Elaboração de bebida fermentada probiótica de suco de cajá (spondias mombin l.) com lactobacillus casei

The objective of this work was to develop a new product, source from the yellow mombin juice containing Lactobacillus casei. In these senses have been assessed the influence of the concentration of the ingredients, the probiotic fermentation (37° C by 3:00) on the sensory attributes of sensorial drink (aroma, flavor, color, sweetness, acidity, texture and overall impression) on acceptability and intention purchasing drinks, through hedonic scale and nutritional composition of the product. Were also evaluated physical and chemical characteristics (pH, titratable acidity and total solids-SST, parameters L *, a * and b *, color), microbiological analysis and viability of probiotic bacteria (Lactobacillus casei) in fermented juice, which is stored in the times (0, 7, 14, 21 and 28 days) to 4° C. In addition, phenolic compounds were investigated, antioxidades activity and vitamin C drinks. From the results it was possible to verify the acceptability of yellow mombin drinks and the interest of the tasters for this product. The sensory attributes not present differences in acceptance of color and acidity between the probiotic drinks and showed a peculiar, exotic-flavored beverage, pleasing to the palate of assessors. T2 samples (30% of yellow mombin pulp and 12% sucrose, T3 (35% of yellow mombin pulp and 8% sucrose), T4 (35% of yellow mombin pulp and 12% sucrose) had a better acceptance among the tasters. From the most favorite formulations, it was possible to check the shelf-life of probiotic juice of yellow mombin. Cell viability of probiotic culture was greater than 107 CFU mL, minimum quantities recommended for daily intake of probiotic formulations in T2, T3 during 28 days of storage under refrigeration at 4° c. The formulations presented values of total phenolics between 6.94 to 6.95 milligrams of GAE. 100 g-1, antioxidant content (EC 50 = 370.5 to 796.1 the DPPH g/g), and vitamin C between 22.45 to 26.50 mg/100 g for the yellow mombin rinks more accepted. It was concluded that the yellow mombin juice presented ...