Aproveitamento da casca da jabuticaba e soro da fabricação de queijo de coagulação enzimática para a obtenção de bebida láctea cremosa probiótica

Abstract

The objective of this study was to develop a probiotic fermented creamy milk drink using jabuticaba bark (Myrciaria cauliflora) and a potentially probiotic native culture of Lactobacillus plantarum (strain CNPC 003), comparing it to a dairy beverage containing a commercial probiotic culture (Lactobacillus rhamnosus LR32) and a control drink (without probiotics). A number of pilot tests was performed until appropriate creamy beverage formulations were obtained. Three batches of creamy milk drinks containing hydroalcoholic extract and syrup obtained from the use of jabuticaba peel were produced and evaluated for microbial viability of native and commercial bacteria with probiotic potential and also the starter culture, contaminant analyzes (total and thermotolerant coliforms), physicochemical analyzes (pH and titratable acidity), proximate composition, instrumental texture, total phenolic content and antioxidant capacity throughout storage at 4 ± 1 ° C for up to 21 days, as well as sensory evaluation performed from a specific batch produced to determine acceptability. The creamy milk beverage presented viability of Lactobacillus plantarum higher than 7 log CFU g^-1, as well as the commercial probiotic culture The total phenolic content (45-60 mg GAE 100 g^-1) was similar to that of other studies evaluating dairy products containing plant sources. Regarding the total antioxidant capacity, portions between 200 g and 250 g of dairy beverage would be required to capture 1 g of DPPH radicals. Creamy milk beverage formulations were considered low in fat, which may justify a reduction in consistency, from the tenth fourth day of storage. Products also presented adequate global acceptability, attractive color and appreciable texture, but with an acidic flavor. Creamy drink with Lactobacillus plantarum CNPC003 was presented as a viable alternative for the reuse of cheese whey and jabuticaba peel, in addition to health promotion.