Bebida fermentada a base do extrato do coco babaçu (Attalea speciosa)

Abstract

Babassu (Attalea speciosa) is part of the Mata dos Cocais extractive chain and has socioeconomic relevance in the state of Piauí, with potential for adding value through the use of co-products and the development of foods with regional identity. In this context, this work aimed to develop a fermented drink based on babassu coconut extract, evaluating its viability as a plant-based alternative to conventional dairy products. The study was conducted in the laboratories of the Federal Institute of Piauí (IFPI), Teresina Central Campus, using an extract obtained from babassu almonds collected in Arraial–PI. Five formulations were prepared with partial and total replacement of cow's milk with babassu extract, maintaining the addition of sugar and inoculation of lactic acid culture, followed by pasteurization, fermentation and refrigerated storage. The formulations were evaluated for pH, titratable acidity and humidity, and, for selected formulations, the proximate composition (lipids, proteins, carbohydrates and ash) was determined, with statistical comparison between means