Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures

Authors

  • Adriana Carla Santos de Menezes Ramos Universidade Federal Rural de Pernambuco
  • Tânia Lúcia Montenegro Stamford Universidade Federal de Pernambuco
  • Erilane Castro Lima Machado Universidade Federal de Pernambuco
  • Flávia Rodrigues Bezerra de Lima Universidade Federal Rural de Pernambuco
  • Estefânia Fernandes Garcia Universidade federal de Campina Grande
  • Samara Alvachian Cardoso Andrade Universidade Federal de Pernambuco
  • Celiane Gomes Maia da Silva Universidade Federal Rural de Pernambuco

DOI:

https://doi.org/10.5433/1679-0359.2013v34n6p2817

Keywords:

Acceptability, Bifidobacterium bifidum, Lactobacillus acidophilus, Streptococcus thermophilus, Whey.

Abstract

This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum) yellow monbin flavored, to characterize the chemical composition and to evaluate the stability during refrigerated storage for 28 days.The dairy beverages were developed from an experimental design 3x3, with two factors and three levels each: yellow monbin pulp (15, 20 and 25%) and whey (20, 30 and 40%). Nine formulations were produced and submitted to a sensory acceptability test. Thereafter three selected formulations were evaluated based on their microbiological characteristics, proximate composition, pH and titratable acidity. As the acceptance was higher than 70% in all the formulations, were selected that had a higher proportion of whey. Thus, the formulations F3, F6 e F9 were selected. Considering the proximate composition, the selected formulations not differed regarding for carbohydrates. The dairy beverages showed stability with respect to pH and acidity during the shelf life of 28 days and satisfactory results as the investigation of pathogenic microorganisms within the standards established. Quantification of lactic acid bacteria evidenced high numbers to Lactobacillus acidophilus and Streptococcus thermophilus, values between 11.6 to 10.2 CFU log/mL and 8.9 to 11 CFU log/mL, respectively. The species Bifidobacterium bifidum presented less than 6 log/ mL CFU for the formulations. Based on these results, the selected dairy beverages formulations had nutrition, technology and sensorial feasibility.

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Author Biographies

Adriana Carla Santos de Menezes Ramos, Universidade Federal Rural de Pernambuco

Nutricionista, M.e em Ciência e Tecnologia de Alimentos, Universidade Federal Rural de Pernambuco, UFRPE, Recife, PE.

Tânia Lúcia Montenegro Stamford, Universidade Federal de Pernambuco

Profª Drª Associado em Nutrição, UFPE, Recife, PE.

Erilane Castro Lima Machado, Universidade Federal de Pernambuco

Profª Drª Adjunto em Nutrição, UFPE, Recife, PE.

Flávia Rodrigues Bezerra de Lima, Universidade Federal Rural de Pernambuco

Bolsista PIBIC/CNPq/UFRPE do curso de Economia Doméstica, UFRPE, Recife, PE.

Estefânia Fernandes Garcia, Universidade federal de Campina Grande

Profª M.e Assistente em Nutrição, Universidade Federal de Campina Grande, UFCG, Campina Grande, PB.

Samara Alvachian Cardoso Andrade, Universidade Federal de Pernambuco

Profª Drª Associado em Nutrição, UFPE, Recife, PE.

Celiane Gomes Maia da Silva, Universidade Federal Rural de Pernambuco

Profª Drª Adjunto em Nutrição, UFPE, Recife, PE.

Published

2013-12-11

How to Cite

Ramos, A. C. S. de M., Stamford, T. L. M., Machado, E. C. L., Lima, F. R. B. de, Garcia, E. F., Andrade, S. A. C., & Silva, C. G. M. da. (2013). Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures. Semina: Ciências Agrárias, 34(6), 2817–2828. https://doi.org/10.5433/1679-0359.2013v34n6p2817

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