Application and viability of L. acidophilus, Bifidobacterium and S. thermophilus microencapsulated in soy frozen yogurt

Renan Luiz Romano Gon, Regiane da Silva Gonzalez, Maria Josiane Sereia


Soybean is a functional food and it is characterized by providing several beneficial health effects allowing the expansion of research and development of functionalized products as alternative substitutes of dairy products. This study aimed to elaborate frozen yogurt enriched with calcium and added a mixed culture containing Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus microencapsulated, from aqueous extract of soybean. The micelles were prepared from albumin and collagen with the addition of over activated probiotic culture. The frozen yogurt was prepared on the basis of aqueous extract of soybean. The micelles of albumin and collagen were able to protect the probiotic microorganisms from cold keeping them viable for storage. The micelles were able to obtain a product with adequate physical, chemical and sensory characteristics for an edible frozen, what shows that soy frozen yogurt may be a good choice of product for the market.


Alimento funcional; Micelas; Probióticos; Gelado Comestível.

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DOI: 10.14685/rebrapa.v6i2.3446


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Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.

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