| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides
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| Autores: |
Witschinski,Fabiele
Demartini,Débora
Kilian,Josiane
Dallago,Rogério Marcos
Rosa,Clarissa Dalla
Cansian,Rogério Luis
Valduga,Eunice
Steffens,Juliana
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| Data: |
2018-01-01
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| Ano: |
2018
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| Palavras-chave: |
Yoghurt
Probiotic
Bifidobacterium
Prebiotics
Fructooligosaccharides
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| Resumo: |
ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20170560
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.48 n.3 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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