Estudo da composição de polpa de manga e soro de queijo para bebidas láticas fermentadas
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v9n4.maldonadoPalavras-chave:
fermentação, polpa de fruta, bactérias do ácido lático, Mangifera indica, matriz de misturaResumo
As bebidas láticas fermentadas apresentam alta aceitação sensorial e podem conter microrganismos probióticos que são capazes de promover o bem-estar. O leite é a principal matéria-prima para esse tipo de fermentação. No entanto, cada vez mais, os consumidores vêm solicitando formulações alternativas com menor composição (ou ausência) de leite. Dois componentes nutritivos podem permitir a redução do leite nas formulações: o soro de queijo (SQ) e polpas de fruta. Assim, este trabalho teve como objetivo investigar, com o auxílio da ferramenta de planejamento experimental e análise sensorial, as melhores formulações entre polpa de manga (PM), SQ e leite integral (LI) para o desenvolvimento de bebidas lácticas fermentadas por Lactobacillus acidophilus La-5 a 37 °C por até 72 h. Os resultados indicaram que o aumento da proporção de PM associado à diminuição de LI elevou a aceitação sensorial. Três formulações, com 24 h de fermentação, contendo 55 – 100 % (p/p) de PM e 0 – 45 % (p/p) de SQ foram as melhores formulações e apresentaram pH de 3,5 – 4,0, contagem de células >108 UFC/mL e 82 – 88 % de aceitação global. Esses resultados sugerem PM ou PM com SQ como substratos para a fermentação láctica em substituição ao LI.
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