15A-11 |
Preparation of a whey-based probiotic product with Lactobacillus reuteri and Bifidobacterium bifidum |
H. S. GARCIA, A. Hernandez, V. Robles, J. O. Angulo, and J. De La Cruz-Medina. UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico The health benefits that consumption of probiotics provide to consumers have been thoroughly reported. Commercial preparations including yoghurt, sour cream, cheese and fermented milk should contain at least 106 cfu/ml. Survival of probiotic strains in manufactured products is of vast importance in order to assure a population large enough to allow gut colonization of the host. Our objective was the formulation of a whey based fermented product containing in excess of 106 cfu/ml of L. reuteri and B. bifidum during storage, and its sensory acceptance by a consumer panel. Reconstituted whey was inoculated with L. reuteri (B1471) and B. bifidum (NCFB2715) together in concentrations of 0.5, 1 or 2 %, or mixed after separate fermentation. Microbial counts were determined with modified MRS and LBS media. When maximum populations were reached, fermentation was stopped by quick chilling. Triangle and preference sensory tests were performed to discriminate between treatments and both triangle and attribute tests were done on selected samples stored for up to one month. The product fermented for ca. 11 h and prepared with 2 % L. reuteri and 0.5 % B. bifidum met the probiotic criterion by maintaining both bacterial populations greater than 106 cfu/ml for the whole storage period. Acidity and pH values did not change appreciably and no sensory changes were found during the first 15 days storage, after which slight acidification was detected but the product was regarded as acceptable. The product may be suitable for entering the growing market for probiotics. Fermented whey with B. bifidum and L. reuteri is stable during 30 days refrigerated storage and had good sensory scores.
Session 15A, Dairy Foods
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