DESENVOLVIMENTO E CARACTERIZAÇÃO DE SORBET PRODUZIDO COM ALBÚMEN SÓLIDO DE COCO (Cocos nucifera L. VAR. ANÃ) E ABACAXI (Ananas comosus)

Abstract

Green coconut pulp has good nutritional qualities, is rich in water, sugars, proteins and fats in its composition and has the potential to be used technologically, but is discarded. The increase in people allergic to animal proteins, as well as the expansion of lifestyles where animal raw materials are not consumed, such as veganism, has resulted in a greater demand for diversified “plant-based” products. Coconut-based plant extracts are used as a basis for the preparation of various products aimed at this public with special needs. The objective of this study was to study the feasibility of using green coconut pulp in the production and characterization of potentially probiotic sorbets. Three formulations were produced (S1- 70% green coconut, 30% pineapple, S2- 60% coconut 40% pineapple and S3- 50% green coconut and 50% pineapple) and added Lactiplantibacillus rahmnosus. The formulations were characterized regarding microbiological parameters and viability of lactic acid bacteria and physicochemical parameters, being evaluated every seven days during 21 days of frozen storage. The microbiological results were in accordance with Brazilian legislation, with the formulations being safe for human consumption. Lactic acid bacteria demonstrated counts from 7 log (CFU/mL), indicating the probiotic potential of the formulations, with S1 being the one with the highest number of viable bacteria. Regarding physicochemical parameters, all formulations remained stable during storage for 21 days. The research demonstrated the technological suitability of 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.