Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance

• Published in: Food science and biotechnology Vol. 23; no. 6; pp. 1843 - 1849
• Main Authors: Vasconcelos, Bruno Garcia, Martinez, Rafael Chacon Ruiz, de Castro, Inar Alves, Saad, Susana Marta Isay
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01-12-2014; 한국식품과학회
• Subjects: Arecaceae; Bifidobacterium animalis; Chemistry; Chemistry and Materials Science; Euterpe oleracea; Food Science; Lactobacillus acidophilus; Nutrition; Research Article; 식품과학; probiotic; non-dairy
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0252-8

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.