Development of Kefir beverages: Standardization of process parameters
Resumo
This study aimed to characterize physico-chemically Kefir grains and standardize the process parameters of the beverages, in order to obtain an optimum product. Kefir grains consisted basically of water (85.61 ± 0.41%) and had an acidic pH (4.45) and low acidity (0.44 ± 0.09% lactic acid). To determine the process parameters, it was used a 23 factorial design with three replications at the central point, being evaluated the amount of grain (2-6%), amount of sugar (10-14%) and fermentation time (18-24 hours) at 25oC. The amount of sugar or grains had no influence on the pH and titratable acidity. A longer fermentation time (24 hours) resulted in products with pH and acidity within the recommended values, while fewer grains (2%) did not result in too firm beverages. The formulation with the best physicochemical and sensory characteristics had 2% grain, 10% sugar and 24 hours of fermentation, being described as creamy, slightly acidic and with intermediate sweetness.
Palavras-chave
grãos de Kefir, planejamento fatorial, processamento, fermentação.
Texto completo:
PDFDOI: 10.3895/rebrapa.v7n2.3630
Apontamentos
- Não há apontamentos.
Direitos autorais 2016 CC-BY
Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.