UTILIZAÇÃO DA POLPA DO COCO VERDE EM PÓ NA ELABORAÇÃO DE BEBIDAS SABORIZADAS PLANT-BASED

Abstract

With the increase in the diagnosis of people allergic to proteins of animal origin and/or supporters of lifestyles that do not consume these proteins, such as vegans, plant-based or “plant-based” products have been gaining notoriety. The use of green coconut pulp, which is a product suitable for human consumption but which is normally wasted in the production of edible derivatives, becomes of fundamental importance both in terms of sustainable production and consumption of resources and for economic growth in the coconut chain. The objective of this study was to produce and evaluate the viability of a powder for preparing a drink flavored with green coconut and guava added with Lacticaseibacillus rahmnosus 75blh. Three formulations were developed with 60, 70 and 80% of green coconut and guava pulp that were dried and powdered and then added with a standardized inoculum of 109 of Lacticaseibacillus rahmnosus 75blh. The beverages were evaluated for microbiological and physical-chemical characteristics during refrigerated storage (4º C) for 21 days at intervals of seven days. Sensory analysis was performed in order to assess the sensory characteristics of acceptance and purchase intention. The microbiological results were presented in accordance with Brazilian legislation and the drinks are safe for human consumption. Lactic acid bacteria showed satisfactory counts between 6-8 (CFU/mL), indicating the probiotic potential of the formulations. Regarding the physical-chemical parameters, it was observed that the mineral content decreased as the amount of guava pulp was reduced and that the sugar content was higher in the formulation with a higher percentage of added coconut. Acceptability and purchase intention results were above 55% for formulations 60 and 70%. All formulations were stable during refrigerated storage for 21 days. The research demonstrated the technological aptitude of the green coconut pulp for use in the development of derivatives, being a viable and sustainable alternative, resulting in microbiologically safe products, carriers of probiotic microorganisms and stable during storage after reconstitution.