Production and Acceptance of Gelato Based on Fermented Coconut Extract and Green Banana Biomass

Abstract

Since ancient times, fermentation has been used to preserve food and currently holds great importance from both sensory and nutritional perspectives. The aim of this study was to produce and characterize gelatos made from fermented coconut extract and green banana biomass, evaluating the acceptance of this product. Two types of starters were used in the water-soluble coconut extract: Lyofast BGP 93 (LBGP93), composed exclusively of Lactobacillus casei strains, and Lyofast SAB 440 A (LSAB440A), composed of mixed cultures of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. The coconut extract was analyzed for pH, titratable acidity, and viable cells, while the gelatos were evaluated for moisture, ash, lipids, proteins, carbohydrates, viable cells, and sensory analysis. The LBGP93 treatment showed a higher acidification rate, shorter fermentation time for the extract, and higher viable cell viability (CFU/g) compared to LSAB440A. Both treatments experienced a reduction in the number of viable cells when transformed into gelatos: for LBGP93, from 6.0 x 10 7 to 4.7 x 10 5 , and for LSAB440A, from 5.1 x 10 6 to 2.5 x 10 5 . Regarding the proximate composition of the gelatos, there was no difference between the treatments, indicating that the use of different starters did not influence the composition. Sensory evaluation revealed no significant differences in any of the attributes assessed. Although LBGP93 had a higher initial count, its reduction rate was more pronounced, which may indicate lower stability during processing and storage.