Potentialy probiotic mango mousse elaborated with different hydrocolloids

Abstract

Nowadays, the requirement for foods with a balanced nutritional composition and that can offer benefits to the health are desired by the consumers. The use of probiótic cultures in dairy products is gaining prominence, with the launching, in the market, of many functional foods. Probiotics are microorganisms that interfere positively with the consumer's organism by the balance of the gut bacteria and the physiological functions of the gut. The aims of this work were to evaluate the viability of Lactobacilus paracasei, during the mango mousse manufacture and storage and to evaluate the preferred texture by the consumer, using the preference sensorial rest. Probiotic mousses were produced with addition of xanthan gum, locust bean gum (LBG) and with the combination of both. The viability of probiotic microorganism was evaluated each 7 days, during 21 days of refrigerated storage, in acidified MRS agar. The parameters pH and titratable acidity were also measured, in the same days. Protein, fat, carbohidrate, moisture and ash content were determined in the next day of mousses production, to characterize the product. The best texture profile sample was evaluated, also, using sensorial test. All the experimental tests were repeated three times. The mango mousse showed to be an excellent vehicle to L. paracasei incorporation, and the different hydrocolloids used did not interfere in this viability. Moreover, the sample containing only LBG was the preferred by the consumers, when compared with the one containing a combination of the two gums. No significant difference (p>0,05) was observed between the others samples, when Preference test was used.