含有鼠李糖乳杆菌 HN001 益生菌的功能性食品--阿萨伊弗兰:理化特性、益生菌存活率、感官接受度和消费者认知

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2024-01-07 DOI:10.17113/ftb.62.01.24.8208
Paulyne Tolentino Anselmo, Beatriz Cardoso Sabino, Carla Prado Rosolém, Márcia Simoni de Melo Rodrigues, J. R. Silva, K. B. Guergoletto, T. C. Pimentel, Carina Moro Benis, W. Spinosa, Giselle Aparecida Nobre Costa
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引用次数: 0

摘要

研究背景。阿萨伊浆果富含抗氧化化合物,因此与有益健康密切相关。在这项研究中,我们旨在评估使用鼠李糖 HN001 作为阿萨伊果馅饼益生菌培养物的潜力。实验方法:在冷藏储存(5 ºC/42 天)期间,对果馅饼的化学成分、理化和微生物特性以及感官接受度进行评估。此外,还采用文字联想法评估了消费者对产品的感知,向消费者展示了一张产品照片,照片中是否添加了所使用的配料以及产品的相关信息。结果和结论弗兰片呈现出合适的化学成分,主要是碳水化合物和蛋白质,益生菌在产品中的存活率达到 8 log CFU/g,模拟胃肠道后达到 4 log CFU/g,具有典型的阿萨伊色泽,抗氧化活性显著,感官接受度高。有关产品成分和特点的信息增加了消费者对产品的健康性和好感。事实证明,阿萨伊薄片是鼠李糖 HN001 作为益生菌培养物的合适载体,进一步增强了水果的有益特性。因此,将这些信息与让消费者了解产品益处的营销策略相结合,可以进一步提高产品的接受度。据我们所知,这是第一项涉及添加了益生菌培养物的阿萨伊果馅饼的研究。
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Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception
Research background. Açaí berry is rich in antioxidant compounds, therefore, it is closely associated with beneficial effects on health. In this research we aimed to evaluate the potential of using L. rhamnosus HN001 as probiotic culture on açai flan. Experimental approach. The flan was evaluated for chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 ºC/42 days). Furthermore, the consumer perception of the product was evaluated using word association presenting to the consumers a photo of the product added or not with the ingredients used and information about the product. Results and conclusions. The flan presented suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açai coloration, significant antioxidant activity, and high sensory acceptance. The information about the ingredients and characteristics of the products increased the healthiness and positive feelings of the consumers about the product. Novelty and scientific contribution. Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study involving açaí flan with added probiotic culture.
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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