Influência da composição da matriz alimentar na viabilidade do Lactobacillus acidophilus La-5 em sobremesa de soja aerada simbiótica

Abstract

The food matrix’s composition, in which the microorganism goes through, significantly influences its cell viability. Protein addition to the food matrix contributes to protect the microorganisms from external influences that can diminish the cell viability. Therefore, the objective of this paper was to assess the effects of protein amounts in symbiotic aerated soy dessert, in Lactobacillus acidophilus La-5 viability, in its lifetime on the shelves. Three formulations, with different protein amounts, were produced: formulation 1(F1) with 5.53%, formulation 2(F2) with 9.93% and formulation 3(F3) 11.92%. The dessert was evaluated for cell viability, texture, acidity, during 28 days at intervals of 7 days. The results, to cell viability of the culture, stayed, through the analysis, inside the law parameters recommended by legislation, characterized as a probiotic product. The texture profile of the samples do not show any major differences (p<0.05) through the storage days to the same formulation, but between the formulations, there is a noticeable difference (p<0.05). In the acidity analysis, the three formulations show noticeable difference (p<0.05) between themselves, being that, the same formulation in three different days of analysis, only formulation 3 did not present noticeable difference (p<0.05).The protein concentration of food matrix, influenced evolution of viability, thereby was limiting factor for the determination of texture and acidity.