Paulyne Tolentino Anselmo, Beatriz Cardoso Sabino, Carla Prado Rosolém, Márcia Simoni de Melo Rodrigues, José Renato Silva, Karla Bigetti Guergoletto, Tatiana Colombo Pimentel, Carina Moro Benis, Wilma Aparecida Spinosa, Giselle Nobre Costa

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

  • Industrial and Manufacturing Engineering
  • General Chemical Engineering
  • Food Science
  • Biotechnology

Research background. Açaí berry is rich in antioxidant compounds, therefore, it is closely associated with beneficial effects on health. In this research we aimed to evaluate the potential of using L. rhamnosus HN001 as probiotic culture on açai flan. Experimental approach. The flan was evaluated for chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 ºC/42 days). Furthermore, the consumer perception of the product was evaluated using word association presenting to the consumers a photo of the product added or not with the ingredients used and information about the product. Results and conclusions. The flan presented 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 açai coloration, significant antioxidant activity, and high sensory acceptance. The information about the ingredients and characteristics of the products increased the healthiness and positive feelings of the consumers about 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 involving açaí flan with added probiotic culture.

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