Journal of Microbial & Biochemical Technology

Production of new beverage: Yogurt with mushroom

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Vinicius Reis de Figueiredo

Instituto Federal de Educacao, Ciencia e Tecnologia Baiano, Brazil

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

The utilization of food as a health and welfare promoter has encouraged some investigations about new natural compounds and also development of new ingredients allowing innovation with regard to food products. Yogurt`s consumption is recommended due to its nutritional features. On the other side, the advantages of consuming mushroom for human health has been the target for scientific researches all over the world once the search for functional foods, which bring health benefits for human, has become an international trend. One of the main active principles investigated in mushrooms is Beta-D-Glucana polysaccharide that has been thought to reduce cholesterol�??s absorption. In order to encourage the consumption of beverages that provide benefits for human health, this work was developed with an elaboration and production of yogurt added with the mushroom Agaricus subrufescens. When added to yogurt, mushrooms provide high nutrient availability for the food which makes this beverage more functional beyond adding trade. Sensory analysis was done containing 0 g; 0.3 g; 0.6 g; 1.2 g of dry mushroom/200 mL of yogurt respectively. The formulation which had intermediate concentration (0.6 g mushroom/200 mL of yogurt) was the most accepted by the evaluators (35% of them). Developing an innovative beverage (COCurte �?? Yogurt with Mushroom) allowed a deposit of an Invention Patent at National Institute of Intellectual Property (NIIP) registered under the code BR 10 2016 018766 4 (Brazil).

Biography :

Vinícius Reis de Figueirêdo has finished his PhD in Agricultural Microbiology by UFLA/MG (2013). His Sandwich PhD was done at Universidad Castilla-La Mancha, (Albacete) Center of Investigation and Experimentation and Services for Mushroom (Quintanar del Rey), Spain. He has Master’s in Vegetal Production by State University Santa Cruz-UESC (2008); Specialization in Vegetal Diseases Management by Federal University of Lavras-UFLA (2007) and under graduation in Agronomic Engineering by UESC-BAHIA (2004). He is Professor at Federal Institute Baiano of Education, Science and Technology (IF Baiano). He teaches the following courses: General Microbiology, Food Microbiology and Final Course Project.