Application of potential probiotic bacteria and omega-3 fatty acids in yogurt production and impact on sensory quality
2016
Mirković, Milica (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Mirković, Nemanja (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Paunović, Dušanka (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Miočinović, Jelena (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Kekuš, Dušan (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Nedović, Viktor (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Radulović, Zorica
The objective of this work was to investigate the survival of autochthonous potential probiotic bacteria Lactobacillus paracasei Z8, Lactobacillus gasseri CC 7710 and commercial Lactobacillus acidophilus LA 05 and the influence of omega-3 PUFAs, on the sensory quality of yoghurt. Experimental yoghurt variants were produced using yoghurt starter culture YoFlex® (Chr. Hansen, Denmark) and potential probiotic: Lb. paracasei Z8 (Culture Collection of the Department for Food Microbiology, Faculty of Agriculture, University of Belgrade), Lb. gasseri CC 7710 (Czech Collection of Microorganisms) and commercial Lb. acidophilus LA 05 (Chr.Hansen, Denmark). For each probiotic strain three variants of yoghurt were produced 1. without omega-3 PUFAs; 2. with 100mg/l omega-3 PUFAs; 3. with 200 mg/l omega-3 PUFAs. Viability of probiotics and sensory evaluation were observed for 3 weeks. The amount of Lb. paracasei Z8 was 108-109 cfu/ml during storage. Cell counts of Lb. gasseri CC 7710 and Lb. acidophilus LA 05 maintained at the level 107-108 cfu/ml. Addition of both concentrations of omega-3 PUFAs did not significantly affect on the sensory quality of yoghurt, especially those which were produced with Lb. paracasei Z8. Average sensory scores of yoghurt produced with probiotic strains were ranged 4.06-4.99, which corresponds to 81.20 - 99.80% of the maximum quality. Results indicate that autochthonous potential probiotic strains can be successfully used in the production of yoghurt fortified with omega-3 fatty acids as a new functional dairy product.
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