Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina

• Autor(a) principal: Dantas, Dalyane Laís da Silva
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/19632
• topic: Leite de cabra; Derivados lácteos; Alimentos funcionais; TGI; Goat milk; Dairy products; Functional foods; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The elaboration of a goat dairy derivative, such as cream cheese, added probiotic cultures and prebiotic component, can intensify the functionality of a food and increase, in this way, the consumption of products based on this matrix. The objective was to elaborate and characterize the technological, physical, physico-chemical, microbiological and sensorial aspects, as well as to evaluate in vitro the protective effect of the food matrix and inulin on the survival of Lactobacillus casei subsp. Paracasei during the passage of the gastrointestinal tract. Initially, the shelf-life study was performed at 1, 7, 14, 21 and 28 days of refrigerated storage of the curdles, which were divided as follows: RC (cream cheese curd), without addition of any culture; RPro, containing only the probiotic microorganism Lactobacillus casei subsp. Paracasei; RPre, added with inulin; RSimb consisting of Lactobacillus casei subsp. Paracasei and the prebiotic component inulin. All the curd cheese tested showed good results regarding the technological characteristics, without syneresis. In general, the physical-chemical characteristics (moisture, pH, protein, total acidity in lactic acid, total sugars) and the proteolysis index varied among the treatments used for the production of the curd. The growth of molds and yeasts, as well as of total and fecal coliforms, coagulase positive Staphylococcus, Salmonella sp., And Listeria monocytogenes were not identified. Regarding probiotic viability, there was a growth (p <0.05) presenting a positive viability according to the final counts for RPro and RSimb (8.0 and 7.7 log of ufc.g-1, respectively). At the end of the digestion under simulated conditions of the gastrointestinal tract, a reduction (p <0.05) of L. paracasei was observed. However, at the end of the experiment, the samples had satisfactory counts (6.0 log.ufc.g-1 for RPro and 5.2 log.g-1 for RSimb), indicating the positive effect of goat's curd as a protective matrix of the micro Inulin has not been proven to be a protective input, but the presence of the component did not negatively affect the survival of the strain. Creamy goat cheese can be a food with important functional potential, safe and aimed at promoting the goat milk product chain from its consumption.