Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream

• Published in: Journal of food science Vol. 71; no. 6; pp. S492 - S495
• Main Authors: Favaro-Trindade, C.S, Bernardi, S, Bodini, R.B, Balieiro, J.C. de C, Almeida, E. de
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.08.2006; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: acerola; ascorbic acid; Bacteria; Bifidobacterium lactis; Bifidobacterium longum; Biological and medical sciences; dairy dessert; Fermentation; fermented milk; flavor; food acceptability; Food industries; Food science; frozen yogurt; functional foods; Fundamental and applied biological sciences. Psychology; Ice cream; Malpighia; Malpighia emarginata; microbial growth; Milk and cheese industries. Ice creams; odors; probiotics; sensory properties; shelf life; starter cultures; texture; tropical and subtropical fruits; viability; Vitamin C; Probiotic; Stability; Bifidobacterium lactis; Actinomycetaceae; Eubacteria; Vitamin; Dairy product; Bifidobacteriaceae; Bifidobacterium longum; dairy dessert; Yogurt; Fermented product; frozen yogurt; Actinomycetales; Actinobacteridae; Quality; Bifidobacterium animalis; Actinobacteria; Bacteria; Frozen product; Actinomycetes; Bifidobacteriales; Microorganism; Ice cream
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2006.00100.x

Six fermented acerola ice creams were produced, containing different starter cultures (Bifidobacterium longum, Bi.lactis, and traditional yogurt starter culture--Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus) and final pH (5 and 4.5). The ice creams were evaluated for probiotic culture viability, vitamin C stability, and sensory acceptance. Mix fermentations were stopped when pH 5.0 and 5.5 were attained. However, after the addition of acerola pulp the determined pH were 4.5 and 5, respectively. Mixes were frozen and stored for 15 wk at -18 °C. The viable counts for probiotic cultures remained above the recommended minimum limit of 10⁶ cfu/g during 15 wk storage even in products with pH 4.5. Vitamin C concentration remained around 140 mg/100 g of product. The attributes of aroma, taste, texture, and overall acceptance obtained scores in the range of 5.15 to 7.22. The fermented acerola ice cream was a suitable food for the delivery of vitamin C and Bifidobacterium strains with excellent viability and acceptable sensory characteristics.