Development of Kefir beverages: Standardization of process parameters

Brazilian Journal of Food Research

Jaqueline Gilmara Barboza Januário⁵  TATIANA COLOMBO PIMENTEL⁴  Tailana Marin de Lima²  Caroline Barboza Januário¹  Daiane Aparecida Camargo Portella¹  Suellen Jensen Klososki³ 

[1] Instituto Federal do Paranaá - Campus Ivaiporã;Instituto Federal do Paraná - Campus Paranavaí;Instituto Federal do Paraná;Instituto Federal do Paraná - Câmpus Paranavaí;Instituto Federal do Paraná - Campus Ivaiporã

关键词: grãos de Kefir;    planejamento fatorial;    processamento;    fermentação.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

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 2 3factorial 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 25 o C. 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.

【 授权许可】

Unknown