Viabilidade De Bactérias (Starter E Probióticas) Em Bebidas Elaboradas Com Iogurte E Polpa De Manga

Abstract

RESUMOEste trabalho teve como objetivo desenvolver duas formulações de bebida probiótica do tipo smoothie com iogurte e polpa de manga (F1 e F2), bem como avaliar a viabilidade dos microrganismos, a qualidade higiênico sanitária e as características físico-químicas (pH, acidez e sinérese) das bebidas ao longo de 30 dias de estocagem refrigerada. F1 foi preparada com adição de 30% de polpa de manga e 10% de açúcar ao iogurte probiótico e F2 foi adicionada de 40% de polpa e 8% de açúcar. A qualidade higiênico-sanitária foi satisfatória, e as amostras seguras para consumo. As amostras não diferiram entre si quanto ao pH, acidez titulável, sinérese e viabilidade dos microrganismos, ao longo da estocagem refrigerada, portanto, os níveis de açúcar e polpa não influenciaram significativamente as formulações. Os níveis de probióticos se mantiveram dentro da dose considerada terapêutica. Portanto, as bebidas podem ser consideradas um veículo apropriado para incorporação de probióticos e um novo produto funcional poderá ser disponibilizado para o mercado.Palavras-chave: Bifidobacterium spp., viabilidade microbiológica, leite fermentado, polpa de frutas, smoothie. ABSTRACTThe study aimed to develop two formulations (F1 and F2) of probiotic mango

Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage

“…A significant increase in acidity was observed during storage, especially for the formulation F1 made with COS-Glc, which may have led to a higher syneresis rate of the beverages throughout the storage. Barbosa;Gallina (2017) also observed a significant increase in syneresis during the storage of yogurts, especially at 30 days, with similar values to the formulation F2 (without COS-Glc) containing 40% mango pulp.…”

“…No changes in L. bulgaricus counts were observed for the formulation F2. Barbosa;Gallina (2017) found similar viable counts of S. thermophilus and L. delbrueckii subsp. bulgaricus in smoothie beverages made with probiotic yogurt and mango pulp.…”

“…When comparing the probiotic counts of the formulations F1 and F2, no significant differences were observed (P>0.05) during the storage, which remained around 6 log CFU/mL. Other authors reported similar bifidobacteria counts (between 10 6 and 10 7 CFU/mL) in probiotic yogurts and smoothie beverages with the addition of fruit pulp during 30 days of refrigerated storage, even under unfavorable pH conditions (GALLINA et al, 2011;GALLINA et al, 2012;BARBOSA;GALLINA, 2017;GALLINA et al, 2018). The Brazilian legislation recommends minimum probiotic counts of 10 6 CFU of bifidobacteria per gram of product for yogurts and fermented milk, thus, the smoothie formulations of this study meet the requirements of the legislation (BRASIL, 2007).…”

“…Other authors also reported an increase in acidity of yogurts with the addition of fruit pulp throughout the storage (GALLINA et al, 2018;BARBOSA;GALLINA, 2017;HOSSAIN et al, 2012). However, the formulations F1 and F2 are considered low-acid products when compared to the traditional yogurts, which must have between 0.6 and 1.5 g lactic acid/100 g, thus they may be a favorable environment for maintaining the viability of probiotic microorganisms.…”

Viability of probiotics, physicochemical and microbiological characterization of beverage (smoothie) with symbiotic yogurt and berries pulp

“…Acidity is an important quality attribute for yoghurts and a factor that limits its acceptance, being a desirable value for yoghurts to have an acidity around of 0.70 -0.72% of lactic acid (Moreira et al, 1999;Tamime et al, 2007). Hossain et al (2012), Gallina et al (2012) and Barbosa et al, (2017) also observed an increase in acidity and a decrease in pH of yogurts containing fruit pulp. The symbiotic beverages presented titratable acidity values similar to those observed for fermented milk, usually between 0.6 and 1.0 g of lactic acid per 100 g of product (Brasil, 2007).…”