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Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks
Author(s) -
Tavares Estevam Adriana Carneiro,
Alonso Buriti Flávia Carolina,
Oliveira Tiago Almeida,
Pereira Elainy Virginia dos Santos,
Florentino Eliane Rolim,
Porto Ana Lúcia Figueiredo
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13264
Subject(s) - food science , fermentation , gelatin , chemistry , streptococcus thermophilus , lactobacillus acidophilus , titratable acid , lactobacillus , aqueous solution , bifidobacterium bifidum , bifidobacterium , probiotic , bacteria , biochemistry , biology , organic chemistry , genetics
The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus , Lactobacillus acidophilus , and Bifidobacterium animalis ssp. lactis , were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product ( P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly ( P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.