Desenvolvimento e caracterização de bebida com potencial probiótico à base de extrato hidrossolúvel de castanha de caju (Anacardium occidentale L.)

• Ano de defesa: 2020
• Autor(a) principal: SOUSA, Thaynna Leocádio Trajano Lacerda
• Orientador(a): ANDRADE, Samara Alvachian Cardoso
• Banca de defesa: SANTOS, Andrelina Maria Pinheiro, SALGADO, Silvana Magalhães, MACHADO, Erilane de Castro Lima
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Departamento de Ciências Domésticas
• País: Brasil
• Palavras-chave em Português: Extrato vegetal; Alimento funcional; Lactobacillus paracasei; Anacardium occidentale L.; Castanha de caju; Bebida probiótica
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8862

Drinks based on plant extracts, such as soybeans, have been spread since the 1980s. Other highly nutritious plant extracts, such as nuts, almonds, rice and oats, can also be the basis for the production of drinks similar to milk. The cashew nut is an important commodity for the Northeast of Brazil and has a good nutritional supply. The present work had as objective the elaboration of a drink based on water-soluble cashew nut extract (EHCC) fermented with the probiotic strain Lb. paracasei ATCC 334. The formulations were defined by factorial design 22, with the independent variables: concentration of Lb. paracasei (1%, 1.5% and 2%) and cashew nuts (100g, 200g and 300g), and the dependent variables: Moisture, Lipids, Proteins, Ashes and Carbohydrates and Sensory Analysis of acceptance with the attributes: aroma, appearance, taste and overall impression. The formulations were subjected to the ordination test with the attributes: color, flavor, texture and odor. It was observed that the concentration of Lb. paracasei in the EHCC was in the range of 7.72 Log UFC / g to 8.27 Log UFC / g, in 6 hours of fermentation, presenting probiotic potential according to the FDA (above 6 Log / g); The concentration of cashew nuts (CCC) had a significant influence (p <0.05) on all physical-chemical parameters and sensory attributes of the fermented EHCC, demonstrating itself as a determining factor for the nutritional quality of the product; The concentration of Lb. paracasei obtained significant influence (p <0.05) in the reduction of humidity, and in the increase of the content of lipids and ash, for the attribute flavor, the higher concentration of probiotic cells resulted in lower scores for this attribute; The tests E3 (300g CCC, 1% Lb. paracasei) and E4 (300g CCC, 2% Lb. paracasei) which have the highest concentration of cashew nuts obtained the highest scores in the attributes of aroma, flavor and overall impression and were preferred in the ordination test. The study points out that fermented EHCC is a product potentially capable of meeting the probiotic demand of the population with a milk-restricted diet.