文章基本信息

标题：Application and viability of L. acidophilus, Bifidobacterium and S. thermophilus microencapsulated in soy frozen yogurt
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作者：Renan Luiz Romano Gon ; Regiane da Silva Gonzalez ; Maria Josiane Sereia 等
期刊名称：Revista Brasileira de Pesquisa em Alimentos
印刷版ISSN：2179-3174
电子版ISSN：2236-6563
出版年度：2015
卷号：6
期号：2
页码：43-56
语种：English
出版社：Universidade Tecnológia Federal do Paraná
摘要：Soybean is a functional food and it is characterized by providing several beneficial health effects allowing the expansion of research and development of functionalized products as alternative substitutes of dairy products. This study aimed to elaborate frozen yogurt enriched with calcium and added a mixed culture containing Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus microencapsulated, from aqueous extract of soybean. The micelles were prepared from albumin and collagen with the addition of over activated probiotic culture. The frozen yogurt was prepared on the basis of aqueous extract of soybean. The micelles of albumin and collagen were able to protect the probiotic microorganisms from cold keeping them viable for storage. The micelles were able to obtain a product with adequate physical, chemical and sensory characteristics for an edible frozen, what shows that soy frozen yogurt may be a good choice of product for the market.
关键词：Alimento funcional;Micelas;Probióticos;Gelado Comestível.