Desenvolvimento e caracterização de uma bebida à base de kefir com coproduto da banana-da-terra (Musa paradisíaca)

Abstract

Among the functional products that have a probiotic effect, there are fermented beverages with milk using kefir grains, added fruits or their co-products, which are rich in dietary fiber and other nutrients that contribute to beneficial health effects. Banana peel, a co-product of the processing of this fruit, is considered a food source with antioxidant properties against cancer and heart disease, as well as having significant amounts of dietary fiber, which are generally discarded in abundance, causing damage to the environment. Therefore, the objective of this study was to evaluate the potential application of the co-product of plantain (Musa paradisíaca) to develop fermented kefir milk. Explanatory experimental research was carried out, with prospective, primary, longitudinal and analytical data. For the elaboration of the fermented beverage with kefir, banana peels were used at different stages of maturation, green (F1) and ripe (F2), with powder (FP), cooked (FD), and control (FC) treatments, without addition of coproduct. The characterization of the beverages was carried out by determining pH, titratable acidity, soluble solids (°Brix), nutritional composition and microbiological analyses of lactic acid bacteria and yeasts. All samples had a pH close to 4.5 (FC = 4.86 to F2D = 4.19). The titratable acidity values increased, and the soluble solids content decreased throughout the fermentation. At the end of fermentation, a significant difference was observed in the pH value between the FC, FP and FD samples with green and mature skin, there was no significant difference between the FD samples. Titratable acidity showed a significant difference for FC. For SS, there was no significant difference between FC, F1P and F2P and between FD samples. Furthermore, FD had a higher moisture content, due to the addition of water in the preparation of the co-product (F1D = 90.25; F2D = 89.83). FP1 had the highest amount of carbohydrates (17.75%). There was no growth of lactic acid bacteria, however, yeast growth was observed until the end of the analysis (30 days), with FC= 4.3x10-5 , F1D= 2.7x10-6 and F2D = 2.9x10-6 . All formulations demonstrated good potencial for obtaining kefir, representing an alternative to increase the nutricional value of fermented milk and reduce the disposal of banana peels, but the FD treatment resulted in a more visually pleasing formulation compared to the FP, wich presented a sandy texture to the surface tact. The use of the banana co-product to prepare a fermented milk with kefir added nutritional value to its composition, since considerable amounts of carbohydrates, proteins and lipids were observed, as well as beinglinked to the reduction of damage to the environment. The FD treatment resulted in a more visually pleasing formulation compared to the FP, which presented a sandy texture to the surface. tact. The use of the banana co- product to prepare a fermented milk with kefir added nutritional value to its composition, since considerable amounts of carbohydrates, proteins and lipids were observed, as well as being linked to the reduction of damage to the environment.