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MARCOLINO, Vanessa Aparecida; NASCIMENTO, Marília Gimenez; ZIDIOTTI, Guilherme Roque; EBERLE, Maria Eduarda Lopes; LIMA, Tamires dos Santos de; BARÃO, Carlos Eduardo; PIMENTEL, Tatiana Colombo; MATIOLI, Graciette
Ciência e tecnologia de alimentos, 2022, Volume: 42Journal Article
Abstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.
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