Desenvolvimento de sobremesa probiótica à base de coco maduro

Abstract

Coconut is a food rich in antioxidant phenolic compounds; its main by-products are water and pulp, however, in Brazil, water from mature coconuts is usually discarded, creating an environmental problem. The production of desserts has increasingly conquered the food market, allowing the use of tropical fruits such as coconut and functional ingredients such as probiotics. In this context, the present study aimed to prepare two desserts (gelled and flan) based on ripe coconut pulp and water, with the addition of Lacticaseibacillus rhamnosus LR32. First, the raw material was characterized, carrying out a physical chemical analysis of minerals, analysis of the total phenolic content, antioxidant activity and proximate composition. Then the desserts were prepared with the water and pulp of the ripe fruit. The concentrations of the ingredients in the formulations were defined according to the experimental design 23 with three replications at the central point. From this, the experiment for reproduction of the final product was chosen, based on the parameters of the analysis of the texture profile of the experiments, adding the probiotic culture to the definitive product. Desserts were then subjected to acidity, texture profile, cell count, total phenolic content and antioxidant activity analyses, on the first day and every 7 days during 21 days of storage under refrigeration at 5°C. The characterization was also carried out regarding their centesimal composition. The main minerals of coconut water showed levels of potassium (1932.57 mg L-1), sodium (19.57 mg L-1), magnesium (85.13 mg L-1) calcium (279.93 mg L-1) and phosphorus (11.17 mg L-1), whereas the pulp has potassium (35.96 g kg-1), sodium (0.97 g kg-1), magnesium (2.18 g kg-1), calcium (1.64 g kg-1) phosphorus (3.32 g kg-1). The phenolic content of water and pulp was 5.72 and 9.77 mg GAE 100 g-1, and antioxidant capacity of 1.67 and 0.98 g of sample mg-1 2,2-diphenyl-1-picrylhydrazyl (DPPH), respectively. Ripe coconut pulp had 2.81 g 100 g-1 of protein, 1.11 g 100 g-1 of ash, 53% moisture and 5.81 g 100 g-1 of carbohydrates. The gelling produced during the storage period presented, in the parameters of firmness 145.82 to 206.81 gf, adhesiveness 692.85 to 1028.63 gf s, cohesiveness 0.604 to 0.473, elasticity 90.1 to 88.1%, gumminess 86.27 to 97.87 gf and chewiness 77.72 to 91.98 gf. As for flan, firmness 192.20 to 394.22 gf, adhesiveness 1102.97 to 2342.72 gf s, cohesiveness 0.503 to 0.438, elasticity 93.49 to 90.56%, gumminess 96.17 to 174.28 gf and chewability 88.69 to 155.62 gf. As for the viability of the probiotic microorganism, the gelling showed 7.49 log CFU g-1 which remained viable during the 21 days of storage, reaching 8.51 log CFU g-1, the acidity ranged from 0.15 to 0, 64 g lactic acid 100 g1. The flan showed 7.51 log CFU g-1, which remained viable during the 21 days of storage, reaching 9.32 log CFU g-1, and the acidity ranged from 0.29 to 1.19 g of lactic acid 100 g-1 during that period. In the centesimal composition, the gelling had 4.88 g 100 g-1 of protein, 0.54 g 100 g-1 of ash, 85.21% moisture and 5.37g 100 g-1 of carbohydrates. The flan had 5.89 g 100 g-1 of protein, 1.34 g 100 g-1 of ash, 82.95% moisture and 8.25g 100 g-1 of carbohydrates. As for the total phenolics, the gelling showed 21.51 mg GAE 100 g-1 and the flan 23.81 mg GAE 100 g-1, reaching 16.59 and 17.99 mg GAE 100 g-1, respectively. Antioxidant capacity during storage ranged from 1.02 to 1.65 g and from 1.02 to 1.79 g of mg-1 DPPH sample, for the gelled and flan, respectively. The products were free of contaminants and the acceptability index in the overall assessment was >70%. With the development of desserts added with probiotics obtained with ingredients from mature coconut (water and pulp), it was possible to obtain differentiated products collaborating with the diversification in the food sector.