Evaluation of probiotic and synbiotic jussara sorbets

• Published in: Nutrition and food science 2020-03, Vol.50 (2), p.373-383
• Main Authors: Marinho, Julia Fernanda Urbano, Mazzocato, Marcella Chalella, Tulini, Fabricio Luiz, Silva, Marluci Palazzolli, de Martinis, Elaine Cristina Pereira, Fávaro-Trindade, Carmen Sílvia
• Format: Article
• Language: English
• Subjects: Acceptability; Bulk density; Calorific value; Carbohydrates; Dairy industry; Dairy products; Dietary minerals; Endangered plants; Euterpe edulis; Food; Food industry; Food processing industry; Fruits; Lactobacillus; Lactose; Microorganisms; Nutritive value; Polydextrose; Prebiotics; Probiotics; Pulp; Sensory properties
• ISSN: 0034-6659; 1758-6917
• DOI: 10.1108/NFS-03-2019-0102

Purpose The purpose of this study was the development and the nutritional, physical-chemical and sensorial characterization of probiotic and synbiotic sorbets elaborated with jussara pulp (Euterpe edulis), Lactobacillus spp. and polydextrose. Design/methodology/approach Five formulations of jussara sorbets (one control, two probiotics and two synbiotics) were produced and evaluated according to their centesimal composition, pH, soluble solids, instrumental color, overrun, apparent density, sensory acceptability and purchase intent. Findings All sorbets exhibited low calorific value, with no difference between them (p = 0.96). The synbiotic samples (S3 and S5) showed the higher carbohydrate (30.4 and 30.2 per cent) and crude fiber content (0.4 and 0.5 per cent). Regarding to sensory acceptance, the probiotic samples (S2 and S4) presented greater global acceptability (averages acceptance 6.4 and 6.6, respectively) while the polydextrose samples (S3 and S5) showed low values (5.9 for both samples), although this prebiotic was able to increase the overrun to values above 40 per cent. Practical implications The functional jussara sorbets are a promising possibility for diversification of the probiotic foods already offered. The combination of its probiotic, prebiotic and bioactive properties can provide technological improvement and superior nutritional quality, with good sensorial acceptance. Likewise, jussara pulp showed nutritional properties favorable to its application in the food industry, which can help preserve its endangered palm tree. Originality/value The probiotics and synbiotics jussara sorbets showed to be adequate as a lactose-free and low-calorie functional product, with high nutritional, commercial and ecological value. Also, it was possible to notice that while the addition of probiotics improved the sensorial acceptance of jussara sorbets, polydextrose raised the technological quality by increasing its overrun.