Leite Fermentado: Kefir / Fermented Milk: Kefir

Braccini, Valéria Pinheiro; Arbello, Deisi Dariane Rodrigues; Erhardt, Magnólia Martins; Jiménez, Maximiliano Segundo Escalona; Pedroso, Matheus Abraão Piovesan; Richards, Neila Silvia Pereira dos Santos

doi:10.34117/bjdv7n3-021

Cited by 4 publications

(2 citation statements)

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“…Numerous studies by V. Braccini et al (2021) have shown that kefir is produced using bacteria and yeast, which exist in symbiotic association in kefir fungi. It is a traditional example of the coexistence of bacteria and yeast, which produce compounds that are beneficial to health.…”

Section: Introductionmentioning

confidence: 99%

Use of hop extract in the biotechnology of kefir beverage

Samilyk,

Bolgova,

Samokhina

et al. 2024

Scientific Horizons

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The shelf life of fermented dairy products is only 3-5 days and is extended by the addition of preservatives to the production process, but the biological value of the kefir beverage is reduced. The purpose of this study was to determine the feasibility of using hop extract in the biotechnology of fermented milk beverage. Three samples of kefir beverage were produced: control (K) – using traditional technology based on dry starter “Kefir VIVO”; experimental (D1) – with the above type of starter in the amount of 0.05% by weight of milk and hop extract in the amount of 5% by weight of milk. The experimental sample (D2) was fermented using hop extract (10% by weight of milk). It was found that when using only hop extract for fermentation of the prototype kefir beverage, the duration of the technological process of its production is the same as when using dry starter and does not exceed 7-8 hours. The number of beneficial viable lactic acid microorganisms (Lactococcus lactis ssp.) in the fermented milk beverage made based on hop extract was 1.0∙107 CFU/cm3 . These microorganisms have probiotic properties, which makes it possible to classify beverages enriched with hop extract as functional foods. In the experimental samples made using hop extract, yeast colonies were found in the amount of 3∙107 and 8∙107 CFU/cm3 , respectively. During the experimental storage period, the pH of all product samples was (4.71-4.46). Therewith, the acidity of the sample (D2) increased more slowly. Its organoleptic characteristics were improving. The shelf life has been extended to 10-15 days. The results of the study showed that milk can be fermented with hop extract, resulting in a new functional type of kefir beverage with high organoleptic characteristics, viability of beneficial microflora (lactic acid bacteria and yeast) and extended shelf life

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Section: Introductionmentioning

confidence: 99%

Use of hop extract in the biotechnology of kefir beverage

Samilyk,

Bolgova,

Samokhina

et al. 2024

Scientific Horizons

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“…Vale ressaltar que a diversificação dos produtos finais formados no kefir, diferentemente dos outros leites fermentados é possível devido aos grãos de kefir possuírem uma microflora mista, composta por leveduras e bactérias (BRACCINI et al, 2021). Esta associação simbiótica de bactérias ácidolácticas, ácido-acéticas e leveduras, imersas em uma matriz composta de polissacarídeos naturais (denominados kefiran) e proteínas pode ser bastante variável, dependendo de diversos fatores como a região geográfica de origem, tempo de utilização e estocagem, do substrato utilizado para o crescimento dos grãos e da forma de manejo (MAGALHÃES et al, 2011;LEITE et al, 2013).…”

Section: Introductionunclassified

Estudo comparativo de ativação dos grãos de kefir sob temperatura ambiente para a produção de leite fermentado

Magalhães,

Palma,

Procópio

et al. 2023

Revista do ILCT

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Os grãos de kefir são compostos por uma matriz de polissacarídeos natural possuem uma microflora mista, composta por leveduras e bactérias. O produto proveniente da fermentação promovida pelos grãos do kefir em leite é o leite fermentado. Por se tratar de um produto difundido de forma artesanal há lacunas na literatura em relação a melhor forma de armazenamento, sobre as repicagens dos grãos pré-existentes e se os mesmos conseguem manter seu potencial probiótico. Pensando nisso foi avaliado o processo de ativação e da não ativação dos grãos após a repicagem quando armazenados em temperatura ambiente. Os grãos foram separados em dois grupos, GKA (ativados) e GKNA (não ativados), onde foram avaliadas as suas atividades metabólicas e a enumeração de bactérias láticas e leveduras, durante 28 dias. Os grãos ativados apresentaram vantagens em relação ao maior aumento de massa (25% para os GKA e 15% para os GKNA), os valores de pH e °Brix foram ligeiramente menores do que os apresentados pelas amostras GKNA. Por outro lado, a amostra GKNA apresentou valores de microrganismos maiores do que a amostra GKA. Concluindo, a ativação dos grãos não se apresentou vantajoso por ser um processo trabalhoso e não surtir efeito na multiplicação dos microrganismos.

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Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis

Penna

Durço

Pagani

et al. 2022

Journal of Sensory Studies

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The consumers' perception and emotional profile (using emojis) about different dyes labeled in kefir packages were evaluated. The products were natural (KN, nonflavored, and without dye), and acerola-flavored with artificial dye (KCA), natural dye (KCN), or acerola-residue dye (KCR). Furthermore, the consumer's knowledge and attitudes about dyes were evaluated. KN, KCN, and KCR showed higher perceived acceptability, healthiness, security, and purchase intent than KCA and were associated with positive emoji. In addition, KCN and KN showed a more positive emotional profile than KCA. KCR improved the products' emotional profile compared to KCA and was characterized by a happy emoji. Consumers demonstrated good knowledge about dyes' utilization, cost, and stability, but they believe artificial dyes have health risks. It is concluded that artificial dyes contributed negatively to consumer perception and emotional profile, while natural and residue dyes have a good receptivity.The emoji utilization enabled differentiation among kefir with similar perceived acceptability. Practical applicationsThis study is the first to evaluate the impact of artificial, natural, or residue dyes on the consumer perception of kefir, a fermented beverage with proven health effects.The artificial dye was perceived negatively by consumers and resulted in an emotional profile characterized by negative emoji. On the contrary, the natural and residue dyes had a positive perception and good emotional receptivity by consumers.The consumers presented positive attitudes to replace artificial dyes with natural dyes and pointed out the natural ones as tastier, healthier, and safer. They also demonstrated to be open to new natural dyes. These results indicate that the dairy industry could better explore alternative sources of natural dyes to replace synthetic dyes.We also emphasize how emojis allowed the differentiation of samples with similar perceived acceptability, being advised its utilization to complement data from acceptance tests.

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Leite Fermentado: Kefir / Fermented Milk: Kefir

Cited by 4 publications

References 0 publications

Use of hop extract in the biotechnology of kefir beverage

Use of hop extract in the biotechnology of kefir beverage

Estudo comparativo de ativação dos grãos de kefir sob temperatura ambiente para a produção de leite fermentado

Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis

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