Development of Kefir beverages: Standardization of process parameters

Jaqueline Gilmara Barboza Januário, Tailana Marin de Lima, Daiane Aparecida Camargo Portella, Caroline Barboza Januário, Suellen Jensen Klososki, TATIANA COLOMBO PIMENTEL

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.

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DOI: 10.3895/rebrapa.v7n2.3630

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Direitos autorais 2016 CC-BY

Licença Creative Commons
Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.
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