UTILIZATION OF Lactobacillus casei AND STARTER CULTURE IN ELABORATION OF YOGHURT SUPPLEMENTED WITH INULIN AND OLIGOFRUCTOSE
Abstract
The aim of this work was to elaborate a skimmed symbiotic yoghurt, using starter
culture (Lactobacillus bulgaricus and Streptococcus thermophillus), Lactobacillus
casei as probiotic microorganism and inulin and oligofructose as prebiotic ingredients.
The probiotics characteristics (acid and bile resistance) of L. casei and the number
of lactic acid bacterias in the product had been tested, as well as the physicochemical
characteristics of the yoghurt (pH, acidity, chemical composition and
viscosity). Acceptance tests had been carried out with the symbiotic yoghurt added
with strawberry pulp and flavour, and two different types of sweetening agents.
The yoghurt supplemented with prebiotics presented pH 4.33, acidity of 1.15% and
amount of lactic acid bacteria superior to the minimum necessary to characterize it
as probiotic. L. casei showed resistance to acid and bile, confirming important
probiotics characteristics. The prebiotic yoghurt presented higher viscosity than the
not supplemented one. There was no significant difference between the acceptance
(above 80%) of yoghurts sweetened with the two types of sweetening agents.
culture (Lactobacillus bulgaricus and Streptococcus thermophillus), Lactobacillus
casei as probiotic microorganism and inulin and oligofructose as prebiotic ingredients.
The probiotics characteristics (acid and bile resistance) of L. casei and the number
of lactic acid bacterias in the product had been tested, as well as the physicochemical
characteristics of the yoghurt (pH, acidity, chemical composition and
viscosity). Acceptance tests had been carried out with the symbiotic yoghurt added
with strawberry pulp and flavour, and two different types of sweetening agents.
The yoghurt supplemented with prebiotics presented pH 4.33, acidity of 1.15% and
amount of lactic acid bacteria superior to the minimum necessary to characterize it
as probiotic. L. casei showed resistance to acid and bile, confirming important
probiotics characteristics. The prebiotic yoghurt presented higher viscosity than the
not supplemented one. There was no significant difference between the acceptance
(above 80%) of yoghurts sweetened with the two types of sweetening agents.
Keywords
IOGURTE; PREBIÓTICO; PROBIÓTICO; SIMBIÓTICO; INULINA; OLIGOFRUTOSE; YOGHURT; PREBIOTIC; PROBIOTIC; SYMBIOTIC; INULIN; OLIGOFRUCTOSE
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v24i1.5293
