Produção e caracterização do kefir saborizado com polpa de cagaita (Eugenia dysenterica)
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2019-02-28
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Universidade Federal de Goiás
Resumo
Kefir is considered a beverage with many health benefits and is possibly one of the oldest
probiotic food products. The objective was to develop different formulations of kefir
flavored with cajita pulp, Eugenia dysenterica, evaluating its physico-chemical,
microbiological, rheological, colorimetric, shelf life and sensorial acceptance characteristics.
Nine formulations with different concentrations of sugar and cajita pulp were prepared. The
formulations were fermented with the eXact® KEFIR 12 and YoFlex® Harmony 1.0 starter
cultures, totaling 14 bacteria. The physico-chemical analyzes carried out for the raw material
and for the formulations were: pH, acidity, moisture content, ashes, proteins, lipids,
carbohydrates and total energetic value. Microbiological analyzes carried out in the
formulations were: Most Likely Number of Coliforms at 35 ° C, Most Likely Number of
Coliforms at 45 ° C and Salmonella sp. In the formulations were carried out, weekly, acidity
analysis and lactic acid bacteria count to determine the shelf life. The analysis of variance
and the Tukey test were used for the statistical analysis of the data. Kefir presented physicochemical characteristics according to the standards established by the legislation. Kefir
formulations showed shelf life of eight weeks under refrigeration at 5 ° C, keeping lactic
acid bacteria counts above 107 CFU / g and acidity below 1g lactic acid / 100g. With the
exception of two formulations that did not contain sugar in their composition, the other
formulations of kefir were well accepted in the sensory analysis, with notes between "slightly
liked" and "extremely liked" attributes for appearance, color, aroma, flavor, consistency and
overall impression. The formulations that had the highest grades for the flavor and overall
impression attributes were those containing 10% sugar and 0% or 10% cashew pulp, and
also those that had the highest grades for the purchase intent, with notes that Sensory
evaluation form corresponded to "I would probably buy". The results obtained in the present
work indicate that kefir can be produced industrially using starter cultures and present a long
shelf life and good acceptance by the Brazilian consumer, which confirms it as a promising
dairy product.
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MORE, J. C. R. S. Produção e caracterização do kefir saborizado com polpa de cagaita (Eugenia dysenterica). 2019. 101 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2019.