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A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert

2019; Elsevier BV; Volume: 21; Linguagem: Inglês

10.1016/j.bcab.2019.101297

1878-8181

Sharareh Norouzi, Hadi Pourjafar, Fereshteh Ansari, Aziz Homayouni Rad,

Proteins in Food Systems

Recent developments in functional food have heightened the need for a further investigation about manufacture newest functional products for various consumers. The circumstances of production and preservation of these products need to be surveyed as well. The purpose of this study was to determine the survival rate of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert, as well as evaluation of the physicochemical, rheological and sensory properties of the products. Fermented and non-fermented probiotic frozen soy dessert containing Lactobacillus paracasei ssp. paracasei was manufactured. Physicochemical, rheological and sensory properties of the products were assessed. The viable cell counts of L. paracasei was monitored during 180 days storage at −24 °C. A significant increase (p < 0.05) was observed in overrun (42.57 ± 8.5) values in fermented probiotic frozen soy dessert in comparison with other samples. The viscosity of the control sample and non-fermented dessert after 50 min (Respectively 1112 and 1095 cp) was higher than the viscosity of fermented frozen soy dessert (966 cp). The sensory properties of fermented probiotic frozen soy dessert were significantly improved by fermentation. In contrast to non-fermented frozen probiotic soy dessert, there was no significant (p < 0.05) decrease in viable cell counts of L. paracasei during storage. Both probiotic frozen soy desserts have promising potential for utilization as functional products. But, fermentation could increase the stability of probiotics bacteria especially L. paracasei in frozen soy dessert. Also, the physicochemical and sensory properties of frozen soy dessert were improved by fermentation.