Acceptability of kefir produced by fermentation of Portuguese milk with CIDCA AGK1 grains in a sample of Portuguese consumers

Abstract

Fermented foods, such as kefir, tend to be characterized by their unique flavor and aroma. Sensory perception of this type of food or beverage is a key factor for the general consumer acceptance of the product, which can be assessed through sensory tests. Conventional sensory tests include acceptance tests where consumers, not trained panelists, are asked to express their degree of like on a hedonic scale, where the level of acceptability of foods does not require a choice between alternatives. The most commonly used scale for testing consumer acceptability of foods is the 9-point hedonic scale. An average score of 7 or higher on the acceptability test indicates a high sensory quality and represents a good acceptance of the product by the panel. This study aimed to evaluate the acceptance of a kefir drink in a sample of Portuguese consumers. The acceptability test of the kefir obtained by fermentation of Portuguese milk with CIDCA AGK1 kefir grains was conducted in a group of 19 consumers using a 9-point hedonic scale and produced a mean score of 7.00 ± 1.15, which correlates with a qualitative rating of “Like moderately.” This work is part of an ongoing study, designated DermapBio, conducted by our research center, with an aim to evaluate the benefits of kefir ingestion for cutaneous health.

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

“…Originally, kefir granules were adapted to use the nutrients in milk, mainly lactose [22]. Subsequently, it is possible by their common origin [17] that some of these granules, and the consortium of microorganisms that cohabit in them, were adapted to grow and propagate in various infusions, juice, and vegetable beverages, and in non-lactic juices [23][24][25][26]. The former are called milk kefir grains (MKG), and the latter are called water kefir grains (WKG) [17].…”