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Development of probiotic milky drink with Brazilian fruits pulp and peel of fruits processed in São Paulo

Grant number: 08/03313-1
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): September 01, 2008
Effective date (End): January 31, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Marice Nogueira de Oliveira
Grantee:Ana Paula do Espírito Santo
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The Brazilian Ministry of Health recommends the enhancement of regional Brazilian food as a means of sustainable development of agricultural communities. Some fruits that occur in the Amazon, Cerrado and Atlantic Forest as açai (Euterpe oleracea), caja (Spondias mombim) and guarana (Paullinia cupana), still offer a broad field of research and development of new food products. On the other hand, the waste of food, especially the originated from processing fruit, is a Brazilian reality. However, the use of residues from the processing of fruits like banana and passion fruit in the formulation of new food products, can help minimize the environmental impact generated by the organic waste and at the same time, increase the functional aspect of the fermented milk, through the addition of total dietary fiber. The aim of this project is to guide the development of probiotic fermented milk enriched with Brazilian fruits pulp such as açai (Euterpe oleracea), soursop (Annona muricata) and guarana (Paullinia cupana) and supplemented with dietary fiber obtained from peel of fruits processed in São Paulo. The skim milk will be fermented by starter culture composed of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and culture of Lactobacillus acidophilus L10. Formulations that show viability, exhibiting an average count around 107 - 108 CFU.mL-1, will be evaluated on the physical-chemical parameters, rheological behavior, microscopic and sensory properties and levels of bioactive compounds during its shelf life.

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Filed patent(s) as a result of this research project

PROCESSO DE FABRICAÇÃO DE UM PRODUTO LÁCTEO PROBIÓTICO FERMENTADO, PRODUTO LÁCTEO PROBIÓTICO FERMENTADO E SEUS USOS PI1106219-3 - Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) ; Universidade de São Paulo (USP) . Maricê Nogueira de Oliveira; Ana Paula do Espirito Santo - January 2011, 10