Development of kefir from goat milk with guava pulp
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| DOI: | 10.33448/rsd-v9i7.3943 |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3943 |
Resumo: | Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market. |
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Development of kefir from goat milk with guava pulp Desarrollo de kéfir a partir de leche de cabra añadida con pulpa de guayabaDesenvolvimento de kefir a partir de leite de cabra adicionado de polpa de goiabaLeite fermentadogoiabaproduto lácteocaracterizaçãofruta tropicaFermented milkguavadairy productcharacterizationtropical fruitleche fermentadaguayabaproducto lácteocaracterizaciónfruta tropicalGoat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market.La leche de cabra puede ser una alternativa a la leche de vaca para las personas que padecen afecciones alérgicas, además de tener una alta digestibilidad. Entre los productos lácteos, la leche fermentada es una de las más consumidas. En esta categoría, el kéfir es una leche fermentada que tiene propiedades funcionales. Así que esta investigación de laboratorio tenía como objetivo producir kéfir a partir de leche de cabra con diferentes concentraciones de pulpa de guayaba (0, 5, 15 y 25%) y evaluar sus características físico-químicas, microbiológicas y sensoriales a través de datos cuantitativos. Los datos obtenidos del análisis microbiológico mostraron la seguridad alimentaria de los consumidores y el potencial probiótico. La variación en la concentración de pulpa cambió algunos parámetros físico-químicos. Sensorialmente, todas las muestras mostraron altos niveles de respuesta positiva en la prueba de aceptación, además del último grupo que tenía un alto porcentaje de intención de compra. Este estudio demuestra que el kéfir agregado con la mayor concentración de pulpa de guayaba tiene el potencial de ser introducido en el mercado brasileño.O leite de cabra pode ser uma alternativa ao leite de vaca para pessoas que sofrem de condições alérgicas, além de apresentar alta digestibilidade. Entre os laticínios, o leite fermentado é um dos mais consumidos. Nesta categoria, o Kefir é um leite fermentado que apresenta propriedades funcionais. Portanto, este trabalho laboratorial objetivou produzir Kefir a partir de leite de cabra com diferentes concentrações de polpa de goiaba (0, 5, 15 e 25%) e avaliar suas características físico-químicas, microbiológicas e sensoriais através de dados quantitativos. Os dados obtidos da análise microbiológica evidenciaram a segurança alimentar dos consumidores e o potencial probiótico. A variação da concentração de polpa alterou alguns parâmetros físico-químicos. Sensorialmente, todas as amostras apresentaram altos níveis de resposta positiva no teste de aceitação, além do último grupo ter alto percentual de intenção de compra. Este estudo demonstra que o Kefir adicionado com a maior concentração de polpa de goiaba apresenta potencial para ser introduzido no mercado brasileiro.Research, Society and Development2020-05-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://rsdjournal.org/index.php/rsd/article/view/394310.33448/rsd-v9i7.3943Research, Society and Development; Vol. 9 No. 7; e468973943Research, Society and Development; Vol. 9 Núm. 7; e468973943Research, Society and Development; v. 9 n. 7; e4689739432525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3943/11702Copyright (c) 2020 Camila de Araújo Holanda, Nhaiara Monteiro de Farias Lima, Gizele Almada Cruz, Lívia Gabrielle Maciel Sales, Laura Maria Bruno, Juliane Döering Gasparin Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Nhaiara Monteiro de FariasHolanda, Camila de AraújoCruz, Gizele AlmadaSales, Lívia Gabrielle MacielBruno, Laura MariaCarvalho, Juliane Döering Gasparin2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/3943Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:58.098432Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Development of kefir from goat milk with guava pulp Desarrollo de kéfir a partir de leche de cabra añadida con pulpa de guayaba Desenvolvimento de kefir a partir de leite de cabra adicionado de polpa de goiaba |
| title |
Development of kefir from goat milk with guava pulp |
| spellingShingle |
Development of kefir from goat milk with guava pulp Development of kefir from goat milk with guava pulp Lima, Nhaiara Monteiro de Farias Leite fermentado goiaba produto lácteo caracterização fruta tropica Fermented milk guava dairy product characterization tropical fruit leche fermentada guayaba producto lácteo caracterización fruta tropical Lima, Nhaiara Monteiro de Farias Leite fermentado goiaba produto lácteo caracterização fruta tropica Fermented milk guava dairy product characterization tropical fruit leche fermentada guayaba producto lácteo caracterización fruta tropical |
| title_short |
Development of kefir from goat milk with guava pulp |
| title_full |
Development of kefir from goat milk with guava pulp |
| title_fullStr |
Development of kefir from goat milk with guava pulp Development of kefir from goat milk with guava pulp |
| title_full_unstemmed |
Development of kefir from goat milk with guava pulp Development of kefir from goat milk with guava pulp |
| title_sort |
Development of kefir from goat milk with guava pulp |
| author |
Lima, Nhaiara Monteiro de Farias |
| author_facet |
Lima, Nhaiara Monteiro de Farias Lima, Nhaiara Monteiro de Farias Holanda, Camila de Araújo Cruz, Gizele Almada Sales, Lívia Gabrielle Maciel Bruno, Laura Maria Carvalho, Juliane Döering Gasparin Holanda, Camila de Araújo Cruz, Gizele Almada Sales, Lívia Gabrielle Maciel Bruno, Laura Maria Carvalho, Juliane Döering Gasparin |
| author_role |
author |
| author2 |
Holanda, Camila de Araújo Cruz, Gizele Almada Sales, Lívia Gabrielle Maciel Bruno, Laura Maria Carvalho, Juliane Döering Gasparin |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Lima, Nhaiara Monteiro de Farias Holanda, Camila de Araújo Cruz, Gizele Almada Sales, Lívia Gabrielle Maciel Bruno, Laura Maria Carvalho, Juliane Döering Gasparin |
| dc.subject.por.fl_str_mv |
Leite fermentado goiaba produto lácteo caracterização fruta tropica Fermented milk guava dairy product characterization tropical fruit leche fermentada guayaba producto lácteo caracterización fruta tropical |
| topic |
Leite fermentado goiaba produto lácteo caracterização fruta tropica Fermented milk guava dairy product characterization tropical fruit leche fermentada guayaba producto lácteo caracterización fruta tropical |
| description |
Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-05-22 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/3943 10.33448/rsd-v9i7.3943 |
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https://rsdjournal.org/index.php/rsd/article/view/3943 |
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10.33448/rsd-v9i7.3943 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3943/11702 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/vnd.openxmlformats-officedocument.wordprocessingml.document |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 7; e468973943 Research, Society and Development; Vol. 9 Núm. 7; e468973943 Research, Society and Development; v. 9 n. 7; e468973943 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1822178749643227136 |
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10.33448/rsd-v9i7.3943 |