Elaboração de bebida láctea fermentada liofilizada e estudo da viabilidade de bactérias lácticas

Abstract

Freeze-drying is a dehydration process in which the chemical and organoleptic properties practically do not alter, making food remain appealing even after the drying process. The objective of this study was to develop a freeze-dried fermented milk beverage, jelly palm fruit flavored (Butia capitata), and to investigate the viability of lactic acid bacteria after freeze-drying and reconstitution. The beverage was prepared using Lactobacillus bulgaricus and Streptococcus thermophilus that was lyophilized for 60 hours at -35 ° C and 0.22 mbar. Besides viability, it was also tested pH, color and soluble solids, for both traditional and reconstituted beverages. There was no big difference between the samples, except for soluble solids content, which was higher in the reconstituted beverage. Lactic bacteria remained viable until the 28th day of storage. Therefore, it may be concluded that lyophilization of fermented milk drinks is a viable process, since it does not alter important parameters.