Avaliação da estabilidade de sobremesa láctea cremosa potencialmente probiótica

Abstract

Due to increasing consumer demand for foods that are healthy and easy to use, the dairy industry is worrying to meet this interest in adding your products ready for consumption, probiotic cultures. Research shows that some dairy products, may be suitable vehicles for probiotic microorganisms, among the products can highlight the dairy desserts. The objective of this study was to evaluate the stability of the creamy dessert potentially probiotic milk, added strain Lactobacillus acidophilus La-5, during refrigerated storage. The stability of the dessert was evaluated during 28 days of storage using instrumental methods, microbiological and physico-chemical. The average count of the number of viable cells of Lactobacillus acidophilus were between 2.0 x 109 to 2.2 x 108 to UFC/120g during storage. The culture of lactic acid resistance was evaluated six hours after exposure to gastrointestinal system at pH 2.0 and pH 4.0, with an average overall survival of 71.61% and 97.79% respectively. As for the physical and chemical stability of the dessert, for all parameters analyzed only the total acidity did not change significantly. Based on these results, it becomes feasible to develop dessert creamy milk as functional food, since the product has met the requirements of legislation and come with the expectations of consumers for products both practical and healthy.