Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. (November 2015)

• Record Type: Journal Article
• Authors: Batista, Aline L.D.; Silva, Ramon; Cappato, Leandro P.; Almada, Caroline N.; Garcia, Rita K.A.; Silva, Marcia C.; Raices, Renata S.L.; Arellano, Daniel B.; Sant'Ana, Anderson S.; Conte Junior, Carlos A.; Freitas, Monica Q.; Cruz, Adriano G.
• Is Part Of: Food research international. Volume 77:Part 3(2015:Nov.)
• Page Start: 627
• Page End: 635
• Publication Date: 2015-11
• Subjects: Probiotic yogurt -- Glucose oxidase -- Lactobacillus acidophilus -- Bifidobacterium longum; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2015.08.017
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The performance of probiotic yogurt with the addition of glucose oxidase (250 and 500 ppm, GOX1 and GOX2, respectively) compared to commercial products available in the Brazilian market was investigated. Microbiological (probiotic bacteria count), physical–chemical (pH, proteolysis, minerals) and metabolic activities (production of organic acids, flavor and aroma compounds and fatty acid profile) were performed. Glucose oxidase yogurt presented suitable viability of lactic acid and probiotic cultures (> 6 log CFU/g), as well as lower pH values. On the other hand, higher values of proteolysis, diacetyl, acetaldehyde, conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFAs), and similar values of lactic acid and acetic acid were found. In a functional food perspective, the addition of glucose oxidase to probiotic yogurts may be an interesting technological option for small and medium-size dairy enterprises to enter to the market of functional dairy foods. Highlights: Performance of probiotic yogurts with glucose oxidase and commercial yogurts All probiotic yogurts presented adequate microbiological counts (> 6 log CFU/mL). Improved conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFAs), diacetyl and acetaldehyde values were noted.