Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp

Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp

Blog Article

The study aimed to Compact Oven wh develop two formulations (F1 and F2) of probiotic mango smoothie with fermented milk, and to evaluate the microbiological viability and physicochemical (pH, acidity and desorption) characteristics under refrigerated storage.The formulation F1 was prepared with addition of 30% of mango pulp and 10% of sugar, and in F2 was added 40% of pulp and 8% of sugar.The hygienic sanitary quality was satisfactory, and the samples were safe for consumption.The samples did not differ in pH, titratable acidity, syneresis and viability of the microorganisms along the refrigerated storage, therefore, the sugar and pulp levels did not significantly influence the formulations.

Probiotic levels remained within the dose considered therapeutic.Therefore, these beverages F1 and F2 may be considered appropriate vehicles for incorporation of probiotics and a new functional product may be Collections made available to the market.