Dried Tomato-Flavored Probiotic Cream Cheese with Lactobacillus paracasei
Article first published online: 5 NOV 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages M604–M608, November 2012
How to Cite
Santini, M. S. S., Koga, E. C., Aragon, D. C., Santana, E. H. W., Costa, M. R., Costa, G. N. and Aragon-Alegro, L. C. (2012), Dried Tomato-Flavored Probiotic Cream Cheese with Lactobacillus paracasei. Journal of Food Science, 77: M604–M608. doi: 10.1111/j.1750-3841.2012.02931.x
- Issue published online: 19 NOV 2012
- Article first published online: 5 NOV 2012
- MS 20120108 Submitted 1/20/2012, Accepted 8/6/2012.
- cream cheese;
- functional food;
- Lactobacillus paracasei;
Abstract: A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed on days 1 and 7, respectively. Titratable acidity, pH value and L. paracasei population were determined every 7 d during the refrigerated storage (21 d) of the cream cheeses. The experiment and analyses were performed in triplicate, using standard methods. Probiotic population remained greater than 107 CFU/g throughout the storage period, thereby characterizing the product as potentially probiotic. Cream cheeses C and P did not differ on the sensory tests, both obtaining good overall acceptance by the consumers, of which 82.6% stated that they certainly or probably would buy the product.
Practical Application: Lactobacillus paracasei Lpc-37 is a probiotic bacterium and clinical studies have shown that this microorganism beneficially affects its host. In general, dried tomato-flavored products and cream cheese are products with good acceptance by the consumers. Thus, regular consumption of the probiotic cream cheese developed in this study may have positive effects on health and well being of people if incorporated into their diet.