Potentially probiotic acai yogurt

The aim of this work was to evaluate the suitability of yogurt containing acai pulp as a food carrier of probiotic cultures. Probiotic yogurts containing increasing amounts of acai pulp (3, 5 and 7%) were processed and submitted to a physicochemical analysis and viable microbial count during refrigerated storage. In general, all the physicochemical parameters showed variations proportional to the amount of acai pulp in the product formulation. Probiotic activity was verified throughout refrigerated storage for all the products, although there was a fall of one logarithmic cycle for both micro-organisms during this period (10(7)-10(8) CFU/mL).61217818