Probiotic butia (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage

被引：46

作者：

dos Santos Cruxen, Claudio Eduardo ^{[1
]}

Hoffmann, Jessica Fernanda ^{[1
]}

Zandona, Giovana Paula ^{[1
]}

Fiorentini, Angela Maria ^{[1
]}

Rombaldi, Cesar Valmor ^{[1
]}

Chaves, Fabio Clasen ^{[1
]}

机构：

[1] Univ Fed Pelotas, Agroind Sci & Technol Dept, Campus Capao do Leao S-N,Caixa Postal 354, BR-96010900 Pelotas, RS, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 75卷

关键词：

Processing; Native fruit; Probiotic; Functional food; Bifidobacterium lactis; LACTOBACILLUS-ACIDOPHILUS; SENSORY PROPERTIES; VITAMIN-C; MILK-FAT; FRUITS; ACID; SPP;

D O I：

10.1016/j.lwt.2016.09.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The addition of fruit with bioactive properties such as Butia odorata, henceforth called butia, and pro biotic bacteria may improve the nutritional and functional value of ice cream. In this study, butia ice cream supplemented with Bifidobacterium lactis (Bl-04) was developed and characterized. Buda ice cream showed 71.2 g 100 g(-1) of overrun, a density of 575 g cm(-3), and a pH of 4.7. During 90 days of frozen storage (-18 degrees C), a 10% reduction in total phenolic content and a 5% reduction in L.-ascorbic acid content were observed. Carotenoids and flavonoids increased during frozen storage. Probiotic bacteria B. lactis (Bl-04) remained viable (above 10(6) CFU g(-1)) in butia ice cream during storage, confirming the probiotic characteristic of the product. Sensory analyses showed that butia ice cream had high acceptability (6.8-7.8) and purchase intent (above 80%). The combination of B. lactis and butia fruit attributed functional characteristics to the ice cream. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：379 / 385

页数：7

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