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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Détails bibliographiques
Publié dans:Semina: Ciências Agrárias
Auteurs principaux: 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: Artigo
Langue:Inglês
Publié: Universidade Estadual de Londrina 2014
Sujets:
Agrociencias
Whey
prebiotics
probiotics
shelf life
Lactobacillus paracasei
Accès en ligne:https://www.redalyc.org/articulo.oa?id=445744145019
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