Probiotic dairy dessert supplemented with whey protein concentrate: effect on the viability of Lactobacillus acidophilus, on texture, physicochemical and sensory features

This study aimed at developing a flan-type dairy dessert supplemented with Lactobacillus acidophilus La-5 and whey protein concentrate (WPC). Four flan-type dairy desserts containing L. acidophilus La-5 were produced: F1 (0% WPC), F2 (1.5% WPC), F3 (3% WPC) and F4 (4.5% WPC). Instrumental texture, p...

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Veröffentlicht in:	Journal of food and nutrition research 2016-01, Vol.55 (1), p.48-56
Hauptverfasser:	Frederico, C, Pinto, T. B, Castro, E. M, Suguimoto, H. H, Santana, E. H. W, Alegro, L. C. A, Souza, C. H. B
Format:	Artikel
Sprache:	eng
Schlagworte:	concentrates health foods Lactobacillus acidophilus milk products whey protein
Online-Zugang:	Volltext
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