Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp
Kefir is a product obtained by fermentation of milk with kefir grains and cultures prepared from the grains. Considering the functional qualities of kefir and seeking the use of fruits from the Amazon region, a kefir beverage was produced with graviola pulp and its microbiological and physicochemica...
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| Format: | Article |
| Language: | English |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2018-08-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://revistadoilct.com.br/rilct/article/view/604 |
| _version_ | 1818388976688431104 |
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| author | Luciana Silva Rocha Contim Ila Maria Aguiar Oliveira José Cardoso Neto |
| author_facet | Luciana Silva Rocha Contim Ila Maria Aguiar Oliveira José Cardoso Neto |
| author_sort | Luciana Silva Rocha Contim |
| collection | DOAJ |
| description | Kefir is a product obtained by fermentation of milk with kefir grains and cultures prepared from the grains. Considering the functional qualities of kefir and seeking the use of fruits from the Amazon region, a kefir beverage was produced with graviola pulp and its microbiological and physicochemical characteristics were evaluated during the storage period under refrigeration, as well as its acceptability. The main groups of microorganisms presented in kefir were Lactobacillus, Lactococcus, yeast and acetic bacteria quantified in specific broths. The total number of microorganisms was similar for all groups, around 109cfu/g. At the end of 28 days of storage it was reduced to 107cfu/g. It was verified that the addition of graviola pulp and sugar to the natural kefir did not influence the behavior of its microbiota. Nine lactic acid bacteria were isolated from the kefir grains and were characterized as Lactococcuslactissubps. lactis. The pH value did not change significantly during 21 days of storage. The pH statistically increased only on the 28th day of storage under refrigeration. The acidity (% of lactic acid) increased gradually during the storage period. The sensory analysis of kefir with graviola pulp showed an excellent acceptability. |
| first_indexed | 2024-12-14T04:34:24Z |
| format | Article |
| id | doaj.art-6616387e08204606805bf9ec05320f99 |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-12-14T04:34:24Z |
| publishDate | 2018-08-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-6616387e08204606805bf9ec05320f992022-12-21T23:17:00ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162018-08-017311910.14295/2238-6416.v73i1.604394Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulpLuciana Silva Rocha Contim0Ila Maria Aguiar Oliveira1José Cardoso Neto2Universidade Federal de GoiásUniversidade Federal do AmazonasUniversidade Federal do AmazonasKefir is a product obtained by fermentation of milk with kefir grains and cultures prepared from the grains. Considering the functional qualities of kefir and seeking the use of fruits from the Amazon region, a kefir beverage was produced with graviola pulp and its microbiological and physicochemical characteristics were evaluated during the storage period under refrigeration, as well as its acceptability. The main groups of microorganisms presented in kefir were Lactobacillus, Lactococcus, yeast and acetic bacteria quantified in specific broths. The total number of microorganisms was similar for all groups, around 109cfu/g. At the end of 28 days of storage it was reduced to 107cfu/g. It was verified that the addition of graviola pulp and sugar to the natural kefir did not influence the behavior of its microbiota. Nine lactic acid bacteria were isolated from the kefir grains and were characterized as Lactococcuslactissubps. lactis. The pH value did not change significantly during 21 days of storage. The pH statistically increased only on the 28th day of storage under refrigeration. The acidity (% of lactic acid) increased gradually during the storage period. The sensory analysis of kefir with graviola pulp showed an excellent acceptability.https://revistadoilct.com.br/rilct/article/view/604alimentos funcionais, leite fermentado, bactérias láticas |
| spellingShingle | Luciana Silva Rocha Contim Ila Maria Aguiar Oliveira José Cardoso Neto Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp Revista do Instituto de Latícinios Cândido Tostes alimentos funcionais, leite fermentado, bactérias láticas |
| title | Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp |
| title_full | Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp |
| title_fullStr | Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp |
| title_full_unstemmed | Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp |
| title_short | Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp |
| title_sort | microbiological physicochemical evaluation and sensory acceptance of kefir with graviola pulp |
| topic | alimentos funcionais, leite fermentado, bactérias láticas |
| url | https://revistadoilct.com.br/rilct/article/view/604 |
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