Resumen de Sensory Acceptability and Stability of Probiotic Microorganisms and Vitamin C in Fermented Acerola (Malpighia emarginata DC.) Ice Cream
Carmen Sílvia Favaro-Trindade, Sabrina Bernardi, Renata Barbosa Bodini, Julio César de Carvalho Balieiro, Eduardo De Almeida
Six fermented acerola ice creams were produced, containing different starter cultures (Bifidobacterium longum, Bi.lactis, and traditional yogurt starter culture—Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus) and final pH (5 and 4.5). The ice creams were evaluated for probiotic culture viability, vitamin C stability, and sensory acceptance. Mix fermentations were stopped when pH 5.0 and 5.5 were attained. However, after the addition of acerola pulp the determined pH were 4.5 and 5, respectively. Mixes were frozen and stored for 15 wk at −18 °C. The viable counts for probiotic cultures remained above the recommended minimum limit of 106 cfu/g during 15 wk storage even in products with pH 4.5. Vitamin C concentration remained around 140 mg/100 g of product. The attributes of aroma, taste, texture, and overall acceptance obtained scores in the range of 5.15 to 7.22. The fermented acerola ice cream was a suitable food for the delivery of vitamin C and Bifidobacterium strains with excellent viability and acceptable sensory characteristics.
