| Congresso Brasileiro de Microbiologia 2023 | Resumo: 505-1 | ||||
Resumo:Given the increase in the production of buffalo milk in Brazil, there is growing interest in its composition because it has a better calcium/phosphorus ratio, a higher concentration of proteins, and is more resistant to the thermal processes used in the dairy industry, when compared to bovine milk. All these parameters can positively impact the production of buffalo yogurt, nutritional, textural, and microbiological aspects, giving rise to a product with potential functional appeal. The objective of this research is the production of two types of buffalo yogurt: one with probiotic potential (I1) and the other with symbiotic potential (I2), as well as the verification of the impact of the prebiotic in the formulation for the monitoring of the growth kinetics of the probiotic, through predictive microbiology during the shelf life of the products. The probiotic Lactobacilus acidophilus (LAFIT10) was used and, as a prebiotic, a mixture of mango peel flours (Tommy Atkins) and Yacon potato (Smallanthus sonchifolius), used in a ratio of 1:1. This study aims at the use of pulp for flavoring, as well as the use of mango peel in the form of flour, addressing a perspective of reuse of industrial waste, adding food fibers with nutraceutical potential. The physico-chemical and microbiological tests, as well as the rules of good manufacturing practices of the food, were followed in accordance with the current legislation. The ComBase program was used to study the predictive microbiology applied to the growth kinetics of lactic acid bacteria (BL) in the yogurts developed. In the physicochemical parameters, the yogurts could be considered whole, and the higher fat (I1 – 5.75% and I2 - 5%) and protein (I1 – 4.73 and I2 – 3.76%), content was due to the buffalo matrix used in the manufacture. The accentuated value of the parameters in I2, in relation to the content of ashes (I1 - 0,73% and I2 – 0.81%) and carbohydrates (soluble and insoluble fibers, where I1- 11.15% and I2 – 15.58%), was relatively higher than that of I1, due to the added prebiotic. According to Ordinance 27/98 of ANVISA, a food is considered a source of dietary fiber, from the minimum addition of 3% of fiber in the product, in I2.7% was added, and can be considered as such. The yogurts produced obtained a minimum of 10^7 CFU/g, to be considered yogurt with probiotic potential. I1 reached 10^8CFU/g and I2 obtained 10^9CFU/g during shelf life. The Baranyi and Roberts model was adjusted to the BL growth data throughout storage (42 days at 4 ± 2 ºC). It was not possible to obtain the data adjusted to the model in the lag phase, despite this, it can be observed the positive impact on the growth of the probiotic in the medium with the presence of fibers (I2), reaching a growth rate of the model about 2.8% higher, when compared to I1. In a daily portion of recommended consumption (30 g), both yogurts could be characterized as probiotics, with an average concentration of 10^8 CFU/portion. Day, and I2 still has a significant fiber content, characterizing it with symbiotic potential. Thus, it was possible to obtain functional products that meet the current legislation and the favoring of the medium for the growth of the probiotic from the addition of fibers. Palavras-chave: Buffalo milk, Dairy derivative, Probiotic, Prebiotic, Reuse of fruits Agência de fomento:This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES). | |||||