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Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
Author(s) -
Cardarelli Haíssa R,
AragonAlegro Lina C,
Alegro João H A,
de Castro Inar A,
Saad Susana M I
Publication year - 2008
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3208
Subject(s) - lactobacillus paracasei , food science , probiotic , inulin , prebiotic , chemistry , aroma , ingredient , lactobacillus , biology , bacteria , fermentation , genetics
BACKGROUND: This study evaluated the effect of a potentially probiotic bacteria ( Lactobacillus paracasei subsp. paracasei LBC 82), added solely or together with the prebiotic ingredient inulin on instrumental texture attributes and sensory properties of a functional chocolate mousse during storage at 4 ± 1 °C for up to 28 days. RESULTS: The addition of Lactobacillus paracasei resulted in a firmer and more adhesive chocolate mousse. This effect was intensified with the presence of inulin in the synbiotic formulation (5.24 N and − 0.956 N, respectively, for firmness and adhesiveness after 28 days of storage) ( P < 0.05). L. paracasei population did not vary ( P > 0.05) during storage (always between 7.27 and 7.35 log cfu g −1 ), both for the probiotic and the synbiotic mousses. Synbiotic mousse differed from control and probiotic mousses during storage with respect to the color attribute. Moreover, both probiotic and synbiotic mousses presented taste, aroma and texture perceptions which were different from one another and from the control mousse after 14 and 21 days of storage. CONCLUSION: The use of inulin, together with the potentially probiotic strain of Lactobacillus paracasei subsp. paracasei , is advantageous, conferring potentially symbiotic potential to the chocolate mousse, as well as favorable texture and sensory properties. Copyright © 2008 Society of Chemical Industry