Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir

Detalhes bibliográficos
Autor(a) principal: Egea, Mariana Buranelo
Data de Publicação: 2023
Outros Autores: Santos, Daiane Costa Dos, Neves, Jordana Ferreira, Lamas, Isabelle Bueno, Filho, Josemar Gonçalves de Oliveira [UNESP], Takeuchi, Katiuchia Pereira
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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spelling 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