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Publicação
Desenvolvimento de polpas de fruta fermentadas
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Autores
Orientador(es)
Resumo(s)
The Food Industry is constantly on the lookout for innovation by developing new products with new flavors that are able to promote the well-being and the health of the consumers. The use of fermented fruit pulps is therefore one possible way to respond to this demand.
The aim of this study was to develop low or non-alcoholic fermented beverages with low or no sugar content from pulps of pear, apple and peach.
Four yeast strains and fourteen strains of lactic acid bacteria were tested, in mono and in co-culture.
In the three fruit pulps, the combination of BC and LB in co-culture was the one that provided the best results. In apple and in pear pulps this combination was the most interesting in a sensory evaluation provided, while, in addition, the pulp of peach, besides good organoleptic properties reduced ºBrix to about 50% and reached approximately 2,5 % of ethanol (v/v).
Descrição
Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
Palavras-chave
peach pulp apple pulp pear pulp fermentation lactic acid bacteria yeast
Contexto Educativo
Citação
Monteiro, V.R. - Desenvolvimento de polpas de fruta fermentadas, Lisboa: ISA, 2013, 75 p.