Jimenez Ramos, Stephanie del C.

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    Efecto de edulcorantes no nutritivos naturales en un yogur líquido elaborado con suero ácido y suplementado con probióticos
    (2023-05-11) Jimenez Ramos, Stephanie del C.; Ponce de León González, Leyda; College of Agricultural Sciences; Orellana Feliciano, Lynette E.; Plaza Delestre, María L.; Department of Food Science and Technology; Morales Benítez, José J.
    The preference for functional and low-calorie foods has increased due to their impact on health. In this research, two formulations of liquid yogurt were developed using acid whey, powdered sweet whey (SDW), powdered fiber, dairy blend, commercial yogurt culture with probiotics Bifidobactrium lactis and Lactobacillus rhamnosus, natural non-nutritive sweeteners (NNNS). The sweeteners were: 1) YSAM: combination of Stevia-Monk Fruit- Allulose and 2) YSAA: allulose. Through a proximal analysis, the moisture content, total solids, ashes, protein, and fat of the formulations were determined. With the addition of SDW, the protein of the yogurts was increased from 0.77%-0.89%. The physicochemical characteristics studied were viscosity, aw, pH, percentage of lactic acid and lactose content (days 1, 15 and 28). Formulations with sweeteners exhibited an increase in viscosity from day 1 to 15 and a decrease on day 28. Shelf life was evaluated with microbiological analysis of coliforms, E. coli, fungi, and yeasts. The B. lactis counts suggest better survival in the studied sweeteners. Counts were higher in YSAM and YSAA, with 7.80 log CFU/ml and 7.78 log CFU/ml respectively, when compared to YSAS with 7.67 log CFU/ml. There was not sufficient survival of L. rhamnosus, meaning it does not fulfill its function as a probiotic. The results suggest that the YSAM and YSAA formulations meet the parameters of this research, are good quality products until day 15, are functional foods for the B. lactis probiotic (>10^7 CFU/ml) until day 28 of storage and can be studied to determine their impact on the health of consumers.