Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. pa...

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Bibliographic Details
Main Authors: Anderson Rodrigo Fornelli, Nataly Simões Bandiera, Marcela de Rezende Costa, Cínthia Hoch Batista de Souza, Elsa Helena Walter de Santana, Kátia Sivieri, Lina Casale Aragon-Alegro
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2014-12-01
Series:Semina: Ciências Agrárias
Subjects:
Whey; Lactobacillus paracasei; Prebiotics; Probiotics; Shelf life
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/16534

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/16534

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