Coconut Water Fermented by Lactobacillus plantarum with Inulin Addition: Development of a Potentially Synbiotic Beverage / Água de Coco Fermentada por Lactobacillus plantarum com Adição de Inulina: Desenvolvimento de uma Bebida Potencialmente Simbiótica

Yolanda Graciela Kiesling, Fernanda Silva Farinazzo, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Adriana Beatriz Di Iorio, Sandra Garcia

Abstract


The objective of this study was to develop a synbiotic beverage using green coconut water (GCW) and agave inulin. The supplementation of 0.5% (w/v) agave inulin and incubation at 32 °C provided the optimal conditions for viable cell counts of Lactobacillus plantarum BG 112, reaching 8.85 log CFU/mL, according to the factorial experimental design with face-centered star points (a = ±1). The probiotic count in GCW was 8.81 ± 0.94 log CFU/mL, and did not present significant difference during shelf life of 30 days, which is a satisfactory result for fermented products regarding viability. The increase of lactic acid (3.88 ± 0.61 % to 13.00 ± 1.48 %) caused a decrease in the pH of the beverage, reaching 3.66 ± 0.01 at the end of storage. In the sensory evaluation, all the parameters obtained average scores higher than 8.0, indicating a good acceptance of the product. Therefore, the synbiotic beverage developed presents a non-dairy alternative to deliver L. plantarum, with high acceptability and health-promoting properties to consumers.


Keywords


Agave inulin; Cocos nucifera L.; Optimization; Sensory evaluation

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References


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DOI: https://doi.org/10.34117/bjdv6n7-009

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