Fermentação de extrato hidrossolúvel à base de amendoim e soja por bactérias e leveduras no desenvolvimento de bebida potencialmente probiótica

• Ano de defesa: 2014
• Autor(a) principal: Santos, Claudia Cristina Auler do Amaral
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Lavras; Programa de Pós-Graduação em Microbiologia Agrícola; UFLA; brasil; Departamento de Biologia
• Palavras-chave em Português: Bebida funcional; Simbiótico; Bactéria probiótica; Leveduras; Co-cultura; Fermentação lática; Functional beverage; Symbiotic; Probiotic bacteria; Yeast; Co-culture; Lactic fermentation; Microbiologia Agrícola
• Link de acesso: http://repositorio.ufla.br/jspui/handle/1/11710

The peanut and soybean are considered functional foods due to their ability to reduce the risk of certain diseases. The consumption of derived products from these oilseeds provides health benefits due to the protein, minerals and essential fatty acids richness. The milk produced from these raw materials can serve as an alternative to cow's milk for vegetarians and individuals with lactose intolerance. Since these oilseeds have a role to play in combating malnutrition, their consumption should be increased, especially in developing countries. The peanut and soy milks fermentation can give a new product with excellent chemical and nutritional quality, with the addition of probiotic microorganisms and prebiotic substances that confer a symbiotic beverage characteristics. Moreover, the use of mixed peanut and soy milks can promote wider acceptance of the product related to flavor, hence increase consumption of these valuable crops. The purpose of this study were: 1) the development and characterization of peanut-soy milk; 2) the use of peanut-soy milk as substrate for single and co-culture fermentations; 3) evaluate physico-chemical parameters of unfermented and fermented substrate; and 4) selection of lactic acid bacteria, including probiotic ones (commercial) and yeasts in order to obtain a new functional product sensorially acceptable by the consumers.