Detalhes bibliográficos
| Ano de defesa: |
2024 |
| Autor(a) principal: |
MADEIRA, David Samuel Silva
 |
| Orientador(a): |
PEREIRA, Ana Lúcia Fernandes
|
| Banca de defesa: |
PEREIRA, Ana Lúcia Fernandes
,
MENDES, Ana Erbênia Pereira
,
ABREU, Virgínia Kelly Gonçalves
|
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal do Maranhão
|
| Programa de Pós-Graduação: |
PROGRAMA DE PÓS-GRADUAÇÃO EM SAÚDE E TECNOLOGIA
|
| Departamento: |
DEPARTAMENTO DE MEDICINA II/CCBS
|
| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
https://tedebc.ufma.br/jspui/handle/tede/5301
|
Resumo: |
The aim of this study was to produce and characterize, as well as evaluate the stability of probiotic mixed beverages containing water-soluble extracts from babassu coconut, cashew apple and buriti. Initially, a survey was carried out with consumers on the acceptance of plant based products and drinks containing water-soluble probiotic babassu extract. After this step, the characterizations of the water-soluble extracts were carried out before and after fermentation. Then, the concentration conditions of cashew apple or buriti pulp in babassu coconut extract and the initial pH of the beverages for the growth of the microorganism Lacticaseibacillus casei were determined. Such analyzes were carried out by obtaining and activating the probiotic microorganism, counting the cells to identify viability, and also determining the pH. Therefore, two central experimental designs were used, varying the pulp concentration (from 4.31 to 22.69%) and the initial pH (from 4.29 to 7.11). Moreover, the ideal fermentation time was determined. Regarding consumer attitude research, word association indicated that for plant-based products, the raw materials and healthiness categories had the highest number of mentions. Regarding associations with the babassu coconut probiotic extract, participants related it to healthiness and sensory characteristics, indicating that associations with these terms may be the main motivation for consuming this product. The optimal conditions for producing the drink containing babassu and cashew extract were 13.9% pulp and 5.6 initial pH and that with babassu and buriti extract were 13.7% pulp and 6.2 initial pH. For both beverages, the ideal fermentation time was 8 hours. Fermentation increases the protein and unsaturated fatty acid content of babassu and cashew extract and babassu and buriti extract drinks and reduces the lipid and saturated fatty acid content. Furthermore, fermentation increases the antioxidant activity of beverages. For the storage, the viability of the probiotic microorganism remains above the concentration necessary for a food to be considered potentially probiotic during storage under refrigeration for 42 days in beverages made from babassu and cashew apple and babassu and buriti. During storage, drinks darken. Thus, mixed drinks proved to be good matrices to transport the probiotic microorganism, being lactose-free and with good healthiness. |
