Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage
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- 作者：Claudio Eduardo dos Santos Cruxen ; Jessica Fernanda Hoffmann ; Giovana Paula Zandoná ; Â ; ngela Maria Fiorentini ; Cesar Valmor Rombaldi ; Fabio Clasen Chaves ; fabio.chaves@ufpel.edu.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Processing ; Native fruit ; Probiotic ; Functional food ; Bifidobacterium lactis
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：379-385
- 全文大小：353 K
文摘
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Probiotic butiá ice cream had high acceptability and purchase intent.
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Butiá ice cream had 8.51 Log CFU g−1Bifidobacterium lactis counts after 90 days of storage.
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Bioactive compound content was maintained throughout storage with limited losses.
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The combination of B. lactis and butiá pulp conveyed functional potential to ice cream.