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Artículo

The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient

Genevois, Carolina ElizabethIcon ; Castellanos Fuentes, Adriana PatriciaIcon ; Flores, Silvia KarinaIcon ; de Escalada Pla, Marina FranciscaIcon
Fecha de publicación: 11/2018
Editorial: Royal Society of Chemistry
Revista: Food and Function
ISSN: 2042-6496
e-ISSN: 2042-650X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>10 7 UFC mL -1 ) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI.
Palabras clave: DAIRY FREE PRODUCTS , PROBIOTICS , PUMPKIN
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/88660
DOI: http://dx.doi.org/10.1039/c8fo00805a
URL: https://pubs.rsc.org/en/content/articlelanding/2018/FO/C8FO00805A#!divAbstract
Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Genevois, Carolina Elizabeth; Castellanos Fuentes, Adriana Patricia; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient; Royal Society of Chemistry; Food and Function; 9; 11; 11-2018; 5697-5706
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