The objective of the research was to evaluate the viability of probiotic yeast Saccharomyces
cerevisiae UFMG 905 in ice cream and cereal bar, quantifying the yeast population along the
storage (log10 CFU/g) and the sensorial acceptation by probable consumers. The products
developed were analyzed for centesimal composition, pH, overrun, presence or absence of
contaminating microorganisms and sensorial acceptance. All analyzes were performed in
triplicate. The sensory acceptance test was conducted with 70 untrained tasters using a
structured nine point hedonic ladder, varying between I liked very much and disliked very
much. The results were submitted to analysis of variance and test for comparison of means
(Tukey, p <0.05). The ice cream remained with a cell count over 6 log CFU/g for 240 days
and the cereal bar for 30 days. The ice cream presented values of fat (3.9%), proteins (4.2%)
and total solids (35.4%) within the limits recommended by brazilian legislation, and similar to
other studies involving probiotic bacteria. The cereal bar had a moisture content (8.9%) below
the maximum allowed (15%), besides presenting lipids (10.2%), proteins (5.4%) and ash
(1.2%) similar to other researches. There was no alteration in the pH of the ice cream for 120
days, and a slight increase (5.6 to 5.7) was detected at 150 days. After this period, it remained
constant until the end of storage. The rate of air incorporation (overrun) in ice cream was
44%. It was not detected presence of Salmonella sp. and Staphylococcus coagulase positive,
in addition to presenting quantity of thermotolerant coliforms inside acceptable limits. The
probiotic and control ice creams did not present the significant difference between them and
were more appreciated than the commercial ice cream, where a significant difference was
observed in relation to the others. Among all the cereal bars offered (probiotics, control and
commercial), no significant difference was detected. The notes of the products developed
ranged between from I liked very and I liked moderately enjoyed, with an acceptability index
over 80% in all parameters evaluated in the ice cream and probiotic cereal bar. The
application of yeast does not compromise the characteristics of the products studied, but other
forms of application in the cereal bar are necessary in order to obtain a longer time of
permanency of the microorganism.
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