Obtenção de sobremesa láctea de jabuticaba (Myrciaria cauliflora Berg) com potencial funcional utilizando cepas nativas de Lactobacillus sp.

Abstract

Due to the market trends, the consumption of healthy and nutritious dairy foods has increased nowadays. The ready-to-eat dairy desserts have gained market as interesting options of functional, nutritious and savory foods, also working as matrices for the incorporation of probiotic cultures. In the same way, the high content of nutritional and functional components present in food industry by-products and the environmental impacts that their improper disposal may result, strategies are being created for the use of such components and their incorporation into food. The jaboticaba‟s peel is seen as a nutritious by-product, source of phenolic compounds, with high functional potential due to their antioxidant activity. The aim of this study was to develop a milk-based dessert with functional potential added of ingredients from the jaboticaba‟s peel and using indigenous strains of Lactobacillus sp. (L. mucosae CNPC 007 and L. plantarum CNPC 020, trials T2 and T3, respectively) in comparison with a commercial culture with rhamnosus LR32, trial T1). Using the jaboticaba‟s peel, their aqueous extract was probiotic potential (Lactobacillus used to obtain the topping syrup and their hydroalcoholic extract was incorporated into the dessert milk base. The moisture, solids and total carbohydrates content of the peel with and without the pulp were very similar. The moisture content of the T1 trial was significantly higher (p < 0.05) compared to T2 and T3. The fat content in the three trials allowed them be classified as "low in total fat”. The average population of indigenous cultures showed viability comparable (in T3) or higher (in T2) than the commercial culture of T1 trial, showing that these cultures are suitable for incorporation in desserts. Slight variations in acidity and pH has resulted in little interference in the viability of lactobacilli cultures. The results of coliforms at 35 °C in the desserts were less than 3 MPN g detected. Only one sample from one batch of T2 trial in the 14 not met the requirements of the Brazilian legislation for Staphylococcus coagulase -1 and, therefore, coliforms at 45 °C were not day of storage did th 3 -1 3 positive, showing 10 CFU g . populations of molds and yeasts of 10 or higher was only observed in samples of trials T1, at 21 days, and T2, at 7 and 14 days. The values of texture parameters in desserts varied up to the 14 day of storage, reflecting directly on the sensory features with a reduction in the scores of the sensory evaluation during the storage. There was a trend for the increasing phenolic content, comparing the sampling days 1 and 21 for the three trials. The anthocyanin content also tended to decrease over the storage. The three dairy desserts showed antioxidant capacity, with slight changes during the studied period. The three trials showed similar results and, therefore, the indigenous cultures can be used to replace the commercial one in the production of dairy desserts with ingredients from the jaboticaba‟s peel.