AVALIAÇÃO DA VIABILIDADE DAS BACTÉRIAS LÁCTICAS E VARIAÇAO DA ACIDEZ TITULÁVEL EM IOGURTES COM SABOR DE FRUTAS Evaluation of lactic acid bacteria viability and titratable acidity variation in fruit flavor yogurt
DOI:
https://doi.org/10.5935/2238-6416.20130004Keywords:
leite fermentado, viabilidade celular, acidez titulável.Abstract
Este trabalho teve como objetivo avaliar a viabilidade das bactérias lácticas, acidez titulável e o pH, em iogurtes nos sabores: natural, coco, ameixa e morango, pertencentes a 4 marcas,coletadas em 4 supermercados localizados em Taubaté-SP. A contagem de bactérias lácticas mostrou tendência de diminuição da viabilidade celular com o decorrer da vida útil; 41,7% das amostras apresentaram população menor que 107 UFC/ml. As amostras de iogurte sabor ameixa apresentaram as maiores contagens de bactérias lácticas. A acidez titulável variou entre 0,58 e 1,60 g de ácido láctico/100g de iogurte. O pH variou entre 3,3 e 4,5 e iogurtes sabor coco apresentaram os maiores valores de pH e as menores contagens de bactérias lácticas.Downloads
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