Efeito da utilização de suco concentrado de cana no desenvolvimento de bebida láctea adicionada de probióticos

Abstract

The interest in a balanced diet and a healthy lifestyle has boosted the functional food market, stimulating the development of products aimed at health benefits. These include probiotic dairy products such as yogurts, fermented milks and milk drinks, which stand out for their nutritional density and positive effects on the body. Dairy drinks, made up of milk base and whey, are environmentally advantageous as they reuse dairy products from industry. When enriched with probiotics in adequate quantities, they contribute to gastrointestinal health and strengthen the immune system. In addition, their production allows for the incorporation of pulps, fruit juices and other ingredients, such as concentrated cane juice, improving the taste and aroma, as well as making it possible to reduce or replace sugar in the formulation. The combination of whey with bioactive substances results in a nutritious, competitive and sensorially attractive product. The aim of this study was to evaluate the use of different concentrations of concentrated sugar cane juice obtained by ultrafiltration, examining the quality, stability and microbiological safety of the beverages produced. In addition, the milk used was subjected to physicochemical characterization and the detection of possible fraud. Three treatments of fermented milk drinks were produced: one formulation with 10% sugar (Treatment AR), another with 5% concentrated cane juice and 5% sugar (Treatment ACR) and one with 10% concentrated cane juice (Treatment CR). The experiment was conducted in three replicates. The physical and chemical analyses included fat, protein, moisture, fixed mineral residue (FGR), viscosity, pH, acidity and instrumental color parameters (L*, a*, b*). Microbiological analyses were also carried out to quantify coliforms at 30 ºC and 45 ºC, filamentous fungi and yeasts and lactic acid bacteria (BAL), at regular intervals of 1, 7, 14 and 21 days after production, in order to analyze the stability of the product during refrigerated storage. The results indicated that the milk used complied with regulatory standards and the fermentation process lasted between 180 and 240 minutes. No significant differences were observed in the protein, RMF and viscosity contents between the treatments. However, there were significant variations in terms of moisture and fat content. The CR treatment had a higher carbohydrate content, while the ACR and CR treatments did not differ significantly. The variations in pH over time were significant within each treatment, but not between treatments in specific periods. With regard to acidity, the AR treatment was stable, the ACR showed significance, and the CR had oscillations. There was a significant difference between the means of the color ranges, with the addition of cane juice resulting in darker tones, intensified by the presence of sugar. Coliform counts at 30 ºC and 45 ºC, as well as filamentous fungi and yeasts, were in line with regulatory standards. The CR and ACR treatments had higher BAL counts, while the AR treatment did not reach the minimum counts recommended by the legislation. Sugarcane juice concentrate showed positive effects on the physicochemical properties of fermented milk drinks, but its application may be limited by its tendency to coagulate. The study suggests research into the use of stabilizers to ensure stability without affecting sensory characteristics, as well as exploring varying concentrations of juice in formulations with probiotics and functional ingredients, with a view to developing innovative and healthy products.