EXTRATOS VEGETAIS COMO SUBSTITUTOS DO LEITE PARA ELABORAÇÃODE BEBIDAS FERMENTADAS

Abstract

Milk is the most used product for lactic fermentation, while the production of fermented beverages with vegetable matrices covers other consumer groups such as lactose intolerant, allergic to milk protein, vegans, vegetarians and consumers of functional products. The objective of this work was to carry out a literature review to present alternatives for fermented beverages based on water-soluble extracts of vegetable raw materials. The aqueous strata of legumes (soybeans, peanuts), cereals (rice, oats), pseudocereals (quinoa, amaranth), oilseeds (almonds, walnuts), with their nutritional and functional characteristics is a way to produce vegan fermented beverages. The use of probiotics for the fermentation process adds functionality to the beverage produced. Bacteria Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium animalis, Lactobacillus bulgaricus, Streptococcus salivarus, Lactobacillus delbrueckii, Bifidobacterium lactis and kefir, were used in experimental research and obtained sensory accepted fermented vegetable drinks with, with the possibility of adding additional ingredients to accelerate fermentation or improve sensory characteristics. There were 12 studies that present plant extracts as alternatives to produce fermented beverages with high nutritional and functional value. Therefore, the development of new research on the production of fermented vegetable drinks using other types of vegetable extracts and evaluating their benefits, functional properties and cost is of fundamental importance to meet the demands of consumers.