Banca de QUALIFICAÇÃO: WELISON OLIVEIRA SANTOS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : WELISON OLIVEIRA SANTOS
DATE: 07/04/2021
TIME: 09:30
LOCAL: Ambiente Virtual (GoogleMeet - https://meet.google.com/sio-mcuh-vif?authuser=0)
TITLE:

USE OF THE NATIVE CEPA OF L. plantarum AND JABOTICABA SKIN FLOUR IN THE DEVELOPMENT OF FERMENTED MILK PRODUCT (GREEK YOGHURT) POTENTIALLY PROBIOTIC AND PREBIOTIC

KEY WORDS:

Lactiplantibacillus plantarum, functional foods, probiotics, yogurt, jaboticaba.

PAGES: 27
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Dairy products are the main probiotic foods in the Brazilian market, and fermented products such as beverages and yogurts are produced using commercial strains, usually imported, resold by large multinational companies, which creates vulnerability in the supply of the input and high cost of production for the food industry. Brazil has not yet registered national strains for use in food, however, previous studies have already identified a native strain of Lactiplantibacillus plantarum as a potential candidate for use as a probiotic. Studies on the application of this strain in product development are essential to validate the input, ensuring quality products that have sensory acceptance. Along with the great growth of the probiotic market, prebiotics appear as complementary ingredients in the formulation of dairy products. Among the main compounds, dietary fibers stand out and are the main prebiotics on the market. Although there are many sources of raw materials, consumer demand for natural and sustainable foods justifies the industry's search for new raw materials, especially Brazilian biodiversity. Jaboticaba bark flour is a high-value agro-industrial co-product, as it contains dietary fibers and bioactive compounds in its composition and is considered promising as an ingredient. In this sense, the objective of the present study will be to apply the native L. plantarum strain and the flour from the jaboticaba bark during the fermentation process of a Greek yogurt type product. During the fermented milk development process, different fermentation conditions of native strains will be investigated, in the absence and presence of jaboticaba flour, evaluating the viability and resistance of the strain in a simulation of the gastrointestinal tract. Centesimal composition, gastrointestinal digestion in vitro and intestinal fermentation, physical-chemical characterization, instrumental color, microbiological analysis, sensory analysis and statistical analysis will also be evaluated. At the end of the project, it is expected to have developed a Greek yogurt type product with high sensory acceptance, containing the native probiotic strain of L. Plantarum and the flour from the jaboticaba bark, which is a potentially probiotic and prebiotic product.

BANKING MEMBERS:
Presidente - 026.909.329-03 - CAROLINE MELLINGER DA SILVA - EMBRAPA
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externo à Instituição - CAROLINA BERES