Estudo da composição de polpa de manga e soro de queijo para bebidas láticas fermentadas

Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting for alternative formulations with lower (or absent) milk content. Two nutritional components can allow the reduction of milk in formulations: cheese whey (CW) and fruit pulps. Thus, this study aimed to investigate, with the aid of the experimental design tool and sensory analysis, the best formulations between mango pulp (MP), CW and whole milk (WM) to develop lactic beverages fermented by Lactobacillus acidophilus La-5 at 37 °C for up to 72 h. The results indicated that the increase in MP proportion associated with a decrease in WM elevated the sensory acceptance. Three formulations, with 24 h of fermentation, containing 55 – 100 % (w/w) of MP and 0 – 45 % (w/w) of CW were the best formulations and presented pH of 3.5 – 4.0, cell count >108 CFU/mL and 82 – 88 % of global acceptance. These results suggest MP or MP with CH as substrates for lactic fermentation replacing milk.  As bebidas láticas fermentadas apresentam alta aceitação sensorial e podem conter microrganismos probióticos que são capazes de promover o bem-estar. O leite é a principal matéria-prima para esse tipo de fermentação. No entanto, cada vez mais, os consumidores vêm solicitando formulações alternativas com menor composição (ou ausência) de leite. Dois componentes nutritivos podem permitir a redução do leite nas formulações: o soro de queijo (SQ) e polpas de fruta. Assim, este trabalho teve como objetivo investigar, com o auxílio da ferramenta de planejamento experimental e análise sensorial, as melhores formulações entre polpa de manga (PM), SQ e leite integral (LI) para o desenvolvimento de bebidas lácticas fermentadas por Lactobacillus acidophilus La-5 a 37 °C por até 72 h. Os resultados indicaram que o aumento da proporção de PM associado à diminuição de LI elevou a aceitação sensorial. Três formulações, com 24 h de fermentação, contendo 55 – 100 % (p/p) de PM e 0 – 45 % (p/p) de SQ foram as melhores formulações e apresentaram pH de 3,5 – 4,0, contagem de células >108 UFC/mL e 82 – 88 % de aceitação global. Esses resultados sugerem PM ou PM com SQ como substratos para a fermentação láctica em substituição ao LI

Development of plant-based functional fermented beverage

Os alimentos funcionais têm conquistado o mercado consumidor em virtude dos notáveis benefícios que promovem a saúde. No atual cenário de crescente interesse por bebidas alternativas ao leite, o objetivo da presente pesquisa consistiu na elaboração de bebidas láticas fermentadas funcionais a base de aveia, amêndoas, soja, castanha-do-brasil e arroz, empregando-se as culturas de Bifidobacterium BB-12, Lactobacillus acidophilus LA-5 e Streptococcus thermophilus. Os extratos vegetais, com e sem suplementação com sacarose foram fermentados a 37 °C por 12 horas. As bebidas elaboradas foram acondicionadas em garrafas de polietileno de alta densidade (PEAD) e estocados a 5°C na ausência de luz. Determinaram-se o pH, a acidez e a viabilidade das bactérias láticas após 1, 7, 15, 21 e 28 dias. Adicionalmente, determinou-se a composição centesimal das bebidas formuladas. Os valores de pH medidos no início e ao término da fermentação dos extratos variaram de 6,45 a 7,07 e de 4,10 a 4,97, respectivamente. Os índices de acidez, expressos em percentagem de ácido lático, variaram entre 0,01 e 0,06 g/100 mL no início e entre 0,02 e 0,33 g/100 mL ao final da fermentação. Os extratos fermentados apresentaram contagens de bactérias láticas acima dos valores mínimos estabelecidos pela legislação (106 UFC/mL) ao longo do estudo, para a maioria das amostras avaliadas. A suplementação com sacarose não interferiu na taxa de desenvolvimento das bactérias. Este estudo mostrou que a substituição total dos ingredientes lácteos por extratos vegetais hidrossolúveis é tecnologicamente viável, podendo disponibilizar ao consumidor uma bebida funcional sem conteúdo lácteo e com alta viabilidade probiótica.Functional foods have conquered the consumer market because of their remarkable health benefits. In the current scenario of growing market interest in alternative beverages to milk, the present study targeted the development of functional fermented lactic beverages formulated with oats, almonds, soybeans, Brazil chestnut and rice. Bifidobacterium BB-12, Lactobacillus acidophilus LA-5 and Streptococcus thermophiles were used as probiotic cultures. Regular and sucrose supplemented plant-based extracts were fermented at 37 °C for 12 h. The end product was filled into high density polyethylene (HDPE) bottles and stored at 5 °C in the dark. Measurements of pH, acidity and viability of lactic acid bacteria after 1, 7, 15, 21 and 28 days were carried out. Additionally, the centesimal composition was determined. The pH values measured in different plant-based beverages at the beginning of the fermentation ranged from 6.45 to 7.07, and from 4.10 to 4.97 at the end. The titratable acidity, expressed in lactic acid percentage, varied between 0.01 and 0.06 g/100 mL at the beginning, and between 0.02 and 0.33 g/100 mL after 28 days. The fermented extracts achieved lactic bacteria counts greater than the minimum threshold value set by Brazilian Regulation (106 CFU/mL) throughout the study, for most samples. Sucrose supplementation did not affect the lactic bacteria growth. The findings of this study showed that dairy ingredient\'s replacement by water-soluble plant extracts is technologically feasible. This may provide a functional beverage to consumers with dairy ingredients free and high probiotic viability as well

Development of plant-based functional fermented beverage

Os alimentos funcionais têm conquistado o mercado consumidor em virtude dos notáveis benefícios que promovem a saúde. No atual cenário de crescente interesse por bebidas alternativas ao leite, o objetivo da presente pesquisa consistiu na elaboração de bebidas láticas fermentadas funcionais a base de aveia, amêndoas, soja, castanha-do-brasil e arroz, empregando-se as culturas de Bifidobacterium BB-12, Lactobacillus acidophilus LA-5 e Streptococcus thermophilus. Os extratos vegetais, com e sem suplementação com sacarose foram fermentados a 37 °C por 12 horas. As bebidas elaboradas foram acondicionadas em garrafas de polietileno de alta densidade (PEAD) e estocados a 5°C na ausência de luz. Determinaram-se o pH, a acidez e a viabilidade das bactérias láticas após 1, 7, 15, 21 e 28 dias. Adicionalmente, determinou-se a composição centesimal das bebidas formuladas. Os valores de pH medidos no início e ao término da fermentação dos extratos variaram de 6,45 a 7,07 e de 4,10 a 4,97, respectivamente. Os índices de acidez, expressos em percentagem de ácido lático, variaram entre 0,01 e 0,06 g/100 mL no início e entre 0,02 e 0,33 g/100 mL ao final da fermentação. Os extratos fermentados apresentaram contagens de bactérias láticas acima dos valores mínimos estabelecidos pela legislação (106 UFC/mL) ao longo do estudo, para a maioria das amostras avaliadas. A suplementação com sacarose não interferiu na taxa de desenvolvimento das bactérias. Este estudo mostrou que a substituição total dos ingredientes lácteos por extratos vegetais hidrossolúveis é tecnologicamente viável, podendo disponibilizar ao consumidor uma bebida funcional sem conteúdo lácteo e com alta viabilidade probiótica.Functional foods have conquered the consumer market because of their remarkable health benefits. In the current scenario of growing market interest in alternative beverages to milk, the present study targeted the development of functional fermented lactic beverages formulated with oats, almonds, soybeans, Brazil chestnut and rice. Bifidobacterium BB-12, Lactobacillus acidophilus LA-5 and Streptococcus thermophiles were used as probiotic cultures. Regular and sucrose supplemented plant-based extracts were fermented at 37 °C for 12 h. The end product was filled into high density polyethylene (HDPE) bottles and stored at 5 °C in the dark. Measurements of pH, acidity and viability of lactic acid bacteria after 1, 7, 15, 21 and 28 days were carried out. Additionally, the centesimal composition was determined. The pH values measured in different plant-based beverages at the beginning of the fermentation ranged from 6.45 to 7.07, and from 4.10 to 4.97 at the end. The titratable acidity, expressed in lactic acid percentage, varied between 0.01 and 0.06 g/100 mL at the beginning, and between 0.02 and 0.33 g/100 mL after 28 days. The fermented extracts achieved lactic bacteria counts greater than the minimum threshold value set by Brazilian Regulation (106 CFU/mL) throughout the study, for most samples. Sucrose supplementation did not affect the lactic bacteria growth. The findings of this study showed that dairy ingredient\'s replacement by water-soluble plant extracts is technologically feasible. This may provide a functional beverage to consumers with dairy ingredients free and high probiotic viability as well

Plant-Based Fermented Beverages: Development and Characterization

The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, and Streptococcus thermophilus. Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts’ fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 106 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage

Potential application of four types of tropical fruits in lactic fermentation

Fruit juice has been used for the production of lactose-free or low-lactose beverages. This study evaluated the potential of four types of tropical fruit (carambola, guava, mango and pitaya) for the production of fermented lactic beverages with and without whey addition. Pasteurized fruit juices were used at (% v/v): 100% fruit juice, 100% whey and 50:50% of juice: whey. The fermentations were conducted with a lactic culture (L. casei, S. thermophilus, and L. bulgaricus) at 37 °C for 72 h. The final characteristics obtained were pH 3.0–4.0, soluble solids concentration (SS) 5.0–7.0 °Brix (g/100 g), and acidity 0.2–1.0 %w/v. A validation test obtained 4.0–4.8 (pH), 6.0 °Brix (SS), and 0.30–0.50 %w/v (acidity) at 24 h. The lactic bacteria had better growth (107–108 CFU/mL) and the highest sensory acceptance rates (70% for taste, 75% for flavor and 90% for color) utilizing mango or guava. Carambola and pitaya caused a partial inhibition to the cellular growth (103–104 CFU/mL) and resulted in beverages with lower sensory acceptance. In all cases, formulations containing only fruit juice were lactose-free and better sensory acceptance than the ones with of whey.8625426