióticos e prebióticos, uma das prioridades de pesquisa da indústria de alimentos (Janer et al., 2004;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005;Saad, 2006).A definição mais recente considera os probióticos como microrganismos vivos que, quando administrados em quantidades adequadas, afetam positivamente a saúde do

Dried Tomato‐Flavored Probiotic Cream Cheese with Lactobacillus paracasei

“…The cheeses developed for this study exhibited lower fat contents and higher carbohydrate levels than those commonly found in this type of product, a fact probably due to the addition of dried tomato, an ingredient that contains a high amount of sugar in its composition. On the other hand, probiotic and symbiotic creamy cheeses developed by Buriti and others (2008) presented fat contents similar to those of this study.…”

Petit-Suisse Cheese Production with Addition of Probiotic <i>Lactobacillus</i> <i>casei</i>

“…In five assays with fresh creamy cheese plus Lactobacillus paracasei spp. paracasei, Buriti, Cardarelli and Saad [18] reported fat percentage in dry extract between 21.3% and 28.7% higher than those in current assay, after the first day of storage at 4˚C.…”

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

“…Discriminative tests have been applied with success in the development of a frozen synbiotic cabbage palm fruit dessert (Vasconcelos and others 2009); evaluation of probiotic Pategras cheese ripening (Perotti and others 2009), probiotic acai pulp yogurt (Almeida and others 2009); probiotic cabbage palm fruit dairy beverage (Zoellner and others 2009); synbiotic chocolate mousse (Aragon‐Alegro and others 2007); whey dairy beverage containing acai pulp supplemented with L. acidophilus and B. longum (Zoellner and others 2009); fresh Minas‐type cheese supplemented with L. acidophilus (Buriti and others 2008) or by coculturing with a thermophilic starter (Souza and others 2007); synbiotic fresh cream cheese with inulin and L. paracasei (Buriti and others 2008); fermented milk containing microencapsulated L. acidophilus LA‐5 and B. lactis BB‐12 (Khorokhavar and Mortazavian 2010), and an edible biospread supplemented with potentially probiotic Lactobacillus and Bifidobacterium species (Charteris and others 2002).…”