Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

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

doi:10.1590/fst.64021

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.64021 copy

Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
L. casei; Oryza sativa; prebiotic; nondairy products

Sample	Time (h)	mol de term g sample^-1	DPn
Curdlan, brand Wako, lot: STE7258	0	2.6764E-05	248.5807
	0.5	0.00014833	44.85192
	1	0.00034233	19.43442
	2	0.00059327	11.214
	3	0.00072197	9.214933
	4	0.00079386	8.380451
	5	0.00084475	7.875605
	6	0.00092404	7.199779
	7	0.00105221	6.322813
	8	0.0010409	6.391506
	9	0.00095703	6.951644
	10	0.00099095	6.713651

Parameter (g 100 g^-1)	Formulations*
Parameter (g 100 g^-1)	CONTR	OLIGO	CURDLAN	MIX
Moisture	88.16 ± 0.46^a	88.52 ± 0.09^a	85.77 ± 0.65^c	86.66 ± 0.99^b
Ash	0.57 ± 0.03^a	0.56 ± 0.02^a	0.56 ± 0.02^a	0.55 ± 0.02^a
Protein	0.39 ± 0.06^a	0.35 ± 0.037^a	0.36 ± 0.01^a	0.36 ± 0.01^a
Fat	Not identified	Not identified	Not identified	Not identified
Carbohydrate	10.88 ± 0.55^a	10.55 ± 0.14^a	13.30 ± 0.68^c	12.42 ± 1.03^b

Parameters	Storage time (days)	Formulations*
Parameters	Storage time (days)	CONTR	OLIGO	CURDLAN	MIX
pH	1	4.15 ± 0.02^Aa	4.18 ± 0.01^Aa	3.69 ± 0.01^Ba	3.53 ± 0.01^Ca
	7	3.84 ± 0.01^Ab	3.81 ± 0.01^Bb	3.41 ± 0.01^Cb	3.24 ± 0.01^Db
	14	3.14 ± 0.01^Cc	3.14 ± 0.01^Cc	3.21 ± 0.02^Bc	3.25 ± 0.03^Ab
	21	3.06 ± 0.01^Dd	3.10 ± 0.02^Cd	3.23 ± 0.03^Ac	3.14 ± 0.01^Bc
	28	2.95 ± 0.01^Ce	2.95 ± 0.02^Ce	3.14 ± 0.02^Ad	3.07 ± 0.01^Bd
Titratable acidity (g 100 mL^-1 of NaOH)	1	0.14 ± 0.02^Be	0.15 ± 0.01^Be	0.24 ± 0.01^Ae	0.23 ± 0.01^Ad
	7	0.28 ± 0.02^Bd	0.26 ± 0.01^Bd	0.33 ± 0.01^Ad	0.32 ± 0.01^Ac
	14	0.36 ± 0.01^Cc	0.34 ± 0.02^Cc	0.41 ± 0.01^Ac	0.38 ± 0.01^Bb
	21	0.38 ± 0.01^Cb	0.41 ± 0.01^Bb	0.45 ± 0.01^Ab	0.39 ± 0.01^Cb
	28	0.50 ± 0.01^Ba	0.43 ± 0.01^Ca	0.56 ± 0.01^Aa	0.52 ± 0.01^Ba
TSS (°Brix)	1	11.56 ± 0.27^Ab	10.50 ± 0.13^Bb	11.73 ± 0.14^Aa	11.71 ± 0.11^Aa
	7	11.53 ± 0.27^Ab	10.38 ± 0.11^Bb	11.36 ± 0.26^Ab	11.51 ± 0.13^Aa
	14	11.51 ± 0.18^Ab	10.65 ± 0.46^Bb	11.38 ± 0.07^Ab	11.55 ± 0.05^Aa
	21	12.53 ± 0.11^Aa	10.31 ± 0.16^Cb	11.60 ± 0.18^Bab	11.43 ± 0.11^Ba
	28	12.71 ± 0.22^Aa	12.26 ± 0.17^Ba	11.26 ± 0.05^Db	11.60 ± 0.01^Ca
L*	1	48.41 ± 0.91^Aa	43.3 ± 1.66^Ba	40.63 ± 0.69^Cb	43.49 ± 0.57^Ba
	7	38.11 ± 0.42^Db	39.79 ± 0.87^Cb	45.27 ± 1.00^Aa	43.34 ± 0.71^Ba
	14	36.12 ± 0.21^Bc	33.80 ± 0.59^Ccd	37.60 ± 0.13^Ac	36.43 ± 0.29^ABbc
	21	34.33 ± 0.69^Bd	34.95 ± 0.85^Abc	35.74 ± 0.28^Ad	35.18 ± 0.52^Abc
	28	34.68 ± 0.56^Bd	33.44 ± 0.11^Cd	35.70 ± 0.45^Bd	37.32 ± 0.58^Ab
a*	1	6.44 ± 0.21^Bc	7.49 ± 0.39^Ac	6.15 ± 0.57^Bb	6.36 ± 0.33^Bbc
	7	8.41 ± 0.10^Ab	8.67 ± 0.01^Ab	6.24 ± 0.10^Cc	6.68 ± 0.22^Cab
	14	8.76 ± 2.65^Bb	8.72 ± 0.18^Bb	6.61 ± 0.06^Ca	6.32 ± 0.07^Cc
	21	9.44 ± 0.24^Aa	9.51 ± 0.02^Aa	6.51 ± 0.03^Ba	6.42 ± 0.08^Cbc
	28	9.60 ± 0.17^Aa	9.42 ± 0.28^Aa	6.25 ± 0.059^Cb	6.85 ± 0.04^Ba
b*	1	6.17 ± 0.20^Aa	5.61 ± 0.20^Ba	4.84 ± 0.06^Ca	5.69 ± 0.03^Ba
	7	3.57 ± 0.03^Cb	3.53 ± 0.22^Cb	4.93 ± 0.21^Aa	4.32 ± 0.52^Bb
	14	2.74 ± 0.33^Bc	2.78 ± 0.08^Bc	3.16 ± 0.08^Ab	2.11 ± 0.04^Cc
	21	2.21 ± 0.21^Ad	1.74 ± 0.40^Bd	1.43 ± 0.03^BCc	1.26 ± 0.02^Cd
	28	1.52 ± 0.07^Ae	1.15 ± 0.03^Be	1.41 ± 0.06^ABc	1.52 ± 0.09^Ad

Parameters	Storage time (days)	Formulations*
Parameters	Storage time (days)	CONTR	OLIGO	CURDLAN	MIX
Consistency Index (k)	1	76.62 ± 3.07^Aa	82.07 ± 6.46^Aa	54.12 ± 5.32^Ca	62.95 ± 4.70^Ba
	7	75.50 ± 4.17^Aa	79.07 ± 4.47^Aa	51.37 ± 3.73C^ab	62.95 ± 4.70^Ba
	14	72.27 ± 1.02^Aa	50.42 ± 1.07^BCb	46.27 ± 1.96^Bb	56.17 ± 1.19^Aab
	21	63.52 ± 3.54^Ab	43.55 ± 2.76^Cbc	46.50 ± 2.90^Cb	55.12 ± 0.44^Bb
	28	59.35 ± 0.49^Ab	42.30 ± 1.50^Bc	46.07 ± 2.06^Cb	53.87 ± 1.44^Bb
Flow Behavior Index (n)	1	0.72 ± 0.01^Bb	0.71 ± 0.01^Bb	0.76 ± 0.01^Aa	0.75 ± 0.01^Aa
	7	0.71 ± 0.01^Bb	0.69 ± 0.02^Cb	0.74 ± 0.02^Ab	0.75 ± 0.01^Aa
	14	0.75 ± 0.01^Ca	0.77 ± 0.01^Aa	0.77 ± 0.01^ABa	0.75 ± 0.01^BCa
	21	0.75 ± 0.01^Ca	0.77 ± 0.01^Aa	0.77 ± 0.01^ABa	0.75 ± 0.01^BCa
	28	0.75 ± 0.01^Ba	0.77 ± 0.01^Aa	0.78 ± 0.01^Aa	0.76 ± 0.01^Aba
R²	1	0.99	0.97	0.99	0.97
	7	0.98	0.96	0.98	0.97
	14	0.99	0.98	0.99	0.99
	21	0.99	0.98	0.98	0.98
	28	0.99	0.99	0.98	0.98

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: gmatioli@uem.br