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Utveckling av en fiberberikad probiotisk fruktdryck
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

The purpose of this study was to investigate whether resistant maltodextrin is suitable as a fiber source in the probiotic fruit drink ProViva Mango without affecting the probiotic bacterium Lactobacillus plantarum 299v, viscosity or the sensory experience of the drink. Resistant maltodextrin is produced from hydrolyzed corn starch and is classified as a soluble dietary fiber. It is relatively resistant to digestion in the small intestine, where approximately 10% can be broken down, 50% can be fermented in the colon by the intestinal flora and 40 % is excreted in the faeces. Resistant maltodextrin has several important qualities when it comes to food processing. When added in a product, it does not affect the viscosity or taste and it is heat and acid stable. Three different fiber levels were added to ProViva Mango; 5 g, 10 g and 15 g/350 ml and they were compared against a reference beverage without added fiber. ProViva has a shelf life of 30 days and therefore analyses were planned to be performed at day 1 and after 15 and 32 days. Due to lack of time analyses were only performed at day 1 and 15. The study showed that resistant maltodextrin did not affect the viscosity or the probiotic bacteria L. plantarum 299v. The sensory analysis evaluated five different parameters: sweetness, fruitiness, grittiness, mouth feel and appearance. At day 1 and 15 there was no experienced significant difference between the fiber-enriched drinks and the reference drink in the evaluated sensory parameters. Brix test showed that the percentage of sugars increased with increasing fiber content. The conclusion of the study is that adding resistant maltodextrin to ProViva Mango doesn’t affect the physiological properties of ProViva. To obtain the same nutritional value as a standard ProViva Mango, the amount added sugar needs to be adjusted so that the amount of total sugars remain at the same level as the standard.

Place, publisher, year, edition, pages
2014. , 18 p.
Keyword [sv]
Probiotika, Lactobacillus plantarum 229v, resistent maltodextrin, fibersol, ProViva
National Category
Chemical Sciences
URN: urn:nbn:se:lnu:diva-36800OAI: diva2:744826
External cooperation
Probi AB & ProViva
Subject / course
Educational program
Nutrition and Food Science Programme, 180 credits
Available from: 2014-09-09 Created: 2014-09-08 Last updated: 2014-09-09Bibliographically approved

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