Leite de cabra fermentado adicionado de prebiótico, probióticos e compostos bioativos destinado a idosos

• Ano de defesa: 2009
• Autor(a) principal: Dias, Manoela Maciel dos Santos
• Orientador(a): Stringheta, Paulo César
• Banca de defesa: Cecon, Paulo Roberto , Rodrigues, Marcelo Teixeira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Compostos bioativos; Leite fermentado
• Palavras-chave em Inglês: Bioactive compounds; Fermented milk
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2858

The increase in the population s life expectancy has piqued the interest of the food industry in developing products with a functional appeal destined for seniors. The objective of this work was to develop fermented, symbiotic goat milk formulas with a low lactose content and an addition of the bioactive compounds lutein and resveratrol. The extraction, quantification and evaluation of the antioxidant activity of the lutein added to the fermented milk, color analysis and pH of the product were performed. Additionally, the sensory evaluation of the formulas was carried out, which differed from each other in regards to the presence or absence of lutein, the addition of resveratrol, and in the consistency of the product: liquid or gelatinous. The quantification of the lutein was accomplished by visible spectrophotometry (UV-VIS) and by high performance liquid chromatography (HPLC). The antioxidant activity of the lutein samples was evaluated by the radical cation ABTS technique. The acceptability of the fermented milk formulas was evaluated using the nine point hedonic scale and the Internal Preference Mapping technique. Using the regression analysis as a base for the UV-VIS and CLAE results, a significant effect (p<0.01) of the product storage period (days) in lutein concentrations (mg/L) was observed. At the same time, in agreement with the Surface Answer Methodology and the Stepwise criterion for variable selection, the product storage period (days) didn t affect the antioxidant activity of the samples in a significant way (p>0.05). It was possible to verify a positive correlation among the concentration of lutein determined by the spectrophotometry and its respective antioxidant activity, expressed in inhibition percentage (IP) (r=0.5461; p<0.01) and in Trolox equivalent antioxidant capacity (TEAC) (r=0.2826; p<0.05). It was verified that for the samples of fermented goat milk without added bioactive compounds and with added lutein, the inhibition percentage (IP) as well as Trolox equivalent antioxidant capacity (TEAC) were only influenced by the reaction time in minutes (p<0.05). While performing the regression analysis to evaluate the pH and the color parameters L*, a*, b*, c*, h* of the fermented milk with the lutein addition, it was verified that there was not a significant effect (p>0.05) on the product storage period. In agreement with the Tukey Test, the average acceptance of all the fermented milk formulas were located among the hedonic terms I liked it moderately and I liked it a lot , showing that they were well accepted. For the Internal Preference Mapping technique, the sample of fermented goat milk with added lutein, with a gelatinous consistency (GCL) was the most accepted by consumers over the age of 50. The data shows that the formulas presented favorable sensorial characteristics and that lutein showed satisfactory stability during the product storage period. The use of ingredients such as goat milk, inulin, probiotics, lutein and resveratrol in the developed formulas contributed to the availability of products with appropriate functional characteristics for individuals over the age of 50.