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Formulation of apeach ice cream aspotential symbioticfood Fernando Josúe VillalvaAndrea Paula Cravero BruneriGabriel Vinderola2017 год

Formulation of a peach ice cream as potential symbiotic food
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Аннотация: Today's population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.
Год издания: 2017
Авторы: Fernando Josúe Villalva, Andrea Paula Cravero Bruneri, Gabriel Vinderola, Enzo Gonçalvez de Oliveira, Noelia Fernanda Paz, Adriana Noemí Ramón
Издательство: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Источник: Food Science and Technology
Ключевые слова: Microbial Metabolites in Food Biotechnology, Probiotics and Fermented Foods, Food composition and properties
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