No abstract

No abstract

No abstract

No abstract

ResumoNew consumption trends have lead to a consumer's approach to healthier and more convenient foods and beverages. Food products claiming a functional properties towards promoting health are eagerly accepted by consumers and likely to result in a decrease in mortality and improving the quality of life of the population. An example is the cashew-apple, a fruit rich in antioxidant compounds, such as ascorbic acid, carotenoids and polyphenols, extensively reported in the prevention of diverse types of cancer. In this way, new functional beverages based on fruit juices and others foods, as the yacon -a tuberous root that has a high content of fructooligosaccharides with prebiotic properties -are becoming popular due to their health promoting attributes. Considering that the thermal processing should ensure microbiological stability of the products, the objective of this work was to evaluate the effect of heat treatment on the inactivation of spoilage and pathogenic microorganisms during the storage of a prebiotic beverage, composed by cashew-apple and yacon. The beverage was formulated, pasteurized (90°C for 60 s.) and then stored under refrigeration at 4 °C (± 1.5 °C). The analysis of filamentous fungi and yeasts, fecal coliforms, E. coli, and Salmonella spp. were performed