Anselmo Paulyne Tolentino, Sabino Beatriz Cardoso, Rosolém Carla Prado, de Melo Rodrigues Márcia Simoni, Silva José Renato, Guergoletto Karla Bigetti, Pimentel Tatiana Colombo, Benis Carina Moro, Spinosa Wilma Aparecida, Costa Giselle Nobre
Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Marselha street, 183, Zip code: 86041-140 Londrina, PR, Brazil.
Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Celso Garcia Cid Road, PR 445, 86057-970 Londrina, PR, Brazil.
Food Technol Biotechnol. 2024 Mar;62(1):72-77. doi: 10.17113/ftb.62.01.24.8208.
Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using HN001 as a probiotic culture on açaí flan.
The chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 °C for 42 days) of flan were investigated. In addition, the consumer perception of the product was evaluated using word association when consumers were shown a photo of the product with or without the added ingredients accompanied with a brief description of the product.
The flan had a suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açaí coloration, significant antioxidant activity and high sensory acceptability. The information about the ingredients and properties of the products increased the health value and positive feelings of the consumers towards the product.
Açaí flan has proven to be a suitable carrier for HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study on açaí flan with added probiotic culture.
阿萨伊浆果富含抗氧化化合物，因此与有益健康的功效密切相关。在本研究中，我们旨在探究将HN001用作阿萨伊蛋奶酥益生菌培养物的潜力。
研究了蛋奶酥在冷藏储存（5℃，42天）期间的化学成分、理化和微生物特性以及感官接受度。此外，当向消费者展示添加或未添加成分的产品照片并附带产品简要描述时，使用词语联想来评估消费者对该产品的认知。
蛋奶酥具有合适的化学成分，主要是碳水化合物和蛋白质，产品中的益生菌活力达到8 log CFU/g，经胃肠道模拟后为4 log CFU/g，具有典型的阿萨伊色泽，显著的抗氧化活性和较高的感官接受度。有关产品成分和特性的信息增加了消费者对产品的健康价值和积极感受。
阿萨伊蛋奶酥已被证明是HN001作为益生菌培养物的合适载体，进一步增强了该水果的有益特性。因此，将这些信息与向消费者宣传产品益处的营销策略相结合，可以进一步提高其接受度。据我们所知，这是第一项关于添加益生菌培养物的阿萨伊蛋奶酥的研究。
