Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp

Authors

  • Paula de Paula Menezes Barbosa Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
  • Darlila Aparecida Gallina Pesquisador científico VI do Instituto de Tecnologia de Alimentos.

DOI:

https://doi.org/10.14295/2238-6416.v72i2.580

Keywords:

Bifidobacterium spp, microbial viability, fermented milk, fruit pulp, smoothie

Abstract

The study aimed to develop two formulations (F1 and F2) of probiotic mango smoothie with fermented milk, and to evaluate the microbiological viability and physicochemical (pH, acidity and desorption) characteristics under refrigerated storage. The formulation F1 was prepared with addition of 30% of mango pulp and 10% of sugar, and in F2 was added 40% of pulp and 8% of sugar. The hygienic sanitary quality was satisfactory, and the samples were safe for consumption. The samples did not differ in pH, titratable acidity, syneresis and viability of the microorganisms along the refrigerated storage, therefore, the sugar and pulp levels did not significantly influence the formulations. Probiotic levels remained within the dose considered therapeutic. Therefore, these beverages F1 and F2 may be considered appropriate vehicles for incorporation of probiotics and a new functional product may be made available to the market.

Author Biographies

  • Paula de Paula Menezes Barbosa, Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
    Engenheira de Alimentos, formada pela Universidade Federal de Lavras (2012), Mestre em Ciência de Alimentos, pela Universidade Estadual de Campinas (2014) e atualmente é aluna do curso de Doutorado em Ciência de Alimentos na Universidade Estadual de Campinas. Possui experiência nas áreas de Bioquímica, Produção e aplicação de enzimas, Compostos fenólicos, Probióticos e Tecnologia de produtos lácteos.
  • Darlila Aparecida Gallina, Pesquisador científico VI do Instituto de Tecnologia de Alimentos.
    Graduada em Química Industrial pela Universidade Federal de Santa Maria, RS (1993), com Mestrado em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa (1997) e Doutorado em Tecnologia de Alimentos pela Universidade Estadual de Campinas (2005). Atualmente é pesquisador científico VI do Instituto de Tecnologia de Alimentos. Tem experiência na área de Ciência e Tecnologia de Alimentos com ênfase em Tecnologia de Produtos lácteos, atuando principalmente nos seguintes temas: leites fermentados, iogurtes, queijos, requeijão cremoso, doce de leite, desenvolvimento de produtos, produtos lácteos funcionais.

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Published

2017-06-01

Issue

Vol. 72 No. 2 (2017)

Section

Artigos/Articles

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How to Cite

Barbosa, P. de P. M., & Gallina, D. A. (2017). Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp. Journal of Candido Tostes Dairy Institute, 72(2), 85-95. https://doi.org/10.14295/2238-6416.v72i2.580