Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/72740
Type: Artigo de periódico
Title: Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate
Author: Antunes, AEC
Cazetto, TF
Bolini, HMA
Abstract: The aim of this research was to evaluate the effect of the addition of whey protein concentrate (WPC) on the viability of Lactobacillus acidophilus and Bifidobacterium longum and on postacidification throughout the shelf life of fat-free yogurts, and also to analyse the sensory characteristics of the products. Postacidification was not significantly changed by the addition of WPC, but was decreased by Lactobacillus bulgaricus inoculation. WPC did not influence the viability of the lactic acid bacteria (L. bulgaricus and Streptococcus thermophilus), but it improved the growth and survival of the micro-organisms L. acidophilus and B. longum, especially the former. The panellists did not identify significant differences (P < 0.05) of the yogurts due to the addition of WPC.
Subject: Bifidobacterium longum
Lactobacillus acidophilus
probiotic yogurt
shelf life
whey protein concentrate
Country: Inglaterra
Editor: Blackwell Publishing
Rights: fechado
Identifier DOI: 10.1111/j.1471-0307.2005.00203.x
Date Issue: 2005
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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