Potentially symbiotic fermented milk: A preliminary approach using lactose-free milk. (January 2020)

• Record Type: Journal Article
• Authors: Pereira, Janaina A.; Pinto, Stephanie S.; Dias, Carolinne O.; Vieira, Michelly P.T.; Ribeiro, Deise H.B.; Amboni, Renata D.M.C.; Fritzen-Freire, Carlise B.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 118(2020)
• Publication Date: 2020-01
• Subjects: Probiotic -- Inulin -- Lactose -- Dairy products -- Sensory acceptance; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108847
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: A preliminary investigation of lactose-free fermented milk added with the probiotics Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and the prebiotic inulin was conducted through physicochemical, microbiological, and sensory acceptance analyses. Two formulations of probiotic fermented milk were prepared with previous lactose hydrolysis, one of which was added with inulin (5% - symbiotic sample). The lactose-free fermented milks did not differ in acid content and showed values below 0.1% for lactose. The incorporation of inulin in the fermented milks provided higher pH values and lower syneresis values throughout 28 days. The probiotic bacteria showed high viability during storage, with counts above 6 log CFU/g. Regarding the sensory evaluation, most judges rated the attributes (appearance, smell, taste, texture, and overall acceptance) a score of 8 for both products. However, the products without inulin showed higher mean scores for appearance and texture. Thus, these products hold great potential for industrial application, mainly for lactose-intolerant individuals. Highlights: The probiotic bacteria showed high viability during storage. Viability of the BB-12 strain was not positively affected by the addition of inulin. Milk fermented without inulin showed higher scores for appearance and texture.