Elaboração e caracterização de bebida láctea probiótica adicionada de inulina como fibra prebiótica

Abstract

Milk and dairy products are the main source of Calcium among Brazilian foods, and its consumption tends to rise with the population‘s increasing basic income and level of education. The fermentation of liquid whey implies reusing a byproduct with great nutritional values, residue from cheese production and until then considered as extremely soil and water bodies pollutant; the consumption of probiotic microorganisms provides modulation of gut microbiota and protection against pathogenic bacteria in the gastrointestinal tract; inulin, a prebiotic fiber, helps the probiotic microorganisms with the colonization of human intestine and fortifies the already present microbiota. The goal of the present work is to gather all these previously cited elements in a product reusing the main byproduct from the dairy industry and having wide sensory acceptance. The beverage flavor was based on products which present good acceptance among brazilians, like coconut milk and milk caramel in this case. Three formulations, which vary in whey/milk ratio (1:1, 3:1 and 1:3), were submitted to a sensory evaluation with a 9-point hedonic scale comprehending color, texture, aroma, flavor and overall appearance as criteria, together with the buying intention poll and ideality test for acidity. The data was analyzed with ANOVA and Tukey‘s Test (p<0.05). Physical-chemical analyses were done for viscosity, ashes, humidity, pH and acidity. Microbiological analyses were done by counting viable lactic-acid bacteria (considering Colony-Forming Units - CFU), on the days 0, 7, 14 and 21 starting from the day the product was made, as required by the Brazilian law for probiotic claiming, besides tests for thermotolerant coliforms and Salmonella presence. The averages for each attribute in sensory evaluation did not present significant difference between each other, indicating that it is possible to use more whey in the formulation and still have a product with good sensory acceptance, reducing production costs. The minimum viable amount of probiotic lactic-acid bacteria was kept during all the 21 days of evaluation. The results from physical-chemical analyses matched with previous works and with the standards for fermented dairy beverages.