DESENVOLVIMENTO E CARACTERIZAÇÃO DE BEBIDA FERMENTADA ELABORADA COM A POLPA DO COCO VERDE (Cocos nucifera)

Abstract

In the present study, we development fermented beverages with green coconut pulp. Three formulations added of different percentages of green coconut (30%, 50% and 70%) were made and one beverage (control) was made without addition of green coconut. The beverages were evaluated for microbiological, physical-chemical (ph, tiratrable acid, moisture, ashes, total protein, fat) and sensory parameters during refrigerated storage for 21 days. The results of the microbiological analysis revealed that all the coconut fermented beverages maintained a satisfactory microbiological quality during the assessed storage period (1, 7, 14 and 21 days), as shown by the counts of the total and thermotolerant coliforms (< 3.0 MPN/mL), Staphylococcus positive coagulase, Mold and Yeast (< 100 Log UFC/mL) and the ausence of Salmonella spp. When the storage time was evaluated, for the lactic acid bacteria counts in coconut beverages, were always higher (7 log CFU g–1) in first day of storage, while after 7 days, these values were decreased than (6 log CFU g–1). Differences (p < 0.05) among the detected values for the total proteins were observed between control treatment and the others, being smaller as the percentage of coconut was increase. The values also presented statistical difference (p < 0.05) for the fat parameter, with an increase in the values as the percentages of green coconut were increased. When analyzing the effect of storage on physical-chemical parameters, no significant statistical difference was observed (p > 0.05). for the parameters moisture and total proteins. The pH values decreased over the 21 days of storage while an increase in titratable acidity (p < 0.05) was observed. The fat contents showed variation during the storage times only for the beverages added of 30 and 50% of green coconut. All beverages received similar scores (p > 0.05) for flavour, aftertaste and overall assessment. For the attributes color and texture, the beverages added of 50 and 70% of green coconut obtained scores higher than the control formulation and the added one of 30% of green coconut. The beverages tested had aceptation indices higher than 70%, and the formulation was added with 50% of green coconut, with the highest FA (92.2%). The results of the present study showed that the he use of solid albumen (pulp) of green coconut is a viable option to be used in the development of fermented beverages. For all the percentages of green coconut used (30, 50 and 70%), beverages of good microbiological quality and physicochemical parameters were obtained, very similar to the composition of the elaborated dairy beverages without the addition of coconut. In the sensory tests, the added formulation of 50% of coconut was the one that obtained higher FA and intention to buy. Thus, the development of products using green coconut pulp is an alternative to combat the waste of this raw material of good nutritional quality, in addition to adding economic value to the coconut chain in Brazil.