Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
Sabrina Neves Casarotti, Bruno Moreira Carneiro and Ana Lucia Barretto Penna
Sao Paulo State University, Brazil
Posters-Accepted Abstracts: J Prob Health
Several ingredients can be added to fermented milk to enhance their nutritional value as well as to stimulate probiotic bacteria growth during storage. Additionally, these ingredients may also enhance probiotics tolerance to gastrointestinal (GI) tract conditions. Therefore, the effect of supplementing fermented milk with fruit flours (apple, banana, grape; 1%) and quinoa flour (1- 3%) on the kinetic parameters of acidification, probiotic viability and probiotic resistance to simulated GI conditions was evaluated during 28 days of storage. In addition, the adhesion of probiotics to Caco-2 cells in vitro was also evaluated in the products with quinoa flour. Fermented milk was produced using an ABT culture (Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12 and Streptococcus thermophilus). Adding fruit and quinoa flours had no effect on fermentation time and on the counts of probiotics during 28 days of storage. Nonetheless, the supplementation with fruit flours improved La-5 tolerance to simulated GI conditions; however only banana flour had a protective effect on Bb-12. Quinoa flour did not protect the probiotic strains against gastric and enteric juices, nor had a positive effect on the adhesion of probiotic bacteria to Caco-2 cells in vitro. In conclusion, although fruit flours showed a protective effect on probiotics tolerance to simulated GI conditions, the addition of up to 3% quinoa flour had a neutral effect. Nevertheless, its incorporation to fermented milk can be recommended because it is an ingredient with considerable nutritional value which may increase the appeal of the product to consumers.