Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides

• Autor(a) principal: Witschinski,Fabiele
• Data de Publicação: 2018
• Outros Autores: Demartini,Débora, Kilian,Josiane, Dallago,Rogério Marcos, Rosa,Clarissa Dalla, Cansian,Rogério Luis, Valduga,Eunice, Steffens,Juliana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751
• topic: yoghurt; probiotic; Bifidobacterium; prebiotics; fructooligosaccharides

ABSTRACT: This 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.