Elaboração de bebida de extrato de soja sabor morango, pêssego e uva com Streptococcus thermophilus, Lactobacillus acidophilus e Bifidobacterium lactis

Abstract

The consumption of processed products combined with practicality has gained ground in the market owing to the accelerated routine, consumers have sought for foods that require just a little time and effort. However, it has emphasized the importance of consuming foods which provide benefits to the body. May be mentioned as foods which use soybean in their formulation and probiotics. These offer many benefits to the body and act as functional foods. With the following knowledge of the preferences of consumers, food and technology industries have sought to unite these properties in one product. Thus, this study aims to development a beverage with soymilk drink added probiotic cultures of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis from strawberry, peach and grape flavors. Juices were used free of preservatives and have added sugar and artificial sweetener sucralose in their compositions, where the mixed culture was inoculated and stored for 30 days. The microbial development, pH, acidity and soluble solids were evaluated at the times 0h, 24h, 15 days and 30 days. The results indicated a major microbial growth rate in 15 days, and throughout the storage period there was an increase in acidity, reducing the pH and the soluble solids. Finally, it concluded that the soybean extract may be used as subtrate for the development of probiotic bacteria, resulting in an increase in the potential functional properties.