BRPI1003653A2 - manufacturing process of a starch-based, lactose-free food product containing probiotic cultures and / or prebiotic ingredients and their uses - Google Patents

Abstract

PROCESS OF MANUFACTURING FOOD PRODUCTS, FOOD PRODUCTS, BASED ON STARCH AND FREE OF LACTOSE CONTAINING PROBIOTIC CROPS AND / OR PREBIOTIC INGREDIENTS AND THEIR USES The present invention relates to the process of manufacturing a food product, food product, as for example , starch-based and lactose-free dessert, containing probiotic microorganisms, preferably Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, starter culture, particularly Streptococcus thermophilus and / or prebiotic ingredients, in particular, inulin and / or fructo-oligosaccharide (FOS), optionally enriched with components derived from milk. Additionally, this application deals with the use of food products as a functional food.

Description

"FOOD-BASED FOOD-FOOD-FOOD-PROCESSING MANUFACTURING PROCESS WITH PROBIOTIC CROPS AND / OR PREBITIC INGREDIENTS AND THEIR USES"

Field of the Invention

The present invention relates to the process of manufacturing a food product, food product such as starch-based and lactose-free dessert containing probiotic microorganisms, preferably Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. Iaetis Bb-12 starter culture, particularly Streptoeoecus therrnophilus and / or prebiotic ingredients, in particular, inulin and / or fructooligosaccharide (FOS), optionally enriched with milk-derived components.

Additionally, the present application deals with the use of food products as a functional food.

Background of the Invention

Probiotic and prebiotic functional foods are booming in the market and are available in various presentation forms, mainly as dairy products in the form of yogurts and fermented milks. However, its consumption is harmful to approximately 70% of the world population, due to its inability to produce the enzyme β-galactosidase in sufficient quantities for the digestion of lactose, a characteristic that makes these individuals intolerant to this sugar.

With the increase in the life expectancy of the population, coupled with the increase in hospital medical costs, society needs to overcome new challenges through the development of new scientific knowledge and new technologies that result in major changes in people's lifestyle. Nutrition needs to adapt to these new challenges by developing these new concepts. Optimized nutrition is one of these new concepts, aimed at maximizing the physiological functions of each individual, in order to ensure both well-being and health, as well as the minimal risk of developing disease throughout life. In this context, functional foods, especially probiotics and prebiotics, are new and stimulating concepts (SAAD, S. I. I. Probiotics and prebiotics: the state of the art. Brazilian Journal of Pharmaceutical Science. Vol.42, nl, p . 1-16, 2006).

Functional food is food similar in appearance to conventional food, consumed as part of a normal diet, capable of producing desirable metabolic or physiological effects on health maintenance. In addition to its nutritional functions as a source of energy and substrate for the formation of cells and tissues, it has, in its composition, one or more substances capable of modulating metabolic processes, improving health conditions, promoting good of people and preventing the early onset of degenerative diseases leading to a decrease in longevity (ARVANITO YANNIS, IS; VAN HOUWELINGEN-KOUKALIAROGLOU, M. Functional foods: a survey of health claims, pros and cons, and current legislation, Critical Reviews in Food Science and Nutrition, v.45, p.385-404, 2005; SHAH, P. P. Functional cultures and health benefits (International Dairy Journal, v.17, pp. 1262-1277, 2007).

The term "functional foods" was first proposed in the mid-1980s, mainly due to an ever-growing population of older people and the concern of both the general population and the government to prevent chronic and degenerative diseases. In 1991 The Ministry of Health and Welfare allowed the free trade of functional foods under the name "Foods for specified health uses" (FOSHU). Currently, changes in legislation have been constantly changing due to the correct classification of products for effects, functions and safety (ARAI, S .; OSAWA T .; OHIGASHI, H .; YOSHIKAWA, M .; KAMINOGAWA, S .; WATANABE, M .; OGAWA, T .; OKUBO, K .; WATANABE, S.; NISHINO, H .; SHINOHARA, K .; ESASHI, T .; HIRAHARA, A A mainstay of functional food science in Japan - histoiy, present status and future outlook Bioscience Biotechnology Biochemistry, v.65, n.1, p.1-13, 2001; OHAMA, H.; IKEDA, H.; MORIYAMA, H. Health claims and foods with health claims in Japan. Toxicology, v.21, nl, p.95-111, 2006; ARAI, S.; YASUOΚΑ, A .; ABE, K. Functional food science and food for specified health use policy in Japan: state of art Current Opinion in Lipidology, v. 19, nl, p.69-73, 2008).

According to Roberfroid (ROBERFROID, B. B. Global view on functional foods: European perspectives. British Journal of Nutrition, v.88, s.2, p. 133-138, 2002), a functional food can be classified according to food itself or according to the bioactive components contained therein, such as probiotics, fiber, phytochemicals, vitamins, minerals, herbs, omega 3 (ω-3) fatty acids, as well as certain peptides and proteins (Komatsu, TR; BURITI, FCA; SAAD, S. I.. I. Innovation, persistence and creativity overcoming barriers in the development of probiotic foods. Brazilian Journal of Pharmaceutical Sciences, v.44, n.3, p. 327-349 , 2008).

The increase in the number of functional products reflects the advance of several factors on functional food, such as the presence of flavonoids, carotenoids, oligosaccharides, oligopeptides and other non-nutritive components (ARAI, S .; YASUOKA, A .; ABE, K Functional food scienee and food for specific health use policy in Japan: State of Art Current Opinion in Lipidology, v. 19, η 1, pp.69-73, 2008).

Currently the international definition of probiotics refers to living microorganisms that, when administered in adequate amounts, confer host health benefits. The beneficial influence of probiotics on the intestinal microbiota includes factors such as antagonistic effects, competition and immunological effects, resulting in increased resistance to pathogens. Thus, the use of probiotic cultures stimulates the multiplication of beneficial bacteria to the detriment of the proliferation of potentially harmful bacteria, reinforcing the natural mechanisms of host defense (FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS; WORLD HEALTH ORGANIZATION. properties of probiotics in food including milk powder with live acid bacteria, 2001. p.34 Available at: ftp://ftp.fao.org/es/esn/food/probioreport_ en.pdf. [Report of a Joint FAO / WHO Expert Consultation of a Joint FAO / WHO Expert Consultation] Accessed March 27, 2008, SANDERS, E. E. Probiotics: Considerations for Human Health Nutrition Reviews, v.61, n.3, p.91- 99, 2003).

The main species used and believed to have the best probiotic characteristics are L. acidophilus, L. casei and Bifidobacterium spp. Until 2007, 56 species of the genus Lactobacillus and 29 species of the genus Bifidobacterium were recognized as probiotics (SHAH, P.. P. Functional cultures and health benefits. International Dairy Journal, v.17, p. 1262-1277, 2007).

Verification of compatibility and adaptability between the selected strains and said vehicles is critical, so strains selected based on their acid resistance may be useful in probiotic applications and have increased survival in both host and food environmental conditions. . However, it is important to note that a probiotic product must contain one or more defined and well characterized strains in order to understand the determinant factors on probiotic functionality and host benefits, as probiotic effects are specific to particular strains.

Selection of probiotic strains should be directed to the desirable effects for the specific product or target population of that product (Komatsu, TR; BURITI, FCA; SAAD, S.) I. Innovation, persistence and creativity overcoming barriers in the development of probiotic foods, Brazilian Journal of Pharmaceutical Sciences, v.44, n.3, pp. 327-349, 2008).

The main characteristics of probiotic microorganisms are: acid and bile resistance, binding to human epithelial cells, colonization in the human gut, production of antimicrobial substances and high potential for multiplication (ZUBILLAGA, M .; WEILL, R .; POSTAIRE, E. GOLDMAN, C.; CARO, R.; BOCCIO, J. Effect of probiotics and functional foods and their use in different diseases. (Nutrition Research, v.21, n.3, p.569-579, 2001).

Benefits attributed to host health include: control of the intestinal microbiota, stabilization of the intestinal microbiota after the use of antibiotics, promotion of gastrointestinal resistance to pathogen colonization, reduction of pathogen population due to acetic acid production, lactic acid, bacteriocins and other antimicrobial compounds, stimulation of the immune system, increased absorption of mineral salts and vitamin production. Although not yet proven, other effects attributed to these cultures are decreased risk of colon cancer and cardiovascular disease (SAAD, S. Μ. I. Probiotics and prebiotics: the state of the art. Brazilian Journal of Pharmaceutical Science. Vol. 42, nl, p.1-16, 2006).

Traditionally, probiotic microorganisms have been used in yogurts and other fermented dairy products. However, nowadays there is a growing demand for the consumption of non-dairy probiotic products, whose strains are mainly incorporated in beverages and products based on cereals and meat (PRADO, F .; PARADA, J .; PANDEY, A .; SOCCOL C. Trends in non-daiiy probiotics beverages Food Research International, v.41, n.2, pp. 111-123, 2008; RIVERA-ESPINOZA, Y .; GALLARD O - NAVARRO, Y. Non-daiiy probiotic products. FoocL Microbiology, v.27, pp. 1-11, 2010).

Prebiotics are non-digestible food components that beneficially affect the host by selectively stimulating the proliferation or activity of desirable colon populations, especially bifidobacteria and, to a lesser extent, lactobacilli, and may promote the growth of other species such as Clostndium coccoides-Eubacterium rectale, known as because they are butyrate producers (ROBERFROID, B. B. Inulyn-type fructans: functional foods ingredients. The Journal of Nutrition, v.137, p.2493-2502, 2007a). Additionally, the prebiotic may inhibit the multiplication of pathogens, ensuring additional health benefits. Currently, they are identified as undigested carbohydrates, including lactulose, inulin and various oligosaccharides that beneficial colon bacteria are capable of fermenting (GILLILAND, SE Probiotics and prebiotics. In: MARTH, EH, STEELE, JL, eds. Applied Dairy Microbiology New York: Mareei Dekker, pp.327-343, 2001; MATILLA-SANDHOLM, T.; MYLLARINEN, P., CRITTENDEN, R.; MOGENSEN, G.; FONDEN, R.; S. Technological challenges for future probiotie foods International Dairy Journal, v.12, pp. 173-182, 2002; SAAD, S. I. Probiotics and prebiotics: the state of the art Brazilian Journal of Pharmaceutical Science Vol.42, nl, p 1-16, 2006; ROBERFROID, B. B. Prebiotics: The Concepts Revisited, The Journal of Nutrition, v.137, p.830-837, 2007b).

The criteria for classifying a food as prebiotic are resistance to gastric acidity, mammalian enzyme hydrolysis and superior gastrointestinal non-absorption; fermentation by the intestinal microbiota; selective stimulation of the growth and / or activity of intestinal bacteria that contributes to host welfare (ROBERFROID, B.. B. Prebiotics: The concepts revisited. The Journal of Nutrition, v.137, p.830-837, 2007b) .

Prebiotics evaluated in humans consist of fructans and galactans. Most data in the scientific literature on prebiotic effects relate to fructooligosaccharide (FOS) and inulin and several commercial products have been available for several years (PUUPPONEN-PIMIA, R; AURA, AM; OKSMAN-CADENTLEY, KM; MYLLARINEN, P.; SAARELA, M .; MATILLA-SANDHOLM, T.; POUTANEN, K. Development of food ingredients for gut health. Trends in Food Science & Technology, v.13, p.3-11, 2002; S. I. I. Probiotics and prebiotics: the state of the art (Brazilian Journal of Pharmaceutical Science Vol. 42, nl, pp. 1-16, 2006).

Inulin and oligofructose belong to a class of carbohydrates called fructans and are considered functional ingredients, since they influence physiological and biochemical processes in the body, resulting in improved health and reduced risk of various diseases. The main sources of inulin and oligofructose in the food industry are chicory (Cichorium intybus) and Jerusalem artichoke (Helianthus tuberosus) (KAUR, N .; GUPTA, AK. Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences. Bangalore, v.27, p.703-714, 2002; ROSSI, M .; CORRADINI, C.; AMARETI, A.; NICOLINI, M .; POPEI, A.; ZANONI, S.; MATTEUZZI, D. Fermentation of fructooligosaccharides and inulin by bifidobacteria: a comparative study of pure and fecal cultures (Applied and Environmental Microbiology, v. 71, n.10, p.6150-6158, 2005).

A product with combined probiotic and prebiotic characteristics is called symbiotic. In vivo interaction may be favored by an adaptation of the probiotic to the prebiotic substrate prior to consumption. This may in some cases result in a competitive advantage for the probiotic if consumed with the prebiotic. Thus, the effect may be directed to different regions of the gastrointestinal tract. Consumption of appropriate probiotics and prebiotics may increase the beneficial effects of each, as stimulation of known probiotic strains leads to the choice of ideal substrate / microorganism symbiotic pairs (BIELECKA, E .; BIEDRZYCKA, E .; MAJKOWSKA Selection of probiotics and prebiotics for synbiotics and confliction of their in vivo effectiveness Food Research International, v.35, 2.2 / 3, pp. 125-131, 2002; HOLZAPFEL, WH; SCHILLINGER, U. - and probiotics Food Research International, v.35, no.2 / 3, pp. 109-116, 2002; MATILLA-SANDHOLM, T.; MYLLARINEN, P.; CRITTENDEN, R.; MOGENSEN, G .; FONDEN, SAARELA, M. Technological challenges for future probiotic foods International Dairy Journal, v. 12, pp. 173-182, 2002; PUUPPONEN-PIMIA, R.; AURA, AM; OKSMAN-CADENTLEY, KM; MYLLARINEN, P ; SAARELA, M .; MATILLA-SANDHOLM, T.; POUTANEN, Κ. Development of food ingredient for gut health. Trends in Food Science & Technology, v.13, p.3- 11, 2002).

Cultivable rice (Oryza sativa L.) has been consumed by humans for about 5000 years. It is now part of the food culture of about two-thirds of the world's population, which consumes it in many ways. Its composition is basically carbohydrates (64%) and proteins (7%), also containing lipids, fibers and ashes. Of carbohydrates, almost all of them are starch (amylose and amylopectin). The swelling property of rice comes from amylopectin, but amylose can act as both a diluting agent and a swelling inhibitor, which is a good indicator of gel hardness in rice flour paste (WANG, L .; XIE, B., SHI, J .; XUE, S .; DENG, Q .; WEI, Y .; TIAN, B. Physicochemical properties and structure of starches from Chinese rice cultivars .Food Hydrocolloids, v.24, p.208- 216 , 2010). However, grain composition varies according to variety, environmental variation, management, processing and storage (ZHOU, Z .; RO BARD S, K .; HELLIWELL, S .; BLANCHARD, C. rice, International Journal of Food Science and Technology, v.37, p.849-868, 2002).

Several components of rice present in bran and / or endosperm have been related to different effects on the organism. Researchers report beneficial health effects, such as aids in controlling blood glucose, reducing serum lipids and blood pressure, among others, aiding in the prevention and control of chronic diseases such as diabetes and cardiovascular disease (WALTER, M .; MARCHEZAN, AVILA, LA Arroz: composition and nutritional characteristics Ciência Rural, v.38, n.4, pl 184-1192, 2008). The beneficial effects attributed to brown rice grain are due to the presence of complex carbohydrates, vitamins, minerals and other phytochemical components.

The number of rice products in puddings, ice cream, and gels has greatly increased due to their nutritional properties, appearance and mild taste (JU, ZY; HETTIARACHCHY, NS; RATH, N. Extraction, denaturation and hydrophobic properties of rice flour proteins (Journalof Food Science, v.66, no.2, p.229-232, 2001).

According to WANG and colleagues (WANG, M .; HETTIARACHCHY, NS; QI, M .; BURKS, W .; SIEBENMORGEN, T. Preparation and functional properties of rice bran protein isolate. Journal of Agriculture Food Chemistry, v.47 , n.2, p.411-416, 1999), rice bran is considered a good source of hypoallergenic proteins and can be used in infant product formulations, since this segment of the population often has some type of allergy. foods.

The food consumption of rice occurs basically in the form of whole grains, undergoing minor transformation in the agribusiness. In Brazil, this cereal is consumed mainly in the form of polished rice, parboiled rice and brown rice, but there is a greater variation in ways in which rice is also consumed in Brazil and worldwide.

Lactose intolerance is caused by the inability or limited ability of certain individuals to produce the enzyme β-galactosidase (also called lactase) in the small intestine. As a result, the concentration of this enzyme is very low, causing poor digestion of disaccharide lactose. The enzyme lactase is located in the small intestine microvilosidases and its activity varies according to ethnicity, origin, age and possibly gender. When the enzyme rate is low or zero (hypolactasia), osmotically unabsorbed sugars draw short chain fatty acids into the intestinal tract. The volume of these is approximately three times the predicted amount based on osmosis of sugar content alone, leading to an increase in the volume of the gastrointestinal tract. Unabsorbed lactose is fermented by bacterial activity, which results in gas formation and reduction of sugar to monosaccharides which, in turn, cannot be absorbed into the intestinal mucosa, generating even more fluid.

Other factors are known to influence lactose malabsorption: the amount of lactose ingested, the components ingested along with sugar, the rate of gastric digestion, the gastrointestinal transit time, among others (VRESE, M .; STEGELMANN, A. ; RICHTER, B.; FEN SLAU, S.; LAUE, C.; SCHEREZENMEIR, J;; Compensation for lactase insufficiency.The American Journal of Clinical Nutritiont v.73, n.2, p.421-429, 2001; SWARGERTY, DL; WALLING, AD; KLEIN, RM Lactose Intolerance (American Family Physician, v.65, no. 9, pp. 1845-1850, 2002).

A vital function of lactic acid bacteria in the gut microbiota is to produce the enzyme β-D-galactosidase, helping to break down lactose in the gut. This action is critical, particularly in the case of individuals with lactose intolerance who are unable to digest lactose properly, which results in varying degree of abdominal discomfort (LOURENS-HATTING, A.; VILJOEN, BC. International Dairy Journal, v. 11, pp. 1-17, 2001). Several evidences have shown that consumption of appropriate strains of lactic acid bacteria (including non-probiotic lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus) in adequate amounts can alleviate symptoms of lactose intolerance. However, the mechanism of how the process occurs is not yet well understood. It is believed that intestinal pH modification due to the presence of β-galactosidase may have positive effects on intestinal functions and intestinal microbiota (ROBERFROID, B. B. Prebiotics and probiotics: American Journal of Clinical Nutrition v.71, p, 1682S-1687S, 2000; KOPP-HOOLINAN, L. Prophylactic and therapeutic uses of probiotics: a review .Joumal of the American Dietetic Association, v.101, p.229-241, 2001; HE, T. PRIEBE, MG; ZHONG, Y .; HUANG, C.; HARMSΕΝ, HJM; RAANGS, GC; ANTOINE, JM; WELLING, GW; VONK, RJ Effects of yogurt and bifidobacteria supplementation on the colonic microbiota in lactose-intolerant subjects Journal of Applied Microbiology, v.104, p.595-604, 2008).

HE and his collaborators (HE, T .; PRIEBE, MG; ZHONG, Y .; HUANG, C.; HARMSEN, HJM; RAANGS, GC; ANTOINE, JM; WELLING, GW; VONK, RJ Effects of yogurt and bifidobacteria supplementation on The authors found that the effects of Bifidobacterium animalis supplementation on yogurt on lactose intolerance in Chinese patients and concluded that these probiotics are capable of lactose-intolerant subjects. to modify the activity on lactose in the gastrointestinal tract, thereby decreasing the symptoms of intolerance.

There are several types of indications for lactose deficiency, such as primary, secondary, neonatal and congenital deficiency. They can affect not only adults, but adolescents and children.

Probiotic foods are increasingly appearing on the world market and research is focused on developing new products such as fermented milks and yoghurts. These are the main products marketed in the world, containing probiotic cultures. Other commercial products include skimmed milk powder for newborns, ice cream, milk-based desserts, frozen yogurts and especially dairy products, and powdered products to be dissolved in cold drinks, plant foods and mayonnaise. (STANTON, C.; GARDINER, G. LYNCH, PB; COLLINS, JK; FITZGERALD, G .; ROSS, RP Probiotic cheese. International Dairy Journal, v.8, p.491-496, 1998; GARDINER, GE; ROSS , RP; WALLACE, JM; SCANLAN, FP; JAGERS, PP; FITZGERALD, GF; COLLINS, JK; STANTON, C. Influence of a probiotic adjunct culture of Enterococcus faeeium on the quality of cheddar cheese. 47, n.12, p.4907-4916, 1999; INGHAM, SC; Use of modified Lactobacillus selective medium and Bifidobaeterium iodoacetate medium for differential enumeration of Lactobacillus aeidophilus and Bifidobaeterium spp. , nl, p.77-80, 1999 DAVIDSON, R. H .; DUNCAN, S.E .; HACKNEY, C.R .; EIGEL, W.N .; BOLING, J. W. Probiotic culture survival and implications in fermented frozen yogurt characteristics. Journal of Dairy Science, v.83, no. 4, p.666-673, 2000; OLIVEIRA, M. N .; SIVIERI, K .; ALEGRO, J. Η. THE.; SAAD, S. Μ. I. Technological aspects of functional foods containing probiotics. Brazilian Journal of Pharmaceutical Sciences, v.38, n.l, p. 1-21, 2002; STANTON, C .; DESMOND, C .; COAKLEY, M .; COLLINS, J. K .; FITZGERALD, G .; ROSS, R. P. Challenges facing development of probiotic-containing functional foods. Handbooks of fermented functional foods, Boca Raton: CRC Press, p.21-58, 2003).

In the cheese and dessert sector, research has been carried out enabling supplementation with probiotic cultures in various types of products, most of them of dairy origin, such as minas fresco (BURITI, FCA; ROCHA, JS; ASSIS, EG; SAAD, S Probiotic potential of fresh cheese mines prepared with the addition of Lactobacillus paracasei LWT - Food Science and Technology, v.38, n.2, pp. 173-180, 2005a; BURITI, FCA; ROCHA, JS; SAAD, SM

I. Ineorporation of Lactobacillus aeidophilus in Minas Gerais cheese and its implications for textural and sensory properties during storage. International Dairy Journal, v.15, no.12, p.1279-1288, 2005b; BURITI, F. C. A .; OKAZAKI, Τ. Y; ALEGRO, J. Η. THE.; SAAD, S. Μ. I. Effect of a probiotic mixed culture on texture profile and sense performance of fresh cheese mines in comparison with traditional products. Latin American Archives of Nutrition, v.57, n.2, p. 179-185, 2007d; SOUZA, C. H.

B.; BURITI, F. C. A .; BEHRENS, J. H .; SAAD, S. Μ. I. Sensoiy evaluation of probiotic Fresh cheese mines with Lactobacillus aeidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, v.43, n.5, p.871-877, 2008), fresh creamy cheese (BURITI, FCA; CARDARELLI, HR; FILISETTI, TMCC; SAAD, S. Μ. I. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus Food Chemistry, v.104, pp 1605-1610, 2007a; BURITI, FCA; CARDARELLI, HR; SAAD, S. Μ I. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream Cheeses Journal of Food Protection, v.70, nl, p.228-235, 2007b; BURITI, FCA; CARDARELLI, HR; SAAD, S. Μ I. Instrumental Texture and Sensory Evaluation of Symbiotic Creamy Fresh Cheese: Implications of Lactobacillus Paracasei and Inulin Addition Brazilian Journal of Pharmaceutical Sciences, v.44, n.1, p.75-84, 2008), petit-suisse cheese (MARUYAMA, LY; CARDARELLI, HR; BURITI, FCA; SAAD, S. I.. Texture Potential probiotic cheese instruments: influence of different combinations of gums. Food Science and Technology, v.26, n.2, p. 386-393, 2006; C ARD ARELLI, H. R .; SAAD, S. Μ. I; GIBSON, G. R .; VULEVIC, J. Functional petit-suisse cheese: Measure of prebiotic effect. Anaerobe, v. 13, i.5-6, p.200-207, 2007; CARDARELLI, H. R .; BURITI, F. C. A .; CASTRO, I. A .; SAAD, S. Μ. I. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially sinbiotic petit-suisse cheese. LWT- Food Science and Technology, ν Al, p.1037-1046, 2008b) and desserts such as mousses and custard (BURITI, FCA; KOMATSU, TR; SAAD, S.) I. Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses Short Communication Brazilian Journal of Microbiology, v.38, n.2, 2007c; N-ALEGRO, LC; ALEGRO, JHA; CARDARELLI, HR; CHIU, M C., SAAD, S. I. Potentially probiotic and synbiotic chocolate mousse LWT - Food Science and Technology, v.40, no.4, p.669-675, 2007; CARDARELLI, HR, ARAGON-ALEGRO, LC , ALEGRO, J. A., DE CASTRO, IA, SAAD, S. I. Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse Journal of the Science of Food and Agriculture v. 88, pp. 1318-1324, 2008a; CORRÊA, SBM; CASTRO, IA; SAAD, S. I. Probiotic potential and sense properties of coconut flan supplemented with Lactobacillus paraca sei and Bifidobacterium lactis, during shelf Iife of the product. International Journal of Food Science and Technology, v.43, no.9, p. 1560-1568, 2008).

Research shows that the culture of Lactobacillus paracasei, acting in combination with inulin, has an advantageous effect on chocolate mousse, improving sensory properties (texture, taste and consistency) as well as enriching the product. During the product refrigeration period (28 days), the population remained stable between 7.27 log.ufc.g1 and 7.35 log.ufc.g1 (ARAGO N-ALEGRO, LC; ALEGRO, J. Η. A. CARDARELLI, HR; CHIU, M. C.; SAAD, S. I. Potentially probiotic and synbiotic chocolate mousse LWT - Food Science and Technology, v.40, no.4, p.669-675, 2007 ; CARDARELLI, HR, ARAGON-ALEGRO, LC, ALEGRO, J. A., DE CASTRO, IA, SAAD, S. I. Effect of inulin and Lactobacillus paracasei on sensory and instrumental textur properties of functional chocolate mousse. Journal of the Science of Food and Agriculture v.88, pp. 1318-1324, 2008a) Another product that can in some ways be considered a dairy dessert is petit-suisse cheese, much consumed by children. It has also been observed that prebiotics inulin and oligofructose, together with cultures of Bifidobacterium animalis subsp. Iactis and Lactobacillus acidophilus turn petit-suisse cheese into a potentially symbiotic product. With the presence of these prebiotics the population of Bifidobacterium animalis increased from 7.20 to 7.69 log.ufc.g1 and that of Lactobacillus acidophilus increased from 6.08 to 6.99 log.ufc.g1 during refrigerated storage of the product. (CARDARELLI, HR; SAAD, S.I.; GIBSON, GR; VULEVIC, J. Functional petit-suisse cheese: Measure of prebiotic effect. Anaerobe, v. 13, i.5-6, p.200-207 , 2007; CARDARELLI, HR; BURITI, FCA; CASTRO, IA; SAAD, S. I. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially sinbiotic petit-suisse cheese. v.41, p.1037-1046, 2008b).

Edible ice cream and ice cream are also products with great potential for probiotic crops and have the advantage of being eaten by people of all ages. However, in order to keep these crops viable, some factors must be controlled, such as the appropriate choice of crop and its concentration, at which stage it will be added to the product and strict temperature control, especially during product transport.

Cultures containing probiotic microorganisms have also been used in non-dairy desserts. The incorporation of probiotic cultures of Lactobacillus spp. in a frozen soybean dessert and the results were promising (HEENAN, CN; ADAMS MC; HOSKEN, RW; FLEET, GH Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT - Food Science and Technology, v .37, no. 4, p.461-466, 2004).

Intending to serve a particular sector of the lactose-intolerant population, it is believed that the next targets for probiotic microorganisms are lactose-free foods, ie fruit and vegetable drinks and non-dairy desserts are gaining strength. . However, one of the difficulties encountered would be how to maintain the stability of microorganisms in a product with high acidity and very low pH (MATILLA-SANDHOLM, T.; MYLLARINEN, P.; CRITTENDEN, R .; MOGENSEN, G .; FONDEN, R. ; SAARELA, M. Technological challenges for future probiotic foods International Dairy Journal, v.12, pp 173-182, 2002; HEENAN, CN; ADAMS MC; HOSKEN, RW; FLEET, GH Survival and sense acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert LWT-Food Science and Technology, v.37, no.4, p.461-466, 2004; PRADO, F.; PARADA, J .; PANDEY, A.; SOCCOL, C.; Trends in non-dairy probiotics beverages, Food Research International, v.41, n.2, p.111-123, 2008). The challenges currently facing the sector are mainly related to the stability and viability of products, such as how to make probiotic crops remain as stable as possible during shelf life, or which crop is most suitable for certain products. Supplements used to improve the viability of probiotic microorganisms, in addition to prebiotics, include milk-derived components such as whey protein concentrate (WPC) and casein concentrate (CMP), which have been used by researchers to supplement foods containing Bifidobacterium spp. (BURY, D .; JELEN, P.; KIMURA, K. Whey protein concentrate as a nutrient supplement for lactic acid bacteria. International Dairy Journal, v.8, p. 149-151, 1998; JANER, C .; PELAEZ, C. REQUENA, T. Caseinomacropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milk Food Chemistry, v.86, p.263-267, 2004; ANTUNES, AEC; CAZETTO, TF; BOLINI, MA MA Viability of probiotic microorganisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate International Journal of Dairy Technology, v.58, n.3, pp. 169-173, 2005) and Lactobacillus aeidophilus (BURITI, FCA ; CASTRO, IA; SAAD, S. I. Viability of Lactobacillus aeidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions International Journal of Food Microbiology, v. 137, n.2-3, p 121 -129, 2010). These components contain nitrogen available for bacterial multiplication and amino sugars such as sialic acid and N-acetylgalactosamine, which can also be fermented by probiotic microorganisms.

European patent EP 951,531 deals with a fermented dairy product obtained by the fermentation of a L. aeidophilus strain (CNCM 1-1492 and at least one L. casei strain in a milk-based medium.

US 2008/0254166 relates to an additive food product comprising at least one fiber source in amounts of 1 to 10 grams and at least one probiotic organism, e.g. Lactobacillus spp., Bifidobacterium spp. among others, with amounts of 100 cells per 10 grams of additive product.

European patent EP 778,778 provides a nutritional composition containing one or more probiotic organisms and a carrier, for example, modified or unmodified starch.

US Patent Application 2008 / 0193485A1 discloses a food product containing a probiotic culture and beta-glucan isolated from a natural source.

US 7,214,370 describes a probiotic composition comprising strains of Lactobacillus casei (KE01) suspended in edible oils (with prebiotic properties), for example fish, olive, soybean oil, etc.

US Patent Application 2006/0093592 deals with a symbiotic composition comprising (i) a probiotic composition comprising Lactobacillus species and (ii) a prebiotic mixture comprising at least one rice derivative as a prebiotic ingredient and at least one antioxidant. selected from a group consisting of tocol, phytosterol, γ-oryzanol and inositol hexaphosphate (IP6).

In light of all the above, the Depositor has developed a new symbiotic rice-based product to replace dairy products supplemented with probiotic culture, starter culture and / or prebiotic ingredients. Description of the Figures

Figure 1 shows the flowchart containing the main production steps of the rice food product (dessert).

Description of the Invention

The present invention relates to the process of manufacturing a food product, food product such as starch-based and lactose-free dessert containing probiotic microorganisms, preferably Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. Iactis Bb-12 starter culture, particularly Streptococcus thermophilus and / or prebiotic ingredients, in particular, inulin and / or fructooligosaccharide (FOS), optionally enriched with milk-derived components. Additionally, the present application deals with the use of food products as a functional food.

In a first embodiment the present invention is directed to the process of manufacturing a food product, in particular dessert, non-dairy rice based by the steps of (a) mixing the prebiotic ingredients and water, (b) adding the starch source and / or derivatives thereof at temperatures from 20 ° C to 60 ° C, preferably 40 ° C, (c) addition of milk-derived components and sucrose (50%), (d) addition of gums and sucrose ( 50%) at temperatures from 60 ° C to 110 ° C, preferably 95 ° C, (e) cooling to temperatures from 20 ° C to 45 ° C, preferably 37 ° C, (f) addition of probiotic cultures and starter culture and optionally (g) fermentation for 30 minutes to 24 hours, preferably 2 hours.

In a second embodiment the present patent application provides the starch-based non-dairy food product, preferably dessert containing probiotic microorganisms, preferably Lactobacillus acidophilus La-5, Bifidobacterium animális subsp. lactis Bb-12 starter culture, particularly Streptoeoecus thermophilus and / or prebiotic ingredients, in particular, inulin and / or fructooligosaccharide (FOS), optionally enriched with milk components.

The source of starch used in the invention may come from cereals, in particular rice and / or derivatives thereof, such as rice bran, rice flour, brown or polished rice, brown or polished rice powder, rice starch and / or their combinations.

Probiotic cultures which may be employed in the present invention belong to the genus Lactobacillus, more specifically L. acidophilus, L. casei, L. paracasei, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. reuteri, L. brevis, L. cellobiosus, L. curvatus, L. fermentum, L. plantarum, L. salivarius, L. crispatus, L. amylovorus, L. gallinarum, L. gasseri, L. johnsonii, L. rhamnosus, L. helveticus, L. sobrius, L. sakei. Gram-positive cocci such as Lactococcus lactis subsp may also be included. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Streptococcus thermophilus, S. diacety lactis, S. intermedius, among others. The genus Bifidobacterium may be used, preferably, species B. lactis, B. animális, B. bifidum, B. adolecentis, B. animális, B. infantil, B. brev, B. longum, B. pseudolongum, B. angulatum, B. thermophilum, among others. Some yeasts are also considered as potential probiotics and may be added, such as Saccharomyces bulgaricus, S. boulardii, Candida utilis, Kluyveromyces marxianus, K. lactis and Torula. Combinations of these microorganisms may also be used in the product. The minimum quantities of probiotic microorganisms to be employed should be 10 6 cfu / g or ml of the product, considering a minimum consumption of 10 8 cfu to 10 9 microorganisms per day.

The sucrose used in the invention may be derived from brown sugar (raw sugar), demerara sugar, granulated refined sugar, amorphous refined sugar, sugar, invert syrup, single syrup or liquid sugar and / or organic sugar.

Various prebiotic ingredients may be used in the present invention, such as inulin, fructooligosaccharides, lactulose, lactosaccharide, lactitol, galactooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, oligosaccharides, honey oligosaccharides, gentio-oligosaccharides and / or combinations thereof.

Prebiotic ingredients used in the present application may have different degrees of polymerization, such as from 2 to 60 units. The amounts of prebiotic ingredients may range from 5% to 20% w / w of product, considering a minimum consumption of 3g and a maximum of 15 to 20g of prebiotic ingredient per day.

Starter cultures used to favor fermentation employed in the present invention may belong, inter alia, to the genus Streptococcus, specifically Streptococcus thermophilus, and the genus Lactoeoceus spp., More specifically Lactoeoceus laetis subsp. laetis, Lactoeoceus laetis subsp. cremoris, Lactococcus laetis subsp. diacetylactis. Lactobacillus delbruecki subsp. Cultures may also be employed. Bulgaricus.

The milk-derived components may be protein and / or macro nutrient if micronutrients, preferably milk nutrients such as calcium lactate, phosphorus, proteins such as whey protein isolate (IPS), whey protein concentrate and casein.

Optionally, the food product (dessert) may further contain adjuvant / excipient ingredients such as guar gums, arabic xanthan, caraia and gelana, pectins, agar, carrageenan, carboxymethyl cellulose (CMC) as thickening agents. Acidulants such as lactic and / or citric acid may also be used; dyes, such as tartrazine yellow (E102), caramel (E150), red; antioxidants such as ascorbic acid; preservatives, such as potassium sorbate; emulsifiers, such as lecithin; and sweeteners such as mannitol, sorbitol, aspartame, saccharin, cyclamate, stevia, xylitol, sucralose and / or combinations thereof.

Also, (natural and / or artificial) flavoring compounds and / or sets may be added to the product of the present invention such as fruit preparations and flavorings, and natural or synthetic fruit oils, extracts and flavors may be used.

In a third embodiment the present invention is for the use of the food product (lactose free starch dessert containing prebiotic cultures, starter cultures and / or prebiotic ingredients, optionally enriched with milk-derived components) as a functional food.

Additionally, the food product of the present patent application having the lactose-free feature becomes useful for lactose intolerant individuals.

Examples

A product with characteristics close to that of a dairy product was formulated, that is, keeping the essential components, however, with the reduced lactose content. Rice flour was used as the dessert base, representing a modified starch.

Different concentrations of probiotic culture (ABT culture, composed of probiotic microorganisms - Lactobacillus acidophilus La-5 and Bifidobacerium animalis subsp. Iaetis Bb-12 and starter culture Streptoeoecus thermophilus) were tested. The absence or presence of the fermentation step (at 37 ° C / 2 hours) by these cultures during dessert production and its influence on the characteristics of the final product were also studied.

To enrich the product, calcium (calcium lactate), the inulin and fructooligosaccharide (FOS) prebiotics and the whey protein isolate - about 90% protein were optionally added. Guar and xanthan gums were also used as thickening agents, according to table 1, which presents a preliminary formulation of the product.

Table 1

Preliminary Formulation of Rice-Based Dessert

<table> table see original document page 25 </column> </row> <table> <table> table see original document page 26 </column> </row> <table>

Optionally, a fruit preparation was developed and added to dessert for flavoring. In particular, tests were conducted with the apple flavor, as it has more favorable characteristics to the product development. The fruit preparation formulation consisted of concentrated apple juice, modified starch, sucrose, and apple-like aroma. For dessert flavoring, 15.0% of the fruit preparation and 0.8% of the apple-like flavor were used.

Rice Dessert Making - Preliminary Trials 1 ε 2

A total of 1 kg of final product was prepared, packed in plastic pots containing 40g each, without inoculation of probiotic cultures. Table 2 presents the ingredients used in the dessert manufacture and their respective proportions.

Table 2

<table> table see original document page 26 </column> </row> <table> For the first trials, dessert samples were prepared for texture, aroma and color characterization only. After addition of fruit preparation and flavor, the samples were stored refrigerated at 4 ± 1 ° C for 7 days to observe possible changes in the characteristics described above.

Rice Dessert Making - Preliminary Trial 3

For the realization of the test 3, once again the probiotic culture was not added, being evaluated only the sensorial characteristics, as texture, color and aroma. Table 3 shows the proportions of the ingredients used. A total of 1 kg of final product was produced and packaged in plastic jars containing 40g of sample each. After filling, the samples were stored refrigerated at 4 ± 1 ° C.

Table 3

<table> table see original document page 27 </column> </row> <table>

Rice Dessert Making - Preliminary Trials 4 ε 5

In this assay, we chose to use whey protein isolate as a substitute for whey protein concentrate. Thus, it was also decided not to add casein concentrate to this assay. The manufacturing procedure was the same as for test 3 (without the addition of probiotic cultures). For trials 4 and 5, 1 kg of final product was produced, packed in plastic jars containing 40g of sample each. After filling, the samples were stored refrigerated at 4 + 1 ° C. The ingredients used are described in table 4.

Table 4

<table> table see original document page 28 </column> </row> <table>

Rice Dessert Making - Preliminary Trials 6 to 9

From run 6 probiotic cultures were added to the dessert. A total of 1 kg of final product was produced and packaged in plastic jars containing 40g of sample each. The proportions of the ingredients used in making dessert for trials 6 through 9 are given in table 5. <table> table see original document page 29 </column> </row> <table>

For test 6, probiotic culture (ABT, composed of the probiotic microorganisms Lactobacillus acidophilus La-5 and Bifidobaeerium animalis subsp. Lactis Bb-12 and the starter culture Streptoeoecus thermophilus in the proportion of 0.5% was inoculated.

For test 7, the proportion of culture used was 0.3%. Dessert fermentation time was evaluated and for this, each trial was divided into 3 treatments (2h, 4h and 6h).

From test 8, after checking the best fermentation time of the product, it was verified whether or not the product could be fermented. For this, two treatments were performed in each assay (fermented and unfermented) and their results were compared regarding the viability of probiotic microorganisms and the pH. For assay 8, 0.8% probiotic culture was inoculated, while in assay 9, 0.5% was inoculated. In all trials (6 to 9), the viability of Lactobacillus acidophilus, Bifidobaeterium animalis and Streptococcus thermophilus was evaluated on days O (production day), 7 and 14 following production. In the same period, pH analysis was performed.

Rice Dessert Making - Test 10 - Formulation

Definitive

After the previous tests, it was decided to modify the quantity of guar and xanthan gums (0.3%), as well as to modify the added culture concentration for the fermented (0.3%) and unfermented (0.5%) sample. A total of 1 kg of final product was produced and packaged in plastic pots previously sanitized with sodium hypochlorite, containing 40g of sample each. The proportions of the ingredients used in the manufacture of dessert are presented in table 6.

Table 6

<table> table see original document page 30 </column> </row> <table>

FRUIT PREPARATION The fruit preparation consisted of concentrated apple juice, modified starch, sucrose, and apple-like flavor, as described in table 7. For dessert flavoring, a dosage of 15.0% was used. prepared fruit and 0.8% of the natural apple flavor.

Table 7

<table> table see original document page 31 </column> </row> <table>

For the fruit preparation, the modified starch was cooked in apple juice for 25 minutes at 90 ° C. Sucrose was then added until complete solubilization.

Summary of Tests Performed

Once the formulation was defined, two treatments were performed (in triplicate): T1 (unfermented dessert), in which the final product was directly cooled, without its previous fermentation, and T2 (fermented dessert) in which fermentation was awaited. part of the culture added (at 37 ° C / 2 hours). The products were kept at 4-5 ° C for up to 21 days. Physicochemical (determination of pH, humidity and instrumental firmness in TA-XT2 texture analyzer) and microbiological (enumeration of the population of probiotic bacteria and contaminants) were performed. Physicochemical and microbiological analyzes were performed on the freshly prepared product and after 7, 14 and 21 days of storage. Additionally, the pH determination was also performed during the elaboration of the products. The viability of Bb-12 was higher than that of La-5 in both treatments. However, fermentation influenced each microorganism differently. Viability of La-5 was higher at T1, having decreased from 8.1 Iog CFU / g (Day 1 - pH 5.1) to 7.3 log CFU / g (Day 21 - pH 4.9), while Bb-12 showed greater viability at T2, having decreased from 8.8 log CFU / g (Day 1 - pH 4.7) to 8.1 log CFU / g (Day 21 - pH 4.5). At T2, the population of La-5 was less than 5.0 log CFU / g after 21 days of storage. The population of S. thermophilus remained above 8.0 log CFU / g during all periods in both treatments.

Both desserts added from probiotic culture had pH decrease during the whole storage period, and T2 (fermented) presented lower pH values, compared to T1 (unfermented). The same profile was obtained for firmness, where T1 presented slightly higher firmness (between 0.55 N - Day 1 and 0.25 N - Day 21) than T2 (between 0.46 N - Day 1 and 0.23 N - Day 21).

Two treatments were carried out (fermented and unfermented) and their results were compared, regarding the viability of probiotic microorganisms and the pH. The viability of Lactobacillus acidophilus, Bifidobacterium animalis and Streptoeoecus thermophilus on days 0, 7 and 14 following production was evaluated.

Experimental Design The experimental design was completely randomized, consisting of 3 treatments (T1 = fermented; T2 = unfermented; T3 = control) and 4 times (1, 7, 14 and 21 days of storage after processing), with 3 replications each. .

The assays presented as focus of analysis the fermentation or not by the ABT culture (containing the probiotic strains La-5 and Bb-12 and the starter culture). Thus, after defining the final formulation, three distinct treatments were tested in triplicate: Treatment 1 (TI): The final product was directly cooled to 4 ± 1 ° C; Treatment 2 (T2): The mixture was kept in an oven at 37 ° C for 2 hours, so that its previous fermentation occurred, and the final product was subsequently cooled to 4 ± 1 ° C; and Treatment 3 (T3): Control product - without the addition of culture - the final product was directly cooled to 4 + 1 ° C.

Packaging, Storage and Sampling Periods

The dessert was packed (in 40g portions) in food-grade polypropylene jars - dimensions 60 mm χ 32 mm (diameter χ height), previously sanitized with sodium hypochlorite, sealed with a metal lid, sealed and stored refrigerated (4 + 1 ° C). Physicochemical and microbiological parameters were determined in triplicate after 1 (final product), 7, 14 and 21 days of refrigerated storage. Additionally, pH measurements were also performed during product preparation. The firmness determination of the product was performed in quintuplicate in the same periods as the previous analyzes.

Physicochemical Analysis

After storage periods, the following physicochemical analyzes were performed: (1) pH: using a pH meter using a penetration type electrode; (2) Instrumental Texture: The texture firmness parameter was determined in a texture analyzer by simple compression testing on 40g of sample contained in plastic packaging using a 25 mm diameter acrylic cylinder. Data were collected using the "Texture Expert for Windows" program - version 1.20. For the analysis, the following parameters were used: 40g dessert samples in plastic packaging, distance and compression velocity of 10 mm and 10 mm / s, respectively.

Microbiological analyzes After storage periods, the population counts of the probiotic microorganisms Lactobacillus acidophilus and Bifidobacterium animalis and the starter Streptococcus thermophüus, present in ABT culture and possible indicators of contamination (coliforms and Bscherichia eoli; Staphyloeoceus spp. and mold and yeast). To this end, 25 g portions of product (aseptically) were homogenized in 225 ml 0.1% peptone water (10 1 dilution) using a Bag Mixer. Subsequent dilutions were prepared using the same diluent.

L. acidophilus was enumerated using pour plate technique. To this end, 1.0 ml of each dilution was transferred to sterile Petri dishes and added with formulated Man-Rogosa-Sharpe Agar (MRS), modified by substituting glucose for maltose. The plates were incubated at 37 ° C aerobically for 72 hours.

For counting Bifidobaeterium animalis using deep sowing technique, 1 ml aliquots of each sample dilution were transferred to sterile Petri dishes. Man-Rogosa-Sharpe agar (MRS) was then added, plus sodium propionate (0.3%) and lithium chloride (0.2%) - MRS-LP agar. Following homogenization and hardening of the agar, the plates were incubated at 37 ° C for 72 hours in anaerobiosis.

For the counting of S. thermophüus, 1 mL aliquots of each sample dilution were transferred to plates subsequently added with M17 agar, added with 5.0% sterile lactose solution, melted and cooled to 45 ° C. After homogenization and hardening of the agar, the plates were incubated at 37 ° C for 48 hours.

For enumeration of Staphylococcus spp., 1 mL aliquots of each sample dilution were transferred to Petrifilm ™ Staph Express plates for Staphylococcus spp. yeasts, and for Petrifilm ™ EC plates for coliform and E. coli counting, all according to the manufacturer's instructions. The incubation of Petrifilm ™ Staph Express and Petrifilm ™ EC plates was performed at 35-37 ° C for 24 and 48 hours, respectively. Incubation of the Petrifilm ™ YM plates was performed at 25 ° C for 5 days.

Sensory analysis

Sensory analysis was performed at 7, 14 and 21 days of storage of the products at 4 + 1 ° C, in order to compare the different storage periods of the sample (according to the time required for stabilization of the formulation components, the period of possible commercialization of similar commercially available products and the safety of the tasters). The acceptability test was employed using a nine-point hedonic scale.

50 to a maximum of 300 adult volunteers (tasters) of both sexes participated in this study. For the screening of the tasters, the inclusion criterion was applied, namely: being between 18 and 60 years old, of both sexes. The exclusion criteria adopted include: having a history of manifestation of allergy, food intolerance or chronic disease (such as diabetes, hypothyroidism, hyperthyroidism, hypertension or others); being under medical treatment; have a cold, flu or aches; have been in contact less than 1 hour ago with strongly smelling materials, foods or cosmetics. Samples of approximately 20 g of the different treatments (TI, T2 and T3) were offered to the tasters monadically.

For the sensory evaluation of the different dessert treatments analyzed (TI, T2 and T3), in all cases the samples were served in properly sanitized jars, and in 3 distinct periods (7, 14 and 21 days). This sensory evaluation was performed through an acceptability test, using a 9-point hedonic scale, ranging from very much liked (9 points) to very much disliked (1 point). Each treatment was presented to 50 untrained tasters in each period.

The acceptability test used samples from the different proposed treatments (TI, T2 and T3), served in suitable containers, according to the previously selected presentation, with monadic offering of the 3-digit coded samples at random.

Results of Preliminary Trials Performed

Preliminary Trials 1 ε 2

Both trials were performed to confirm the proportions of ingredients used in the production of rice dessert.

The procedure adopted for dessert production is in accordance with the formulation of an industrialized dessert. However, due to the addition of various ingredients for its enrichment, it was difficult to homogenize the dessert during its preparation. The consistency of the product was very firm and the aroma was too strong. Therefore, several tests were performed, modifying the process of elaboration of the dessert, and modifying the concentration of several ingredients, in order to obtain a product with characteristic texture, flavor and aroma.

Preliminary Trial 3

By modifying the dessert manufacturing process, a more homogeneous product was obtained, but with greater aeration due to the agitation with a larger amount of solids in the system and, consequently, the volume obtained was larger.

It was found that the whey protein concentrate being used had about 7% lactose in its composition (according to manufacturer information). Thus, it was decided to change the formulation again, excluding the whey protein concentrate and the casein concentrate, which also had lactose in its composition (approximately 2%, according to the manufacturer).

Preliminary Trials 4 ε 5

In order to produce a dessert for lactose intolerant people, it was decided to replace whey protein concentrate with a similar ingredient, but with the minimum lactose content. Therefore, whey protein isolate was the best choice due to its protein content similar to that of dairy products and the almost total absence of lactose (containing only about 0.1%), since the product is derived from bovine milk. . Casein concentrate was also cut from the assay because it contains approximately 2% lactose in its formulation.

The products obtained in both tests were homogeneous, with slightly aerated texture and moderately sweet taste. The rice dessert had the desired characteristics. However, the behavior of the microorganisms contained in the ABT culture had not yet been tested. Thus, new tests were performed, changing the concentration of probiotic culture inoculated with dessert, in order to obtain a product with characteristic flavor, odor, aroma and texture. The behavior of microorganisms in relation to the fermentation time in the product was also analyzed.

Preliminary Tests 6 to 9 Table 8 shows the pH values obtained after dessert processing in tests 6 and 7. From these tests the inoculation of probiotic cultures was started and the ideal fermentation time of the product was analyzed. The samples were divided into 3 fermentation times (2h, 4h and 6h).

Table 8

<table> table see original document page 38 </column> </row> <table>

Based on the pH of the samples analyzed, in both tests the best pH value obtained was 2h of fermentation. In the other two fermentation times (4h and 6h), the dessert had a very acidic aroma and less firm texture due to the long fermentation period. In test 6 the inoculated culture concentration was 0.5%, while in test 7 the concentration was 0.3%.

Tables 9 (run 6) and 10 (run 7) show the mean values (in triplicate) obtained for L. acidophilus, B. animalis and S. thermophilus counts during storage of rice dessert for trials 6 and 7. .

Table 9

<table> table see original document page 39 </column> </row> <table> <table> table see original document page 40 </column> </row> <table>

Comparing the data obtained in both assays, it is observed that L. acidophilus presented higher sensitivity to the product, since its count was lower in relation to the other two cultures.

For Bifidobacterium animalis and Streptococcus thermophilus counts, the values obtained were greater than 6-7 log CFU / g. For a probiotic food to exert its beneficial effects, it is recommended that it contain a minimum concentration of probiotic microorganisms during the shelf life of the product.

The National Health Surveillance Agency (ANVISA) determines that the minimum viable quantity for probiotics should be in the range of 8.0 to 9.0 log CFU in the daily portion of the product ready for consumption. Thus, with the results obtained in the trials demonstrated the rice-based dessert is potentially probiotic, since a daily portion of 40 g of the dessert would result in at least 8.6 log CFU per daily portion of the product. .

Table 11 shows the pH values obtained after dessert processing in tests 8 and 9. The tests were divided into 2 treatments (with and without fermentation).

Table 11

<table> table see original document page 40 </column> </row> <table> Fermented 4,58 4,45 4,54

It was observed that in both assays, the pH values of their fermented forms were lower than expected (just above 4.50), thus impairing the multiplication of probiotic microorganisms. This can be attributed to the high concentration of added probiotic cultures (minimum 0.5%).

Tables 12 and 13 show the average populations (in triplicate) of L. acidophilus, B. animalis and S. thermophilus obtained during rice dessert storage for trials 8 and 9.

The low pH of the fermented product in assay 8 impaired the multiplication of L. acidophilus, which was more sensitive to the fermentation conditions adopted in the process.

Again, in trials 8 (table 12) and 9 (table 13) the populations of Bifidobacterium animalis and Streptococcus thermophilus were greater than 6-7 Iog CFU / g, which would indicate ingestion of 8.2 Iog CFU if A portion of 40g of rice-based dessert was consumed and health-promoting activity was probiotic.

Table 12

<table> table see original document page 41 </column> </row> <table>

TABLE 13 <table> table see original document page 42 </column> </row> <table>

Trial 10

Definitive Formulation

Table 14 shows the pH values obtained after dessert processing in assay 10. The assay was divided into 2 treatments (with and without fermentation).

Table 14

<table> table see original document page 42 </column> </row> <table>

In both treatments, the pH was adequate for the product, which had a pleasant aroma and taste. Decreasing the concentration of guar and xanthan gums to 0.3% was also beneficial to the product, conferring a good stabilizing effect observed in the assay.

Table 15 shows the mean values (in triplicate) of the populations of L. acidophilus, B. animalis and S. thermophilus obtained during the storage of rice dessert for the trial 10.

Table 15 <table> table see original document page 43 </column> </row> <table>

After 14 days of storage, L. acidophilus counts decreased significantly compared to the first week for fermented treatment.

Results - Definitive Assays

Behavior of Starter Culture Probiotic Microorganisms ε Over Dessert Storage

Tables 16 and 17 show the evolution of the mean populations and their standard deviations of Bifidobacterium animalis and Lactobacillus acidophilus during the 21 days of storage of T1 and T2 desserts at 4 ± 1 ° C, with A> B being overwritten in upper case. Same row indicate significant differences (p <0.05) between different desserts and distinct lower case ab in the same column indicate significant differences (p <0.05) between different storage periods of each dessert.

Table 16

Bifidobacterium animalis population (log CFU / g)

<table> table see original document page 43 </column> </row> <table> <table> table see original document page 44 </column> </row> <table>

Table 17

Lactobacillus acidophilus population (log CFU / g)

<table> table see original document page 44 </column> </row> <table>

The B. animalis population was significantly higher (p <0.05) for the fermented dessert (T2) between days 7 and 21. For each dessert, when considered individually, there was a significant decrease (p <0.05). approximately 0.8 log cfu / g of the population for the fermented product (T2) during storage. For the unfermented product (T1), this decrease was practically 1 log cycle after 21 days of storage, which was significant (p <0.05). The results indicate a better adaptation by B. animalis cultures in T2 (fermented).

In contrast to B. animalis, L. acidophilus populations were significantly lower (p <0.05) for fermented desserts (T2) in all periods analyzed. The decrease was significant for both desserts during storage. At T1, the microorganism population remained above 6.0 log CFU / g, which did not occur from day 21 on T2, whose population was well reduced.

Table 18 shows the evolution of the mean populations and their standard deviations of Streptococcus thermophilus during 21 days of storage at 4 ± 1 ° C in T1 and T2 desserts, with distinct upper case AB superseded in the same row indicating significant differences (p <0.05) between different desserts and distinct lowercase ab in the same column indicate significant differences (p <0.05) between different storage periods of each dessert.

Table 18

Streptococcus thermophilus population (log CFU / g)

<table> table see original document page 45 </column> </row> <table>

Although significant differences (p <0.05) were detected between desserts on storage days 7 and 21 regarding the viability of starter culture, these differences are of little microbiological importance, as they were only 0.17 and 0, 24 log In all storage periods, the population remained above 8.0 log CFU / g, indicating good viability of the microorganism in both treatments.

The results showed that Bifidobactenum animalis showed a higher viability compared to the culture of Lactobacillus acidophilus in both desserts (T1 and T2). The microorganisms present in the ABT culture presented different adaptations to the rice dessert, since B. animalis had better adaptation in T2 (fermented), whereas L. acidophilus strain survived better in T1 (unfermented). Sensory analysis

Acceptability values obtained by sensory analysis are shown in table 19. The results show that there was no significant difference between treatments and during storage, except for T2 (fermented), with significantly higher grades (p <0, 05) throughout the storage period that T3 (control), at 14 days of storage, being overwritten ab indicate significant differences (p <0.05) between the different formulations and storage periods.

Table 19

<table> table see original document page 46 </column> </row> <table>

The nutritionally enriched food product (dessert) with starter and probiotic cultures and prebiotic ingredients is very promising since, in addition to contributing to the balance of the intestinal microbiota and supplementing the diet with essential nutrients, it improves symptoms. of lactose malabsorption in individuals intolerant to this sugar, due to the production of enzyme β-galactosidase, both in the product itself and in the body of intolerant individuals.

Claims (26)

1. FOOD PROCESS MANUFACTURING PROCESS, characterized by comprising the steps of (a) mixing the prebiotic ingredients and water, (b) adding the starch source and / or its derivatives, (c) adding milk-derived components and sucrose, (d) adding gum and sucrose, (e) cooling, (f) adding probiotic and starter culture, and optionally (g) fermenting for 30 minutes to 24 hours, preferably 2 hours. Process according to Claim 1, characterized in that the temperature of step (b) comprises temperatures from 20 ° C to 60 ° C, preferably 40 ° C. Process according to Claim 1, characterized in that the sucrose of step (c) comprises an amount of at least 50% of its total weight. Process according to Claim 1, characterized in that the sucrose of step (d) comprises an amount of at least 50% of its total weight. Process according to Claim 1, characterized in that the temperature of step (d) comprises temperatures from 60 ° C to 110 ° C, preferably 95 ° C. Process according to Claim 1, characterized in that the cooling of step (e) comprises temperatures from 20 ° C to 45 ° C, preferably 37 ° C. Food product according to Claims 1 to 6, characterized in that it comprises a starch-based non-dairy food product containing probiotic microorganisms, starter culture and / or prebiotic ingredients, optionally enriched with components of the foodstuff. milk. Product according to Claim 7, characterized in that the starch source comprises cereals, in particular rice and / or its derivatives, such as rice bran, rice flour, brown or polished rice, brown or polished rice. powder, rice starch and / or combinations thereof. PRODUCT according to claim 7, characterized in that the probiotic cultures comprise Lactobacillus, more specifically L. acidophilus, L. casei, L. paracasei, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. reuteri, L. brevis, L. cellobiosus, L. curvatusy L. fermentum, L. plantarum, L. salivarius, L. crispatus, L. amylovorus, L. gallinarum, L. gasseri, L. johnsonii, L. rhamnosus, L. helveticus, L. sobrius, L. sakei. PRODUCT according to claim 9, characterized in that the probiotic cultures still comprise Gram-positive cocci, such as Lactococcus Iaetis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacety lactis, Streptococcus thermophilus, S. diacetylactis, S. intermedius, among others. PRODUCT according to claim 9, characterized in that the probiotic cultures further comprise genus Bifidobacterium, preferably B. lactis, B. animalis, B. bifidum, B. adolecentis, B. animalis, B. infantile species. , Brief, B. longum, B. pseudolongum, B. angulatum, B. thermophilum, among others. PRODUCT according to claim 9, characterized in that the probiotic cultures optionally comprise yeasts such as Saccharomyces bulgaricus, S. boulardii, Candida utilis, Kluyveromyces marxianus, K. lactis and / or Torula. Product according to Claims 7 to 12, characterized in that the amounts of probiotic microorganisms comprise about 10 6 cfu / g or ml of the product, considering a minimum consumption of 10 8 cfu to 10 9 of the microorganism per day. Product according to Claims 7 to 13, characterized in that the sucrose comprises brown sugar (raw sugar), demerara sugar, granulated refined sugar, amorphous refined sugar, sugar, invert syrup, single syrup or liquid sugar and / or Organic sugar A product according to any one of claims 7 to 14, characterized in that the prebiotic ingredients comprise inulin, fructooligosaccharides, lactulose, lactosaccharide, lactitol, galactooligosaccharides, soybean oligosaccharides, isomalto- oligosaccharides, xyloligosaccharides, honey oligosaccharides, gentio oligosaccharides and / or combinations thereof. Product according to Claim 15, characterized in that the prebiotic ingredients comprise polymerization grades, such as from 2 to 60 units. Product according to Claim 15, characterized in that the prebiotic ingredients comprise 5% to -20% w / w of product, considering a minimum consumption of 3 g and a maximum of 15 to 2 Og of the prebiotic ingredient per day. Product according to Claims 7 to 17, characterized in that the starter cultures comprise the genus Streptococcus, more specifically Streptoeoecus thermophilus, and the genus Laetocoecus spp., More specifically Laetoeoccus lactis subsp. laetis, Laetocoecus lactis subsp. cremoris, Laetocoecus lactis subsp. diacety lactis. Product according to Claim 18, characterized in that the starter cultures still comprise cultures of Lactobacillus delbruecki subsp. Bulgaricus. Product according to Claims 7 to 19, characterized in that the product comprises milk-derived components such as proteins and / or macronutrients and micronutrients, preferably milk nutrients such as calcium lactate, phosphorus, proteins, as whey protein isolate (IPS), whey protein concentrate and casein. Product according to Claims 7 to 20, characterized in that the foodstuff optionally comprises adjuvant / excipient ingredients such as guar gums, arabic xanthan, caraia and gelana, pectins, agar, carrageenan, carboxymethyl cellulose ( CMC) as thickening agents. Product according to Claim 21, characterized in that the product further comprises acidulants such as lactic and / or citric acid; dyes, such as tartrazine yellow (El02), caramel (El50), red; antioxidants such as ascorbic acid; preservatives, such as potassium sorbate; emulsifiers such as lecithin; and sweeteners such as mannitol, sorbitol, aspartame, saccharin, cyclamate, stevia, xylitol, sucralose and / or combinations thereof. Product according to Claims 21 and 22, characterized in that the product also comprises (natural and / or artificial) flavoring compounds and / or assemblies such as fruit and flavoring preparations, essential oils, extracts and natural flavors. and / or fruit synthetics. Product according to Claims 7 to 23, characterized in that the foodstuff preferably comprises a lactose-free, non-dairy starch-based dessert containing probiotic cultures such as Lactobacillus acidophilus La-5, Bifidobaetenum animalis subsp. . Iaetis Bb-12, starter culture, for example Streptoeoecus thermophilus and prebiotic ingredient, in particular, inulin and / or fructooligosaccharide (FOS), optionally enriched with milk-derived components. Use of the foodstuff according to Claims 1 to 24, characterized in that the foodstuff comprises the indication as a functional foodstuff. Use according to claim 25, characterized in that the foodstuff comprises the indication for lactose intolerant individuals.