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Abstract(s)
O consumo de produtos alimentares de origem vegetal em substituição de produtos lácteos tem vindo a aumentar, quer por razões médicas devido à intolerância à lactose e as alergias às proteínas do leite, quer pela adoção de estilos de vida em que dietas alternativas ou vegetarianas/vegans são praticadas por questões relacionadas com a saúde e sustentabilidade. Neste contexto, este trabalho dividiu-se em duas partes: i) caraterização microbiológica, química e biológica de bebida de amêndoa e de dois coprodutos derivados do processamento da amêndoa, nomeadamente o resíduo resultante do fabrico da bebida de amêndoa e o soro resultante da produção de “queijo” de amêndoa tipo fresco; e ii) formulação, produção e caraterização (microbiológica, química e biológica) de bebidas fermentadas à base de soro e de bebida de amêndoa por Bifidobacterium animalis subsp. lactis BB-12 e Streptococcus thermophilus e de cremes para barrar à base de resíduo de amêndoa com e sem incorporação de B. animalis subsp. lactis BB-12.
A caracterização microbiológica da bebida e dos coprodutos revelou alguma heterogeneidade nos números de células viáveis dos diferentes grupos microbiológicos analisados. Em termos de composição foi o resíduo de amêndoa que apresentou maior teor de açúcares totais, proteína total e de ácidos gordos totais. A atividade inibidora da α-glucosidase oscilou entre 10-30 % para a bebida e os coprodutos derivados da amêndoa. A hidrólise do resíduo de amêndoa com Viscozyme L permitiu um incremento da capacidade de captura do radical ABTS•+ de 21 vezes relativamente à do resíduo per si, sendo igualmente 5 vezes superior à da bebida e do soro de amêndoa. Todas as matrizes de amêndoa evidenciaram atividade prebiótica, porém o soro, o resíduo na concentração de 4 % (m/v) e o resíduo hidrolisado na concentração de 2 % (m/v), revelaram ser as melhores fontes de carbono alternativas para o crescimento de B. animalis subsp. lactis BB-12. A fermentação das bebidas (soro e bebida de amêndoa 1:1) com B. animalis subsp. lactis BB-12 e S. thermophilus decorreu durante 3,5 e 4,5 h, até se atingir um pH final de 4,5. A fermentação potenciou (9-17 vezes) o aumento da concentração de proteína total, não afetando a capacidade de captura do radical ABTS•+ face às matérias-primas de origem. O creme para barrar pasteurizado (CP) para além de ser composto pelos ácidos gordos presentes na amêndoa, também apresentou teores significativos de ácido láurico e mirístico. Os cremes CP e o creme pasteurizado com probiótico (CPP) foram bem aceites pelos provadores, no que diz respeito à intenção de compra e à intensidade dos atributos organoléticos.
The consumption of plant food products as a substitute for dairy products has been increasing, both for medical reasons due to lactose intolerance and allergies to milk proteins, or due to the adoption of lifestyles where alternative or vegetarian/vegan diets are practiced due to concerns about health and sustainability issues. In this context, this work was divided in two parts: i) microbiological, chemical and biological characterization of almond milk and two co-products derived from the processing of the almond, namely the residue resulting from the manufacture of the almond milk and the serum resulting from the production of fresh-type almond cheese-like product; ii) formulation, production and characterization (microbiological, chemical and biological) of fermented beverages based on serum and almond milk with Bifidobacterium animalis subsp. lactis BB-12 and Streptococcus thermophilus and almond residue spread creams with and without incorporation of B. animalis subsp. lactis BB-12. The microbiological characterization of the almond milk and the co-products revealed some heterogeneity among the viable cell numbers of the different microbial groups analyzed. In terms of characterization, it was the almond residue that presented the highest total sugars, total protein and total fatty acids content. The α-glucosidase inhibitory activity ranged from 10-30 % for the almond milk and almond-derived co-products. The hydrolysis of the almond residue with viscozyme L enabled a 21-fold increase in the ability to capture the ABTS•+ radical against the residue per se and was 5 times higher than that of the almond milk and the serum. All the almond matrices showed prebiotic activity, but the serum, the residue at the concentration of 4 % (w/v) and the hydrolyzed residue at the concentration of 2 % (w/v), proved to be the best alternative carbon sources for the growth of B. animalis subsp. lactis BB-12. The fermentation of the beverages (serum and almond milk 1:1) with B. animalis subsp. lactis BB-12 and S. thermophilus occurred during 3.5 and 4.5 h until a final pH of 4.5 was reached. The fermentation potentiated an increase (9-17 times) in the total protein concentration, without affecting the capturing capacity of the ABTS•+ radical compared to the raw materials. The pasteurized spread cream (CP), besides the characteristic fatty acids present in almonds, also had a high concentration of lauric and myristic acids. The CP cream and the pasteurized probiotic cream (CPP) were well accepted by the tasters in terms of purchase intent and intensity of organoleptic attributes.
The consumption of plant food products as a substitute for dairy products has been increasing, both for medical reasons due to lactose intolerance and allergies to milk proteins, or due to the adoption of lifestyles where alternative or vegetarian/vegan diets are practiced due to concerns about health and sustainability issues. In this context, this work was divided in two parts: i) microbiological, chemical and biological characterization of almond milk and two co-products derived from the processing of the almond, namely the residue resulting from the manufacture of the almond milk and the serum resulting from the production of fresh-type almond cheese-like product; ii) formulation, production and characterization (microbiological, chemical and biological) of fermented beverages based on serum and almond milk with Bifidobacterium animalis subsp. lactis BB-12 and Streptococcus thermophilus and almond residue spread creams with and without incorporation of B. animalis subsp. lactis BB-12. The microbiological characterization of the almond milk and the co-products revealed some heterogeneity among the viable cell numbers of the different microbial groups analyzed. In terms of characterization, it was the almond residue that presented the highest total sugars, total protein and total fatty acids content. The α-glucosidase inhibitory activity ranged from 10-30 % for the almond milk and almond-derived co-products. The hydrolysis of the almond residue with viscozyme L enabled a 21-fold increase in the ability to capture the ABTS•+ radical against the residue per se and was 5 times higher than that of the almond milk and the serum. All the almond matrices showed prebiotic activity, but the serum, the residue at the concentration of 4 % (w/v) and the hydrolyzed residue at the concentration of 2 % (w/v), proved to be the best alternative carbon sources for the growth of B. animalis subsp. lactis BB-12. The fermentation of the beverages (serum and almond milk 1:1) with B. animalis subsp. lactis BB-12 and S. thermophilus occurred during 3.5 and 4.5 h until a final pH of 4.5 was reached. The fermentation potentiated an increase (9-17 times) in the total protein concentration, without affecting the capturing capacity of the ABTS•+ radical compared to the raw materials. The pasteurized spread cream (CP), besides the characteristic fatty acids present in almonds, also had a high concentration of lauric and myristic acids. The CP cream and the pasteurized probiotic cream (CPP) were well accepted by the tasters in terms of purchase intent and intensity of organoleptic attributes.
Description
Keywords
Produtos de amêndoa Propriedades biológicas Bebida probiótica Creme para barrar Análise sensorial Qualidade nutricional e microbiológica Almond processing co-products Biological properties Probiotic almond milk Spread cream Nutritional and microbiological quality Sensory analysis