Desenvolvimento de manteiga funcional adicionada de microrganismos probióticos

• Autor(a) principal: Silva, Maritiele Naissinger da
• Data de Publicação: 2019
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Manancial - Repositório Digital da UFSM
• Texto Completo: http://repositorio.ufsm.br/handle/1/19507
• topic: Sal hipossódico; Encapsulação; Perfil lipídico; Análise sensorial; Hyposodium salt; Encapsulation; Lipid profile; Sensory analysis; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Dairy products are among the most consumed foods in the world and are studied for their benefits to human health. Butter is the dairy product that causes the most controversy regarding its consumption, however, studies have shown the benefits of consuming this product. Butter is a little-explored dairy matrix for the addition of functional ingredients in its composition. Seeking the development of a probiotic butter with the addition of hyposodium salt, the aim of this study was to encapsulate probiotic bacteria and evaluate the probiotic viability, besides characterizing the product and capsules through physicochemical, technological, and sensory and in vitro tests. Encapsulation was performed by the extrusion technique with a 1% w/v sodium alginate solution and 0.1 mol L-1 calcium chloride solution. Butter was produced from the milk fat of Jersey cows. Six butter treatments were developed, with different contents of probiotic capsules and hyposodium salt. The samples were submitted to physicochemical analysis to determine the fat content, moisture, degreased solids (DS), protein, chlorides, ashes, peroxide index, total titratable acidity, water activity, color, and fatty acid profile, and finally, the texture and calorimetry. To prove the hygienic-sanitary quality and to determine shelf life, microbiological analyzes were performed for coagulase-positive Staphylococcus aureus, thermotolerant coliforms, Salmonella sp. and mold and yeast. All analyses were performed every 15 days of storage on samples kept at 5 ºC, totaling 60 days. The viability of the probiotic was performed during the storage period, also every 15 days, using bacterial counting on MRS agar. In vitro tests and shelf life showed that the treatments with the addition of 5% and 10% of capsules showed higher probiotic viability. The shelf life of the probiotic capsules and butter ended with 45 days of storage, as on the 60th day they presented unsatisfactory bacterial count for probiotic and mold growth.