Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
Karina Zanoti Fonseca, Rafael Bittencourt Vieira and Ariston de Lima Carvalho
Karina Zanoti Fonseca, Rafael Bittencourt Vieira and Ariston de Lima Carvalho
Posters-Accepted Abstracts: J Prob Health
School meals offered in public schools in Santo Ant�?´nio de Jesus-BA Brazil receive an average of 9,500 students daily. The food given at school must be healthy, nutritious and tasty for healthy habits are developed. It was developed in carrot drink with apple enriched with the probiotic Lactobacillus casei to improve the nutritional characteristics of the meal offered free to students. The fermentation process at 37�?° C was monitored for 20 hours in the total acidity, pH, reducing sugars. Fermented was kept refrigerated and has probiotic activity of 10 days. Carrot drink with apple was obtained by adding 20% apple, carrot 20% and 60% water containing 17% of L. casei. Sensory analysis showed 87% acceptance conducted with students benefit from school feeding. The juice needed no added sugar that had high acceptance. This result demonstrates that it is possible to include the drink in the food offered in schools. Create strategies for making healthier school meals and source of probiotics is essential for maintaining the health of children.