INTERPRETIVE SUMMARIES, JUNE 2012

摘要

Characterization of a Panela cheese with added probiotics and fava bean starch. By Escobar et al., page 2779. The goal of this study was to evalu-ate the potential for probiotic and/or fava bean starch supplementation of Panela cheese. Although probiotics maintained high viability in Panela cheese, the inclusion of fava bean starch did not increase probiotic survival during storage stages. Sensory analysis revealed the negative effect of fava bean starch addition, whereas probiotic addition had no effect on perceived taste or appearance. This study shows that Panela cheese could be a suitable food for inclusion of probiotic bacteria.