Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir

Detalhes bibliográficos
Autor(a) principal: Wallaf Costa Vimercati
Data de Publicação: 2020
Outros Autores: Cíntia da Silva Araújo, Leandro Levate Macedo, Hugo Calixto Fonseca, Jéssica Sousa Guimarães, Luiz Ronaldo de Abreu, Sandra Maria Pinto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: https://doi.org/10.1016/j.lwt.2020.109069
http://hdl.handle.net/1843/45034
Resumo: CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
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spelling 2022-09-09T13:41:38Z2022-09-09T13:41:38Z2020-04123109069https://doi.org/10.1016/j.lwt.2020.1090690023-6438http://hdl.handle.net/1843/45034CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorKefir is a functional beverage and little known to consumers. This study aimed to develop and characterize the physicochemical, rheological, microbiological and sensory properties of coffee flavored kefir. Kefir formulations were prepared by adding different amounts of skim milk powder, instant coffee and refined sugar into the fermented milk. The optimal formulation was determined using the desirability function and subjected to Temporal Dominance of Sensations (TDS) test, acceptance and purchase intention. The responses of dry matter, ash, protein, carbohydrate, total energy value, pH, color, antioxidant capacity, acid acetic bacteria, mesophilic cocci, viscosity and TDS test showed significant differences (p < 0.05) between the formulations. However, water activity, lipid content, Lactobacillus spp. and yeast counts showed no significant differences (p ≥ 0.05). All beverages showed non-Newtonian rheological behavior and high probiotic counts. The formulation with maximum coffee addition presented higher overall desirability. This sample was characterized by lower total energy value and higher antioxidant capacity and chroma. In the TDS test, the coffee flavor attribute was the dominant, followed by the bitter taste, cappuccino taste and residual taste. The optimal formulation presented good sensory acceptance and purchase intent.engUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASLWT - Food Science and TechnologyKefirLeite fermentadoAntioxidantesProbióticosAvaliação sensorialPhysicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefirinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0023643820300578Wallaf Costa VimercatiCíntia da Silva AraújoLeandro Levate MacedoHugo Calixto FonsecaJéssica Sousa GuimarãesLuiz Ronaldo de AbreuSandra Maria Pintoinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/45034/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALPhysicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir.pdfPhysicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir.pdfapplication/pdf1282309https://repositorio.ufmg.br/bitstream/1843/45034/2/Physicochemical%2c%20rheological%2c%20microbiological%20and%20sensory%20properties%20of%20newly%20developed%20coffee%20flavored%20kefir.pdf9e734d221e20ee212483b0787f33df9bMD521843/450342022-09-09 10:41:39.112oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-09-09T13:41:39Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
title Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
spellingShingle Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
Wallaf Costa Vimercati
Kefir
Leite fermentado
Antioxidantes
Probióticos
Avaliação sensorial
title_short Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
title_full Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
title_fullStr Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
title_full_unstemmed Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
title_sort Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
author Wallaf Costa Vimercati
author_facet Wallaf Costa Vimercati
Cíntia da Silva Araújo
Leandro Levate Macedo
Hugo Calixto Fonseca
Jéssica Sousa Guimarães
Luiz Ronaldo de Abreu
Sandra Maria Pinto
author_role author
author2 Cíntia da Silva Araújo
Leandro Levate Macedo
Hugo Calixto Fonseca
Jéssica Sousa Guimarães
Luiz Ronaldo de Abreu
Sandra Maria Pinto
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Wallaf Costa Vimercati
Cíntia da Silva Araújo
Leandro Levate Macedo
Hugo Calixto Fonseca
Jéssica Sousa Guimarães
Luiz Ronaldo de Abreu
Sandra Maria Pinto
dc.subject.other.pt_BR.fl_str_mv Kefir
Leite fermentado
Antioxidantes
Probióticos
Avaliação sensorial
topic Kefir
Leite fermentado
Antioxidantes
Probióticos
Avaliação sensorial
description CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
publishDate 2020
dc.date.issued.fl_str_mv 2020-04
dc.date.accessioned.fl_str_mv 2022-09-09T13:41:38Z
dc.date.available.fl_str_mv 2022-09-09T13:41:38Z
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/1843/45034
dc.identifier.doi.pt_BR.fl_str_mv https://doi.org/10.1016/j.lwt.2020.109069
dc.identifier.issn.pt_BR.fl_str_mv 0023-6438
url https://doi.org/10.1016/j.lwt.2020.109069
http://hdl.handle.net/1843/45034
identifier_str_mv 0023-6438
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv LWT - Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
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collection Repositório Institucional da UFMG
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