Abstract
There was an increase in the number of conscious consumers who are concerned about getting quality products, which have pleasant taste and appearance and are more nutritious and healthy. Among these foods are highlighted probiotics, prebiotics and fiber that are proven health benefits. This work had as objective the development of plum ice cream enriched with flax fibers and lactobacilli live, and to verify their acceptance and viability during the period of validity. Lactobacillus acidophilus was used as a leavening agent in milk and its viability in the blend was evaluated by microbiological analysis for 0, 7, 14, 21, 28 days of storage. The results showed that ice cream can be stored for 28 days at -18 o C while maintaining its probiotic characteristics. Despite a reduction in the number of viable cells after storage, the ice cream at the end of this period had average scores of 1.9 x 10 7 UFC/g, which is consistent with the law and can therefore be considered a probiotic food. The sensory evaluation was performed by 50 untrained tasters where 91% approved the product and 76% said they would buy the product. Thus, we demonstrated the feasibility of making ice cream with the addition of Lactobacillus acidophilus and flax.
Highlights
There was an increase in the number of conscious consumers who are concerned about getting quality products, which have pleasant taste and appearance and are more nutritious and healthy
Lactobacillus acidophilus was used as a leavening agent in milk and its viability in the blend was evaluated by microbiological analysis for 0, 7, 14, 21, 28 days of storage
The results showed that ice cream can be stored for 28 days at -18° C while maintaining its probiotic characteristics
Summary
O homem vem se conscientizando de que a ingestão de uma dieta balanceada é fator essencial ao funcionamento do seu organismo e à promoção de um bom estado geral de saúde. A saúde da população está fortemente prejudicada por hábitos alimentícios inadequados, tais como o consumo excessivo de gorduras – principalmente as saturadas –, a elevada ingestão de açúcares e a diminuição considerável do consumo de alimentos ricos em fibras, vitaminas e sais minerais. Dentre a grande variedade de alimentos que possuem benefícios comprovados à saúde humana, encontram-se os produtos lácteos, principalmente os que são fermentados por bactérias probióticas (BISTROM, 2002). Segundo a legislação brasileira, são definidos como microrganismos vivos capazes de melhorar o equilíbrio microbiano intestinal, produzindo efeitos benéficos à saúde geral do indivíduo (ANVISA, 2008). Paralelamente à comprovação dos benefícios proporcionados pela ingestão de produtos lácteos fermentados, observa-se o crescente interesse pela utilização de alimentos enriquecidos com fibras. Para atender satisfatoriamente aos objetivos propostos, o produto deverá manter a quantidade mínima viável necessária de microrganismos e também a característica sensorial original
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