Ohne Titel
We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro-...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Xavier-Santos, Douglas [verfasserIn] Bedani, Raquel [verfasserIn] Perego, Patrizia [verfasserIn] Converti, Attilio [verfasserIn] Saad, S.M.I. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 105, Seite 329-335 |
|---|---|
| Übergeordnetes Werk: |
volume:105 ; pages:329-335 |
| DOI / URN: |
10.1016/j.lwt.2019.02.011 |
|---|
| Katalog-ID: |
ELV001861174 |
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| 520 | |a We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. | ||
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| 700 | 1 | |a Saad, S.M.I. |e verfasserin |0 (orcid)0000-0001-9682-8491 |4 aut | |
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2019 |
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2019 |
| allfields |
10.1016/j.lwt.2019.02.011 doi (DE-627)ELV001861174 (ELSEVIER)S0023-6438(19)30093-3 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Xavier-Santos, Douglas verfasserin aut 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. Probiotic Prebiotic Dairy dessert Instrumental texture profile Bedani, Raquel verfasserin aut Perego, Patrizia verfasserin aut Converti, Attilio verfasserin (orcid)0000-0003-2488-6080 aut Saad, S.M.I. verfasserin (orcid)0000-0001-9682-8491 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 105, Seite 329-335 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:105 pages:329-335 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 105 329-335 |
| spelling |
10.1016/j.lwt.2019.02.011 doi (DE-627)ELV001861174 (ELSEVIER)S0023-6438(19)30093-3 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Xavier-Santos, Douglas verfasserin aut 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. Probiotic Prebiotic Dairy dessert Instrumental texture profile Bedani, Raquel verfasserin aut Perego, Patrizia verfasserin aut Converti, Attilio verfasserin (orcid)0000-0003-2488-6080 aut Saad, S.M.I. verfasserin (orcid)0000-0001-9682-8491 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 105, Seite 329-335 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:105 pages:329-335 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 105 329-335 |
| allfields_unstemmed |
10.1016/j.lwt.2019.02.011 doi (DE-627)ELV001861174 (ELSEVIER)S0023-6438(19)30093-3 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Xavier-Santos, Douglas verfasserin aut 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. Probiotic Prebiotic Dairy dessert Instrumental texture profile Bedani, Raquel verfasserin aut Perego, Patrizia verfasserin aut Converti, Attilio verfasserin (orcid)0000-0003-2488-6080 aut Saad, S.M.I. verfasserin (orcid)0000-0001-9682-8491 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 105, Seite 329-335 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:105 pages:329-335 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 105 329-335 |
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10.1016/j.lwt.2019.02.011 doi (DE-627)ELV001861174 (ELSEVIER)S0023-6438(19)30093-3 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Xavier-Santos, Douglas verfasserin aut 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. Probiotic Prebiotic Dairy dessert Instrumental texture profile Bedani, Raquel verfasserin aut Perego, Patrizia verfasserin aut Converti, Attilio verfasserin (orcid)0000-0003-2488-6080 aut Saad, S.M.I. verfasserin (orcid)0000-0001-9682-8491 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 105, Seite 329-335 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:105 pages:329-335 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 105 329-335 |
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10.1016/j.lwt.2019.02.011 doi (DE-627)ELV001861174 (ELSEVIER)S0023-6438(19)30093-3 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Xavier-Santos, Douglas verfasserin aut 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. Probiotic Prebiotic Dairy dessert Instrumental texture profile Bedani, Raquel verfasserin aut Perego, Patrizia verfasserin aut Converti, Attilio verfasserin (orcid)0000-0003-2488-6080 aut Saad, S.M.I. verfasserin (orcid)0000-0001-9682-8491 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 105, Seite 329-335 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:105 pages:329-335 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 105 329-335 |
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Xavier-Santos, Douglas @@aut@@ Bedani, Raquel @@aut@@ Perego, Patrizia @@aut@@ Converti, Attilio @@aut@@ Saad, S.M.I. @@aut@@ |
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We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. |
| abstractGer |
We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. |
| abstract_unstemmed |
We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH variation, instrumental texture profile (hardness, adhesiveness, elasticity, cohesiveness, and gumminess), and sensory acceptability. L. acidophilus La-5 counts in SDM remained above 7.8 log CFU g−1 during 112-day storage, with no significant differences (p > 0.05) in its viability. SDM pH throughout storage was slightly lower than that of standard mousse, and its total energy value about 20% lower. SDM gumminess and hardness increased, adhesiveness and springiness remained relatively stable, while cohesiveness decreased along storage. Standard mousse showed lower acceptability after storage than SDM, probably due to its higher content of powdered milk and absence of inulin and FOS. These results suggest that the presence of L. acidophilus La-5 and prebiotics may improve texture and sensory properties of diet mousses. |
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| score |
7.4007473 |