Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability

Darlila Aparecida Gallina, Rita Cássia S. Celeste Ormenese, Aline Oliveira Garcia

Abstract


The objective of this study was to elaborate a probiotic yogurt with red fruit pulp (n = 3) and to evaluate its microbiological quality, physicochemical composition, probiotic viability, sensory acceptance, and purchase intention. The viability of the probiotic culture and the physicochemical characteristics (pH, titratable acidity and syneresis) were evaluated for 30 days of refrigerated storage. The yogurt showed appropriate sanitary hygienic quality and composition (average) of: pH of 4.76; titratable acidity of 0.81 % lactic acid; total dry matter of 17.67 %; total lipids of 0.22%; total protein of 3.51 %; 1.05 % ash and total carbohydrate of 12.90 %. The probiotic Howaru Bifido HN 019 remained viable, around 8 log CFU.mL-1 for 30 days of storage and in levels considered therapeutic. The product obtained more than 75% acceptance for the evaluated attributes, highlighting the appearance, taste, and consistency that obtained the means of proof between “liked very much” and “liked”, and 53.3 % of consumers demonstrated a positive attitude towards the purchase intention.


Keywords


Bifidobacterium spp; viability; microbiology; sensory evaluation; fermented milk; fruit pulp

References


ABEP. Associação Brasileira de Empresas de Pesquisa. Critério de Classificação Econômica Brasil, CCEB 2014 – Base LSE 2012.

Disponível em < http://www.abep.org/Servicos/Download.aspx?id=01> Acesso em: 02 de julho 2014.

AKALIN, A. S.; FENDERYA, S.; AKBULUT, N. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. International Journal of Food Science and Technology, v. 39, p. 613-621, 2004.

ALMEIDA. M. H. B. et al. Potentially probiotic açaí yoghurt. International Journal of Dairy Technology, v. 61, n. 2, p. 178-182, 2008.

AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA (ANVISA). Resolução RDC n° 12, de 02 de Janeiro de 2001. Aprova o Regulamento sobre Padrões Microbiológicos para Alimentos. Diário Oficial da República Federativa do Brasil, Brasília, 10 jan. 2001.

BARBOSA, P. P. M.; GALLINA, D. A. Viabilidade de bactérias (starter e probióticas) em bebidas elaboradas com iogurte e polpa de manga. Revista do Instituto de Laticínios Cândido Tostes, v. 72, n.2, p. 85-95, 2017.

BRANDÃO, S. C. C. Tecnologia da produção industrial de iogurte. Leite e Derivados, v. 5, n. 25, p. 24-38, 1995.

BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria da Defesa Agropecuária. Laboratório Nacional de Referência Animal. Instrução Normativa n. 68 de 12 de dezembro de 2006. Métodos analíticos oficiais físico-químicos para controle de leite e produtos lácteos. V – Métodos quantitativos. Diário Oficial da República Federativa do Brasil, Brasília, dez. 2006.

BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 46, de 23 de outubro de 2007. Adota o Regulamento Técnico de Identidade e Qualidade de Leites Fermentados. Diário Oficial da República Federativa do Brasil, Brasília, 24 out. 2007.

EL BAKRI, J. M.; EL ZUBEIR, I. E. M. Chemical and microbiological evaluation of plain and fruit yoghurt in Khartoum State, Sudan. International of Dairy Science, v. 4, n. 1, p. 1-7, 2009.

FARNWORTH, E. R. et al. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology, v. 116, n.1, p. 174-181, 2007.

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS AND WORLD HEALTH ORGANIZATION REPORT (FAO/WHO). Report of a joint FAO/WHO evaluation of health and nutritional properties of probiotics in food including powder milk and live lactic acid bacteria. Córdoba, Argentina, 2001, 34 p. Disponível em: . Acesso em: 20 mar. 2017.

FRANK, J. F.; YOUSEF, A. E. Tests for groups of microorganisms. In: WEHR, H. M.; FRANK, J. F. (Ed.). Standard Methods for the examination of dairy products (17th ed.). American Public Health Association, Washington, D.C., 2004. p. 227-247.

GALLINA, D. A. et al. Caracterização de leites fermentados com e sem adição de probióticos e prebióticos e avaliação da viabilidade de bactérias láticas e probióticas durante a vida-de-prateleira. Unopar Ciências Biológicas e da Saúde, v. 13, n. 4, p. 239-244, 2011.

GALLINA, D. A. et al. Caracterização de bebida obtida a partir de leite fermentado simbiótico adicionado de polpa de goiaba e avaliação da viabilidade das bifidobactérias. Revista do Instituto de Laticínios Cândido Tostes, v. 67, n. 386, p. 45-54, 2012.

GONZALEZ, N. J.; ADHIKARI, K.; SANCHO-MADRIZ, M. F. Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics. LWT – Food Science and Technology, v. 44, p. 158-163, 2011.

GRANATO, D. et al. Probiotic dairy products as functional foods. Comprehensive reviews in food science and food safety, v. 9, n. 5, p. 455-470, 2010.

HERNÁNDEZ-HERRERO, J. A.; FRUTOS, M. J. Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale. International Journal of Dairy Technology, v. 67, n. 1, 2014.

HORWITZ, W., ed. Official Methods of Analysis of AOAC International. 17th Ed., 2000, Vol. II. Food Composition; Additives; Natural Contaminants, chap 33 p.10; 54; 61; 71. (Proc. 920.108; 930.30; 935.42 and 945.46 ).

HOSSAIN, M. N. et al. Quality comparison and acceptability of yoghurt with different fruit juices. Jounal of Food Processing Technology, v. 3, n. 8:171, p.1-5, 2012.

INTERNATIONAL DAIRY FEDERATION (IDF). Determination of the total nitrogen content of milk by Kjeldahl method. Brussels: FIL/IDF, 1993. 11p.

INTERNATIONAL DAIRY FEDERATION (IDF). Bulletin of the IDF Nº 411/2007. Selective enumeration of bifidobacteria in dairy products: development of a standard method, 20 p., 2007.

INSTITUTO ADOLFO LUTZ (IAL). Leites e Fermentados - Determinação da acidez em ácido láctico. In: Métodos físico-químicos para análise de alimentos. Ed. 4, São Paulo: Instituto Adolfo Lutz. Cap. 27, p. 879, 2008.

INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO). ISO 4831: Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms - Most probable number technique. 3rd ed., 2006.

INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO). ISO 7251: Microbiology of food and animal stuffs. Horizontal method for the detection and enumeration of presumptive Escherichia coli – Most probable number technique. 3rd ed., 2005.

JANUÁRIO, J. G. B. et al. Probiotic yoghurt flavored with organic beet with carrot, cassava, sweet potato or corn juice: Physicochemical and texture evaluation, probiotic viability and acceptance. International Food Research Journal, v. 24, n. 1, p. 359-366, 2017.

KAILASAPATHY, K.; HARMSTORF, I.; PHILLIPS, M. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. Food Science and Technology, v. 41, n. 7, p. 1317-1322, 2008.

KAUR, A. et al. Probiotics and its health benefits. Journal of Global Biosciences, v. 3, n. 3, p. 686-693, 2014.

KORBEKANDI, H. et al. Evaluation of probiotic yoghurt produced by Lactobacillus paracasei ssp. tolerans. Journal of Food Biosciences and Technology, v. 5, nº1, p. 37-44, 2015.

KUMAR, A.; KUMAR, D. Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus. Jounal of Food Science and Technology, v. 53, n. 1, p. 667-675, 2016.

LOURENS-HATTINGH, A.; VILJOEN, B. C. Yogurt as probiotic carrier food. International Dairy Journal, v. 11, p. 1-17, 2001.

LUCEY, J. A. et al. Properties of acid casein gels made by acidification with glucono-dlactone. I. Rheological properties. International Dairy Journal, v. 7, pp. 381- 388, 1997.

MACBEAN, R. D. Chapter 8. Packaging and the Shelf Life of Yogurt. In: GORDON L. ROBERTSON. Food Packaging and Shelf Life. A Practical Guide. Boca Raton: CRC Press, 2010. 143-156.

MEILGAARD, M.; CIVILLE, G.V.; CARR, B.T. Sensory evaluation techniques. 4.ed. Boca Raton: CRC Press, 2006. 448 p.

MELO, E. A.; MACIEL, M. I. S.; LIMA, V. L. A. G.; NASCIMENTO, R. J. Capacidade antioxidante de frutas. Revista Brasileira de Ciências Farmacêuticas, v. 44, n. 2, p. 193-201, 2008.

OLIVEIRA, D. et al. Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk. LWT – Food Science and Technology, v. 79, p. 234-241. 2017.

PEUCKERT, Y. P. et al. Caracterização e aceitabilidade de barras de cereais adicionados de proteína texturizada de soja e camu-camu (Myrciaria dúbia). Revista Alimentos e Nutrição, v. 21, n.1, p. 147-152, 2010.

SILVA, M. E. C.; PACHECO, M. T. B.; ANTUNES, A. E. C. Estudo da viabilidade tecnológica da aplicação de coacervado de proteínas de soro de leite com carboximetil celulose em iogurte probiótico. Brazilian Journal of Food and Technology, v. 13, n. 1, p. 30-37, 2010.

TARAKÇI, Z.; KÜÇÜKÖNER, E. Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yoghurt. YYÜ Vet Fak Derg, v. 14, n. 2, p. 10-14, 2003.




DOI: https://doi.org/10.14295/2238-6416.v73i4.681

Refbacks

  • There are currently no refbacks.


Licença Creative Commons
Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.