Ciência e Tecnologia de Alimentos

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http://repositorio.ufes.br/handle/10/17468
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos

Centro: CCAE
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URL do programa: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA

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Navegando Ciência e Tecnologia de Alimentos por Assunto "Açaí Euterpe edulis"

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    Iogurte simbiótico de açaí (Euterpe edulis Mart.) : caracterização físico-química e viabilidade de bactérias láticas e probiótica
    (Universidade Federal do Espírito Santo, 2015-04-08) Leite, Sabrina Torres; Bosi, Mirela Guedes; Fantuzzi, Elisabete; Roberto, Consuelo Domenici; Bernardes, Patricia Campos; Queiroz, Vagner Tebaldi de; Pires, Ana Clarissa dos Santos
    The symbiotic yogurt, which combine probiotic microorganisms and prebiotic substances, added with fruit pulp are a growing trend in the market. The acai fruit (Euterpe edulis) stands out by the presence of bioactive compounds, such as anthocyanins. In this context, this study aimed to characterize and evaluate the physical and chemical parameters and microbiological feasibility of the symbiotic acai yogurt enriched with inulin and added with probiotic culture of Bifidobacterium animallis subsp. lactis BB-12. The yogurt formulations met the physicochemical requirements of the IN n° 46/2007 by MAPA, presenting ash content of 0,86% ± 0,10, total dry extract 23,18% ± 2,59, fat content 4,16 ± 0,31%, 0,70% ± 0,05 of acidity and 4,45 ± 0,10 pH. Among the formulations, the total phenolic content ranged from 18,17 to 117,84 mg AGE / 100g, anthocyanins from 1,92 to 47,88 mg /100 g and antioxidant activity from 0,71 to 6,95 µmol Trolox / g, observing an increase according to the increase of the added acai pulp content. After 28 days of storage at 5° C, there was a decrease in anthocyanin content and antioxidant activity. There was a positive contribution of acai pulp in viability of the lactic bacteria total whose scores ranged from 4,56 to 7,04 log CFU.g-1) and B. lactis BB-12 ranged from 3,17 to 6,34 log CFU.g-1, favoring the multiplication of these bacteria in the yogurts. In the formulations, added with 20 and 25% of acai pulp, the counting of the lactic bacteria total and probiotic bacteria, remained viable according to the IN n° 46/2007 by MAPA and the Functional Property Claim List (Anvisa), during 28 days of storage at 5 °C. It was concluded that the addition of acai pulp E. edulis, inulin and B. lactis BB-12 it was technologically feasible in the elaboration of symbiotic acai yogurt, and a great alternative to diversify the product on the market.