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

Detalhes bibliográficos
Autor(a) principal: NOGUEIRA,Lara Kozlowski
Data de Publicação: 2016
Outros Autores: AGUIAR-OLIVEIRA,Elizama, KAMIMURA,Eliana Setsuko, MALDONADO,Rafael Resende
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta Amazonica
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000400417
Resumo: ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g-1) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance of 7.05.
id INPA-3_f0c295fbf808ce7b4b73a3656045f000
oai_identifier_str oai:scielo:S0044-59672016000400417
network_acronym_str INPA-3
network_name_str Acta Amazonica
repository_id_str
spelling Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverageEuterpe oleraceakefirmilkfermentationsensorial acceptance.ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g-1) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance of 7.05.Instituto Nacional de Pesquisas da Amazônia2016-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000400417Acta Amazonica v.46 n.4 2016reponame:Acta Amazonicainstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPA10.1590/1809-4392201600173info:eu-repo/semantics/openAccessNOGUEIRA,Lara KozlowskiAGUIAR-OLIVEIRA,ElizamaKAMIMURA,Eliana SetsukoMALDONADO,Rafael Resendeeng2016-08-08T00:00:00Zoai:scielo:S0044-59672016000400417Revistahttps://acta.inpa.gov.br/PUBhttps://old.scielo.br/oai/scielo-oai.phpacta@inpa.gov.br||acta@inpa.gov.br1809-43920044-5967opendoar:2016-08-08T00:00Acta Amazonica - Instituto Nacional de Pesquisas da Amazônia (INPA)false
dc.title.none.fl_str_mv Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
title Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
spellingShingle Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
NOGUEIRA,Lara Kozlowski
Euterpe oleracea
kefir
milk
fermentation
sensorial acceptance.
title_short Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
title_full Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
title_fullStr Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
title_full_unstemmed Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
title_sort Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
author NOGUEIRA,Lara Kozlowski
author_facet NOGUEIRA,Lara Kozlowski
AGUIAR-OLIVEIRA,Elizama
KAMIMURA,Eliana Setsuko
MALDONADO,Rafael Resende
author_role author
author2 AGUIAR-OLIVEIRA,Elizama
KAMIMURA,Eliana Setsuko
MALDONADO,Rafael Resende
author2_role author
author
author
dc.contributor.author.fl_str_mv NOGUEIRA,Lara Kozlowski
AGUIAR-OLIVEIRA,Elizama
KAMIMURA,Eliana Setsuko
MALDONADO,Rafael Resende
dc.subject.por.fl_str_mv Euterpe oleracea
kefir
milk
fermentation
sensorial acceptance.
topic Euterpe oleracea
kefir
milk
fermentation
sensorial acceptance.
description ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g-1) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance of 7.05.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000400417
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000400417
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1809-4392201600173
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto Nacional de Pesquisas da Amazônia
publisher.none.fl_str_mv Instituto Nacional de Pesquisas da Amazônia
dc.source.none.fl_str_mv Acta Amazonica v.46 n.4 2016
reponame:Acta Amazonica
instname:Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
instname_str Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron_str INPA
institution INPA
reponame_str Acta Amazonica
collection Acta Amazonica
repository.name.fl_str_mv Acta Amazonica - Instituto Nacional de Pesquisas da Amazônia (INPA)
repository.mail.fl_str_mv acta@inpa.gov.br||acta@inpa.gov.br
_version_ 1752129840408952832

Registros relacionados