Potentially probiotic açaí yogurt

• Published in: International journal of dairy technology Vol. 61; no. 2; pp. 178 - 182
• Main Authors: DE ALMEIDA, MARIO H.B, ZOELLNER, SIDNEY S, DA CRUZ, ADRIANO G, MOURA, MIRIAM R.L, DE CARVALHO, LUCIA M.J, FREITAS, MARIA CRISTINA J, DE S.SANT'ANA, ANDERSON
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.05.2008; Blackwell Publishing Ltd; Blackwell
• Subjects: Açaí pulp; Biological and medical sciences; Dairy products; Food industries; Food processing industry; Fundamental and applied biological sciences. Psychology; Ingredients; Milk and cheese industries. Ice creams; Probiotic bacteria; Probiotics; Production methods; Studies; Yogurt; Probiotic; Probiotic bacteria; Dairy industry; Açaí pulp; Dairy product; Bacteria; Yogurt; Pulp
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2008.00390.x

The aim of this work was to evaluate the suitability of yogurt containing açaí pulp as a food carrier of probiotic cultures. Probiotic yogurts containing increasing amounts of açaí pulp (3, 5 and 7%) were processed and submitted to a physicochemical analysis and viable microbial count during refrigerated storage. In general, all the physicochemical parameters showed variations proportional to the amount of açaí pulp in the product formulation. Probiotic activity was verified throughout refrigerated storage for all the products, although there was a fall of one logarithmic cycle for both micro-organisms during this period (10⁷-10⁸ CFU/mL).