Development and characterization of a soymilk Kefir-based functional beverage

• Autor(a) principal: SILVA,Camilla Fernanda Godinho da
• Data de Publicação: 2018
• Outros Autores: SANTOS,Ferlando Lima, SANTANA,Ligia Regina Radomille de, SILVA,Mariangela Vieira Lopes, CONCEIÇÃO,Taiana de Araujo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300543
• topic: fermented food; soybean; probiotic; consumer; shelf-life

Abstract Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. It was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log10 CFUmL-1 and pH values from 4.5 to 4.6. SKB samples with higher soymilk kefir percent presented higher lactobacilli cell count and lower lipid, ash, total solid, carbohydrate and caloric value. Results showed similar preferential rates for the SKB up to 30% of added soymilk kefir. The functional peach-flavored beverage presented appropriate pH value (4.3) and high viable cells count (7.0 Log10 CFUmL-1) up to the 28th day of cold storage, showed high acceptability (94.5%) and positive purchase intention (83.4%) among consumers.