Influência do amido de milho ceroso na estabilidade de extratos de arroz e ou soja fermentados

• Autor(a) principal: Costa, Kassia Kiss Firmino Dourado
• Data de Publicação: 2015
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/00130000054vn
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/5140
• topic: Alimento sem lactose; Textura; Sinérese; Probióticos; Lactose-free foods; Texture; Synereses; Probiotics; CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS

The market has been seeking new alternatives to replace food products derived from milk, due to health problems. In this context arise plant foods having similar characteristics to those of animal origin, mainly related to texture, and also add functional characteristics. The objective was to verify the influence of waxy maize starch (WMS) in the physical, chemical, microbiological, sensory and functional quality of fermented rice extracts (FRE) made with bran and broken rice grains (8:92 ), fermented mixture (FME) of soy and rice byproducts (70:30), and fermented soybeans (FSE), all inoculated with probiotic bacteria. A completely randomized design with five treatments (5 WMS concentrations for each extract) and four replications was appliedand evaluatedfor total acidity, total soluble solids, total soluble sugars, syneresis and texture.Only for FRE, images by scanning electron microscopy were obtained and analyzed for the rheology (results were adjusted to the Newton, Bingham, Casson, Herschel-Bulkley and Ostwald Waele Models, and then hysteresis calculation was performed). Fermented extracts were selected based on the results of texture (similar to the Greek yogurt analysed) and syneresis to which were added flavor and strawberry syrup(FREF, FMEF and FSEF, respectively). The latter were evaluated for the chemical properties, antioxidant activity, microbiological risk and sensory acceptance. The physical and chemical changes, microbiological, sensory and cell viability during storage of FREF and FMEF were evaluated to determine the viable time for product consumption, and also to check the resistance of the probiotic microorganisms in the gastrointestinal tract conditions. Amongst all samples, FRE with12g.100g-1 WMShad greater reduction in syneresis, 89% greater than the sample without WMS. The FRE with 4g.100g-1 WMS, FME with 5g.100g-1 WMS and the FSE with 5g.100g-1WMS presented similar texture values as to the Greek yogurt analyzed. The scavenging electronic microscopy showed that the gradual addition of WMS completely changed the microscopic structure of the FRE. The rheology showed that the FRE had rheological behavior similar to traditional yogurts. The FREF with 4g.100g-1 of WMS presented antioxidant capacity of 27,40μmolTrolox g-1 (ABTS). The FSEF presented content of total phenolic compounds of 177,96mgEAG 100g-1. The FMEF presented 71,14g.100g-1 of humidity, 10,64g.100g-1 of protein, 4,25g.100g-1 of fat and 0,49g.100g-1 of ash. Potassium was the mineral in higher concentration, 572,14mg.100g-1. All flavored fermented extracts presented to be microbiologically safe and were well sensory accepted. During cold storage of FREF and FMEF the changes of the parameters analyzed did not compromise their quality up to 28 days and the FMEF presented probiotic effect until 14 days of storage. Probiotics have shown resistance in the tested conditions. The products are presented as excellent alternatives regarding the chemical composition, antioxidant capacity and sensory acceptance. The AMC showed favorable effect on the texture and significantly reduced syneresis.