Abstract
This work aimed to develop a fermented drink by diversifying the quantities of Lactobacillus acidophilus inoculum and prebiotic fiber in the form of inulin and using the total dry extract of whey and sucrose. After fermentation, the following measurements were made after 0, 7, 14, 21 and 28 days of storage at 6°C: titratable acidity (according to the Dornic method), pH, moisture content, fat content, ash content, protein content, lactose content and the probiotic cell count. After 28 days of storage, the viable L. acidophilus cell counts had decreased for all six treatments but were still above the minimum count of 7 log CFU/mL recommended by the Brazilian legislation. All samples presented satisfactory acceptability with the exception of treatment 6, in which the inulin was decanted, thereby altering the color and causing a decrease in acceptance. Key words: Fermented milk, whey, probiotic microorganism, prebiotic, sensory evaluation.
Highlights
Fermented dairy products containing probiotic bacteria have received increasing attention in recent decades, including the expansion of the market for functional foods and research into the development of probiotic foods (Karimi et al, 2011).Fermentation is the chemical transformation of organic substances into simpler compounds through the action of enzymes, complex organic catalysts produced by microorganisms such as molds, yeasts or bacteria (Jafarei and Ebrahimi, 2011)
This study was divided into three stages, with the first stage consisting of whey fermentation using varying amounts of inoculum (1 -2%) and prebiotic fiber
The primary purpose of this stage was to determine the best technology to ferment whey when reconstituted to 7% of the total solids and to obtain the highest viability of probiotic microorganisms
Summary
Fermented dairy products containing probiotic bacteria have received increasing attention in recent decades, including the expansion of the market for functional foods and research into the development of probiotic foods (Karimi et al, 2011). Fermentation is the chemical transformation of organic substances into simpler compounds through the action of enzymes, complex organic catalysts produced by microorganisms such as molds, yeasts or bacteria (Jafarei and Ebrahimi, 2011). These bacteria produce lactic acid as a result of carbohydrate fermentation and are widely used in the production of fermented foods, from dairy products to fruit and vegetable products.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
