Drink with probiotic potential based on water-soluble extract from cashew nuts

Abstract

The research elaborat a drink based on a water-soluble cashew nut extract (WCNE), fermented with the probiotic strain Lactobacillus paracasei ATCC 334. The formulations were defined by factorial design 22, with the independent variables: concentration of Lb. paracasei (1%, 1.5%, and 2%) and cashew nuts (100 g, 200 g, and 300 g), and the dependent variables: Composition (Moisture, Lipids, Proteins, Ashes and Carbohydrates) and Sensory Analysis (acceptance and ordination tests). The Lb. paracasei concentration in the WCNE registered between 7.72 log CFU g-1 to 8.27 log CFU g-1 for 6 hours of fermentation. According to the FDA, these values indicated a probiotic potential to the formulations (above 6 log CFU g-1). The concentration of cashew nuts (CNC) had a significant influence (P < 0.05) on all physical-chemical parameters and sensory attributes of the fermented WCNE, demonstrating itself as a determining factor for the product nutritional quality. The concentration of Lb. paracasei affected significantly (P < 0.05) the reduction of humidity and the increase of lipids and ash contents. The drinks F3 (300g CNC, 1% Lb. paracasei) and F4 (300g CNC, 2% Lb. paracasei) obtained the highest scores in the acceptance test and in the attributes of aroma, flavor, and overall impression. The study indicated that, in addition to good sensory acceptance, fermented WCNE can provide a concentration of probiotics above 7 log CFU g-1, thus being a promising alternative to meet the daily demand of probiotics for people who are restricted to dairy products.

Contagem de bactérias lácticas em iogurtes e bebidas lácteas da região metropolitana de Recife-PE

“…A função probiótica desses microrganismos está diretamente associado à capacidade de sobrevivência à passagem pelo trato gastrointestinal e sua proliferação no intestino do hospedeiro. Com base no Food and Drug Administration (FDA, 2003), a recomendação para alimentos que se apelem pela função probiótica devam apresentar concentrações de células viáveis mínimas de 10 6 UFC/g em cada 100g de alimento, já que valores altos de concertação de células podem resultar em um maior sucesso na proliferação dessas bactérias em seu órgão alvo (Sousa, et al, 2022).…”