Development of a symbiotic drink based on Brazil nuts

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2021-10-05T14:03:33Z No. of bitstreams: 1 2019 - Paulo Cezar da Cunha J?nior.pdf: 2169406 bytes, checksum: 487fcad79983d7e5c915ba802be07b81 (MD5) Made available in DSpace on 2021-10-05T14:03:34Z (GMT). No. of bitstreams: 1 2019 - Paulo Cezar da Cunha J?nior.pdf: 2169406 bytes, checksum: 487fcad79983d7e5c915ba802be07b81 (MD5) Previous issue date: 2019-02-21 CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior Vegetable "milks" are a market and consumer trend due to the increase in cases of lactose intolerants, allergic to milk proteins and adherents of dietary and/or ideological regimes (vegetarianism and veganism). Its industrial or domestic elaboration consists in the use of grains, cereals, tubers, oilseeds and fruits for the manufacture of aqueous extracts, aiming at the substitution of milk and milk derivatives. However, its commercialization is still limited and there are very few options of vegetable "milks" with functional claim. In this context, Brazil nut (Bertholletia excelsa HBK) stands out as a typical nut of the Amazon region, which presents high nutritional quality, high lipid levels (between 60% and 70%), proteins of high biological value (between 15% and 20%) and a recognized source of selenium. The objective of this work was the development and characterization of a Brazil nuts-based fermented beverage with symbiotic potential, using in natura nut, in order to explore the nutritional and biological quality of this matter, favoring add value and evidence the viability of the development and maintenance of Lactobacillus casei in plant matrix. As prebiotic, inulin was used. After 12 hours of fermentation, the beverage was characterized, having the contents of moisture, lipids, proteins, carbohydrates, fibers and ash measured and had its physical (pH and instrumental color), chemical (acidity in terms of lactic acid) and microbiological stability (Molds and yeasts, Salmonella spp., total and thermotolerant coliforms) evaluated before storage under refrigeration for 28 days. Survival in vitro and viability of the microorganism were also evaluated. The drink presented intermediate scores in relation to the acceptability Os ?leites vegetais? s?o uma tend?ncia mercadol?gica e de consumo em virtude do aumento de casos de intolerantes ? lactose, al?rgicos ?s prote?nas do leite e adeptos de regimes alimentares e/ou ideol?gicos (vegetarianismo e veganismo). Sua elabora??o, industrial ou dom?stica, consiste na utiliza??o de gr?os, cereais, tub?rculos, oleaginosas e frutas para a fabrica??o de extratos hidrossol?veis, visando a substitui??o do leite e seus derivados. Contudo, sua comercializa??o ainda ? limitada e h? pouqu?ssimas op??es de ?leites vegetais? com alega??o funcional. Nesse contexto, a castanha-do-Brasil (Bertholletia excelsa H. B. K.) destaca-se por ser uma noz t?pica da regi?o Amaz?nica, que apresenta alta qualidade nutricional, elevados teores de lip?dios (entre 60% e 70%), prote?nas de alto valor biol?gico (entre 15% e 20%) e ? uma reconhecida fonte de sel?nio. Dessa forma, o presente trabalho teve por objetivo o desenvolvimento e caracteriza??o de uma bebida fermentada ? base de castanha-do-Brasil com potencial simbi?tico, com a utiliza??o da noz in natura, a fim de explorar a qualidade nutricional e biol?gica desta mat?ria, propiciando agregar valor e evidenciar a viabilidade do desenvolvimento e manuten??o do Lactobacillus casei em matriz vegetal. Como prebi?tico, utilizou-se inulina. Ap?s 12 horas de fermenta??o, a bebida foi caracterizada, tendo os teores de umidade, lip?dios, prote?nas, carboidratos, fibras e cinzas mensurados e teve sua estabilidade f?sica (pH e cor instrumental), qu?mica (acidez em termos de ?cido l?ctico) e microbiol?gica (bolores e leveduras, Salmonella spp. e coliformes totais e termotolerantes) avaliada frente ao armazenamento sob refrigera??o por 28 dias. A sobreviv?ncia in vitro e viabilidade do microorganismo tamb?m foram avaliadas. A bebida apresentou escores intermedi?rios em rela??o a aceitabilidade.