Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival
作者: Guilherme M. CostaMarlon M. PaulaCarlos Eduardo BarãoSuellen J. KlososkiElton G. BonaféJesuí V. VisentainerAdriano G. CruzTatiana Colombo Pimentel
作者单位: 1Instituto Federal do Paraná (IFPR) – Campus Paranavaí, Rua José Felipe Tequinha, 1400, Jardim das Nações, Paranavaí, Paraná, 87703-536, Brazil
2Universidade Estadual de Maringá (UEM), Departamento de Química, Av. Colombo, 5790, Jardim Universitário, 87020-900, Brazil
3Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil
4Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Rua Marselha, 591 Parque Res. João Piza, Londrina, Paraná, 86041-120, Brazil
刊名: International Dairy Journal, 2019, Vol.97 , pp.139-148
来源数据库: Elsevier Journal
DOI: 10.1016/j.idairyj.2019.05.007
英文摘要: Abstract(#br)The effect of addition of natural sugar substitutes (stevia, erythritol or xylitol) and prebiotics (oligofructose or polydextrose) on physicochemical characteristics, probiotic survival ( Lactobacillus casei ) and sensory acceptance of yoghurts during storage (7 °C, 28 days) was evaluated. Yoghurts with sucrose or sucralose were also prepared. Xylitol and sucralose added yoghurts had physicochemical characteristics and sensory acceptance similar to those of the product with sucrose. Xylitol was more efficient in maintenance of textural characteristics and probiotic survival in simulated gastrointestinal conditions (SGIC) than sucralose. Addition of erythritol and stevia changed the textural parameters, reduced acceptance and decreased probiotic survival in SGIC. Addition of...
全文获取路径: Elsevier  (合作)
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影响因子:2.333 (2012)

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关键词翻译
关键词翻译
  • survival 生存
  • probiotic 前生命期的
  • parameters 参数
  • quality 品质
  • added 增添的
  • natural 自然的