Araújo Nkarthe Guerra, Barbosa Idiana Macêdo, Lima Thamirys Lorranne Santos, Moreira Ricardo Targino, Cardarelli Haíssa Roberta
Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba Brazil.
Specialized Academic Unit in Agricultural Sciences, Federal University of Rio Grande Do Norte, Macaíba, Rio Grande do Norte Brazil.
J Food Sci Technol. 2022 Oct;59(10):3806-3818. doi: 10.1007/s13197-022-05399-z. Epub 2022 Feb 24.
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). The formulation with a higher proportion of lyophilized (F6) pulp showed the highest levels of phenolic compounds (72.08 mg GAE 100 g), anthocyanins (50.80 mg cyanidin-3-glycoside 100 g), ascorbic acid (41.68 mg 100 g), and antioxidant activity (16.21 μmol TE g) ( < 0.05). On the other hand, F3 presented the highest global acceptance and purchase intention ( < 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.
The online version contains supplementary material available at 10.1007/s13197-022-05399-z.
山羊奶被认为是成功添加益生菌的合适基质，同时获得新的无乳糖发酵产品可以扩大其用途。本研究旨在开发和表征无乳糖益生菌发酵山羊奶饮料的配方，并确定添加红毛丹果肉的最合适浓度。用不同浓度的无乳糖山羊奶和冷冻红毛丹果肉（12%、15%和18% w/v）以及冻干果肉（3%、6%和9% w/v）分别对应配方F1至F6来开发这些饮料，作为生物活性化合物的来源。益生菌数量显著减少（从8.58降至7.38 log CFU/mL）。冻干果肉比例较高的配方（F6）显示出最高水平的酚类化合物（72.08 mg GAE/100 g）、花青素（50.80 mg矢车菊素-3-糖苷/100 g）、抗坏血酸（41.68 mg/100 g）和抗氧化活性（16.21 μmol TE/g）（P < 0.05）。另一方面，F3表现出最高的总体接受度和购买意愿（P < 0.05）。然而，主成分分析（PCA）表明，与生物活性化合物相关的成分（PC1）在感官属性（PC3和PC4）方面较为突出，因此，F6最适合获得一种具有改善生物活性特性的无乳糖山羊益生菌发酵乳，目标受众为乳糖不耐受消费者和对牛奶蛋白过敏的人群。
在线版本包含可在10.1007/s13197-022-05399-z获取的补充材料。
