Abstract
Consumers have shown greater attention to the quality and functionality of the foods consumed due to the increased incidence of inflammatory bowel, cardiovascular diseases, arterial hypertension, diabetes mellitus II, obesity, cancers, especially those related to lactose intolerance and allergy to bovine milk and soy proteins. In this unprecedented study, we elaborated and characterized probiotic drinks based on rice extract. We inoculated the microorganisms Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium animalis ssp. lactis, sweetened with different types of substrates, such as sucrose, glucose and honey, and characterized these rice extract (BA) fermented drinks using physical-chemical and microbiological analyzes. The best fermentation time (9 hours) was achieved with the addition of the SAB 440 inoculum (Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium animalis ssp. lactis) and glucose and honey as substrates in rice extract drinks. All drinks were characterized as probiotic, showing a viable cell count greater than 106 CFU mL-1. It is noteworthy that the energy value can be classified as low, and the lipid content was less than 0.03%, which classifies these fermented drinks as fat-free, according to the current Brazilian legislation. The functionality of elaborated fermented drinks can be attributed mainly to its probiotic characteristic. The beverages developed are interesting for consumption by lactose intolerant people, and allergic to bovine milk and soy, as they contain non-dairy ingredients.
Keywords:
Functional food; Fat free; Honey; Yogurt; Lactose free; Microorganisms
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