Probiotic syrup in milk fermented for diabetic

Authors

  • Tamara Rodriguez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Aniely M´Boumba Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Oxali Rodríguez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

Keywords:

fermented milk, diabetic, prebiotic, probiotic, syrup

Abstract

The objective of the present work consisted on obtaining a milk fermented product type yogurt for diabetics, evaluating the use of a prebiotic syrup rich in oligosaccharides and a probiotic cultivation being determined the composition of the product, the  caloric value, and its reological and sensorial quality characteristic. At laboratory scale was evaluated the development and acidification possibilites of the probiotics cultivations bifigur, bioyogur and RR in milk fermented in parallel with the control. The proportion  used of syrup was based on the range of FOS daily ingestion  established  for adults and observation tests. A fermented for diabetics simbiotic milk type yogurt was obtained, with a proportion of 10% prebiotic syrup being selected the bioyogur cultivation for the elaboration of the product. Of contained first floor of fat, high in proteins 3,6%, with an value energy of 48 kcal/100 g, the probiotics viability was of 2,6 x 1010 UFC/g, for what possesses a high beneficial bacteria content for the health. Sensorially evaluated of very good.  

Keywords: fermented milk, diabetic, prebiotic, probiotic, syrup.

Author Biography

  • Tamara Rodriguez, Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

    Chemical Engineer (ISPJAE, 1970). Master in Food Science and Technology (IFAL, 1998). Researcher Aggregate. Head of the Fermented Dairy and Ice Cream Group.

References

Roberfroid, M.B. Nutrition (16): 677-679, 2000.

Rodríguez, O.; Cortada, A. Rodríguez, J.; Cienc.Tecnol. Alim. 3 (22): 53 - 58, 2012.

Roberfroid, M.B. J. Nutr. (129) (7S): 1436S - 1437S, 1999.

Roberfroid, M.B y Delzenne, N. M. Annu. Rev. Nutr. (18): 117 - 143, 1998.

Camejo, J. y Rodríguez, T. Desarrollo de leches fermentadas para diabéticos. Centro de Documentación. Instituto de Investigaciones para la Industria Alimenticia, La Habana, 2003.

NC TS 457. Leches fermentadas. Especificaciones, Cuba, 2006.

AOAC. Official Methods of Analysis William Horowitz ed 15th Washington DC. 1990.

NC ISO 7889. Yogur. Enumeración de los microorganismos característicos. Técnica de conteo de colonias a 37 ºC, Cuba, 2009.

Instrucción SCC 2.13 -01 -01. Procedimiento Analítico para la evaluación sensorial (PAES) de productos lácteos. 2006.

Torricella, R.; Zamora, E.y Pulido, H. Evaluación Sensorial en la. Industria Alimentaria. Centro de Documentación.

Instituto de Investigaciones para la Industria Alimenticia. La Habana, 1989.

Paz F. M.T. , Camejo, C.J., Otero, R. M. y Rodríguez, H. T. Cienc. Tecnol. Alim. 1 (3) : 40- 45,1993.

Downloads

Published

2014-09-02

Issue

Vol. 24 No. 3 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Probiotic syrup in milk fermented for diabetic. (2014). Ciencia Y Tecnología De Alimentos, 24(3), 1-5. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/328

Similar Articles

1-10 of 121

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 > >>