Develop of a drink elaborated with rice flour and toasted sesame and ground (Sesamum Indicum) and fermented with cultures probiotics

Abstract

The objective of this work was to develop a drink elaborated with flour of rice with the addition of toasted sesame and ground and fermented with probiotics culture with good acceptability and characteristic nutritional. The formulations were obtained starting from mixtures designed with the program Desing Expert 6,01, the independent variables were flour of rice (2,5 to 5 %), toasted sesame and ground (5 to 8 %) and water (80 to 85,5 %), it was sweetened with sugar to 8 % and stabilizer carboximetilcelulose to 0,1 %. The answer variables were stability to the sedimentation and the acceptability. For the fermentation of the drink it was used glucose like substrate and cultures Lactobacillus acidophilus and Lactobacillus casei inoculated from 2 to 5 %; the answer variables were the fermentation time and acceptability. In the selected drink were evaluated the acceptability, nutritional composition, acidity, pH, viscosity, quality microbiological, viability of the probióticos and stability during the storage. The best selected variants were: drink of rice without fermenting with composition of 3,6 % of flour of rice; 7,6 % of ground sesame and water 81,7 % and the drink fermented with addition of 1,6 % of glucose and 4 % cultures reached a viability log (UFC/g) of 8,7; the acceptability of both drinks was of I like it. The stability of the drinks during the storage to temperature among 4 ± 1 oC was for the natural drink up to 20 days and the one fermented up to 15 days.