Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond

Abstract

The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays. These formulations were subjected to sensorial analysis, which included the acceptance test and purchase intention. The optimized formulation had its physical-chemical and nutritional characteristics evaluated trough the determination of chemical and mineral composition, viability of the probiotic bacteria and the acidity and pH parameters were evaluated during the twenty-eight storage days. Formulations obtained high rates of acceptability and purchase intention and the optimized formulation achieved good nutritional characteristics, being a food with high manganese content and a source of magnesium and phosphorus. During the storage, the pH and acidity values varied and probiotic microorganism count increased. Probiotic potential of fermented drink can be justified by presence of both microorganisms and by the verified counting obtained since the seventh storage day of the product.

CARACTERIZAÇÃO BOTÂNICA E CADEIA PRODUTIVA DA ESPÉCIE Dipteryx alata Vogel

“…Também já é utilizada para substituir o cacau e amendoim para a preparação de biscoitos (CAETANO et al, 2017), e chocolates, barras de cereais, bolos, granolas e paçocas (SANTOS et al, 2012). Bebida fermentada saborizada com a amêndoa também já foi processada com boa aceitação, no intuito de substituir fermentação do leite pela de grãos produzindo probióticos em virtude da alta prevalência de intolerância a lactose (FIORAVANTE et al, 2017).…”

Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging

“…In the last decade, the popularity of non-dairy fermented beverages has increased, mainly due to the higher number of lactose intolerants, vegans, vegetarians, and flexivegans [1]. Baru almonds (Dipteryx alata Vogel) have high nutritional value and considerable concentrations of phenolic compounds [2,3]. In this way, the Baru almond milk may be a raw material for plant-based beverages, and its fermentation with probiotics could be an alternative to obtain a functional non-dairy product [4].…”

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

“…Fioravante et al . (2017) produced a fermented flavoured (plum) drink based on baru almond water extract, but also used different hydrocolloids (CMC and xanthan gum) as stabilising and thickening agents.…”

“…Silva et al (2020) developed a plant-based beverage made of Brazil nut and baru almond and added a synthetic hydrocolloid (carboxymethylcellulose -CMC) to maintain the beverage stability. Fioravante et al (2017) produced a fermented flavoured (plum) drink based on baru almond water extract, but also used different hydrocolloids (CMC and xanthan gum) as stabilising and thickening agents.…”