Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/16534 http://hdl.handle.net/11449/129636 |
Resumo: | The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages. |
id |
UNSP_5fde25cc9fea12cfdbf39fe147f15565 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/129636 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beveragesEfeito da inulina e da oligofrutose nas características físicoquímicas, microbiológicas e sensoriais de bebidas lácteas simbióticasWheyLactobacillus paracaseiPrebioticsProbioticsShelf lifeThe aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages.Universidade do Norte do Paraná, UNOPAR, Londrina, PR, Brasil.Faculdade de Medicina Veterinária e Zootecnia. Universidade Federal de Mato Grosso de Sul, UFMS, Campo Grande, MS,Brasil.Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas, UNESP, Jaú, SP, Brasil.Univ Estadual LondrinaUniversidade do Norte do Paraná (UNOPAR)Universidade Federal de Mato Grosso do Sul (UFMS)Universidade Estadual Paulista (Unesp)Fornelli, Anderson RodrigoBandiera, Nataly SimõesCosta, Marcela de RezendeSouza, Cinthia Hoch Batista deSantana, Elsa Helena Walter deSivieri, Katia [UNESP]Aragon-Alegro, Lina Casale2015-10-22T06:20:46Z2015-10-22T06:20:46Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article3099-3111application/pdfhttp://www.uel.br/revistas/uel/index.php/semagrarias/article/view/16534Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 35, n. 6, p. 3099-3111, 2014.1676-546Xhttp://hdl.handle.net/11449/12963610.5433/1679-0359.2014v35n6p3099WOS:000352022600019WOS000352022600019.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengSemina-ciencias Agrárias0.349info:eu-repo/semantics/openAccess2023-12-15T06:17:25Zoai:repositorio.unesp.br:11449/129636Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-15T06:17:25Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages Efeito da inulina e da oligofrutose nas características físicoquímicas, microbiológicas e sensoriais de bebidas lácteas simbióticas |
title |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages |
spellingShingle |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages Fornelli, Anderson Rodrigo Whey Lactobacillus paracasei Prebiotics Probiotics Shelf life |
title_short |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages |
title_full |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages |
title_fullStr |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages |
title_full_unstemmed |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages |
title_sort |
Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages |
author |
Fornelli, Anderson Rodrigo |
author_facet |
Fornelli, Anderson Rodrigo Bandiera, Nataly Simões Costa, Marcela de Rezende Souza, Cinthia Hoch Batista de Santana, Elsa Helena Walter de Sivieri, Katia [UNESP] Aragon-Alegro, Lina Casale |
author_role |
author |
author2 |
Bandiera, Nataly Simões Costa, Marcela de Rezende Souza, Cinthia Hoch Batista de Santana, Elsa Helena Walter de Sivieri, Katia [UNESP] Aragon-Alegro, Lina Casale |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Norte do Paraná (UNOPAR) Universidade Federal de Mato Grosso do Sul (UFMS) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Fornelli, Anderson Rodrigo Bandiera, Nataly Simões Costa, Marcela de Rezende Souza, Cinthia Hoch Batista de Santana, Elsa Helena Walter de Sivieri, Katia [UNESP] Aragon-Alegro, Lina Casale |
dc.subject.por.fl_str_mv |
Whey Lactobacillus paracasei Prebiotics Probiotics Shelf life |
topic |
Whey Lactobacillus paracasei Prebiotics Probiotics Shelf life |
description |
The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2015-10-22T06:20:46Z 2015-10-22T06:20:46Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/16534 Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 35, n. 6, p. 3099-3111, 2014. 1676-546X http://hdl.handle.net/11449/129636 10.5433/1679-0359.2014v35n6p3099 WOS:000352022600019 WOS000352022600019.pdf |
url |
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/16534 http://hdl.handle.net/11449/129636 |
identifier_str_mv |
Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 35, n. 6, p. 3099-3111, 2014. 1676-546X 10.5433/1679-0359.2014v35n6p3099 WOS:000352022600019 WOS000352022600019.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Semina-ciencias Agrárias 0.349 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
3099-3111 application/pdf |
dc.publisher.none.fl_str_mv |
Univ Estadual Londrina |
publisher.none.fl_str_mv |
Univ Estadual Londrina |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965293854851072 |