Grape juice suplemented with Lactobacillus acidophilus and oligofrutose

Joice Sifuentes dos Santos, Ana Augusta Odorissi Xavier, Priscila Boneventi, Roberta B. de Souza, Sandra Garcia

Abstract


Synbiotic foods containing probiotics and prebiotics are good for human health. The aim of this work was to develop a symbiotic grape juice, as alternative to dairy probiotic products, containing the probiotic culture Lactobacillus acidophilus and oligofrutose as prebiotic. To evaluate the best juice formulation, was realized a 22 factorial planning. The juice was kept under refrigeration for 8 days. The symbiotic juice pH (2.86-3.52) increased in comparison to the control (2.69). It was observed that the formulation containing 10% oligofrutose and 108 CFU/mL of L. acidophilus presented the lactic acid bacterial counting (1.25 x 107 CFU/mL) according to the legislation for probiotic claim. This formulation was selected for sensorial evaluation. The triangular test showed a significant difference between symbiotic and control juice (p¡Ü0.001). In the other hand, in the affective test of preference (hedonic scale of 9 points), the scores given by the 18 painelists to the control (6.67±1.27) and symbiotic (5.56±2.56) juices were not statistically different (p>0.05).


Keywords


Grape Juice; Lactobacillus acidophilus.



DOI: http://dx.doi.org/10.5433/1679-0359.2008v29n4p839

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433 / 1679-0359
E-mail:  semina.agrarias@uel.br
Este obra está licenciado com uma Licença  Creative Commons Atribuição-NãoComercial 4.0 Internacional