Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink

Abstract

The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features

“…In the present study, the changes observed for the texture determined instrumentally in the desserts during storage did not interfere in the acceptability of these products. Some studies show that the sensory characteristics of dairy products with probiotic lactobacilli is mainly affected by their acidity [ 48 , 49 , 50 ]. In the study by Buriti et al [ 48 ], it was found by preference test that fresh cream cheese with the addition of Lactobacillus paracasei LBC82 in co-culture with S. thermophilus TA40 showed a more acidic taste and was significantly less preferred over the control, with only S thermophilus.…”

“…The highest averages obtained by these authors were for yogurts without probiotics (between 6.5 and 7.5). In turn, the study by Dias et al [ 50 ] when evaluating the acceptability values of a synbiotic fermented dairy beverage with addition of L. acidophilus LA-5 using the nine-point hedonic scale, showed changes throughout storage, although considered good, since between zero and seven days of storage the mean scores were close to 5.0 (equivalent to “neither like nor dislike”), which increased significantly between 14 and 21 days ( p < 0.05), reaching values close to 6.0 (equivalent to “slightly like”), also in attribution to the increase of the acidity.…”

Processing of dairy raw materials in healthy food products

“…The development of the technology of whey-based beverages is examined in [12][13][14][15][16][17][18][19][20][21][22][23].…”

“…The authors [17] develop a symbiotic milk beverage consisting of 50 % milk whey, 10 % sucrose, 25 % milk powder, 15 % cellulose from the yakon and cultures Lactobacillus acidophilus -La 5E and Bifidobacterium bifidumBb12. The physicochemical and sensory characteristics of the beverage are evaluated.…”

“…In the analyzed sources [12,13,[16][17][18][19], the data are completely missing or insufficient. The same data are not available on the changes in the parameters of nutritional and biological values during storage.…”