Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert

被引:102
作者
Heenan, CN
Adams, MC
Hosken, RW
Fleet, GH
机构
[1] Univ Newcastle, Sch Appl Sci, Ourimbah 2258, Australia
[2] Univ New S Wales, Sch Chem Sci, Sydney, NSW 2052, Australia
来源
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2004年 / 37卷 / 04期
关键词
probiotics; Lactobacillus; vegetarian; acidophilus; Saccharomyces boulardii;
D O I
10.1016/j.lwt.2003.11.001
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Probiotic microorganisms were incorporated into a nonfermented, vegetarian frozen soy dessert at initial populations greater than 10(6) cfu/g. The product was assessed for the survival of probiotic microorganisms and sensory acceptability. Lactobacillus acidophilus MJLA1, L. rhamnosus 100-C, L. paracasei ssp. paracasei 01, Bifidobacteriun lactis BBDB2, B. lactis BB-12 all survived the 6 month storage trial at populations of 10(7) cfu/g or greater. Saccharomyces boulardii 74012 did not retain sufficient viability, decreasing below the desirable level of 106 cfu/g. To detect sensory differences, product containing L. acidophilus MJLA1, S. boulardii 74012 and an uninoculated control were stored for 0, 4 and 7 months and compared using triangle tests. Product inoculated with L. acidophilus MJLA1 could not be distinguished from the control sample. Product with S. boulardii 74012 differed from the control and L. acidophilus MJLA1 and developed undesirable flavours during storage. The frozen soy dessert was a suitable food for the delivery of bacterial probiotic strains with excellent viability and acceptable sensory characteristics. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:461 / 466
页数:6
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