Produção de extrato em pó do endosperma de carolina e utilização como aditivo em bebida de soja.

Abstract

Several food products and additives come from the exploitation of species of native flora or adapted to the edaphoclimatic conditions of Brazil. Carolina seeds have gummy and thick polysaccharide-rich endosperm, which can be used as additives. Thus, the objective of this work was to produce carolina endosperm extract powder, characterize it and use it as an additive in fermented soybean drink. The physical characterization of carolina seeds, physicochemical and centesimal composition of endosperm were performed; the endosperm extract was dried at 50, 60 and 70 °C; the powder extracts of each drying condition were characterized; the best powder was selected based on yield and evaluated its cytotoxicity by the Artemia salina bioassay method, its moisture adsorption isotherms were determined at temperatures of 20, 30 and 40 ºC and its stability during 90 days of storage at temperatures of 30 and 40 °C. Seven formulations of fermented beverage of soy extract was prepared, consisting of: F1 - control; F2 - 0.5% carolina gum; F3 - 0.5% xanthan gum; F4 - 0.5% guar gum; F5 - 0.25% carolina + 0.25% xanthan; F6 - 0.25% carolina + 0.25% guar; F7 - 0.167% carolina + 0.167% xanthan + 0.1675 guar and evaluated its stability during storage at 5 °C for 28 days. The seeds showed adequate moisture content for conservation under storage conditions, with circularity and sphericity correlating with the seed shape. The endosperm showed accumulation of protein, lipid and caloric reserves. The Midilli model was the best fit to the experimental data of drying kinetics with the highest coefficients of determination (R2) and lowest mean square deviations (MSD). The powder selected at 60 °C presented higher yield and showed no toxicity against Artemia salina. Peleg model had the best fit to the experimental data of moisture adsorption isotherms of the selected powder extract with the highest coefficients of determination (R2) and the lowest mean percentage deviations (P) with classification of Type II curves (30 and 40 oC) and Type III (20 oC). It was found that the laminated packaging used for storage of the selected extract was not efficient to maintain stability at temperatures of 30 and 40 °C and with relative humidity of approximately 83%. Soybean fermented beverages presented high moisture content with high water activity, low pH and high acidity, with greater emphasis on the content of F2 proteins and lipids in F7. With storage time the water retention capacity of fermented soybean beverages decreases with emphasis on formulations F3, F4, F6 and F7, the syneresis increased, except for formulations F3, F4 and F6, and the higher apparent viscosity values changes were for F3, F4 and F7 at 28 days of storage.