Probiotic and dietary fermented milk drink made from goat's milk with added seriguela pulp: processing and analysis
Abstract
Abstract: The search for a better quality of life has driven the food market to develop new functional products whose composition reduces or eliminates nutrients that can cause problems to consumer health, such as sugar, as well as the use of less allergenic matrices. Therefore, the objective of the present work was to develop a probiotic and dietary fermented dairy drink made from goat's milk with the addition of seriguela pulp, as well as analyzing its physicochemical, microbiological and sensory characteristics. The formulations were processed using the sweeteners thaumatin and sucralose. The probiotic used was Lactobacillus acidophilus and its viability was evaluated for a period of 28 days. Regarding the physical and chemical characteristics, there was a reduction in pH and an increase in acidity during storage of the dairy drink. The results of the analyses for molds, yeasts, and coagulase-positive Staphylococcus were within the limits recommended by law. The probiotic strain used remained active during the 28 days of storage (9 log CFU/mL). The formulations prepared with sweeteners presented a higher sensory acceptance index than the control formulation with sugar, indicating that the replacement of sucrose with high and low intensity sweeteners did not negatively interfere in the sensory perception of the tasters. The probiotic and dietary fermented milk drink developed proved to be an excellent innovative option for the functional foods market, for those intolerant/allergic to cow's milk and for consumers with sugar metabolism problems.
Keywords: Functional food; dairy matrix; no added sugar; Lactobacillus acidophilus; Streptococcus thermophilus e Lactobacillus bulgaricus.
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