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
{"title":"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","authors":"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","doi":"10.17113/ftb.62.01.24.8208","DOIUrl":null,"url":null,"abstract":"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.\nExperimental 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. \nResults 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.\nNovelty 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.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"20 4","pages":""},"PeriodicalIF":2.3000,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception\",\"authors\":\"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\",\"doi\":\"10.17113/ftb.62.01.24.8208\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\\nExperimental 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. \\nResults 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.\\nNovelty 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.\",\"PeriodicalId\":12400,\"journal\":{\"name\":\"Food Technology and Biotechnology\",\"volume\":\"20 4\",\"pages\":\"\"},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2024-01-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17113/ftb.62.01.24.8208\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17113/ftb.62.01.24.8208","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
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.
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.