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Viability of the probiotic Lactobacillus acidophilus La-5 in ice cream: effect of lactose hydrolysis and overrun
Chiquetti, R.L1, Castro, E.M2, Valério, G.D3, Bernini, L.J4, Suguimoto, H.H5, Santana, E.H.W6, Alegro, L.C.A7, Souza, C.H.B8.
The viability of Lactobacillus acidophilus La-5 incorporated into ice cream produced with
and without hydrolysis of lactose was evaluated. Furthermore, the effects of La-5 and
lactose hydrolysis on the physicochemical characteristics of the final product were analyzed.
Three formulations were produced: T1 (without La-5 and lactose hydrolysis); T2 (La-5 and
without lactose hydrolysis), and T3 (La-5 and lactose hydrolysis). La-5 viability, pH and
titratable acidity were evaluated weekly during 28 days. The overrun was evaluated during
manufacturing process. The lactose hydrolysis did not alter physicochemical properties of ice
cream. Regarding La-5 populations, no significant differences were detected between T2 and
T3 during storage (p>0.05). T2 and T3 presented La-5 counts of 7.71 and 7.67 log CFU/g on
day 28, respectively. The La-5 strain has adapted to the ice cream matrix, and was resistant to
the incorporation of air during the process, since 43.6 and 43.8% of overrun was obtained to
T2 and T3, respectively. The manufacture of a probiotic ice cream with 56% of hydrolyzed
lactose was possible. The hydrolysis of lactose contributed to obtaining a functional ice cream
that could be consumed for individuals with intolerance to this carbohydrate, considering the
variable degrees of lactase deficiency for each individual.
Affiliation:
- Universidade Norte do Paraná (UNOPAR), Brazil
- Universidade Norte do Paraná (UNOPAR), Brazil
- Universidade Norte do Paraná (UNOPAR), Brazil
- Universidade Norte do Paraná (UNOPAR), Brazil
- Universidade Norte do Paraná (UNOPAR), Brazil
- Universidade Norte do Paraná (UNOPAR), Brazil
- Universidade Norte do Paraná (UNOPAR), Brazil
- Universidade Norte do Paraná (UNOPAR), Brazil
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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