Avaliação do impacto da adição de inulina e de maçã em leite fermentado probiótico concentrado/Evaluation of the impact of adding inulin and apple to concentrated probiotic fermented milk

• Published in: Revista brasileira de tecnologia de alimentos Vol. 17; no. 1; p. 58
• Main Authors: Maestri, Bianca, Hererra, Luciana, Silva, Norton Komora, Ribeiro, Deise Helena Baggio, Chaves, Ana Carolina Sampaio Doria
• Format: Journal Article
• Language: Portuguese
• Published: Campinas Instituto de Tecnologia de Alimentos (ITAL) 01-01-2014
• Subjects: Apples; Fermentation; Milk; Probiotics
• ISSN: 1516-7275; 1981-6723

In this study the impact of adding inulin on the sensory acceptance, microbiological and physicochemical properties of a concentrated probiotic fermented milk with apple was evaluated. Three formulations were developed: with whole UHT milk [I]; with skimmed UHT milk [D] and with skimmed UHT milk with 1% inulin (w/w) [IN]. For fermentation three lactic acid bacteria were used: Streptococcus thermophilus, Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5. For concentration (serum separation), the product was strained through a cheesecloth bag for 12 hours at 4 °C. The formulations were characterized according to physicochemical, microbiological and sensory analyses. Regarding the acceptability index there was no significant difference between the results (p < 0.05) for the formulations I, D and IN, presenting respective values of 82.9, 78.0 and 75.1%. The three formulations studied showed good acceptability: 98% of the judges scored the products from 6 (like slightly) to 9 (like extremely) for formulation I, 88% for formulation D and 82 % for IN. On the day of production the Bifidobacterium animalis Bb-12 count was 1.4×10^sup 8^ CFU/g, much higher than 10^sup 6^ CFU/g, which is the minimum count required by Brazilian legislation for the product to make a functional claim as a probiotic food. After one week the IN formulation had a count of 9.6×10^sup 7^ CFU/g, and there was no significant difference in the count of this probiotic during the period of analysis. What determined the end of the shelf life of the product was the yeast and mold count. With respect to the total solids and moisture contents, a significant difference was only observed between the formulations D and IN, and I did not differ from the others. The protein content of I was 5.4%, lower than that of the IN and D which were 6.2%. The fat content was significantly higher in I and equal to 3.9%, while no significant difference was observed for D and IN. Regarding acidity, IN was superior to the others, and no difference was observed with respect to the ash contents. This research showed that was possible to produce concentrated probiotic fermented milk containing apple and inulin with good acceptability and within the specifications of current Brazilian legislation.