Bebidas fermentadas probióticas à base de extrato hidrossolúvel de soja adicionadas de mel de abelha: desenvolvimento, avaliação sensorial e determinação da vida de prateleira

Abstract

Soy and its derivatives have shown great relevance in the market, because the grain is considered a source of many nutrients and also compounds responsible for providing health benefits. However, they have low acceptance due to the aroma and taste considered disagreeable. To overcome these limitations, the fermentation has been used in the development of soy foods, they produce substances that mask the taste of these products, improving their acceptance. The water extract of soybean (EHS) has been widely used as raw material for the production of fermented milk because it is a food rich in nutrients that stimulate the growth of micro-organisms. Thus, the development of fermented beverages using EHS with probiotic cultures and prebiotic plus, it becomes interesting option for consumers looking for healthy and nutritious food. This study aimed to develop fermented beverages based EHS, using two probiotic strains for fermentation (L.casei and L. acidophilus) plus honey at concentrations of 3 and 5% w/v. Tests were performed by adding honey before fermentation in order to act as a possible prebiotic to probiotic micro-organisms and after the fermentation process in order to provide a more pleasant taste in beverages and a possible maintenance of counts of probiotic strains during shelf life. After preparation of the drinks were also studied: fermentation kinetics beverages by measuring the pH and acidity in lactic acid, the viability of probiotic strains after preparation thereof; acceptance and purchase intent drinks tasters, and life shelf of sensorially acceptable which were more for 28 days under refrigeration bydetermining the viability of the probiotic micro-organisms and measurement of pH and acidity. It was found that the mixture of strains was the best inoculum for the development of drinks, since the fermentation process conducted quickly; showed good cell growth with sufficient counts for probiotic drinks are considered according to the legislation and, furthermore, their drinks kept the viable counts during the 28 days of storage at 4 ° C. It was also found that the addition of honey at a concentration of 5% better results than the concentration of 3% as reduced fermentation time optimizing fermentation process in all drinks, independent of the strain used; drinks added 5 % honey showed the lowest rejection rate in sensory analysis, and, finally, the drinks added 5% honey and fermented by the mixture of cultures and the L.casei, were the ones that showed non-significant decrease of the 24 count probiotic microorganisms during the storage period, indicating that the honey this concentration may have affected the maintenance count the initial level of these crops. Thus, it is concluded that the fermented beverage by mixing the added strains of 5% honey after fermentation was chosen as the one that achieved the goal of this study.