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Evaluation of probiotic and synbiotic jussara sorbets

Julia Fernanda Urbano Marinho (College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil and Department of Nutrition, Federal University of Lavras, Lavras, Brazil)
Marcella Chalella Mazzocato (College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil)
Fabricio Luiz Tulini (Center for Biological and Health Sciences, Federal University of Western Bahia, Barreiras, Brazil)
Marluci Palazzolli Silva (College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil)
Elaine Cristina Pereira de Martinis (School of Pharmaceutical Sciences of Ribeirão Preto, University of Sao Paulo, Ribeirao Preto, Brazil)
Carmen Sílvia Fávaro-Trindade (College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 12 August 2019



The purpose of this study was the development and the nutritional, physical-chemical and sensorial characterization of probiotic and synbiotic sorbets elaborated with jussara pulp (Euterpe edulis), Lactobacillus spp. and polydextrose.


Five formulations of jussara sorbets (one control, two probiotics and two synbiotics) were produced and evaluated according to their centesimal composition, pH, soluble solids, instrumental color, overrun, apparent density, sensory acceptability and purchase intent.


All sorbets exhibited low calorific value, with no difference between them (p =0.96). The synbiotic samples (S3 and S5) showed the higher carbohydrate (30.4 and 30.2 per cent) and crude fiber content (0.4 and 0.5 per cent). Regarding to sensory acceptance, the probiotic samples (S2 and S4) presented greater global acceptability (averages acceptance 6.4 and 6.6, respectively) while the polydextrose samples (S3 and S5) showed low values (5.9 for both samples), although this prebiotic was able to increase the overrun to values above 40 per cent.

Practical implications

The functional jussara sorbets are a promising possibility for diversification of the probiotic foods already offered. The combination of its probiotic, prebiotic and bioactive properties can provide technological improvement and superior nutritional quality, with good sensorial acceptance. Likewise, jussara pulp showed nutritional properties favorable to its application in the food industry, which can help preserve its endangered palm tree.


The probiotics and synbiotics jussara sorbets showed to be adequate as a lactose-free and low-calorie functional product, with high nutritional, commercial and ecological value. Also, it was possible to notice that while the addition of probiotics improved the sensorial acceptance of jussara sorbets, polydextrose raised the technological quality by increasing its overrun.



Conflict of interest: The authors declare that they have no conflict of interest.

The authors are thankful to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for financial support and scholarship, to Alicon Agroindustrial, Sacco Brasil, DuPont and J.R.Cenzi for providing the resources used in this study and to Marcelo Thomazini for technical support.


Marinho, J.F.U., Mazzocato, M.C., Tulini, F.L., Silva, M.P., de Martinis, E.C.P. and Fávaro-Trindade, C.S. (2019), "Evaluation of probiotic and synbiotic jussara sorbets", Nutrition & Food Science, Vol. 50 No. 2, pp. 373-383.



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