Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides
| Autor: | Rogério Marcos Dallago, Josiane Kilian, Juliana Steffens, Fabiele Witschinski, Débora Demartini, Clarissa Dalla Rosa, Rogério Luis Cansian, Eunice Valduga |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
fructooligosaccharides medicine.medical_treatment 01 natural sciences Bifidobacterium animalis subsp lactis law.invention lcsh:Agriculture Probiotic 0404 agricultural biotechnology Starter law 010608 biotechnology medicine Food science lcsh:Agriculture (General) yoghurt Bifidobacterium biology Syneresis Chemistry Fructooligosaccharide Prebiotic lcsh:S food and beverages iogurte 04 agricultural and veterinary sciences biology.organism_classification 040401 food science lcsh:S1-972 Bifidobacterium animalis probiótico prebióticos fructooligosacarídeos prebiotics probiotic |
| Zdroj: | Ciência Rural, Vol 48, Iss 3 (2018) Ciência Rural v.48 n.3 2018 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM Ciência Rural, Volume: 48, Issue: 3, Article number: e20170560, Published: 22 MAR 2018 |
| ISSN: | 1678-4596 |
| Popis: | EnglishThis study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, oBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival. Key words: yoghurt; probiotic; Bifidobacterium; prebiotics; fructooligosaccharides portuguesEste estudo teve como objetivo avaliar os efeitos da adicao de cultura probiotica (Bifidobacterium animalis subsp. Lactis Bb-12) e prebioticos (fructooligosacarideo - FOS) a formulacoes de iogurte armazenadas a 4°C por 28 dias, utilizando um planejamento experimental (variaveis independentes: (0-3% de FOS e cultura probiotica starter 0-3%). Foram analisados pH, acidez, gordura, sinerese, proteina, oBrix, acucares, FOS e contagem de bacterias probioticas. As formulacoes de iogurte adicionado de probiotico e prebiotico apresentaram menor acidez, sinerese e glicose quando comparados ao iogurte controle e tambem em comparacao com as formulacoes contendo probiotico e prebiotico sozinhas. A formulacao com 3% de probiotico e prebiotico apresentou menor perda de concentracao de FOS e, apos 28 dias, apresentou 1,5g de FOS por 100g (0,3% de kestose, 0,7% de nystose , 0,5% de fructosil-nistose). Alem disso, a adicao de prebioticos exerceu um efeito protetor sobre as bacterias probioticas e aumentou a sua sobrevivencia. Palavras-chave: iogurte; probiotico; Bifidobacterium; prebioticos; fructooligosacarideos |
| Databáze: | OpenAIRE |
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