The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient

New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its...

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Autores principales: Genevois, C.E., Castellanos Fuentes, A.P., Flores, S.K., De Escalada Pla, M.F.
Formato: JOUR
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Acceso en línea:http://hdl.handle.net/20.500.12110/paper_20426496_v9_n11_p5697_Genevois
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spelling todo:paper_20426496_v9_n11_p5697_Genevois2023-10-03T16:38:07Z The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient Genevois, C.E. Castellanos Fuentes, A.P. Flores, S.K. De Escalada Pla, M.F. Acceptance tests Dairies Food additives Consumer acceptance Fermentation process Gastrointestinal digestion Nutritional characteristics Nutritional improvement Overall acceptability Response surface methodology Scientific community Food microbiology New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>107 UFC mL-1) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI. © 2018 The Royal Society of Chemistry. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_20426496_v9_n11_p5697_Genevois
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Acceptance tests
Dairies
Food additives
Consumer acceptance
Fermentation process
Gastrointestinal digestion
Nutritional characteristics
Nutritional improvement
Overall acceptability
Response surface methodology
Scientific community
Food microbiology
spellingShingle Acceptance tests
Dairies
Food additives
Consumer acceptance
Fermentation process
Gastrointestinal digestion
Nutritional characteristics
Nutritional improvement
Overall acceptability
Response surface methodology
Scientific community
Food microbiology
Genevois, C.E.
Castellanos Fuentes, A.P.
Flores, S.K.
De Escalada Pla, M.F.
The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
topic_facet Acceptance tests
Dairies
Food additives
Consumer acceptance
Fermentation process
Gastrointestinal digestion
Nutritional characteristics
Nutritional improvement
Overall acceptability
Response surface methodology
Scientific community
Food microbiology
description New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>107 UFC mL-1) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI. © 2018 The Royal Society of Chemistry.
format JOUR
author Genevois, C.E.
Castellanos Fuentes, A.P.
Flores, S.K.
De Escalada Pla, M.F.
author_facet Genevois, C.E.
Castellanos Fuentes, A.P.
Flores, S.K.
De Escalada Pla, M.F.
author_sort Genevois, C.E.
title The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
title_short The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
title_full The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
title_fullStr The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
title_full_unstemmed The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
title_sort functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
url http://hdl.handle.net/20.500.12110/paper_20426496_v9_n11_p5697_Genevois
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