Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus. (July 2017)

• Record Type: Journal Article
• Authors: Machado, Tamires Alcântara Dourado Gomes; de Oliveira, Maria Elieidy Gomes; Campos, Maria Isabel Ferreira; de Assis, Paloma Oliveira Antonino; de Souza, Evandro Leite; Madruga, Marta Suely; Pacheco, Maria Teresa Bertoldo; Pintado, Maria Manuela Estevez; Queiroga, Rita de Cássia Ramos do Egypto
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 80(2017)
• Page Start: 221
• Page End: 229
• Publication Date: 2017-07
• Subjects: Goat milk -- Dairy beverage -- Bee products -- Quality characteristics -- Viscosity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.02.013
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties. Highlights: Goat yoghurts containing stingless bee honey and/or L. acidophilus were formulated. Added honey and L. acidophilus influenced positive quality characteristic of goat yoghurt. Added honey improved technological and sensory attributes of goat yoghurt. The formulated yoghurt is a suitable vehicle for probiotic L. acidophilus delivery.