Probiotic milk with sweetener: Development, characterization, and in vitro gastrointestinal resistance of Bifidobacterium lactis HN019
DOI:
https://doi.org/10.33448/rsd-v11i5.28130Palavras-chave:
Alimento funcional; Bifidobactérias; Fermentação; Análise sensorial; Stevia.Resumo
The consumption of functional foods, in particular those containing bioactive ingredients and low calories, has increased in line with greater concerns regarding healthy eating habits. In this study, skimmed milk with added probiotic Bifidobacterium animalis subsp. Lactis HN019™ and sweetener was developed and characterised. Probiotic viability during cold storage (5 °C for 60 days) and resistance to simulated gastric and enteric conditions were also evaluated. The product was evaluated by untrained panellists who undertook preference and intent to purchase tests, comparing it to a probiotic milk with added stevia and a non-sweetened probiotic milk. The ready-to-eat product contained 0.38% lactic acid, had a pH of 5.34, protein content of 3.92%, carbohydrate of 4.08%, total dry extract of 8.81%, and ash content of 0.81%. The probiotic B. lactis HN019® grew and remained in the product at high concentrations (9.04 log UFC/mL). During cold storage, there was a decrease of only one cycle log of viability. A subtle reduction in the pH value and increase in the titratable acidity (p < 0.05) was found. During simulation of GIT conditions, the HN019 strain showed a survival rate of 93.72% and 83% in probiotic milk that was newly produced and stored for 60 days, respectively. Related to sensory acceptance, the panellists showed a preference for the sucrose sweetened milk, followed by the milk with sweetener while the no sugar fermented milk had a lower preference. Applying the scale of intent to purchase, the panellists would maybe buy the product with a sweetener if it were available on the market. The product was defined as a light probiotic skim milk, since the caloric value was reduced by 53.04% compared to commercial cultured milks. Its mild taste, due to low acidity, high viability, and resistance to the probiotic in the gastrointestinal tract in vitro, and the low caloric content differentiated it from the commercial fermented milks that are currently available. Therefore, this low-calorie sweetened milk may fill a poorly explored market niche for consumers that require caloric restrictions and who value the consumption of functional foods such as probiotics.
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