Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan

• Autor(a) principal: NASCIMENTO,Marília Gimenez
• Data de Publicação: 2022
• Outros Autores: SOUZA,Hâmara Milaneze de, DELANI,Tieles Carina de Oliveira, CROZATTI,Thamara Thaiane da Silva, MARCOLINO,Vanessa Aparecida, RUIZ,Suelen Pereira, SAMPAIO,Anderson Reginaldo, MIYOSHI,Juliana Harumi, MATIOLI,Graciette
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101175
• topic: fermented beverage; succinoglycan oligosaccharides; prebiotics; inulin; probiotics

Abstract The aim of this study was to evaluate the effect of incorporating inulin and oligosaccharides resulted from the enzymatic hydrolysis of the commercial succinoglycan, regarding the physicochemical properties, rheology, syneresis and probiotic viability of soy and rice-based fermented beverages added with Lactobacillus paracasei. Four formulations were prepared and supplemented with 3.5% of inulin; 0.5% of succinoglycan oligosaccharides; 3.0% of inulin and 0.5% of succinoglycan oligosaccharides, and evaluated for 28 days of storage under refrigeration at 5 ºC. The succinoglycan oligosaccharides presented an average degree of polymerization (DPn) of 8. All the formulations were characterized as pseudoplastic fluids. Regarding syneresis, the formulations with succinoglycan oligosaccharides and Mix exhibited a reduction of it and this was not observed in the formulation with inulin. Regarding the probiotic viability, all the formulations maintained the subsistence of Lactobacillus paracasei with counts above 108 CFU mL-1 up to the 28th storage day, however, only the incorporated prebiotic formulations presented sufficient numbers of viable cells after exposure to simulated gastrointestinal conditions. Therefore, this fermented beverage proved to be an innovative alternative of non-dairy products interesting for the food industry to attend the population’s aspirations for functional products.