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Development of creamy milk chocolate dessert added with fructo-oligosaccharide and Lactobacillus paracasei subsp. paracasei LBC 81

Valencia, Marcela Sarmento, Salgado, Silvana Magalhães, Andrade, Samara Alvachian Cardoso, Padilha, Vivianne Montarroyos, Livera, Alda Verônica Souza, Stamford, Tânia Lúcia Montenegro
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.69 pp. 104-109
Lactobacillus paracasei subsp. paracasei, acidity, consumer acceptance, desserts, fiber content, food matrix, fructans, fructooligosaccharides, milk, milk chocolate, pH, prebiotics, probiotics, purchasing, sensory properties, shelf life, storage time, viability
Creamy milk chocolate desserts represent new alternatives for products containing probiotics and prebiotics due to their higher consumer acceptability. This study aimed to develop a creamy milk chocolate dessert containing Lactobacillus paracasei subsp. paracasei LBC 81 and fructo-oligosaccharide, and evaluated the sensory and microbiological characteristics of the product. Three formulations were developed: control, probiotic containing the microorganism only, and symbiotic containing the microorganism plus fructo-oligosaccharide. The formulations were evaluated for pH, acidity, syneresis index, total fructans and fiber content, the viability of L. paracasei, and growth of contaminants during 28 days of storage. The sensory preference was evaluated through acceptability and purchase intent tests. The formulations presented good sensory attributes, the absence of syneresis and maintenance of the fructans contents during shelf life. The pH reduction and increased acidity did not interfere with the viability of L. paracasei, which remained in quantities exceeding 8 log CFU/g during the storage period. Hence, the milk dessert developed in this study is an innovative food matrix with sensory characteristics attractive to consumers in different age groups and show the potential beneficial effect on the health of individuals.