Potentially probiotic açaí yogurt
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 refrige...
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Published in | International journal of dairy technology Vol. 61; no. 2; pp. 178 - 182 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Oxford, UK : Blackwell Publishing Ltd
01.05.2008
Blackwell Publishing Ltd Blackwell |
Subjects | |
Online Access | Get full text |
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Summary: | 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). |
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Bibliography: | http://dx.doi.org/10.1111/j.1471-0307.2008.00390.x ArticleID:IDT390 ark:/67375/WNG-V9GS5Q05-5 istex:E44C943B73F65FFFA869EEB3630DBD5E5560A0C8 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 1364-727X 1471-0307 |
DOI: | 10.1111/j.1471-0307.2008.00390.x |