BR102016022442A2 - FORMULATION AND PRODUCTION OF SYMBIOTIC MILK FERMENTED PRODUCED FROM LINAUS (LINUM USITATISSIMUM L.) AND / OR WASTE FROM YELLOW PASSIFORM (PASSIFLORA EDULIS VAR. FLAVICARPA O. DEG.) - Google Patents

Abstract

The present invention is a form of industrial use of yellow passion fruit residues (rind and shell) that are not used by the juice processing industry and are eventually wasted. The use of these by-products for the production of fermented dairy products generates a food with a low-calorie functional property claim. The product is characterized as a nutritious, sustainable, high fiber dietary Greek Passion Fruit and Flaxseed yogurt with a great health potential and being commercially produced and exploited by the food processing industry.

Description

(54) Title: FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTED PRODUCED FROM LINHAÇA (LINUM USITATISSIMUM L.) AND / OR WASTE FROM THE BENEFIT OF MARACUJÁ AMARELO (PASSIFLORA EDULIS VAR. FLAVICARPA O. DEG.). (51) INT. : A23C 9/123; A23L 33/22 (73) Holder (s): FEDERAL UNIVERSITY OF PARAÍBA (72) Inventor (s): VANESSA BARBOSA BOMFIM; ROSYRIS PRUDÊNCIO DINIZ PEREIRA; FLÁVIA DE OLIVEIRA PAULINO (57) Abstract: The present invention is a way of industrial utilization of yellow passion fruit residues (peel and bark) that are not used by the juice processing industry and end up being wasted. The use of these by-products for the production of fermented dairy products generates a food with a claim of functional property and of low caloric value. The product is characterized as a Greek yogurt with passion fruit and flaxseed, nutritious, sustainable, rich in dietary fiber, with health claims and with great potential to be produced and exploited commercially by the food processing industry.

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YELLOW (Passiflora edulis var. Flavicarpa O. Deg.) ”[001] The present innovation refers to the elaboration, processing and formulation of Greek or Labneh yoghurt, using grains and / or residues from the juice processing industry, as an alternative for using fruit residues, reducing production costs, incorporating a fibrous ingredient, reducing caloric value and / or claiming functional property.

[002] More specifically, the invention refers to the use of these formulations in reducing total fat and increasing the total fiber and dietary fiber content due to the presence of fibers, which can bring technological, environmental, physiological and economic benefits. Thus, the product would be a food of animal origin, with the potential to be industrialized and commercialized, since part of the raw material is normally rejected by the juice processing industry and has no rational use.

[003] Greek yogurt is a semi-solid fermented milk that traditionally undergoes a process of desoragem until reaching a level of 230-250g / kg of total solids, 80-100g / kg of fat and an acidity of 1.8-2.0g / 100g of lactic acid, promoting an improvement in the conservation of the final product. According to the literature, it is observed that the nutritional composition of concentrated yogurt varies a lot, presenting, on average, 22% to 26% of total solids, 7% to 11% of fat, 6% to 12% of protein, among 3% and 6% lactose, from 0.7% to 2% ash, and a pH ranging between 3.7 and 4.0. In Greek yogurt, firmness (texture property) is an attribute that plays a fundamental role in the quality of the final product and is related to greater acceptance by the consumer. Traditionally, Greek yogurt (concentrated yoghurt or Labneh) is produced from natural yogurt, differentiated, however, by the process of desorption in cotton or synthetic fabric, in small scale production, and by centrifugation, ultra filtration or reverse osmosis, at the industrial level.

[004] Currently there are several products on the market like yogurt and Greek yogurt (concentrated yogurt). However, none of these foods are produced taking full advantage of the fruits that are used as flavorings. In this way, several parts of these vegetables, such as peel, bark and seed, are considered waste by the industries and end up being discarded or, in some cases, used in animal feed. The process of preparing a dairy product using the passion fruit peel and husk, in addition to the pulp and seeds, aims to reduce the environmental impacts caused by the large release of

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2/6 waste, decrease economic and material loss, in addition to benefiting humans through the consumption of bioactive compounds present in these parts of the fruit.

[005] Flaxseed (Linum usitatissimum L.) is rich in ω-3 fatty acids, with high amounts of fibers, proteins and phenolic compounds. There are two varieties of flaxseed for human consumption, brown flaxseed and golden flaxseed, where their color changes according to the amount of pigments in the outer coating of the seed, due to genetic and environmental factors. Research points out that the ingestion of small amounts of flaxseed per day contributes to the reduction of the risk of cancer and diabetes, of the levels of total cholesterol (mainly LDL) and in the reduction of the antiplatelet aggregation. In addition, the components can have an effect on the gain of fat mass and, therefore, it could be used to control obesity and type 2 diabetes mellitus.

[006] Brazil is the world's largest producer and consumer of passion fruit and it is known that this fruit is a source of a large number of nutrients, such as some acids, vitamins and minerals. Among the main activities studied there is its antioxidant action, attributed to polyphenols, mainly to flavonoids. In addition to being nutritious, it is a fruit widely used mainly for the manufacture of juices, both natural and industrialized. The peels represent most of the passion fruit (about 53%) and is composed of the outer layer (flavedo) rich in insoluble fibers, and the inner layer (albedo), which is rich in soluble fiber, especially pectin. However, the juice processing industry uses the pulp and a small part of the seeds and discards the outer and inner layers of the skin. One of the alternatives for the use of by-products from the industrialization of fruits, including passion fruit, is the preparation of food products. Most of the husks and seeds that are discarded or added to animal feed are rich in several types of nutrients, which could be used as raw material for the production of some foods that could be included in human food.

[007] Of the wasted parts of the passion fruit, the pectin present in the husk is considered a dietary fiber and has numerous health-promoting properties, such as: prebiotic characteristics, with weak laxative tendency and stimulation of the growth of the microbiota in the colon; reduction in total cholesterol by decreasing the absorption of exogenous cholesterol; decrease in fractions popularly known as bad cholesterol (LDL); decreased glucose absorption; and reducing body weight by immobilizing nutrients in the intestine and increasing the feeling of satiety.

[008] Associated with the consumption of dietary fibers, such as the pectin present in passion fruit, there is the appeal of the Greek yogurt produced here to be probiotic, due to the presence of the cultures Lactobacillus acidophillus and Bifidobacterium sp. Regarding the consumption of probiotic yogurts, there are several benefits reported in the literature. Some of them are: microbiota control

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3/6 intestinal, due to the ability to suppress the number of viable cells, especially pathogens, through the production of compounds with antimicrobial activity, competition for nutrients and competition for adhesion sites; stimulating the host's immune response, by increasing the levels of antibodies, increasing the activity of macrophages and modulating cytokine production; relief of constipation, by increasing the population of beneficial bacteria, promoting a greater speed of intestinal transit, among others.

[009] The association of prebiotic substances (dietary fibers) with the probiotic microorganisms used in this innovation, allows the generation of a highly innovative and desirable product called symbiotic. The symbiotic product combines nutritional characteristics of a prebiotic and a probiotic, bringing great benefits to the consumer's health. Thus, when we produce a symbiotic concentrated yogurt (Greek or Labneh) from fruit residues wasted on a large scale by the juice industry, it is likely to be incorporated on an industrial scale and generate profit.

[010] Thus, unlike all Greek yogurts available on the market today, the Greek yogurt object of the aforementioned patent, contains in its composition the addition of the flour of the husk, the husks and the seed of the yellow passion fruit and flaxseed flour. Thus, the product claimed stands out from other dairy products in the same category already on the market. For all of the above, the patent for Greek yogurt added with passion fruit flour and flaxseed flour claimed in this innovation has originality, relevance and for all reasons exposed it justifies being granted.

[011] The present invention aims to present an industrial formulation and technological processing of concentrated yoghurts, also called Greek yoghurts or Labneh, from raw materials not usable by the juice processing industry, as an alternative food production , low cost, nutritious, with lower levels of total fats and higher levels of total fiber and fiber for human consumption purposes.

[012] It is a formulation of concentrated yogurt, also called Greek yogurt or Labneh, from industrial residue of yellow passion fruit (Passiflora edulis var. Flavicarpa O.Deg.), From the juice processing industry as an alternative way of incorporation of dietary fibers, addition of a thickening agent, reduction of production costs and reduction of solid waste released to the environment. It was found in our studies that the yellow passion fruit peel, intershell and seed is a viable alternative for the production of fermented dairy products with low production cost, such as concentrated yogurt, guaranteeing added value to the final product due to the claim of functional properties by adding fibers.

[013] The advantage in our experiment is mainly to obtain a technically viable formulation, for the use of residues that are normally wasted by the industry

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4/6 of juices and thrown directly into the environment, generating economic loss, attracting vectors and polluting the environment. The fact that we use unconventional residues (peel, intershell and passion fruit seed) for the production of concentrated yogurt, produced within legal standards, inspected and which is usually wasted is extremely relevant. In addition, the possibility of using appropriate technology to transform them into an edible, safe, accessible, healthy food, with good acceptance by consumers, with high added value, with low caloric value, high in fiber and with claim of functional property by the food industry is a form of rational and sustainable use. These factors even allow other products to enter the production line and be rationally used.

[014] The present invention relates to the formulation of Greek Yogurt, also called Concentrated Yogurt or Labneh, added with passion fruit flour (Passiflora edulis var. Flavicarpa O. Deg.) And flaxseed flour (Linum usitatissimum L.). Passion fruit flour consisted of peel, bark and yellow passion fruit seed. Flaxseed flour was composed of the golden linseed grain / seed. Four formulations were produced, being: 1) a Control Formulation, without the addition of flour; 2) a formulation with the addition of passion fruit flour; 3) a Formulation with the addition of Flaxseed Flour; and 4) a formulation with the addition of passion fruit and flaxseed flour.

[015] In the Control Formulation (Formulation 1) the ingredients were: 73.06% of ultra-pasteurized whole milk; 7.50% whole milk powder; 10.00% refined sugar; 0.04% lyophilized milk yeast; 8.80% passion fruit pulp and 0.60% passion fruit seed. In the formulation with the addition of passion fruit flour (formulation 2), the ingredients were: 72.19% of ultra-pasteurized whole milk; 7.50% whole milk powder; 10.00% refined sugar; 0.04% lyophilized milk yeast; 8.80% passion fruit pulp; 0.60% passion fruit seed; and 0.87% passion fruit flour. In the Formulation With the addition of Flaxseed Flour (Formulation 3) the ingredients were: 72.19% of ultra-pasteurized whole milk; 7.50% whole milk powder; 10.00% refined sugar; 0.04% lyophilized milk yeast; 8.80% passion fruit pulp; 0.60% passion fruit seed; and 0.87% flaxseed flour. In the formulation with the addition of passion fruit and flaxseed flour (Formulation 4), the ingredients were: 72.19% of ultra-pasteurized whole milk; 7.50% whole milk powder; 10.00% refined sugar; 0.04% lyophilized milk yeast; 8.80% passion fruit pulp; 0.60% passion fruit seed; 0.43% passion fruit flour; and 0.43% of flaxseed flour.

[016] For each ingredient described, a variation of up to 20% more or less, in relation to its content used, is allowed. Milk can be pasteurized or ultrapasteurized. The use of raw milk is not recommended. Powdered milk can be of the whole, semi-skim or skim type. The sugar can be of the crystal, refined, demerara or brown type. Milk yeast can

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5/6 if presented in lyophilized (powder) or fresh (tablet) form. The passion fruit pulp and seed may undergo a pasteurization process or not. Pasteurization is recommended for consumer safety reasons. Passion fruit flour and flaxseed flour can be purchased and used in powder form or be transformed into flour from the raw material, passion fruit peel / flaxseed and linseed, respectively. Flaxseeds can be brown or golden.

[017] Regarding the constituting ingredients, it was used ultra-pasteurized whole milk, obtained in the retail market, inspected and legalized, according to the current legislation of the Ministry of Agriculture, Livestock and Supply and submitted to an official health service regime. Passion fruit flour was obtained in the retail market and had specifications for sale according to the National Health Surveillance Agency. The flour consisted of the parts of the peel (flavedo), intershell (albedo) and yellow passion fruit seeds. Passion fruit flour was also produced in a food technology laboratory from the fruit acquired in the retail market. In this case, the shells and the husks were cut into thin slices and dehydrated in an air-circulating oven at a temperature of 45 ° C for 18 hours. Then, they were crushed in a mill obtaining a fine-grained flour and then strained. Flaxseed was obtained in the form of flour and in the form of seed. In both cases the products were presented in vacuum packaging, with marketing authorization by the National Health Surveillance Agency. The seed form was also processed through a mill to obtain the flour.

[018] In relation to the yoghurt production process, it started with the selection and weighing of the ingredients. Milk, powdered milk and sugar were homogenized. The mixture was heated to a temperature between 90 ° C to 100 ° C. Then, the mixture was allowed to cool until it reached a temperature between 40 ° C and 45 ° C, and the milk yeast composed by the bacterial cultures responsible for the fermentation process was added. Lactobacillus acidophilus, Bifidobacterium sp, Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter cultures. The lyophilized milk culture was inoculated directly into the milk, slowly, followed by a mild homogenization for two minutes. Care at this stage was important so that there was no injury to the bacterial cell. The mixture was completely rested in an oven, with a temperature set at 42 ° C ± 1 ° C for 8 hours. After fermentation, the yogurt was stored under refrigeration at a temperature of 4 ° C ± 2 ° C for 12 hours.

[019] After the cooling period, the clot was broken with manual agitation, in order to obtain a homogeneous texture mass. Subsequently, the remaining ingredients (seeds, pulp, flour, passion fruit peel and golden linseed flour) were added until completely homogenized.

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6/6 [020] To achieve the standard of Greek yogurt at the laboratory level in the laboratory, some adjustments in the methodology were necessary so that the product obtained resembled those of the same category found in the retail market. For this, it was decided to carry out a desorption step using a desortor formed by filter paper embedded in a perforated stainless steel container, which remained in desorption for 12 hours at a temperature of 4 ° C ± 2 ° C. After this period, the filtered serum was discarded and the concentrated yogurt was removed from the filter. Immediately after removing the serum, the final product was duly filled in disposable plastic packaging, identified and stored under refrigeration (4 ° C ± 2 ° C) until the moment of microbiological analysis.

[021] The invention aimed to develop a formulation for a food extremely appreciated by the consumer, which had easy preparation, low cost and high nutritional value. The option of using the industrial residue of yellow passion fruit associated with flaxseed proved to be a viable option, with a strong environmental and nutritional appeal. The peel and bark of yellow passion fruit are not used by the food industry. As a result, it is discarded in the environment, often without adequate treatment and collection, being exposed, attracting vectors and contaminating adjacent soil, air and water. The advantage of this experiment was to allow the rational use of a raw material that until then has not been properly used by the food industry. In addition to generating a healthy food, rich in protein, with low levels of total fat, high fiber content and low cost, it is a great incentive for producers and industrialists to value the production chain and add value to the waste of pulp processing industries. of juices. The physical-chemical, microbiological and sensory tests carried out with all formulations confirm the sanitary and sensory quality of the food, allowing the possibility of commercializing this symbiotic, innovative and nutritious milk fermentation.

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Claims (9)

1. “FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTATES PRODUCED TO DEPART FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFIT OF YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.) ”For the production of fermented dairy products, such as beaten yoghurt, Greek yoghurt (concentrate or Labneh) and beverages fermented dairy products, characterized by being produced with the use and / or addition of yellow passion fruit peel and / or husk. 2. “FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTED PRODUCED DEPART FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFIT OF YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.) ”For the production of fermented dairy products, such as beaten yoghurt, Greek yoghurt (concentrate or Labneh) and beverages fermented dairy products, characterized by being produced with the use and / or addition of golden and / or brown flaxseed. 3. “FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTED PRODUCED DEPART FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFIT OF YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.) ”For the production of fermented dairy products, such as beaten yoghurt, Greek yoghurt (concentrate or Labneh) and beverages fermented dairy products, characterized by presenting allegation of addition and / or fiber source. 4. “FORMULATION AND PRODUCTION OF SYMBOTIC FERMENTATE MILK PRODUCTS PRODUCED FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFIT OF YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.)” For the production of dairy products, such as dairy products. beaten yogurts, Greek yogurts (concentrate or Labneh) and fermented milk drinks, characterized by having a functional property claim. 5. “FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTED PRODUCED FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFICIATION OF YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.)” For the production of dairy products, such as dairy products. beaten yogurts, Greek yogurts (concentrate or Labneh) and fermented milk beverages, characterized by presenting an effect claim and / or product and / or prebiotic food. 12/15 2/2 6. “FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTATES PRODUCED TO FROM Linseed (Linum usitatissimum L.) AND / OR WASTE FROM MARACUJÁ BENEFIT YELLOW (Passiflora edulis fl. probiotic. 7. "FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTED PRODUCED FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFIT OF THE YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.)" For the production of dairy products, such as dairy products. beaten yogurts, Greek yogurts (concentrate or Labneh) and fermented milk drinks, characterized by having an effect claim and / or product and / or symbiotic food. 8. “FORMULATION AND PRODUCTION OF SYMBOTIC MILK FERMENTED PRODUCED FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFIT OF YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.)” For the production of dairy products, such as dairy products. beaten yogurts, Greek yogurts (concentrate or Labneh) and fermented milk drinks, characterized by having an effect claim and / or nutraceutical product and / or food. 9. “FORMULATION AND PRODUCTION OF SIMBIOTIC FERMENTED MILK PRODUCTS PRODUCED FROM LINHAÇA (Linum usitatissimum L.) AND / OR WASTE FROM THE BENEFIT OF YELLOW PASSION FRUIT (Passiflora edulis var. Flavicarpa O. Deg.)” For the production of dairy products, such as dairy products. beaten yogurts, Greek yogurts (concentrate or Labneh) and fermented milk drinks, characterized by having a low calorie and / or light and / or diet claim. 13/15 1/1 __t_ HOMOGENEIZATION OF INGREDIENTS (4) I HEAT OF THE MIXTURE TO 90 ° C (5) I COOLING TO 42 ° C TEMPERATURE (6) i STARTER CULTURE INOCULATION (7) FERMENTATION AT 42 ° C / 8H (8) I COOLING BETWEEN 4 ° C AND 8 ° C FOR 12H (9) Ξ OBTAINING NATURAL YOGHURT (10) BREAKING THE CLAUSE (11) Ψ ADDING PULP, SEEDS, FLOUR OF PASSION FRUIT AND FLAX FLAX (12) Ψ HOMOGENIZATION (13) TRANSFER FROM YOGURT TO DESSORATOR (14) DESSORAGE UNDER REFRIGERATION (± 6 ° C) FOR 12H (15) t GETTING GREEK YOGHURT (17) i REMOVING THE CONCENTRATED YOGHURT FROM THE FILTER (18) FILLING AND IDENTIFICATION (19)