Creamy milk chocolate desserts represent new alternatives for products containing probiotics and prebiotics
due to their higher consumer acceptability. This study aimed to develop a creamy milk chocolate
dessert containing Lactobacillus paracasei subsp. paracasei LBC 81 and fructo-oligosaccharide, and evaluated
the sensory and microbiological characteristics of the product. Three formulations were developed:
control, probiotic containing the microorganism only, and symbiotic containing the
microorganism plus fructo-oligosaccharide. The formulations were evaluated for pH, acidity, syneresis
index, total fructans and fiber content, the viability of L. paracasei, and growth of contaminants during 28
days of storage. The sensory preference was evaluated through acceptability and purchase intent tests.
The formulations presented good sensory attributes, the absence of syneresis and maintenance of the
fructans contents during shelf life. The pH reduction and increased acidity did not interfere with the
viability of L. paracasei, which remained in quantities exceeding 8 log CFU/g during the storage period.
Hence, the milk dessert developed in this study is an innovative food matrix with sensory characteristics
attractive to consumers in different age groups and show the potential beneficial effect on the health of
individuals.
Creamy milk chocolate desserts represent new alternatives for products containing probiotics and prebioticsdue to their higher consumer acceptability. This study aimed to develop a creamy milk chocolatedessert containing Lactobacillus paracasei subsp. paracasei LBC 81 and fructo-oligosaccharide, and evaluatedthe sensory and microbiological characteristics of the product. Three formulations were developed:control, probiotic containing the microorganism only, and symbiotic containing themicroorganism plus fructo-oligosaccharide. The formulations were evaluated for pH, acidity, syneresisindex, total fructans and fiber content, the viability of L. paracasei, and growth of contaminants during 28days of storage. The sensory preference was evaluated through acceptability and purchase intent tests.The formulations presented good sensory attributes, the absence of syneresis and maintenance of thefructans contents during shelf life. The pH reduction and increased acidity did not interfere with theviability of L. paracasei, which remained in quantities exceeding 8 log CFU/g during the storage period.Hence, the milk dessert developed in this study is an innovative food matrix with sensory characteristicsattractive to consumers in different age groups and show the potential beneficial effect on the health ofindividuals.
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