Study of the feasibility of the production of beet wine from water kefir
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Processando o Saber (Online) |
Texto Completo: | https://fatecpg.edu.br/revista/index.php/ps/article/view/244 |
Resumo: | In parallel with increased demand for healthy, functional, low cost and better access foods, functional foods emerged in the 80s aimed at optimizing nutrition and physiological functions of the individual. There are probiotics that act directly on the intestinal flora, interacting with microorganisms located in the intestine, promoting benefits for those who consume them. It is common to find lactic fermented beverages in the market and for years the industry USES these microorganisms as fermenting agents in order to generate alcoholic fermented beverages, so, although scarce in the literature, it is known that water kefir has the potential to produce this type of beverage, adding to the evidence of the health benefits of moderate alcohol consumption as evidence arises on the connection of this consumption and its benefits to the cardiovascular system, Diabetes and cancer accumulate along with the nutritional properties of beet. The research conducted in order to explore the fermentative potential of water kefir, this article devised a beet wine in order to produce a functional drink uniting water kefir and beet juice as wort. And as a result, was found the viability of the production of a wine through this fermentation. |
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Study of the feasibility of the production of beet wine from water kefirEstudo da viabilidade de produção de vinho de beterraba a partir de kefir de águaAlimentos funcionaisBebida probióticaBeterrabaKefir de águaVinhoBeetrootFood shippedProbiotic drinkWater kefirWineIn parallel with increased demand for healthy, functional, low cost and better access foods, functional foods emerged in the 80s aimed at optimizing nutrition and physiological functions of the individual. There are probiotics that act directly on the intestinal flora, interacting with microorganisms located in the intestine, promoting benefits for those who consume them. It is common to find lactic fermented beverages in the market and for years the industry USES these microorganisms as fermenting agents in order to generate alcoholic fermented beverages, so, although scarce in the literature, it is known that water kefir has the potential to produce this type of beverage, adding to the evidence of the health benefits of moderate alcohol consumption as evidence arises on the connection of this consumption and its benefits to the cardiovascular system, Diabetes and cancer accumulate along with the nutritional properties of beet. The research conducted in order to explore the fermentative potential of water kefir, this article devised a beet wine in order to produce a functional drink uniting water kefir and beet juice as wort. And as a result, was found the viability of the production of a wine through this fermentation.Em paralelo com aumento da procura por alimentos saudáveis, funcionais, de baixo custo e de melhor acesso, surgiu na década de 80 os alimentos funcionais que visam otimizar a nutrição e as funções fisiológicas do indivíduo. Em específico tem-se os probióticos que agem diretamente na flora intestinal, interagindo com os microrganismos localizados no intestino, promovendo benefícios para quem os consome. É comum encontrar bebidas fermentadas láticas no mercado e há anos a indústria utiliza esses microrganismos como agentes fermentadores a fim de gerar bebidas fermentadas alcoólicas, sendo assim, ainda que escasso na literatura, sabe-se que o kefir de água apresenta potencial para produzir esse tipo de bebida, agregando à evidências sobre os benefícios à saúde do consumo moderado de álcool à medida que surgem evidências sobre a ligação desse consumo e seus benefícios ao sistema cardiovascular, diabetes e câncer, que se acumulam juntamente com as propriedades nutricionais da beterraba. As pesquisas realizadas a fim de explorar o potencial fermentativo do kefir de água, o presente artigo idealizou um vinho de beterraba com o intuito de produzir uma bebida funcional unindo kefir de água e suco de beterraba como mosto. E como resultado foi constatado a viabilização da produção de um vinho através desta fermentação.FATEC Praia Grande2022-05-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://fatecpg.edu.br/revista/index.php/ps/article/view/244Revista Processando o Saber; v. 14 (2022): Revista Processando o Saber; 45-602179-5150reponame:Processando o Saber (Online)instname:Faculdades de Tecnologia do Estado de São Paulo (Fatec)instacron:FATECporhttps://fatecpg.edu.br/revista/index.php/ps/article/view/244/157Copyright (c) 2022 Revista Processando o Saberhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessSanto, Giovanna do Espirito Ramos, Sergiana dos PassosPistile, Karen Laurie Marques2022-06-06T17:02:08Zoai:revista.fatecpg.edu.br:article/244Revistahttps://www.fatecpg.edu.br/revista/index.php/ps/indexhttps://fatecpg.edu.br/revista/index.php/ps/oaifabio@fatecpg.edu.br||revista@fatecpg.com.br2179-51502179-5150opendoar:2022-06-06T17:02:08Processando o Saber (Online) - Faculdades de Tecnologia do Estado de São Paulo (Fatec)false |
dc.title.none.fl_str_mv |
Study of the feasibility of the production of beet wine from water kefir Estudo da viabilidade de produção de vinho de beterraba a partir de kefir de água |
title |
Study of the feasibility of the production of beet wine from water kefir |
spellingShingle |
Study of the feasibility of the production of beet wine from water kefir Santo, Giovanna do Espirito Alimentos funcionais Bebida probiótica Beterraba Kefir de água Vinho Beetroot Food shipped Probiotic drink Water kefir Wine |
title_short |
Study of the feasibility of the production of beet wine from water kefir |
title_full |
Study of the feasibility of the production of beet wine from water kefir |
title_fullStr |
Study of the feasibility of the production of beet wine from water kefir |
title_full_unstemmed |
Study of the feasibility of the production of beet wine from water kefir |
title_sort |
Study of the feasibility of the production of beet wine from water kefir |
author |
Santo, Giovanna do Espirito |
author_facet |
Santo, Giovanna do Espirito Ramos, Sergiana dos Passos Pistile, Karen Laurie Marques |
author_role |
author |
author2 |
Ramos, Sergiana dos Passos Pistile, Karen Laurie Marques |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Santo, Giovanna do Espirito Ramos, Sergiana dos Passos Pistile, Karen Laurie Marques |
dc.subject.por.fl_str_mv |
Alimentos funcionais Bebida probiótica Beterraba Kefir de água Vinho Beetroot Food shipped Probiotic drink Water kefir Wine |
topic |
Alimentos funcionais Bebida probiótica Beterraba Kefir de água Vinho Beetroot Food shipped Probiotic drink Water kefir Wine |
description |
In parallel with increased demand for healthy, functional, low cost and better access foods, functional foods emerged in the 80s aimed at optimizing nutrition and physiological functions of the individual. There are probiotics that act directly on the intestinal flora, interacting with microorganisms located in the intestine, promoting benefits for those who consume them. It is common to find lactic fermented beverages in the market and for years the industry USES these microorganisms as fermenting agents in order to generate alcoholic fermented beverages, so, although scarce in the literature, it is known that water kefir has the potential to produce this type of beverage, adding to the evidence of the health benefits of moderate alcohol consumption as evidence arises on the connection of this consumption and its benefits to the cardiovascular system, Diabetes and cancer accumulate along with the nutritional properties of beet. The research conducted in order to explore the fermentative potential of water kefir, this article devised a beet wine in order to produce a functional drink uniting water kefir and beet juice as wort. And as a result, was found the viability of the production of a wine through this fermentation. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-18 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://fatecpg.edu.br/revista/index.php/ps/article/view/244 |
url |
https://fatecpg.edu.br/revista/index.php/ps/article/view/244 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://fatecpg.edu.br/revista/index.php/ps/article/view/244/157 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Revista Processando o Saber http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Revista Processando o Saber http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
FATEC Praia Grande |
publisher.none.fl_str_mv |
FATEC Praia Grande |
dc.source.none.fl_str_mv |
Revista Processando o Saber; v. 14 (2022): Revista Processando o Saber; 45-60 2179-5150 reponame:Processando o Saber (Online) instname:Faculdades de Tecnologia do Estado de São Paulo (Fatec) instacron:FATEC |
instname_str |
Faculdades de Tecnologia do Estado de São Paulo (Fatec) |
instacron_str |
FATEC |
institution |
FATEC |
reponame_str |
Processando o Saber (Online) |
collection |
Processando o Saber (Online) |
repository.name.fl_str_mv |
Processando o Saber (Online) - Faculdades de Tecnologia do Estado de São Paulo (Fatec) |
repository.mail.fl_str_mv |
fabio@fatecpg.edu.br||revista@fatecpg.com.br |
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1797068992544768000 |