Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo

• Ano de defesa: 2021
• Autor(a) principal: Araújo, Nkarthe Guerra
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Engenharia de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Compostos bioativos; Hidrólise enzimática; Leite caprino; Lacticaseibacillus Paracasei; Syzygium malaccensis; Bioactive compounds; Enzymatic hydrolysis; Goat milk; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/22798

Goat milk has a hypoallergenic effect, greater digestibility and higher levels of vitamins and calcium when compared to bovine milk. It is considered a suitable matrix for the successful incorporation of probiotics, expanding its use in obtaining new fermented products. At the same time, the addition of goat whey and red jambo pulp to dairy products tend to improve their nutritional quality and the sensory aspects of the final product. This research aimed to develop different formulations of lactose-free goat milk drink with addition of red jambo pulp and probiotic culture (Lacticaseibacillus paracasei), aiming to promote the offer of a milk and fruit-based product, aimed at two groups of consumers with special needs: lactose intolerant and allergic to bovine milk proteins. For that, initially fresh jambo pulp was obtained and submitted to freezing and lyophilization methods. Then, the bioactive compounds of the pulps were determined by extraction with different types of solvents. To obtain goat milk with hydrolyzed lactose, in natura goat milk was pasteurized, cooled and added with different concentrations of beta-galactosidase, kept under incubation for 5 h under the same conditions, followed by enzymatic inactivation. The parameters of fat content, proteins, total casein, total and defatted dry extract, relative density and lactose content were determined after the hydrolysis reaction. The different formulations of lactose-free probiotic milk drink were developed with the addition of frozen or lyophilized jambo pulp (12%, 15% and 18% m/v and 3%, 6% and 9% m/v), corresponding to the formulations F1, F2, F3, F4, F5 and F6, respectively, and evaluated during the refrigerated storage period. The results showed that the freeze-dried and frozen pulps obtained presented technological characteristics suitable for industrialization and attracted attention especially as a source of bioactive compounds. Acidified methanol was the most effective solvent in extracting total phenolic compounds and anthocyanins, while pure water stood out in extracting yellow flavonoids from both pulps. It was also found that the addition of beta-galactosidase promoted an increase in the total solids content of goat milk with hydrolyzed lactose. Drinks made without the use of artificial additives presented relevant microbiological, sensory and technological characteristics, proving to be promising products for consumers with dietary restrictions (lactose intolerant and allergic to bovine milk proteins). Furthermore, they were highlighted as alternatives to add greater economic value to red jambo, inserting it into the food chain, as well as to promote the use of goat milk whey. This thesis was the first study to report the successful application of Lacticaseibacillus paracasei associated with the starter culture in obtaining a lactose-free probiotic goat milk drink with the addition of red jambo pulp.