Desenvolvimento e estabilidade de cereais probióticos contendo Bacillus coagulans

Abstract

The strains of Bacillus coagulans BC4 are recognized as safe and are authorized to be used in the development of functional foods. Its spores are resistant to variations in food production and in the human body. The objectives of this work were: to develop probiotic cereals containing strains of B.coagulans BC4 in two formulations: one based on beans and rice flour and the other based on oats, to evaluate the viability of the B. coagulans BC4 in the two cereals, as well as their stability in simulated digestion in vitro, under the different storage conditions and characterization parameters for 30 days. Each cereal was submitted to a 180oC electric oven and microwave oven and checked for packaging type and temperature factors. The parameters water concentration % and storage time were used in the optimization of the formulations. The feasibility of B. coagulans BC4 was on average 9,26 ± 0.28 CFU/g in baked bean cereal and baked oat cereal was 8.62 ± 0.14 CFU/g, and in the cereals that went to the microwave the viability of B. coagulans BC4 was on average 7.46 ± 0.17 CFU/g in bean cereal and oat cereal was 8.93 ± 0.07 CFU/g. The cereals stored in vacuum with refrigeration showed the best viability and stability both in storage conditions and in the digestion process in vitro. As for the characterization parameters, the antioxidant potential increased and the total phenolic compounds decreased in the cereals. With the levels of sucrose sugars decreased, glucose increased and fructose in the oven oat cereal reduced and in the beans + rice cereal increased.