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Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance
| Content Provider | Semantic Scholar |
|---|---|
| Author | Vasconcelos, Bruno Garcia Martinez, Rafael Chacon Ruiz Castro, Inar Alves Saad, Susana Marta Isay |
| Copyright Year | 2014 |
| Abstract | Acceptance and the probiotic viability of an innovative non-dairy frozen açaí (Euterpe oleracea, Mart.) dessert supplemented and not supplemented with inulin during a shelf-life of 84 days at −18°C were investigated. Desserts containing and not containing probiotic Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and inulin were produced, resulting in 4 mixes of frozen açaí: control (M1), pro (M2), pre (M3), and synbiotic (M4). Sensory acceptability scores and probiotic counts were obtained during 84 days of storage. Inulin, a key factor for product approval, significantly (p<0.05) increased overall product acceptance of both M3 and M4, compared with M1. La-5 viability was above 7 log CFU/g for both pro and synbiotic desserts. Bb-12 counts were above 6 log CFU/g only for M4. All frozen açaí desserts were suitable for probiotic delivery and were accepted by consumers. Addition of inulin is recommended both for increasing acceptance and for the synbiotic potential. |
| Starting Page | 1843 |
| Ending Page | 1849 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.1007/s10068-014-0252-8 |
| Alternate Webpage(s) | https://page-one.springer.com/pdf/preview/10.1007/s10068-014-0252-8 |
| Alternate Webpage(s) | https://doi.org/10.1007/s10068-014-0252-8 |
| Volume Number | 23 |
| Journal | Food Science and Biotechnology |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
