Potentialy probiotic mango mousse elaborated with different hydrocolloids
Keywords:
mango mousse, hydrocolloids, probiotic microorganismsAbstract
Nowadays, the requirement for foods with a balanced nutritional composition and that can offer benefits to the health are desired by the consumers. The use of probiótic cultures in dairy products is gaining prominence, with the launching, in the market, of many functional foods. Probiotics are microorganisms that interfere positively with the consumer's organism by the balance of the gut bacteria and the physiological functions of the gut. The aims of this work were to evaluate the viability of Lactobacilus paracasei, during the mango mousse manufacture and storage and to evaluate the preferred texture by the consumer, using the preference sensorial rest. Probiotic mousses were produced with addition of xanthan gum, locust bean gum (LBG) and with the combination of both. The viability of probiotic microorganism was evaluated each 7 days, during 21 days of refrigerated storage, in acidified MRS agar. The parameters pH and titratable acidity were also measured, in the same days. Protein, fat, carbohidrate, moisture and ash content were determined in the next day of mousses production, to characterize the product. The best texture profile sample was evaluated, also, using sensorial test. All the experimental tests were repeated three times. The mango mousse showed to be an excellent vehicle to L. paracasei incorporation, and the different hydrocolloids used did not interfere in this viability. Moreover, the sample containing only LBG was the preferred by the consumers, when compared with the one containing a combination of the two gums. No significant difference (p>0,05) was observed between the others samples, when Preference test was used.Downloads
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
