DESENVOLVIMENTO DE BEBIDA FERMENTADA A BASE DE ARROZ E ANÁLISE DO COMPORTAMENTO FERMENTATIVO ATRAVÉS DE ANÁLISES FISICO-QUÍMICAS E SENSORIAIS

Abstract

Consumers have shown greater attention to the quality and functionality of the foods consumed due to the increased incidence of diseases, especially those related to lactose intolerance and allergy to proteins in bovine milk and soy. In this study, in an unprecedented way, probiotic drinks based on rice extract were elaborated and characterized. Beverages fermented with rice extract (BA) were developed with the inoculation of microorganisms such as: Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium, sweetened with different types of substrates, such as sucrose, glucose, honey, natural and synthetic sweeteners and characterized by physical analysis -chemical, microbiological and sensory. The best fermentation time (9 hours) was achieved in the formulations with the addition of the SAB inoculum (Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium) and glucose and honey as substrates in rice extract drinks. All drinks were characterized as probiotic because the viable cell count was greater than 106 CFU mL-1. It can be seen that the drinks A36 (14% (w/v) rice extract, and stevia), A38 (14% (w/v) rice extract, saccharine and stevia), A39 (14% (w/v) rice extract, sucralose and stevia) and A40 (14% (w/v) rice extract, sucralose and saccharin) showed faster fermentation (approximately 8 hours). On the first day of storage, the number of viable cells in the beverage fermented by SAB 440 ranged from 8,550 to 10,970 log UFCmL-1, with a high acidolytic bacteria count remaining over 28 days of storage, demonstrating high probiotic viability. Stevia has proved to be an interesting alternative as a sweetener and substrate for obtaining a fermented brown rice drink, and its combined use with other sweeteners, such as saccharin and sucralose, improved the taste and sweetness of fermented rice-based drinks. It should also be noted that the lipid content was less than 0.03%, which classifies these fermented drinks as fat-free, according to the Brazilian legislation in force. The functionality of elaborated fermented drinks can be attributed mainly to its probiotic characteristic. The formulations showed satisfactory acceptability, being able to meet the health demands of consumers allergic and / or intolerant to milk and allergic to soy, since currently there are no fermented beverages based on rice on the market, suggesting functional technological innovation.