DEVELOPMENT OF COCONUT MILK PROBIOTIC FOOD WITHOUT ADDED SUGAR
Authors: Sabrina Pereira Messa , Cássia Regina Nespolo , Carla Pohl Sehn , Franciane Cabral Pinheiro , Morgana Balbueno Ferreira , Giovana Magalhães Soares
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Healthy eating is aim of many consumers, especially those with dietary restrictions, increasing the use of probiotics and interest in lactose-free foods. As probiotics are usually ingested in dairy foods, the objective of this study was to develop an alternative product prepared with coconut milk, probiotics addition and no added sugar. Samples were stored under refrigeration(7°C) and the pH, water activity, titratable acidity, lactic acid bacteria, total coliforms and thermotolerant, psychrotrophic and mold and yeast were evaluated. Results for pH and water activity demonstrated conditions for proliferation of undesirable microorganisms and difficulties for maintenance of probiotic bacteria. The acidity varied between 0.11 and 0.14 % of lactic
acid and counts for total and thermotolerant coliforms were adequate. Mean counts of lactic acid bacteria ranged from 3.40 to 4.09 log CFU/g, and yeasts and molds were 3.38 to 9.48 log CFU/g, respectively, below and above legal standards for similar dairy products. For coconut milk food be an alternative to vegetable food containing probiotics in adequate quantity, it would be necessary to add a larger initial dose of probiotics and facilitators of multiplication of these bacteria, such as monosaccharides or disaccharides. Further studies are underway to improve the formulation of this coconut milk probiotic food.