Effect of yacon on the sensory acceptance of kefir and viability of lactic acid bacteria in this beverage

• Autor(a) principal: Gonçalves, Isabella Fiebig
• Data de Publicação: 2018
• Outros Autores: Martins, Eliane Mauricio Furtado, Silva, Vanessa Riani Olmi, Martins, Aurelia Dornelas de Oliveira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/11236
• topic: Fermented milk; Fruit; Smallanthus sonchifolius; Leche fermentada; Fruta; Smallanthus sonchifolius; Leite fermentado; Fruta; Smallanthus sonchifolius

Kefir is a beverage resulting from the fermentation of kefir grains in pasteurized or sterilized milk. Regular consumption can have beneficial effects on consumer health. The objective of this work was to evaluate the effect of the addition of yacon on the sensorial acceptance of kefir as well as the viability of lactic acid bacteria present in the beverage. Two formulations, F1 (kefir with papaya pulp and banana) and F2 (Kefir with papaya pulp and banana added with yacon) were elaborated. Analyzes of lactic bacteria and total and thermotolerant coliforms were carried out, besides the sensorial analysis with 50 non-trained evaluators. The microbiological analyzes were within the standard of the current legislation. As for lactic acid counts, the formulations presented similar values, and it can not be said that yacon helped their growth. The product was accepted for color and aroma for both formulations and for kefir with yacon acceptance in the parameter acidity and overall impression. Regarding flavor, both formulations presented values close to the indifference region, but the yacon sample improved the acceptance in taste and overall impression. During the sensorial analysis, it was observed that some evaluators still did not know the kefir, which emphasizes the importance of its popularization in the region.