Caracterização físico-química e sensorial de kefir tradicional e derivados

Abstract

RESUMOAvaliaram-se diferentes populações de grãos de kefir tradicional e de seus derivados, o kefir, o kefir leban e o soro de kefir, quanto às características físico-químicas e sensoriais, quando inoculados em diferentes concentrações de leite padronizado, levando-se em consideração as variáveis tempo/temperatura de incubação, maturação e filtração. A manipulação da população de grãos de kefir foi eficaz na obtenção de produtos com características físico-químicas semelhantes. O volume de leite utilizado na incubação influenciou significativamente as características dos derivados. A avaliação sensorial de antepastos elaborados a partir de kefir leban, condimentados, apresentou boa aceitabilidade.Palavras-chave: derivados de kefir, composição centesimal, características físico-químicas, características sensoriais ABSTRACT It was evaluated different traditional kefir grain populations and their derivatives, kefir, kefir leban and kefir whey, regarding physicochemical and sensorial characteristics when inoculated into different

Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage

“…The growth of the kefir culture observed in this study (12% < Δm < 29%) is comparable to the values obtained by Weschenfelder et al (2011) who observed increases from 0-20% in the mass of kefir biomass in pasteurized milk evaluated at 25°C. When analyzing the R values (Table 3) it is possible to observe that the smaller values were obtained with the original culture (confirming the better culture development) and for the adapted culture, higher concentrations of açaí berry pulp could lead to a greater cellular growth and substrate consumption.…”

“…The fermentation flasks were previously cleansed with detergent and rinsed with boiling water. After the inoculation, there were covered with paper tissues and incubated at room temperature (~25° C) without agitation for 24 hours (Weschenfelder et al 2011). Subsequent to the fermentation, the kefir cultures were separated from the beverages with the aid of a kitchen sieve.…”

“…The formation of carbonic gas; vitamin B12 and polysaccharides (Weschenfelder et al 2011); different aldehydes, isoamyl alcohol and traces of acetone (Moreira et al 2008) also occurs. When the kefir grains are inoculated in the culture medium, an adaptation (lag) phase occurs at first.…”

"Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity

“…A nine-point hedonic scale was used to verify the overall impression of the product, as well as sensory attributes of appearance and taste (SOUZA, 2003;TOMIKAWA;MORETTI, 2009;MINIM, 2010;WESCHENFELDER et al, 2011).…”

“…(BRASIL, 1996). development of pathogenic microorganisms that survive milk heat treatment (SALOFF-COSTE, 2000;FERREIRA, 2008b;WESCHENFELDER et al, 2011).…”