DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY

• Autor(a) principal: Lamounier, Marina Leopoldina
• Data de Publicação: 2013
• Outros Autores: Araújo, Romilda Aparecida Bastos Monteiro, Lamounier, Maísa Leopoldina, Morzelle, Maressa Caldeira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/251
• topic: Ice Cream; Functional Foods; Probiotics.; sorvete; alimentos funcionais; probiótico

There was an increase in the number of conscious consumers who are concerned about getting quality products, which have pleasant taste and appearance and are more nutritious and healthy. Among these foods are highlighted probiotics, prebiotics and fiber that are proven health benefits. This work had as objective the development of plum ice cream enriched with flax fibers and lactobacilli live, and to verify their acceptance and viability during the period of validity. Lactobacillus acidophilus was used as a leavening agent in milk and its viability in the blend was evaluated by microbiological analysis for 0, 7, 14, 21, 28 days of storage. The results showed that ice cream can be stored for 28 days at -18 º C while maintaining its probiotic characteristics. Despite a reduction in the number of viable cells after storage, the ice cream at the end of this period had average scores of 1.9 x 107 UFC/g, which is consistent with the law and can therefore be considered a probiotic food. The sensory evaluation was performed by 50 untrained tasters where 91% approved the product and 76% said they would buy the product. Thus, we demonstrated the feasibility of making ice cream with the addition of Lactobacillus acidophilus and flax.