Water Kefir and milk: Physicochemical composition in different substrates

• Autor(a) principal: Araújo, Margarete Fernandes
• Data de Publicação: 2020
• Outros Autores: Peixoto, Susi Gabriela Antunes dos Santos, e Silva, Daniele Braga, Oliveira, Mariuze Santos Loyanny Pereira, Duarte, Sergio Murilo, Rocha, Fernanda Gabriele Santos, Farias, Paula Karoline Soares
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/1036
• topic: Functional food; Chemical physical analysis; Kefir; Comida funcional; Análisis físico quimico; Kéfir; Cibo funzionale; Analisi chimico fisiche; Kefir; Alimento funcional; Análise físico-química; Kefir; Alimento funcinal; Análise físico-química; Kefir

To evaluate the physicochemical characteristics of the samples of milk and water kefir in different substrates. The samples were evaluated from kefir milk and water in different substrates (whole milk, soy plant extract, coconut and rice). The following analyzes were performed: determination of weight, pH, titratable acidity, syneresis and density. All analyzes were performed in triplicate. The data were submitted to the Tukey test at 5% for comparison of averages. It is an experiment in factorial with unfolding for the variables called: factor 1 (milk or water) and factor 2 (whole milk, coconut, rice or soy). The 1 factor interfered in the behavior of the pH, the syneresis, acidity and the weight when used whole milk, coconut, rice or soy, i.e., there was no effect of the interaction between the two factors. As the density, there was no effect of interaction for this variable. The factor 1 showed no significant effect on the density when using the substrates tested. The adaptation of kefir grains in different substrates showed potential for the growth and development of kefir, in particular by physical-chemical characteristics that the same presented in this study. These new studies offer alternatives to the consumption of probiotic products for people with lactose intolerance, consumers allergic to milk and vegan. There is a need for further studies that test more combinations of substrates, thus, help people with dietary needs to find new products to consume with physicochemical properties secure.