INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
artículos
Título:
Formulation of a peach ice cream as potential symbiotic food
Autor/es:
GONÇALVEZ DE OLIVEIRA, ENZO; VILLALVA, FERNANDO JOSUÉ; PAZ, NOELIA FERNANDA; CRAVERO BRUNERI, ANDREA PAULA; RAMÓN, ADRIANA NOEMÍ; VINDEROLA, GABRIEL
Revista:
CIêNCIA E TECNOLOGIA DE ALIMENTOS
Editorial:
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
Referencias:
Año: 2017 vol. 37 p. 456 - 456
ISSN:
1678-457X
Resumen:
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.