Sousa Júnior, Francisco Canindé deRibeiro, Luís Eduardo Guieu Galvão Telles2023-03-132023-03-132022-11-30RIBEIRO, Luís Eduardo Guieu Galvão Telles. Bebidas funcionais simbióticas de cajá (Spondias mombin L.): desenvolvimento, estabilidade durante o armazenamento e aspectos sensoriais. Orientador: Francisco Canindé de Sousa Júnior. 2022. 95f. Dissertação (Mestrado em Nutrição) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2022.https://repositorio.ufrn.br/handle/123456789/51895The search for plant-based probiotic products aiming to replace dairies has been growing in recent years, especially due to the increasing number of lactose intolerance individuals and the population’s concern about well-being and quality of life. In this context, the present study aimed to elaborate and evaluate fermented and unfermented symbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides (FOS) and Lactiplantibacillus plantarum NRRL B-4496 for probiotic, physicochemical and bioactive stability during 28 days of storage at 4 °C, as well as the sensory aspects of beverages. Six beverage formulations were prepared for analysis: standard (PAD), prebiotic (PREB), unfermented symbiotic (SIM), fermented symbiotic (SIMF), unfermented symbiotic with pH adjusted to 4.5 (SIMA), and fermented symbiotic with pH adjusted to 4.5 (SIMFA). Samples were stored at 4 °C and analyzed for viable cell counts, pH, titratable acidity, total soluble solids (TTS), total phenolic compounds (TPC) and antioxidant activity by DPPH scavenging activity on days 0, 7, 14, 21, and 28. Formulations PREB, SIMF, and SIMA were evaluated for global acceptability, Just About Right (JAR) scale, and purchase intent. Results showed viable counts of 9.0 log UFC/mL with 21 days of storage for both SIMF and SIMA. In addition, SIMFA showed a value of 8.2 log UFC/mL by the end of the 28 days. All formulations showed a slight decrease in pH values by 28 days, reaching 2.2 to 2.5 for the unadjusted formulations and 4.3 to 4.8 for the adjusted. Titratable acidity and TSS parameters showed minor alterations during storage. TPC showed variations in all formulations, staying between 234 and 431 mg GAE/L. Moreover, antioxidant activity was kept stable in PREB, SIMF, SIMA, and SIMFA, presenting a slight growth in SIM and a significant decrease in PAD. Evaluation of overall acceptance and purchase intent for PREB, SIMF, and SIMA was conducted with 91 untrained panelists. Both PREB and SIMF received high acceptability indexes of 78.14 and 75.46%, respectively, and purchase intent of 3.99 and 3.77, respectively. Panelists considered the excess acidity and lack of sweet taste as the most important characteristics for improvement. Through observation of the obtained results, it is possible to consider yellow mombin juice fortified with FOS as a viable matrix for the inoculation L. plantarum, keeping stable counts for symbiotic formulations and reaching good acceptance, showing potential on increasing plant-based market diversity and promotion of Brazilian sociobiodiversity.Acesso AbertoLactobacillus (Lactiplantibacillus Plantarum)PrebióticosFermentaçãoSucos de frutas e vegetaismasterThesisCNPQ::CIENCIAS DA SAUDE::NUTRICAO