Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp.

Autor: Araújo NG; Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba Brazil., Barbosa IM; Specialized Academic Unit in Agricultural Sciences, Federal University of Rio Grande Do Norte, Macaíba, Rio Grande do Norte Brazil., Lima TLS; Postgraduate Program in Agrifood Technology, Department of Agriculture and Animal Science, Center for Social and Agrarian Human Sciences, Federal University of Paraíba, Bananeiras, Paraíba Brazil., Moreira RT; Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba Brazil., Cardarelli HR; Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, Avenida dos Escoteiros, s/n, Mangabeira VII, Distrito de Mangabeira, João Pessoa, Paraíba 58055-000 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2022 Oct; Vol. 59 (10), pp. 3806-3818. Date of Electronic Publication: 2022 Feb 24.
DOI: 10.1007/s13197-022-05399-z
Abstrakt: Goat milk is considered a suitable matrix for the successful incorporation of probiotics, also obtaining new lactose-free fermented products can expand its use. This study aimed to develop and characterize formulations of lactose-free probiotic fermented goat dairy beverages as well as to determine the most appropriate concentration of red jambo pulp to be added. The beverages were developed with different concentrations of lactose-free goat milk and frozen jambo pulp (12, 15 and 18% w/v) and lyophilized (3, 6 and 9% w/v), corresponding to formulations F1 to F6, respectively, as source of bioactive compounds. Probiotics counts decreased significantly (from 8.58 to 7.38 log CFU mL -1 ). The formulation with a higher proportion of lyophilized (F6) pulp showed the highest levels of phenolic compounds (72.08 mg GAE 100 g -1 ), anthocyanins (50.80 mg cyanidin-3-glycoside 100 g -1 ), ascorbic acid (41.68 mg 100 g -1 ), and antioxidant activity (16.21 μmol TE g -1 ) ( P  < 0.05). On the other hand, F3 presented the highest global acceptance and purchase intention ( P  < 0.05). However, the principal component analysis (PCA) indicated that the components related to bioactive compounds (PC1) stood out on sensory attributes (PC3 and PC4) and, therefore, F6 was most appropriate for obtaining a lactose-free goat probiotic fermented milk with improved bioactive properties targeting lactose intolerant consumers and those who are allergic to bovine milk proteins.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05399-z.
Competing Interests: Conflicts of interestThe authors declare they have no conflicts of interest or competing interests.
(© Association of Food Scientists & Technologists (India) 2022.)
Databáze: MEDLINE
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