Leite probiótico com adoçante: desenvolvimento, caracterização e resistência gastrointestinal in vitro de Bifidobacterium lactis HN019
DOI:
https://doi.org/10.33448/rsd-v11i5.28130Keywords:
Functional food; Bifidobacteria; Fermentation; Sensory analysis; Stevia.Abstract
O consumo de alimentos funcionais, principalmente aqueles que contêm ingredientes bioativos e baixas calorias, tem aumentado em sincronia com a maior preocupação com hábitos alimentares saudáveis. Neste estudo, um leite desnatado com adição do probiótico Bifidobacterium animalis subsp. Lactis HN019™ e edulcorante foi desenvolvido e caracterizado. A viabilidade do probiótico durante o armazenamento refrigerado (5 ° C/60 dias) e a resistência às condições gástricas e entéricas simuladas também foram avaliadas. O produto foi avaliado por provadores não treinados que realizaram testes de preferência e intenção de compra, comparando-o a um leite probiótico com açúcar e a um leite probiótico não adoçado. O produto pronto para consumo apresentou 0,38% de ácido lático, pH 5,34, teor de proteína 3,92%, carboidrato 4,08%, extrato seco total 8,81% e teor de cinzas 0,81%. O probiótico B. lactis HN019® multiplicou e permaneceu no produto em altas concentrações (9,04 log UFC / mL). Durante o armazenamento refrigerado, houve redução de apenas um ciclo logarítmico na viabilidade do probiótico. Foi observada uma redução sutil no valor do pH e aumento na acidez titulável (p <0,05). Durante a simulação das condições do trato gastrointestinal (TGI), a linhagem HN019 apresentou uma taxa de sobrevivência de 93,72% e 83% no leite probiótico recém-produzido e armazenado por 60 dias, respectivamente. Em relação à aceitação sensorial, os provadores demonstraram preferência pelo leite adoçado com açúcar, seguido pelo leite com edulcorante, enquanto o fermentado não adoçado teve menor preferência. Aplicando a escala de intenção de compra, os painelistas indicaram que talvez comprassem o produto com adoçante caso ele estivesse disponível no mercado. O produto foi definido como um leite desnatado probiótico light, uma vez que o valor calórico foi reduzido 53.04% se comparado a leites cultivado comerciais. Seu sabor suave, devido à baixa acidez, alta viabilidade e resistência do probiótico ao TG in vitro, e o baixo teor calórico, o diferenciam dos leites fermentados comerciais atualmente disponíveis. Portanto, esse produto com baixas calorias pode preencher um nicho de mercado pouco explorado por consumidores com restrições calóricas e que valorizam o consumo de alimentos funcionais como os probióticos.
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