Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.33263/BRIAC132.127 http://hdl.handle.net/11449/245873 |
Resumo: | The objective of this work was to evaluate the physicochemical characteristics and rheological behavior of soymilk fermented with kefir. The titratable acidity ranged from 0.25 to 1.47 %; the pH ranged from 5.06 to 5.89 %. The soluble solids (SS) ranged from 1.82 to 5.38 Brix, while the differences between initial SS and final SS were 0.74 to 7.65 °Brix. The sedimentation percentage of the formulations ranged from 50.15 to 99.40 %. The rheological parameters for the flow behavior of the soymilk fermented with kefir were adjusted by the Herschel-Bulkley model. The 9 assays were characterized as non-Newtonian fluids because the behavior showed no linear relationship between the shear rate and shear stress. In the present work, the beverages were characterized as pseudoplastic fluids. In this work, we carry out the fermentation of soymilk with kefir without using any additional ingredients. The optimal treatment was determined, being a solution with an initial soymilk concentration of 5 g of kefir biomass (-0.5), 8 h (-1) of fermentation time, and 10 Brix of SS (+1). |
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Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefirbeverageshear stresssoybeanviscosityThe objective of this work was to evaluate the physicochemical characteristics and rheological behavior of soymilk fermented with kefir. The titratable acidity ranged from 0.25 to 1.47 %; the pH ranged from 5.06 to 5.89 %. The soluble solids (SS) ranged from 1.82 to 5.38 Brix, while the differences between initial SS and final SS were 0.74 to 7.65 °Brix. The sedimentation percentage of the formulations ranged from 50.15 to 99.40 %. The rheological parameters for the flow behavior of the soymilk fermented with kefir were adjusted by the Herschel-Bulkley model. The 9 assays were characterized as non-Newtonian fluids because the behavior showed no linear relationship between the shear rate and shear stress. In the present work, the beverages were characterized as pseudoplastic fluids. In this work, we carry out the fermentation of soymilk with kefir without using any additional ingredients. The optimal treatment was determined, being a solution with an initial soymilk concentration of 5 g of kefir biomass (-0.5), 8 h (-1) of fermentation time, and 10 Brix of SS (+1).Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Goiano Federal Institute of Education Science and Technology, Campus Rio VerdeGoias Federal University (UFG) Institute of Tropical Pathology and Public Health, GOSão Paulo State University (UNESP) School of Pharmaceutical SciencesFood Science and Technology – Federal University of Mato Grosso (UFMT), Campus CuiabáSão Paulo State University (UNESP) School of Pharmaceutical SciencesCNPq: 469104/2014-7and TechnologyInstitute of Tropical Pathology and Public HealthUniversidade Estadual Paulista (UNESP)Food Science and Technology – Federal University of Mato Grosso (UFMT)Egea, Mariana BuraneloSantos, Daiane Costa DosNeves, Jordana FerreiraLamas, Isabelle BuenoFilho, Josemar Gonçalves de Oliveira [UNESP]Takeuchi, Katiuchia Pereira2023-07-29T12:25:30Z2023-07-29T12:25:30Z2023-04-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.33263/BRIAC132.127Biointerface Research in Applied Chemistry, v. 13, n. 2, 2023.2069-5837http://hdl.handle.net/11449/24587310.33263/BRIAC132.1272-s2.0-85127977044Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBiointerface Research in Applied Chemistryinfo:eu-repo/semantics/openAccess2023-07-29T12:25:30Zoai:repositorio.unesp.br:11449/245873Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:17:12.842386Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir |
title |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir |
spellingShingle |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir Egea, Mariana Buranelo beverage shear stress soybean viscosity |
title_short |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir |
title_full |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir |
title_fullStr |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir |
title_full_unstemmed |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir |
title_sort |
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir |
author |
Egea, Mariana Buranelo |
author_facet |
Egea, Mariana Buranelo Santos, Daiane Costa Dos Neves, Jordana Ferreira Lamas, Isabelle Bueno Filho, Josemar Gonçalves de Oliveira [UNESP] Takeuchi, Katiuchia Pereira |
author_role |
author |
author2 |
Santos, Daiane Costa Dos Neves, Jordana Ferreira Lamas, Isabelle Bueno Filho, Josemar Gonçalves de Oliveira [UNESP] Takeuchi, Katiuchia Pereira |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
and Technology Institute of Tropical Pathology and Public Health Universidade Estadual Paulista (UNESP) Food Science and Technology – Federal University of Mato Grosso (UFMT) |
dc.contributor.author.fl_str_mv |
Egea, Mariana Buranelo Santos, Daiane Costa Dos Neves, Jordana Ferreira Lamas, Isabelle Bueno Filho, Josemar Gonçalves de Oliveira [UNESP] Takeuchi, Katiuchia Pereira |
dc.subject.por.fl_str_mv |
beverage shear stress soybean viscosity |
topic |
beverage shear stress soybean viscosity |
description |
The objective of this work was to evaluate the physicochemical characteristics and rheological behavior of soymilk fermented with kefir. The titratable acidity ranged from 0.25 to 1.47 %; the pH ranged from 5.06 to 5.89 %. The soluble solids (SS) ranged from 1.82 to 5.38 Brix, while the differences between initial SS and final SS were 0.74 to 7.65 °Brix. The sedimentation percentage of the formulations ranged from 50.15 to 99.40 %. The rheological parameters for the flow behavior of the soymilk fermented with kefir were adjusted by the Herschel-Bulkley model. The 9 assays were characterized as non-Newtonian fluids because the behavior showed no linear relationship between the shear rate and shear stress. In the present work, the beverages were characterized as pseudoplastic fluids. In this work, we carry out the fermentation of soymilk with kefir without using any additional ingredients. The optimal treatment was determined, being a solution with an initial soymilk concentration of 5 g of kefir biomass (-0.5), 8 h (-1) of fermentation time, and 10 Brix of SS (+1). |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T12:25:30Z 2023-07-29T12:25:30Z 2023-04-15 |
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://dx.doi.org/10.33263/BRIAC132.127 Biointerface Research in Applied Chemistry, v. 13, n. 2, 2023. 2069-5837 http://hdl.handle.net/11449/245873 10.33263/BRIAC132.127 2-s2.0-85127977044 |
url |
http://dx.doi.org/10.33263/BRIAC132.127 http://hdl.handle.net/11449/245873 |
identifier_str_mv |
Biointerface Research in Applied Chemistry, v. 13, n. 2, 2023. 2069-5837 10.33263/BRIAC132.127 2-s2.0-85127977044 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Biointerface Research in Applied Chemistry |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128784948264960 |