Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis |
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| Authors: | Sabrina B. M. Corrê a,Inar A. Castro,& Susana M. I. Saad |
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| Affiliation: | Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580-B16, 05508-000 São Paulo, SP, Brazil;
Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580-B14, 05508-000 São Paulo, SP, Brazil |
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| Abstract: | The effect of probiotic cultures on sensory performance of coconut flan during storage at 5 °C and the viability of these micro organisms for up to 28 days were investigated. Sensory analyses of the product were performed after 7, 14 and 21 days of storage. Coconut flans were produced with no addition of cultures (T1, control), or supplemented with Bifidobacterium lactis (T2), Lactobacillus paracasei (T3) and B. lactis + L. paracasei (T4). Populations of L. paracasei and B. lactis as single or in co-culture remained above 7 log CFU g−1 during the entire storage period. Viability of L. paracasei was higher for T3. All products were well accepted and no significant differences ( P > 0.05) were detected between the coconut flans studied. The addition of L. paracasei and B. lactis to coconut flan resulted in its having great potential as a functional food, which has high sensory acceptability. |
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| Keywords: | Bifidobacterium lactis coconut flan interaction Lactobacillus paracasei probiotics sensory acceptability shelf life |
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