15F-14 |
Prebiotics in dairy beverages |
L. J. Mauer1, N. DAVIS1, L. Hartono1, and D. E. Smith2. (1) Department of Food Science, Purdue University, 1160 Food Science Building, West Lafayette, IN 47907-1160, (2) Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108 Demand for food products with health promoting and functional ingredients will increase as consumers search for good tasting products that improve their current health status and/or prevent future health problems. Dairy products often are used to deliver probiotic microorganisms to consumers; however, there are questions about the ability of probiotics to establish in the colon and compete with established microflora. Prebiotics are growth substrates (not viable microorganisms) that stimulate growth of beneficial endogenous colonic bacteria, have their own beneficial physiological effects with dietary fiber-like properties, and are used as fat replacers and functional sweeteners. Adding prebiotics to dairy beverages will create functional foods with benefits beyond basic nutrition. The objectives were to: 1) determine viscosity of skim and whole milks and pasteurized skim milk products containing prebiotics at 2% and 4% (w/v) at days 1 and 8 after pasteurization, and 2) characterize sensory characteristics (overall flavor, syrupy, off-flavors, sweet, thick, creamy, after-taste, powdery) and liking of these products. Prebiotics (long and short chain inulins, oligofructose, arabinogalactan, beta-glucan, Benefiber®) were added to raw skim milk at 2% and 4% (w/v), pasteurized, packaged, and stored at 4ºC. A Haake RV2 Rotoviscometer measured viscosity. Sensory data were collected using 150mm unstructured scales anchored at both ends. Data were analyzed using PC-SAS with significance at p<0.05. Viscosities of arabinogalactan and beta-glucan products (>4.5 cP) were significantly higher than all others, all products had higher viscosities than skim milk, and no changes were detected between days 1 and 8 (except for beta-glucan). Whole milk had highest overall flavor, thick, and creamy scores; oligofructose products were sweetest; arabinogalactan had highest off-flavors, after-taste, and powdery and lowest liking; inulins and whole milk had the same liking scores; and skim milk had highest liking scores. Select prebiotic inulins added to milk are acceptable products with functional properties.
Session 15F, Product Development
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