• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Master's Dissertation
DOI
https://doi.org/10.11606/D.74.2019.tde-28112019-162051
Document
Author
Full name
Marcela Aparecida Deziderio
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2019
Supervisor
Committee
Petrus, Rodrigo Rodrigues (President)
Bagagli, Marcela Pavan
Corassin, Carlos Humberto
Kushida, Marta Mitsui
Title in Portuguese
Desenvolvimento de bebida fermentada funcional de origem vegetal
Keywords in Portuguese
Bactérias láticas
Cereais
Oleaginosas
Probióticos
Abstract in Portuguese
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.
Title in English
Development of plant-based functional fermented beverage
Keywords in English
Cereals
Lactic bacteria
Oilseeds
Probiotics
Abstract in English
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.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
ME9876960COR.pdf (1.30 Mbytes)
Publishing Date
2019-12-11
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2020. All rights reserved.