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Hanna Elisia Araújo de Barros, Lenilton Santos Soares, Caio Vinicius Lima Natarelli, Ana Lázara Matos de Oliveira, Sérgio Augusto de Sousa Campos, Ingrid Alves Santos, Elisângela Elena Nunes de Carvalho, Eduardo Valério de Barros Vilas Boas, Marcelo Franco

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Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry

Journal of Food Science and Technology, 60(7)

10.1007/s13197-023-05732-0

Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei

Sima Taheri ,
Sima Taheri
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Morteza Khomeiri ,
Morteza Khomeiri
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Mehran Aalami ,
Mehran Aalami
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Ali Moayedi
Ali Moayedi
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Published: 01.12.2018.

Volume 8, Issue 2 (2019)

https://doi.org/10.7455/ijfs.v8i2.678

Abstract

The use of acid whey in food formulations is one way to reduce the environmental problems associated with its disposal. In the present study, a new formulation of a drinking dessert was prepared using Lactic cheese whey, milk, xanthan gum at 4 levels (0, 0.1, 0.2 and 0.3%), resistant corn starch at 4 levels (0, 0.5, 1 and 1.5%), cocoa powder and sugar. Samples containing starch and gum had higher viscosity and were completely stable, with no syneresis and sedimentation after a month of storage at 4 °C. Samples containing 0.3% xanthan gum and 1% corn starch were considered as the desired drink based on sensory analysis. Study of the optimal flow behavior indicated that the drinking dessert is a non-Newtonian pseudoplastic fluid, and the Herschel-Bulkily model was the best model to describe the flow behavior. The pH of the synbiotic dessert containing L. GG was almost constant after 7 days of storage at 4 °C, while the pH of samples containing L. paracasei decreased by 0.7. The population of both probiotic bacteria decreased during storage time at 4 °C. The rate of decrease was higher for L. paracasei than L. GG. However, both contained >106 CFU mL-1, which is necessary for the health benefits of probiotic bacteria.

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