Desenvolvimento de formulações de cremes de ricota caprinos adicionados de cepas probióticas autóctone e comercial

• Ano de defesa: 2022
• Autor(a) principal: Viana, Marcia Gabrielle Silva
• Tipo de documento: Tese
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Ciências da Nutrição; Programa de Pós-Graduação em Ciências da Nutrição; UFPB
• Palavras-chave em Português: Alimentos funcionais; Lactobacillus spp; Soro lácteo; Derivado lácteo caprino; Aspectos tecnológicos; Composição nutricional; Voláteis; Functional foods; Whey; Goat dairy products; Technological parameters; Nutritional composition; Volatile; CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/25997

Increasing concern of consumers to eat healthy foods has driven the search for foods that provide health benefits, including probiotics. Following the market trend in the development of products with functional and health claims, increase the interest in development of ricotta cream added to the autochthonous ricotta cream Limosilactobacillus mucosae CNPC007 or the commercial strain Lactobacillus acidophilus La-5, with the objective of evaluating the influence of these micro-organisms in the technological, nutritional, microbiological and sensorial characteristics of the product throughout the refrigerated period. Three types of goat ricotta cream were obtained: CRC - control ricotta cream, prepared without the addition of probiotic culture, RCLM - ricotta cream added from the autochthonous probiotic bacteria Limosilactobacillus mucosae CNPC007 and RCLA - ricotta cream added from the commercial probiotic culture Lactobacillus acidophilus La-5. The samples were characterized for technological, physical, physical-chemical, chemical, microbiological and sensory variables on days 1, 14 and 28 of refrigerated storage. All analyzes were performed in triplicate. Goat ricotta creams made with and without probiotic strains showed similar characteristics. The presence of probiotic bacteria did not influence the product yield. All samples presented high luminosity, greenish color and a tendency to yellow, probably due to the heating steps during processing. The addition of probiotic bacteria influenced the adhesiveness, that was lower in RCLM (-533,70 ± 35,84). Regarding the physical and physicochemical parameters, an increase in acidity was observed, with a concomitant reduction in pH and lactose content, as well as an increase in lactic acid content. All formulations containing the autochthonous strain and the commercial strain exhibited viable cell numbers greater than 6 log CFU/g over the 28 days of cold storage. The CRLM sample showed greater proteolysis in depth, going from 1.92 ± 0.01 to 5.24 ± 0.16, with the release of a greater number of free amino acids. The addition of probiotic strains improved the volatilomic profile and sensory characteristics of ricotta cream formulations. They demonstrate the feasibility of using probiotic strains in fermented goat dairy products with great potential to minimize odors related to low acceptance of goat products.