文章基本信息

标题：Development of Kefir beverages: Standardization of process parameters
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作者：Jaqueline Gilmara Barboza Januário ; Tailana Marin de Lima ; Daiane Aparecida Camargo Portella 等
期刊名称：Revista Brasileira de Pesquisa em Alimentos
印刷版ISSN：2179-3174
电子版ISSN：2236-6563
出版年度：2016
卷号：7
期号：2
页码：80-95
语种：Portuguese
出版社：Universidade Tecnológia Federal do Paraná
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 3 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 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.
关键词：grãos de Kefir, planejamento fatorial, processamento, fermentação.