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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei
Marilsa S S Santini1, Evelyn C Koga, Davi C Aragon
1Univ. Norte do Paraná (UNOPAR), Mestrado em Ciência e Tecnologia do Leite, Av. Paris, 375, 86041-140, Londrina, PR, Brazil.
Journal of Food Science
|November 7, 2012
Summary
A novel dried tomato-flavored probiotic cream cheese containing Lactobacillus paracasei Lpc-37 was developed. The probiotic cream cheese demonstrated good consumer acceptance and maintained a viable probiotic population throughout storage.
Area of Science:
- Food Science
- Microbiology
- Probiotics
Background:
- Probiotic-rich foods offer health benefits.
- Cream cheese is a popular dairy product.
- Lactobacillus paracasei Lpc-37 is a known probiotic microorganism.
Purpose of the Study:
- To develop a dried tomato-flavored probiotic cream cheese.
- To evaluate the stability and viability of Lactobacillus paracasei Lpc-37 during storage.
- To assess consumer acceptance of the probiotic cream cheese.
Main Methods:
- Development of probiotic (P) and control (C) cream cheese formulations.
- Chemical composition, titratable acidity, and pH analysis.
- Enumeration of Lactobacillus paracasei Lpc-37 population and sensory evaluation.
Main Results:
- Probiotic population remained above 10(7) CFU/g throughout 21 days of refrigerated storage.
- No significant difference in sensory attributes between probiotic and control cream cheeses.
- 82.6% of consumers expressed intent to purchase the probiotic cream cheese.
Conclusions:
- The developed probiotic cream cheese is potentially beneficial for consumer health.
- Lactobacillus paracasei Lpc-37 survived effectively in the cream cheese matrix.
- The probiotic cream cheese achieved high consumer acceptance, indicating market potential.
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