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Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage
Author(s) -
Medeiros Júlia Carvalho,
Veloso Larissa Fonseca,
Moura Joyce Brenda Parente,
Mendonça Marcio Antônio,
Alencar Ernandes Rodrigues,
Roseira João Paulo Santos,
Souza Ferreira Wallas Felippe,
Pratesi Riccardo,
Santos Leandro Eliana
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14780
Subject(s) - lactobacillus paracasei , food science , titratable acid , probiotic , skimmed milk , chemistry , fermentation , lactobacillus , cold storage , mesophile , biology , horticulture , bacteria , genetics
The aim of this study was to evaluate the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage. The dressing with fermented milk or skimmed milk enriched with the above mentioned flours was added to the cheese mass. The cheeses were subjected to chemical composition, pH, titratable acidity, and microbiology analysis after production and during the storage period, under refrigeration, for 7, 14, and 21 days of storage. The addition of flour stimulated growth and stabilized the viability of L. paracasei LBC 81 and of the mesophilic aerobic in cheese made with skimmed milk dressing. However, the incorporation of flours accentuated the decrease of pH and consequently the increase of titratable acidity. It was concluded that the survival of L. paracasei LBC 81 was not compromised in cottage cheese supplemented with the different flours during the storage period. Practical applications Along with the growing consumer awareness of the health benefits of probiotic foods, there is a greater interest in the development of products with claims of functionality. The results obtained in this study demonstrate that using fermented milk dressing is an alternative to making cottage cheese available for commercialization. In addition, the incorporation of green banana, oat, or chickpea flours aggregates more functionality to the product without compromising the viability of Lactobacillus paracasei LBC 81 during refrigerated storage. The supplementation of cottage cheese with flours has industrial application and in the domestic environment.