A probiotic soy-based innovative product as an alternative to petit-suisse cheese

作者：Matias Natalia S; Bedani Raquel; Castro Mar A; Saad Susana M I^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2014, 59(1): 411-417.

DOI：10.1016/j.lwt.2014.05.054

• Functional food
• Probiotic
• Soy
• Sensory analysis
• Texture profile

The present study aimed to develop a probiotic soy-based product similar to petit-suisse cheese and to evaluate its perspectives regarding potential for consumer health benefits, sensory acceptability, and instrumental texture during storage. Three different trials were studied: MP (milk-based petit-suisse - control); MSP (mixed product with milk cream and soy); SP (soymilk-based product). The formulations were produced with an ABT culture, containing Lactobacillus acidophilus La-5. Bifidobacterium animalis Bb-12, and the starter Streptococcus thermophilus and stored at 4 degrees C for up to 28 days. Bb-12 viability remained always above 8 log cfu g(-1) for all trials, whereas viability of La-5 was satisfactory at the end of storage for MP (7.56 log cfu g(-1)) and MSP (6.49 log cfu g(-1)), but only up to 21 days (6.84 log cfu g(-1)) for SR The pH remained stable and was lower for MSP (p < 0.05), whereas instrumental hardness and gumminess increased in soy-based products (MSP and SP) and decreased in the control (MP). SP had the highest sensory score means (6.4) on day 21, being sensorially attractive to provide consumers with a functional food without dairy ingredients and with high viability of the probiotic microorganisms.

• 出版日期2014-11