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Type: Artigo
Title: Milk And Açaí Berry Pulp Improve Sensorial Acceptability Of Kefir-fermented Milk Beverage [leite E Polpa De Açaí Aumentam A Aceitabilidade Sensorial De Uma Bebida Fermentada Por Kefir]
Author: Nogueira L.K.
Aguiar-Oliveira E.
Kamimura E.S.
Maldonado R.R.
Abstract: Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g-1) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance of 7.05. © 2016, Instituto Nacional de Pesquisas da Amazonia. All rights reserved.
Subject: Euterpe Oleracea
Sensorial Acceptance
Editor: Instituto Nacional de Pesquisas da Amazonia
Rights: fechado
Identifier DOI: 10.1590/1809-4392201600173
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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