https://doi.org/10.17113/ftb.62.01.24.8208

Supplement

Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception

Paulyne Tolentino Anselmo¹, Beatriz Cardoso Sabino¹, Carla Prado Rosolém¹, Márcia Simoni de Melo Rodrigues¹, José Renato Silva¹, Karla Bigetti Guergoletto², Tatiana Colombo Pimentel^2,3, Carina Moro Benis², Wilma Aparecida Spinosa² and Giselle Nobre Costa^1,2*

¹Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Londrina, PR, Brazil

²Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Londrina, PR, Brazil

³Instituto Federal do Paraná, Campus Paranavaí, Paranavaí, PR, Brazil

Article history:

Received: 10 May 2023
Accepted: 27 December 2023

Keywords:

Lacticaseibacillus rhamnosus; Euterpe oleracea; probiotic; dairy dessert; antioxidant; whey protein

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using Lacticaseibacillus rhamnosus HN001 as a probiotic culture on açaí flan.

Experimental approach. The chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 °C for 42 days) of flan were investigated. In addition, the consumer perception of the product was evaluated using word association when consumers were shown a photo of the product with or without the added ingredients accompanied with a brief description of the product.

Results and conclusions. The flan had a suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açaí coloration, significant antioxidant activity and high sensory acceptability. The information about the ingredients and properties of the products increased the health value and positive feelings of the consumers towards the product..

Novelty and scientific contribution. Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study on açaí flan with added probiotic culture.