Aplicação e viabilidade de L. acidophilus, Bifidobacterium e S. thermophilus microencapsulados em frozen yogurt de soja

Abstract

Soybean is a functional food and it is characterized by providing several beneficial health effects allowing the expansion of research and development of functionalized products as alternative substitutes of dairy products. This study aimed to elaborate frozen yogurt enriched with calcium and added a mixed culture containing Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus microencapsulated, from soy milk. The micelles were prepared from albumin and collagen with the addition of overactivated probiotic culture. The frozen yogurt was prepared on the basis of "milk" soy. The micelles of albumin and collagen were able to protect the probiotic microorganisms from cold keeping them viable for storage. The micelles were able to obtain a product with adequate physical, chemical and sensory characteristics for an edible frozen, what shows that soy frozen yogurt may be a good choice of product for the market.