Caldo de cana (Saccharum officinarum) probiótico adicionado de prebióticos : aceitação sensorial e estabilidade físico-química e probiótica

Abstract

The objective of this study was to evaluate the effect of the direct addition of the freeze dried probiotic culture (Lactobacillus casei, 2 g/L) and of prebiotics (oligofructose or polydextrose, 20 g/L) on the physicochemical characteristics, probiotic survival and on the acceptance of pasteurized sugarcane juice during refrigerated storage (7 °C/28 days). Six formulations of sugarcane juice were prepared: (PURO) pure, (PRO) added probiotic, (OLIG) added oligofructose, (POLI) added polydextrose, (SIMB-O) added probiotic and oligofructose and (SIMB-P) added probiotic and polydextrose. The products were evaluated for physicochemical characteristics (pH, titratable acidity, soluble solids content, turbidity, L*, a* and b* color parameters and total phenolic compounds content), texture (firmness, consistency, cohesiveness and index of viscosity), probiotic culture survival and acceptance (94 untrained testers). The incorporation of oligofructose or polydextrose resulted in products with physicochemical characteristics, texture, acceptance and storage stability similar to the pure product. The L. casei remained viable in the product (> 109 cfu/mL), but its addition increased the acidity, turbidity and luminosity, and decreased the acceptance during the storage period. This study showed that it is possible to directly add the freeze dried probiotic culture (L. casei) to the sugarcane juice, replacing the traditional methods of activation and propagation of the culture in Man Rogosa Sharp (MRS) broth or juice, resulting in easier and faster manufacturing process and products with high probiotic counts (> 109 cfu/mL). However, the probiotic inoculum should be optimized in order to minimize the physicochemical and sensory alterations