SUSTAINABLE USE OF GREEN COCONUT PULP IN THE PRODUCTION OF POTENTIALLY PROBIOTIC FERMENTED BEVERAGES
Detalhes
- Tipo de apresentação: Pôster
- Eixo temático: Formulação e Processamento de Alimentos (FP)
- Palavras chaves: Green coconut solid albumen; Fermented beverage; probiotics;
- 1 Universidade Federal da Paraíba / Centro de Tecnologia e Desenvolvimento Regional
- 2 Universidade Federal da Paraíba
- 3 Departamento de Gastronomia / Centro de Tecnologia e Desenvolvimento Regional / Universidade Federal da Paraíba
- 4 Departamento de Tecnologia de Alimentos / Centro de Tecnologia e Desenvolvimento Regional / Universidade Federal da Paraíba
- 5 Programa de Pós-Graduação em Tecnologia Agroalimentar (PPGTA) / Centro de Ciências Humanas, Sociais e Agrárias / Universidade Federal da Paraíba
SUSTAINABLE USE OF GREEN COCONUT PULP IN THE PRODUCTION OF POTENTIALLY PROBIOTIC FERMENTED BEVERAGES
Tatiana Zanella Rodrigues
Universidade Federal de Goiás
Resumo
The commercialization of green coconut (Cocos nucífera L.) generates significant residues, including the pulp, which has an excellent nutritional value. The use of this by-product is a promising alternative in the production of foods that claim to be healthy. In this study, mixed fermented beverages, of the smoothie type, with probiotic potential were produced and characterized. The beverages were produced with different percentages of green coconut and mango pulp (50:50 /
60:40 / 70:30 / 80:20), inoculated with the probiotic strain Limosilactobacillus fermentum (Lf 139) and fermented (4 hours/37°C). Microbiological, physicochemical and shelf-life tests were carried out on the beverages for 21 days of refrigerated storage. Microbiological counts of Escherichia coli, Enterobacteriaceae, coagulase-positive Staphylococci, filamentous fungi and yeasts and Salmonella spp. presented themselves within the parameters of Brazilian legislation. Beverages 50, 60, and 80
demonstrated counts that met criteria for probiotic products (> 8 log CFU/mL) during all storage period. As for the physicochemical characterization, there was a decrease in the sugar content (50 and 60% beverages) throughout storage due to the fermentation process of lactic acid bacteria (LAB), leading to the expected reduction in pH and increased acidity. The results of the contents of lipids (between 1.21-1.70g) and proteins (0.53-2.93g) were equivalent to the percentage of fruits
used. Rheological analyzes pointed to a non-Newtonian profile, pseudoplastic in all beverages, common in the products studied. The 50 and 60% beverages are suggested as the best formulations with probiotic potential, considering the behavior of pH, acidity, carbohydrate content and the variance of the data shown in the factor analysis. Still, the results indicated better performance of the LAB in the mentioned formulations. It is concluded that the use of green coconut pulp is viable
for the development of fermented beverages, positively interfering in the production chain by minimizing the environmental impact.
Discussões Científicas de Qualidade
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Tatiana Zanella Rodrigues
Oi Thayse. Obrigada pelo elogio e por sua pergunta. Inicialmente não havíamos definido qual seria a fruta e começamos então com o cajá. Ao elaborar as bebidas percebemos o escurecimento, que chamamos de escurecimento enzimático e o resultado não foi muito satisfatório. Quando partimos para os ensaios com a manga, já percebemos um outro desfecho, bem mais favorável.