Dissertação
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas
Fecha
2012-02-27Registro en:
FRIGHETTO, Juan Marcel. Manufacture of symbiotic ice cream and survival of Lactobacillus paracasei under simulated gastrointestinal conditions. 2012. 71 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.
Autor
Frighetto, Juan Marcel
Institución
Resumen
Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms
and some prebiotic substances. Also, the widespread acceptance of ice cream, both
by infantile, juvenile and adult public as well as by the elderly, and the increase of its
consumption encourage the continuation of applied studies for developing functional ice
cream. However, current researches refer mostly to the viability of probiotic micro-organisms
during the product s storage period, while references of the survival of these micro-organisms
under gastrointestinal conditions, essential to confirm the product efficacy, occur less
frequently. The aim of this study was to develop symbiotic ice creams and to investigate the
survival of Lactobacillus paracasei Lpc-37 under simulated gastrointestinal conditions. Four
ice cream samples were developed, one probiotic and three symbiotic (these, including
Lactobacillus paracasei Lpc-37 and inulin, oligofructose or polydextrose). The ice cream
samples were analyzed for physical (overrun), chemical and nutritional (pH, lactic acid, total
solids, ash, protein, fat, carbohydrates and calorie level) and sensory characteristics
(acceptability, preference, consumption frequency and taste and flavor intensity).
Microbiological analysis comprised counts of viable probiotic micro-organisms in ice cream
and its survival under simulated gastrointestinal conditions, carried out monthly during the
period of 90 days. L. paracasei LPC-37 showed resistance to technological processes for in
the obtention of ice cream, stability during the storage of product and resistence in vitro to the
stress in the gastrointestinal tract. Inulin and polydextrose played a protective activity for
probiotic micro-organism, elevating their final survival rates under simulated gastrointestinal
conditions. The soluble fibers added into the ice cream contributed to a proportional fat
reduction and consequently decreasing calorie levels. Effects on sensory attributes, when
occurred, ensured the prominence of ice cream with inulin added, followed by those with
polydextrose added. Therefore, the inclusion of L. paracasei Lpc-37 in ice cream shows
technological viability and ability to do its functional role in the colon, estimated in vitro.
Additionally, inulin and polydextrose improve functional, nutritional and sensory properties
in symbiotic ice cream. Results extend the possibilities of development of functional foods, as
the developed ice cream meets the consumer s expectations for attractive and healthy
products