SILVA, A. M. T.; http://lattes.cnpq.br/1680800254816108; SILVA, Amanda Maria Tenório da.
Résumé:
In view of the increased weight and cardiovascular diseases in the world population
as a result of consumption of high-calorie food, the development of foods with low or
reduced fat and high in fiber becomes critical. Thus, this work aimed at the
development of functional properties using yogurt with soluble fiber and
Bifidumbacterium lactis with probiotic effect, promoting health rather than curing
diseases. The fermentation process was maintained until reaching a pH of 4.6 to a
controlled temperature of 40°C. Analyses physical and physical-chemical properties:
color, viscosity, pH, acidity expressed as lactic acid, content of total solids and
degreased;-fat yogurt produced and the study of the storage of the product after
acidification. It was determined the viability of traditional lactic bacteria
(Streptococcus thermophilus, Lactobacillus bulgaricus) in combination with probiotic
bacteria (Bifidobacterium lactis) for testing the product life of forty-five days. Tests
were conducted with sensory acceptance trained panelists. The pH of the yoghurt
produced with a viscosity of 4.45 was 1 minute and 37 seconds, and change of
acidity was observed on the 45th day and by the team of panelists changed cycle life.