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Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

Published online by Cambridge University Press:  17 February 2021

Sofia Sestito Dias ,
Damarys de Souza Vergílio ,
Arthur Marroni Pereira ,
Suellen Jensen Klososki ,
Vanessa Aparecida Marcolino ,
Rayane Monique Sete da Cruz ,
Giselle Nobre Costa ,
Carlos Eduardo Barão  and
Tatiana Colombo Pimentel
Sofia Sestito Dias
Affiliation:
Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil
Damarys de Souza Vergílio
Affiliation:
Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil
Arthur Marroni Pereira
Affiliation:
Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil
Suellen Jensen Klososki
Affiliation:
Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil
Vanessa Aparecida Marcolino
Affiliation:
Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil
Rayane Monique Sete da Cruz
Affiliation:
Universidade Estadual de Maringá (UEM), Campus Sede, 87020-900, Maringá/PR, Brazil
Giselle Nobre Costa
Affiliation:
Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil
Carlos Eduardo Barão
Affiliation:
Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil
Tatiana Colombo Pimentel*
Affiliation:
Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil
*
Author for correspondence: Tatiana Colombo Pimentel, Email: tatiana.pimentel@ifpr.edu.br
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Abstract

In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

Keywords

Desorption techniqueinulinLacticaseibacillus caseimodified starchpolydextrose
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 1 , February 2021 , pp. 98 - 104
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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