Autor(es):
Madureira, Ana Raquel 
; Soares, José Carvalho ; Pintado, Manuela Estevez ; Gomes, Ana Maria P. ; Freitas, A. C. ; Malcata, Francisco Xavier
Data: 2008
Identificador Persistente: http://hdl.handle.net/10400.14/3263
Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Assunto(s): Probiotics; Proteolysis; Glycolysis; Texture; Novel foods; Dairy foods
Descrição
Consumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated therewith. This trend has boosted diversification of the portfolio of said products, including whey cheese matrices. However, taking into account the relatively poor organoleptic and textural features of these matrices, improvement is in order via incorporation of selected additives, provided that viability of the strains is duly assayed. Lactobacillus paracasei LAFTI® L26 was accordingly incorporated into whey protein solid matrices, in the presence of several additives aimed at enhancing their organoleptic appeal and textural performance. These matrices were produced from a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated at 10% (v/v) with the probiotic strain. Sugar, sugar and aloe vera, sugar and chocolate, and sugar and jam were further added, and the resulting products were then stored at 7 ◦C for 21 d. In general, viable cell numbers remained high in all experimental matrices throughout storage. Despite the observed low extents of breakdown, proteolytic activities by the end of storage were higher in matrices containing jam. Furthermore, L. paracasei partially converted lactose into lactic acid in these matrices. Additives enhanced the organoleptic features of whey cheeses, and produced different textural patterns. The higher sensory scores were attained by matrices containing sugar: sugar and aloe vera received the best scores by 3 d of storage, but these scores decreased as storage time elapsed.
