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The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
Food & Function ( IF 5.1 ) Pub Date : 2018-09-27 00:00:00 , DOI: 10.1039/c8fo00805a C. E. Genevois 1, 2, 3, 4, 5 , A. P. Castellanos Fuentes 1, 2, 3, 4, 5 , S. K. Flores 1, 2, 3, 4, 5 , M. F. de Escalada Pla 1, 2, 3, 4, 5
Food & Function ( IF 5.1 ) Pub Date : 2018-09-27 00:00:00 , DOI: 10.1039/c8fo00805a C. E. Genevois 1, 2, 3, 4, 5 , A. P. Castellanos Fuentes 1, 2, 3, 4, 5 , S. K. Flores 1, 2, 3, 4, 5 , M. F. de Escalada Pla 1, 2, 3, 4, 5
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New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>107 UFC mL−1) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI.
中文翻译：
不含乳制品的新型益生菌食品成分的甜点的功能和感官特性
新的饮食习惯和消费者口味的多样化导致科学界和食品工业扩大了益生菌食品和新型益生菌成分的范围。关于益生菌在保质期内的生存能力和功能及其对无乳制品营养特性的影响的信息很少。研究的目的是使用一种基于南瓜副产品并含有干酪乳杆菌（ATCC®393™）（NFI）的新型食品成分来配制无乳发酵的甜点。使用响应表面方法研究了NFI和豆浆中的可溶性固体（SS）对无乳甜点的益生菌活力，物理稳定性，颜色和硬度的影响。SS和NFI的不同水平显着（p<0.05）影响响应变量。此后，选择两种配方并评估其理化，营养和感官特性。的干酪乳杆菌计数达到所期望的治疗水平（> 10 7 UFC毫升-1在存储21天胃肠消化后）。一般来说，无论在发酵过程和储存减少（p<0.05）植酸，棉子糖和水苏糖的含量，这意味着最终产品的营养得到改善。在颜色，气味，质地和总体可接受性方面，在消费者接受度测试中获得了9分制（5.0分以上）的评分。因此，可以使用NFI成功配制具有良好物理性能，合适的营养特性和感官接受性的无乳甜点。
更新日期：2018-09-27
中文翻译：
不含乳制品的新型益生菌食品成分的甜点的功能和感官特性
新的饮食习惯和消费者口味的多样化导致科学界和食品工业扩大了益生菌食品和新型益生菌成分的范围。关于益生菌在保质期内的生存能力和功能及其对无乳制品营养特性的影响的信息很少。研究的目的是使用一种基于南瓜副产品并含有干酪乳杆菌（ATCC®393™）（NFI）的新型食品成分来配制无乳发酵的甜点。使用响应表面方法研究了NFI和豆浆中的可溶性固体（SS）对无乳甜点的益生菌活力，物理稳定性，颜色和硬度的影响。SS和NFI的不同水平显着（p<0.05）影响响应变量。此后，选择两种配方并评估其理化，营养和感官特性。的干酪乳杆菌计数达到所期望的治疗水平（> 10 7 UFC毫升-1在存储21天胃肠消化后）。一般来说，无论在发酵过程和储存减少（p<0.05）植酸，棉子糖和水苏糖的含量，这意味着最终产品的营养得到改善。在颜色，气味，质地和总体可接受性方面，在消费者接受度测试中获得了9分制（5.0分以上）的评分。因此，可以使用NFI成功配制具有良好物理性能，合适的营养特性和感官接受性的无乳甜点。
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