Open AccessAcceptability of prebiotic fiber-treated whey drink fermented with Lactobacillus acidophilus
Author(s) -
William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão,
Saraspathy Naidoo Terroso Gama de Mendonça,
Henry Charles Albert David Naidoo Terroso de Mendonça Brandão,
Divair Christ,
Sílvia Renata Machado Coelho,
Evanilda Teixeira,
Honório Domingos Benedet
Publication year - 2014
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb2014.13799
Subject(s) - prebiotic , food science , inulin , lactobacillus acidophilus , fermentation , probiotic , chemistry , lactobacillus , lactose , titratable acid , bifidobacterium , biology , bacteria , genetics
This work aimed to develop a fermented drink by diversifying the quantities of Lactobacillus acidophilus inoculum and prebiotic fiber in the form of inulin and using the total dry extract of whey and sucrose. After fermentation, the following measurements were made after 0, 7, 14, 21 and 28 days of storage at 6°C: titratable acidity (according to the Dornic method), pH, moisture content, fat content, ash content, protein content, lactose content and the probiotic cell count. After 28 days of storage, the viable L. acidophilus cell counts had decreased for all six treatments but were still above the minimum count of 7 log CFU/mL recommended by the Brazilian legislation. All samples presented satisfactory acceptability with the exception of treatment 6, in which the inulin was decanted, thereby altering the color and causing a decrease in acceptance. Keywords: Fermented milk, whey, probiotic microorganism, prebiotic, sensory evaluation. African Journal of Biotechnology Vol 13(25) 2565-2574
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom