Bebida láctea fermentada simbiótica com adição de polpa de cambuci: um alimento funcional
Interest in health food products, and nutritional extensive use worldwide has increased, which results in different studies in the area of dairy products. The Cambuci is rich in vitamin C has antioxidant properties that fight free radicals, slow aging and strengthens the immune system. This study ai...
| Principais autores: | Ferreira, Ana Karoline, Lunkes, Fernanda Cristina |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13295 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
Interest in health food products, and nutritional extensive use worldwide has increased, which results in different studies in the area of dairy products. The Cambuci is rich in vitamin C has antioxidant properties that fight free radicals, slow aging and strengthens the immune system. This study aimed to develop a symbiotic fermented milk drink with the addition of Cambuci pulp, yacon flour, Bifidobacterium bifidum, buttermilk, whey and whey protein concentrate. Four formulations were developed symbiotically fermented milk drink with 4%, 6% and 8% cambuci pulp and without adding pulp and this is the standard formulation. The formulations were analyzed in periods of 0, 10, 20 and 30 days of storage. Microbiological analyzes were carried out according to legal recommendations for molds and yeast microorganisms, Salmonella spp, Staphylococcus aureus and coliforms at 35 and 45ºC, evaluating the feasibility of mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptoccoccus salvarius subsp. thermophilus, lactic probiotic culture Bifidobacterium bifidum, sensory analysis, chemical, physical and colorimetric analysis. All analyzes were performed in duplicate. The symbiotic fermented milk drink made in accordance with the legislation in relation to protein, fat and acidity. The viability of lactic acid and probiotic bacteria were within the limits established by legislation during the 30 days of storage. In sensory analysis to formulation 4 had higher scores among the attributes avaliados. Dentre formulations with added cambuci pulp formulation 3 had a higher preference among the judges. Regarding the colorimetry formulation 4 was significantly different from other formulations, it has not been added to cambuci pulp and green dye. The developed milk drink had all the characteristics of a functional product. |
|---|