ABSTRACT The physicochemical characteristics, microbial viability, antioxidant parameters and sensory features of a goat milk supplemented with inulin, fermented with the commercial starter Streptococcus thermophilus QGE and the potentially probiotic indigenous culture Limosilactobacillus mucosae CNPC007 as adjunct, which was partially drained, and added with a jam‐like dessert of mandacaru ( Cereus jamacaru ) were investigated. The survival of the indigenous culture in the final product under in vitro simulated conditions of the gastrointestinal tract was also evaluated. The final product presented physicochemical characteristics compatible with that required by the regulatory standards for fermented milks added of fruits. At the end of storage, L. mucosae CNPC007 achieved population higher than 7.8 log CFU g −1 . After passage through the in vitro enteric phase II in the gastrointestinal simulation, it was possible to recover the potentially probiotic microorganism above 6.00 log CFU g −1 for 11% of the samples evaluated. Regarding the sensory acceptability, average scores above 7 were obtained for all the attributes evaluated. The partial whey draining reduced the antioxidant capacity of the fermented milk base when compared with the unprocessed milk. The addition of mandacaru jam to the products resulted in a phenolic content of around 40 mg GAE mg −1 , twice the content found in the unprocessed milk, recovering the antioxidant capacity of the removed whey. These results show that the combination of L. mucosae CNPC007 culture with inulin and the mandacaru jam is promising for the improvement of the functionality of the fermented goat milk with high sensory acceptability.
Silva et al. (Sun,) studied this question.