Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorCasarotti, Sabrina N. [UNESP]
dc.creatorCarneiro, Bruno M. [UNESP]
dc.creatorPenna, Ana Lucia B. [UNESP]
dc.date2015-03-18T15:56:19Z
dc.date2015-03-18T15:56:19Z
dc.date2014-10-01
dc.date.accessioned2023-09-12T03:13:00Z
dc.date.available2023-09-12T03:13:00Z
dc.identifierhttp://dx.doi.org/10.3168/jds.2014-8197
dc.identifierJournal Of Dairy Science. New York: Elsevier Science Inc, v. 97, n. 10, p. 6027-6035, 2014.
dc.identifier0022-0302
dc.identifierhttp://hdl.handle.net/11449/117492
dc.identifier10.3168/jds.2014-8197
dc.identifierWOS:000343740200010
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8766976
dc.descriptionIn this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. Fermented milk products were produced with increasing concentrations of quinoa flour (0, 1, 2, or 3 g/100 g) and submitted to the following analyses at 1, 14, and 28 d of refrigerated storage: post-acidification, bacterial viability, resistance of probiotics to simulated gastrointestinal (GI) conditions, and adhesion of probiotics to Caco-2 cells in vitro. The kinetics of acidification were measured during the fermentation process. The time to reach maximum acidification rate, time to reach pH 5.0, and time to reach pH 4.6 (end of fermentation) were similar for all treatments. Adding quinoa flour had no effect on fermentation time; however, it did contribute to postacidification of the fermented milk during storage. Quinoa flour did not affect counts of Bifido bacterium animalis ssp. lactis BB12 or Lactobacillus acidophilus La-5 during storage, it did not protect the probiotic strains during simulated GI transit, and it did not have a positive effect on the adhesion of probiotic bacteria to Caco-2 cells in vitro. Additionally, the adhesion of strains to Caco-2 cells decreased during refrigerated storage of fermented milk. Although the addition of up to 3% quinoa flour had a neutral effect on probiotic activity, its incorporation to fermented milk can be recommended because it is an ingredient with high nutritive value, which may increase the appeal of the product to consumers.
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionUNESP Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.descriptionUNESP Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Biol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.descriptionUNESP Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.descriptionUNESP Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Biol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.descriptionFAPESP: 09/12808-6
dc.format6027-6035
dc.languageeng
dc.publisherElsevier B.V.
dc.relationJournal Of Dairy Science
dc.relation2.749
dc.relation1,350
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectfunctional food
dc.subjectfermented dairy product
dc.subjectprobiotic
dc.subjectgastrointestinal resistance
dc.subjectCaco-2 adhesion
dc.titleEvaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity
dc.typeArtigo


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