Cinética, formulação e funcionalidade de fermentados de farinha de yacon (S. sonchifolius) e amendoim (Arachis hypogae L.) por quatro linhagens probióticas

Abstract

The consumption of functional foods is increasing, since the consumer wants products that add benefits to his health. Within these functional foods, we find probiotics and prebiotic fibers. In addition, increasing numbers of 'vegan' consumers show demand for alternative fermented probiotic foods of non-dairy origin. The objective of this work was to evaluate the concentration of yacon flour (FY) and peanut flour (FA) in the production and functionality of a symbiotic fermented drink, in order to obtain a product that complies with current legislation. For this purpose, the central composite rotational design (CCRD) was used to evaluate the effects of FY (% m / v) and FA (% m / v) on cell growth, acidity, pH and reducing sugars consumption. The treatments referring to the central point with 6% FY and 7% FA, presented the highest total growth factors (1.55%). On the other hand, treatment 6 with 12% FY and 7% FA presented the highest production of lactic acid (10.27 lactate / L) and the highest consumption of reducing sugars and total reducing sugars (20.87 and 20.66 respectively) . The DCCR was effective to analyze the best fermentation conditions for the production of a symbiotic yacon Flour and Peanut Flour. The functionality tests showed higher values of hydrophobicity (60.8%) and autoaggregation (67.2%) than pure and mixed inoculum (without addition of substrates), a positive feature of probiotic functionality in adherence to Associated Lymphoid Tissue to the Intestine (GALT). And the substrates showed a protective effect on the probiotic agents when obtaining final counts of the drink above 6 logUFC / mL, required by Brazilian legislation.