Functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient.

GENEVOIS, CAROLINA ELIZABETH; CASTELLANOS FUENTES, ADRIANA PATRICIA; FLORES, SILVIA KARINA; DE ESCALADA PLA, MARINA F

FOOD & FUNCTION

Royal Society of Chemistry

Año: 2018 vol. 9 p. 5697 - 5706

2042-6496

New eating habits and diversification of tastes in consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotics ingredients. Scarce information is avaiblable about viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics in dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on pumpkin by-product and containing Lactobacillus casei (ATCC393TM) (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 significant (p107 UFC mL-1) after the gastrointestinal digestion at 21 days of storage. In general, both, fermentation process and storage reduced (p