Elaboração, caracterização e aceitabilidade de bebida fermentada saborizada à base de extrato hidrossolúvel da amêndoa de baru (dipteryx alata vogel)

Abstract

The impact of alimentation on life's quality have encouraged people, who have or not intolerances and food allergies, to seek alternative foods with higher nutritional and functional quality. The use of native fruits with great technological and nutritional potential combined with development of new products, contributes to the growth of this food trend that promotes health benefits. In this context, the aim of this study was to develop a fermented beverage flavored, potentially probiotic, using as main raw material the water-soluble extract of baru (Dipteryx alata Vogel) almond. For this, the water-soluble extract prepared from baru almonds was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, crystal sugar and plum pulp were incorporated, these latter two in accordance with the proposed 22 factorial design with two equidistants levels and a central point with two replications totaling seven trials. These fermented beverage formulations, once evaluated the microbiological quality were subjected to sensory analysis, which included the acceptance test and purchase intent, aimed to define an optimized formulation with the aid of response surface methodology. The physicochemical and nutritional characteristics were evaluated by determining the proximate and mineral composition, in the baru almond, in the fermented water soluble extract and optimized beverage. In this, were also evaluated the microbiological quality and the shelf life, which analyzed the viability of the probiotic bacteria and the acidity and pH parameters, during the twenty-eight days of refrigerated storage.The optimized formulation was the one with the highest average for the overall assessment attribute (15% plum pulp and 2,5% sugar) getting high acceptability and purchase intent. Almonds baru, with high levels of proteins and lipids, the water-soluble extract of baru and developed beverage, showed good nutritional characteristics. During the storage period, the pH and acidity values varied due to post-acidification process and probiotic microorganism count increased certainly influenced by adding plum, which has prebiotic fibers. The probiotic potential of fermented beverage can be justified by the presence of both microorganisms and by the counting verified from the seventh day of storage.