Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/24357 |
Resumo: | The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L−1), lactic acid (∼6 g L−1) and acetic acid (∼1.5 g L−1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages. |
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Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter cultureCheese whey beverageGC-FIDHPLCKefirLactic acid bacteriaSensory evaluationYeastsScience & TechnologyThe aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L−1), lactic acid (∼6 g L−1) and acetic acid (∼1.5 g L−1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.The authors acknowledge the financial support from Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), CAPES-GRICES and Lactogal for supplying CW powder.Institute of Food Science and TechnologyBlackwell Publishing Inc.Universidade do MinhoMagalhães, Karina TeixeiraDias, Disney R.Pereira, Gilberto V. de MeloOliveira, J. M.Domingues, LucíliaTeixeira, J. A.Silva, João B. Almeida eSchwan, Rosane F.20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/24357eng0950-54231365-262110.1111/j.1365-2621.2011.02570.xhttp://dx.doi.org/10.1111/j.1365-2621.2011.02570.xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:51:24Zoai:repositorium.sdum.uminho.pt:1822/24357Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:50:18.273945Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture |
title |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture |
spellingShingle |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture Magalhães, Karina Teixeira Cheese whey beverage GC-FID HPLC Kefir Lactic acid bacteria Sensory evaluation Yeasts Science & Technology |
title_short |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture |
title_full |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture |
title_fullStr |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture |
title_full_unstemmed |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture |
title_sort |
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture |
author |
Magalhães, Karina Teixeira |
author_facet |
Magalhães, Karina Teixeira Dias, Disney R. Pereira, Gilberto V. de Melo Oliveira, J. M. Domingues, Lucília Teixeira, J. A. Silva, João B. Almeida e Schwan, Rosane F. |
author_role |
author |
author2 |
Dias, Disney R. Pereira, Gilberto V. de Melo Oliveira, J. M. Domingues, Lucília Teixeira, J. A. Silva, João B. Almeida e Schwan, Rosane F. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Magalhães, Karina Teixeira Dias, Disney R. Pereira, Gilberto V. de Melo Oliveira, J. M. Domingues, Lucília Teixeira, J. A. Silva, João B. Almeida e Schwan, Rosane F. |
dc.subject.por.fl_str_mv |
Cheese whey beverage GC-FID HPLC Kefir Lactic acid bacteria Sensory evaluation Yeasts Science & Technology |
topic |
Cheese whey beverage GC-FID HPLC Kefir Lactic acid bacteria Sensory evaluation Yeasts Science & Technology |
description |
The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L−1), lactic acid (∼6 g L−1) and acetic acid (∼1.5 g L−1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2011-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/24357 |
url |
http://hdl.handle.net/1822/24357 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0950-5423 1365-2621 10.1111/j.1365-2621.2011.02570.x http://dx.doi.org/10.1111/j.1365-2621.2011.02570.x |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Institute of Food Science and Technology Blackwell Publishing Inc. |
publisher.none.fl_str_mv |
Institute of Food Science and Technology Blackwell Publishing Inc. |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799133087539396608 |