Abstract
Acceptance and the probiotic viability of an innovative non-dairy frozen acai (Euterpe oleracea, Mart.) dessert supplemented and not supplemented with inulin during a shelf-life of 84 days at �18 o C were investigated. Desserts containing and not containing probiotic Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and inulin were produced, resulting in 4 mixes of frozen acai: control (M1), pro (M2), pre (M3), and synbiotic (M4). Sensory acceptability scores and probiotic counts were obtained during 84 days of storage. Inulin, a key factor for product approval, significantly (p<0.05) increased overall product acceptance of both M3 and M4, compared with M1. La-5 viability was above 7 log CFU/g for both pro and synbiotic desserts. Bb-12 counts were above 6 log CFU/g only for M4. All frozen acai desserts were suitable for probiotic delivery and were accepted by consumers. Addition of inulin is recommended both for increasing acceptance and for the synbiotic potential.
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