Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink

作者：Lira Aguiar Dias Mnica De Lucena; Magalhaes Salgado Silvana; Barbosa Guerra Nonete; Souza Livera Alda Vernica; Cardoso Andrade Samara Alvachian; Da Cruz Ximenes Graciliane Nobre

来源：Ciencia e Tecnologia de Alimentos, 2013, 33(4): 805-811.

• probiotics
• yacon
• milk drink

The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.

• 出版日期2013-12