Acceptability of prebiotic fiber-treated whey drink fermented with Lactobacillus acidophilus

Abstract

This work aimed to develop a fermented drink by diversifying the quantities of Lactobacillus acidophilus inoculum and prebiotic fiber in the form of inulin and using the total dry extract of whey and sucrose. After fermentation, the following measurements were made after 0, 7, 14, 21 and 28 days of storage at 6°C: titratable acidity (according to the Dornic method), pH, moisture content, fat content, ash content, protein content, lactose content and the probiotic cell count. After 28 days of storage, the viable L. acidophilus cell counts had decreased for all six treatments but were still above the minimum count of 7 log CFU/mL recommended by the Brazilian legislation. All samples presented satisfactory acceptability with the exception of treatment 6, in which the inulin was decanted, thereby altering the color and causing a decrease in acceptance.

Keywords: Fermented milk, whey, probiotic microorganism, prebiotic, sensory evaluation.

African Journal of Biotechnology Vol 13(25) 2565-2574