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Sensory Acceptability and Stability of Probiotic Microorganisms and Vitamin C in Fermented Acerola ( Malpighia emarginata DC.) Ice Cream
Author(s) -
FavaroTrindade Carmen Sílvia,
Bernardi Sabrina,
Bodini Renata Barbosa,
De Carvalho Balieiro Júlio César,
De Almeida Eduardo
Publication year - 2006
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/j.1750-3841.2006.00100.x
Subject(s) - food science , streptococcus thermophilus , probiotic , starter , fermentation , chemistry , lactobacillus , bifidobacterium longum , vitamin c , bifidobacterium , pulp (tooth) , biology , bacteria , medicine , pathology , genetics
Six fermented acerola ice creams were produced, containing different starter cultures ( Bifidobacterium longum , Bi.lactis , and traditional yogurt starter culture— Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus ) and final pH (5 and 4.5). The ice creams were evaluated for probiotic culture viability, vitamin C stability, and sensory acceptance. Mix fermentations were stopped when pH 5.0 and 5.5 were attained. However, after the addition of acerola pulp the determined pH were 4.5 and 5, respectively. Mixes were frozen and stored for 15 wk at −18 °C. The viable counts for probiotic cultures remained above the recommended minimum limit of 10 6 cfu/g during 15 wk storage even in products with pH 4.5. Vitamin C concentration remained around 140 mg/100 g of product. The attributes of aroma, taste, texture, and overall acceptance obtained scores in the range of 5.15 to 7.22. The fermented acerola ice cream was a suitable food for the delivery of vitamin C and Bifidobacterium strains with excellent viability and acceptable sensory characteristics.