Drink with probiotic potential based on water-soluble extract from cashew nuts

ABSTRACT: The research elaborat a drink based on a water-soluble cashew nut extract (WCNE), fermented with the probiotic strain Lactobacillus paracasei ATCC 334. The formulations were defined by factorial design 22, with the independent variables: concentration of Lb. paracasei (1%, 1.5%, and 2%) and cashew nuts (100 g, 200 g, and 300 g), and the dependent variables: Composition (Moisture, Lipids, Proteins, Ashes and Carbohydrates) and Sensory Analysis (acceptance and ordination tests). The Lb. paracasei concentration in the WCNE registered between 7.72 log CFU g-1 to 8.27 log CFU g-1 for 6 hours of fermentation. According to the FDA, these values indicated a probiotic potential to the formulations (above 6 log CFU g-1). The concentration of cashew nuts (CNC) had a significant influence (P < 0.05) on all physical-chemical parameters and sensory attributes of the fermented WCNE, demonstrating itself as a determining factor for the product nutritional quality. The concentration of Lb. paracasei affected significantly (P < 0.05) the reduction of humidity and the increase of lipids and ash contents. The drinks F3 (300g CNC, 1% Lb. paracasei) and F4 (300g CNC, 2% Lb. paracasei) obtained the highest scores in the acceptance test and in the attributes of aroma, flavor, and overall impression. The study indicated that, in addition to good sensory acceptance, fermented WCNE can provide a concentration of probiotics above 7 log CFU g-1, thus being a promising alternative to meet the daily demand of probiotics for people who are restricted to dairy products.

摘要：本研究开发了一款以水溶性腰果提取物（water-soluble cashew nut extract，WCNE）为基底的发酵饮品，所用益生菌菌株为副干酪乳杆菌（Lactobacillus paracasei）ATCC 334。本研究采用2²析因设计确定配方，自变量为副干酪乳杆菌添加浓度（1%、1.5%与2%）与腰果用量（100g、200g与300g），因变量包括成分指标（水分、脂质、蛋白质、灰分与碳水化合物）与感官分析指标（接受度测试与排序测试）。发酵6小时后，WCNE基质中的副干酪乳杆菌活菌数可达7.72 log CFU·g⁻¹至8.27 log CFU·g⁻¹。根据美国食品药品监督管理局（Food and Drug Administration，FDA）标准，活菌数高于6 log CFU·g⁻¹即具备益生菌开发潜力，本研究所得数值符合该要求。腰果用量（cashew nuts concentration，CNC）对发酵型WCNE饮品的全部理化参数与感官属性均具有显著影响（P < 0.05），是决定产品营养品质的关键因素。副干酪乳杆菌浓度则对水分含量降低、脂质与灰分含量提升具有显著影响（P < 0.05）。其中F3配方（300g CNC、1%副干酪乳杆菌）与F4配方（300g CNC、2%副干酪乳杆菌）在接受度测试以及香气、风味与整体印象维度上均获得最高评分。本研究表明，发酵型WCNE饮品不仅具备优异的感官接受度，其益生菌活菌浓度可达7 log CFU·g⁻¹以上，可为限制乳制品摄入人群补充每日所需益生菌，是一种极具应用前景的替代方案。