Acceptance and durability of two probiotics fermented milks with contributions of dietary fiber

Abstract

The objective of this work is to evaluate the acceptance and durability of two milk fermented with dietary fiber. It was used wheat bran as insoluble dietary, fiber in milk A and inulin like source of soluble dietary fiber in milk B. It was carried out to each milk a test of massive acceptance by means of a hedonic scale of seven points. The study of durability was carried out starting from the 24 h of been elaborated the fermented milks by means of sensorial evaluations, microbiologic determinations and viability of the probióticos microorganism used. The results were statistically processed. Milk A was massively accepted whith a mean value equivalent to I like and the milk B among I like and I like a lot. The durability in both cases, whith the product packed in thermosealed plastic pots and conserved between 6 and 8 ºC was 10 days, limited by sensorial rejection. The viability of the probióticos microorganism in the milks A and B was 10⁷ ufc/ml and 10¹⁰ ufc/ml respectively.