Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria

Abstract

Autochthonous lactic acid bacteria (LAB) from goat cheese were selected for the preparation of symbiotic goat milk ice cream (GMIC) with the inclusion of umbu fruit (Spondias tuberosa). Its sensory attributes, microbiological and physical-chemical characteristics and its antioxidant capacity were measured in the GMIC produced with autochthonous isolates (GMIC 2) and with commercial cultures (GMIC 1). Three isolates from goat cheese identified as Lactobacillus plantarum, Lactobacillus rhamnosus and Pediococcus acidilactici were selected for their physiological, metabolic, protective, safety and functional characteristics for the production of GMIC 2. GMIC 2 showed greater viability of the microorganisms over time compared to GMIC 1. The selection of autochthonous cultures (AC) significantly influenced (P < 0.01) the protein content in the water phase, melting rate and antioxidant capacity of GMIC 2. The GMIC 2 was designated as tastier (P = 0.0167), and with the greater preference and purchase intention (P < 0.001) among the tasters. The combination of probiotic cultures and umbu fruit sensorially favoured both GMIC. However, the AC have distinct properties that certify the authenticity of the umbu-flavoured GMIC from the Caatinga biome of the northeastern semi-arid region and have potential applications in the local industry.