CHARACTERIZATION OF POTENTIALLY PROBIOTIC COCONUT AND TAPIOCA ICE CREAM

The search for healthy, sustainable and functional food has driven research and innovation in the food field. In this context, ice creams with functional claims, such as probiotics, stand out for associating sensoriality and healthiness. In this research, a plant-based ice cream with a potentially probiotic bacterium, Lactiplantibacillus paracasei (L. paracasei) BRM061675 from the Embrapa Collection, was developed and characterized. The probiotic bacteria was cultured in an alternative medium composed of coconut water and sorghum extract. The bacteria were encapsulated by atomization in a Spray Dryer using gum arabic and maltodextrin (1:1), the dehydrated encapsulated bacteria were stored under freezing in laminated packaging until use. The ice cream was made with solid green and ripe coconut albumen, tapioca, palm fat, sucrose, glucose and stabilizer. The syrup was pasteurized, homogenized, matured, inoculated with 3% (w/w) of the encapsulated probiotic, subsequently beating/freezing occurred. The physicochemical characteristics, sensory acceptance and viability of the probiotic were evaluated during storage (-18 °C) for 90 days. The ice cream portion (60 grams) had an initial count of 3.8×10¹⁰ CFU and after 90 days the count dropped to 4.2x10⁸ CFU, remaining above the minimum count required (8 Log CFU/serving) to be considered a potentially probiotic ice cream. The encapsulation provided the necessary protection for the survival of the probiotics against the adverse stages of aeration and freezing