EVALUATION OF PHYSICAL-CHEMICAL PARAMETERS AND MICROBIAL COMMUNITY OF YOGURTS WITH FUNCTIONAL OR NON-FUNCTIONAL CLAIM

• Grant number: 22/13099-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2023
• End date: January 31, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Aline Silva Mello Cesar
• Grantee: Amanda Nunes de Almeida
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Over the last few years, consumers around the world have been increasingly looking for foods that bring health benefits - functional foods -. It is valid to say that, observing the growing trend and appreciation of "eating well", several new products have been developed, improved, inserted and even more valued by the consumer market, such as, for example, soy and its derivatives, marine fish ( rich in omega 3 fatty acids), whole grains such as oats and/or barley. In addition to these, the presence of fermented dairy products such as fermented milks and yogurts is essential, which are important probiotic foods that bring benefits in the functioning of the gastrointestinal tract, in addition to reducing the risk of colon cancer and the occurrence of constipation. Due to the important benefits provided by the consumption of fermented dairy products, as well as the presence, availability and dissemination of information about the presence of probiotics and the effects of products for the consumer market, this project aims to study and compare the physical-chemical differences between "common" commercial yogurts and with functional claims (probiotics), as well as the microbiome community in order to understand the microbial community of this product present in the diet of a large part of the population.