Desenvolvimento de bebida fermentada com cultura probiótica adicionada de soro de leite e farinha de resíduo de acerola (Malpighia emarginata)

Abstract

A wide variety of waste is generated during the processing of animal and vegetable foods. Adding value to these products is of great interest, since their use may represent a viable solution for the enrichment of food, and provide a suitable destination to this waste, reducing environmental pollution. The objective of this research was to develop fermented milk beverage formulations, acerola flavor, the whey-based, with probiotic culture and adding flour residue processing of acerola, aimed at selecting a final formulation and therefore their characterization physical- chemistry, phytochemistry, and stability during storage (0, 14 and 28 days) as well as to determine the physical-chemical and phytochemical flour. The dairy beverages have been developed from a factorial design 22 using ratios of 20, 30 and 40% whey and 1, 2 and 3% flour in order to evaluate the effect of these ingredients on the sensory attributes and intent buying. The analysis showed high levels of dietary fiber and composite antioxidant in acerola residue flour. The formulation 30% whey and 2% flour was selected to obtain numerically highest scores in the sensory attributes evaluated and acceptability index. The product had adequate physical and chemical characteristics and high nutritional value, especially as regards the content of dietary fiber, ascorbic acid and phenolic compounds. He also displayed good stability for pH and acidity however and counting of total lactic acid bacteria (7.53 log10 CFU / ml) but did not meet the minimum amount established by the legislation to be considered a product with probiotic claim. Therefore, there is a need to continue this study in order to enhance the experimental conditions and obtain a product with satisfactory functional properties.