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Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

Batista, Aline L.D., Silva, Ramon, Cappato, Leandro P., Almada, Caroline N., Garcia, Rita K.A., Silva, Marcia C., Raices, Renata S.L., Arellano, Daniel B., Sant'Ana, Anderson S., Conte Junior, Carlos A., Freitas, Monica Q., Cruz, Adriano G.
Food research international 2015 v.77 pp. 627-635
acetaldehyde, acetic acid, conjugated linoleic acid, dairy farming, diacetyl, fatty acid composition, flavor, functional foods, glucose oxidase, lactic acid, markets, minerals, odor compounds, pH, polyunsaturated fatty acids, probiotics, proteolysis, viability, yogurt
The performance of probiotic yogurt with the addition of glucose oxidase (250 and 500ppm, GOX1 and GOX2, respectively) compared to commercial products available in the Brazilian market was investigated. Microbiological (probiotic bacteria count), physical–chemical (pH, proteolysis, minerals) and metabolic activities (production of organic acids, flavor and aroma compounds and fatty acid profile) were performed. Glucose oxidase yogurt presented suitable viability of lactic acid and probiotic cultures (>6logCFU/g), as well as lower pH values. On the other hand, higher values of proteolysis, diacetyl, acetaldehyde, conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFAs), and similar values of lactic acid and acetic acid were found. In a functional food perspective, the addition of glucose oxidase to probiotic yogurts may be an interesting technological option for small and medium-size dairy enterprises to enter to the market of functional dairy foods.