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What is Survival and Sensory Acceptability of Probiotic Microorganisms in A Nonfermented Frozen Vegetarian Dessert about?

This study evaluated the survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian soy dessert over a 6-month period. Most strains, including Lactobacillus acidophilus MJLA1, maintained viable populations above the desired threshold, while Saccharomyces boulardii 74012 showed a significant decline in viability. Sensory analysis indicated that the dessert with L. acidophilus was indistinguishable from the control, while products with S. boulardii developed undesirable

Author

Carolyne Torres

Language

EN