Data/hora: 05/06/2024 07:44:24

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 12/07/2023
Data da última atualização: | 13/07/2023
Autoria: | DUARTE, G.; FELBERG, I.; CALADO, V.; DE PAULA, J.; JESUS, M. S. C. de; DELIZA, R.; MIGUEL, M. A. L.; FARAH, A.
Afiliação: | GISELLE DUARTE, UFRJ; IFRJ; ILANA FELBERG, CTAA; VERONICA CALADO, UFRJ; JULIANA DE PAULA, UFRJ; MONALISA SANTANA COELHO DE JESUS, CTAA; ROSIRES DELIZA, CTAA; MARCO ANTONIO L. MIGUEL, UFRJ; ADRIANA FARAH, UFRJ.
Título: | Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation.
Ano de publicação: | 2023
Fonte/Imprenta: | Journal of Food and Nutrition Research, v. 11, n. 5, p. 333-344. 2023
Idioma: | Inglês
Conteúdo: | This study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (106 CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 106 to 108 in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert.
Palavras-Chave: | Dairy-free; Soy hull; Vegan.
Thesaurus Nal: | Phenolic compounds; Probiotics; Soymilk; Vegan diet.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15527-1) - UPC - AP - DD -  -  -  - DIS