development of a synbiotic low-calorie beverage made from soy and yacon extracts发展synbiotic低卡路里饮料制成的大豆和亚贡雪莲果提取物.pdfVIP

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development of a synbiotic low-calorie beverage made from soy and yacon extracts发展synbiotic低卡路里饮料制成的大豆和亚贡雪莲果提取物.pdf

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development of a synbiotic low-calorie beverage made from soy and yacon extracts发展synbiotic低卡路里饮料制成的大豆和亚贡雪莲果提取物

Food and Nutrition Sciences, 2012, 3, 1500-1508 1 /10.4236/fns.2012.311195 Published Online November 2012 (http://www.SciRP.org/journal/fns) Development of a Synbiotic Low-Calorie Beverage Made from Soy and Yacon Extracts * Marla Simone Jovenasso Manzoni, Daniela Cardoso Umbelino Cavallini , Nadiége Dourado Pauly-Silveira, Mariana Nougalli Roselino, Elizeu Antonio Rossi Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, Sao Paulo State University, Rodovia Araraquara Jaú, Campus Universitário, São Paulo, Brazil. * Email: cavallinidc@fcfar.unesp.br st st th Received August 21 , 2012; revised September 21 , 2012; accepted September 30 , 2012 ABSTRACT The objective of this study was to develop a new low-calorie symbiotic beverage made from yacon (prebiotic source) and soy extracts, containing probiotic Bifidobacterium animalis ssp. lactis BB-12. The synbiotic beverage was first produced with a range of sucrose concentrations in order to determine ideal sweetness by an acceptance test using a “just-about-right scale”. Sucrose was then replaced by sucralose or aspartame to produce sugar-free beverages. Charac- teristics including viable cell numbers, physicochemical properties, sensorial characteristics and fructooligosaccharides content were investigated. The ideal sweetness of the beverages with sucrose, aspartame and sucralose were 7.28%, 0.0486% and 0.0167%, respectively. Sucralose exhibited higher scores in acceptance test and was used to replace su- crose in the low-calorie symbiotic beverage. The synbiotic beverage exhibited counts of Bifidobacterium s