Study of post-refrigerated acidification in zero lactose fermented milk with Açaí powder added

Abstract

The açaí (Euterpe oleracea Mart.), A fruit with beneficial health potential associated with its phytochemical composition, rich in phenolic compounds and anthocyanins, can be associated to the positive effects of probiotic microorganisms and the removal of lactose from fermented dairy products. to be a technological alternative for the development of new products with functional and regional appeal. In this sense, the objective of this work was to monitor the post-acidification during the refrigerated storage of 28 days of fermented zero lactose açaí flavored milks. Açaí pulp was obtained from a private orchard located in the municipality of Boa Vista-RR, which were sent to LTPA / EAGRO, pulped, pasteurized and frozen at -18ºC. The LF were incubated with probiotic cultures, and 5%, 15% and 25% of açaí were added and stored for 28 days. As for post-acidification, there were low acidifications, probably related to the use of zero lactose milk.