Abstract
In addition to providing nourishment, functional foods have the potential to promote consumer health benefits. Novel fish (Oligosarcus robustus and Loricariichthys anus) pâtés containing prebiotic fructooligosaccharides and probiotic Lactobacillus acidophilus LAFTI L10 were developed. Acidity and pH analyses were carried out right after the preparation of the pates (0 day) and on the 7th, 15th, 30th, and 45th days of refrigerated storage, while the other physicochemical and sensory analyses were performed on the 30th day of refrigerated storage. Finished products had high protein (above 11.0%), and low carbohydrate (0.18%) contents, considerable amounts of minerals (above 5.5%) and dietary fibers (10.0%), and a lipid profile with more than 83% unsaturated fatty acids, predominantly oleic (ω-9) and linoleic (ω-6) acids. Lactobacillus acidophilus counts were greater than 6 Log CFU g−1 for up to the 34th day of refrigerated storage. In addition, color, texture, and flavor attributes of both formulations received high acceptance and purchase intent scores, which suggest strong market potential.
Published Version
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