African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Acceptability of prebiotic fiber-treated whey drink fermented with Lactobacillus acidophilus

William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão*
  • William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão*
  • Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.
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Saraspathy Naidoo Terroso Gama de Mendonça
  • Saraspathy Naidoo Terroso Gama de Mendonça
  • Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.
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Henry Charles Albert David Naidoo Terroso de Mendonça Brandão
  • Henry Charles Albert David Naidoo Terroso de Mendonça Brandão
  • Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.
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Divair Christ
  • Divair Christ
  • Western Paraná State University, Cascavel, CCET/PGEAGRI, 85819110, Rua Universitária 2069, Cascavel, Paraná State, Brazil.
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Silvia Renata Machado Coelho
  • Silvia Renata Machado Coelho
  • Western Paraná State University, Cascavel, CCET/PGEAGRI, 85819110, Rua Universitária 2069, Cascavel, Paraná State, Brazil.
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Evanilda Teixeira
  • Evanilda Teixeira
  • Food Science and Technology Department, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil.
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Honório Domingos Benedet
  • Honório Domingos Benedet
  • Food Science and Technology Department, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil.
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  •  Received: 15 March 2014
  •  Accepted: 26 May 2014
  •  Published: 18 June 2014

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.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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