Potentially probiotic acai yogurt

被引：30

作者：

De Almeida, Mario H. B. ^{[1
]}

Zoellner, Sidney S. ^{[1
]}

Da Cruz, Adriano G. ^{[1
]}

Moura, Miriam R. L. ^{[2
]}

De Carvalho, Lucia M. J. ^{[4
]}

Freitas, Maria Cristina J. ^{[4
]}

Sant'Ana, Anderson De S. ^{[3
]}

机构：

[1] Univ Estacio Sa, Curso Farm, BR-20261063 Rio De Janeiro, Brazil

[2] Univ Fed Rio de Janeiro, Fac Farm, Departamento Prod Nat & Alimentos, Rio De Janeiro, Brazil

[3] Univ Estadual Campinas, Fac Engn Alimentos, Departmento Ciencia Alimentos, BR-13083862 Sao Paulo, Brazil

[4] Univ Fed Rio de Janeiro, Fac Nutr, Departamentos Nutr Expt, BR-21941 Rio De Janeiro, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2008年 / 61卷 / 02期

关键词：

acai pulp; probiotic bacteria; yogurt;

D O I：

10.1111/j.1471-0307.2008.00390.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to evaluate the suitability of yogurt containing acai pulp as a food carrier of probiotic cultures. Probiotic yogurts containing increasing amounts of acai pulp (3, 5 and 7%) were processed and submitted to a physicochemical analysis and viable microbial count during refrigerated storage. In general, all the physicochemical parameters showed variations proportional to the amount of acai pulp in the product formulation. Probiotic activity was verified throughout refrigerated storage for all the products, although there was a fall of one logarithmic cycle for both micro-organisms during this period (10(7)-10(8) CFU/mL).

引用

页码：178 / 182

页数：5

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