Leite e polpa de açaí aumentam a aceitabilidade sensorial de uma bebida fermentada por kefir

NOGUEIRA, Lara Kozlowski; AGUIAR-OLIVEIRA, Elizama; KAMIMURA, Eliana Setsuko; MALDONADO, Rafael Resende

doi:10.1590/1809-4392201600173

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Chemistry • Acta Amaz. 46 (4) • Oct-Dec 2016 • https://doi.org/10.1590/1809-4392201600173 copiar

Leite e polpa de açaí aumentam a aceitabilidade sensorial de uma bebida fermentada por kefir

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO

Kefir é uma biomassa simbiótica (leveduras e bactérias) comumente aplicada na obtenção de bebidas fermentadas probióticas de leite. O objetivo deste trabalho foi produzir uma bebida fermentada mista de leite integral e polpa de açaí (Euterpe oleracea) a partir de duas culturas diferentes de kefir: uma original de leite e outra original de água açucarada e adaptada ao leite. Com base na conversão, pH e análise sensorial, os melhores resultados foram obtidos com a cultura adaptada na composição (g 100 g^-1) de 70% de leite e 30% de polpa de açaí, sem controle de temperatura (temperatura ambiente ~25° C) e sem agitação e por 24 h de fermentação. Esta formulação apresentou 12% de aumento da biomassa, 93% de conversão, pH 5,10 e uma aceitação global de 7,05.

PALAVRAS-CHAVE:
Euterpe oleracea; kefir; leite; fermentação; aceitação global

Autoria

Lara Kozlowski NOGUEIRA

Faculdade Municipal Professor Franco Montoro (FMPFM), Rua dos Estudantes s.n., Postal Code: 13.843-971, Mogi Guaçu, SP, Brazil.Faculdade Municipal Professor Franco Montoro (FMPFM)BrazilMogi Guaçu, SP, BrazilFaculdade Municipal Professor Franco Montoro (FMPFM), Rua dos Estudantes s.n., Postal Code: 13.843-971, Mogi Guaçu, SP, Brazil.

Elizama AGUIAR-OLIVEIRA

Universidade Federal da Bahia (UFBA), campus Anísio Teixeira (CAT), Instituto Multidisciplinar em Saúde(IMS), Departamento de Biociências, R. Rio de Contas, 58, Candeias, Postal Code: 45.029-094, Vitória da Conquista, Bahia, Brazil.Universidade Federal da Bahia (UFBA)BrazilVitória da Conquista, Bahia, Brazil Universidade Federal da Bahia (UFBA), campus Anísio Teixeira (CAT), Instituto Multidisciplinar em Saúde(IMS), Departamento de Biociências, R. Rio de Contas, 58, Candeias, Postal Code: 45.029-094, Vitória da Conquista, Bahia, Brazil.

Eliana Setsuko KAMIMURA

Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias, 225, Postal Code: 13.635-900, Pirassununga, São Paulo, Brazil.Universidade de São Paulo (USP)BrazilPirassununga, São Paulo, Brazil Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias, 225, Postal Code: 13.635-900, Pirassununga, São Paulo, Brazil.

Rafael Resende MALDONADO ^** Corresponding author: ratafta@yahoo.com.br

Universidade Estadual de Campinas (UNICAMP), Colégio Técnico de Campinas (COTUCA), Departamento de Alimentos, R. Jorge Figueiredo Corrêa, 735, Parque Taquaral, Postal Code: 13087-261, Campinas, São Paulo, Brazil.Universidade Estadual de Campinas (UNICAMP)BrazilCampinas, São Paulo, Brazil Universidade Estadual de Campinas (UNICAMP), Colégio Técnico de Campinas (COTUCA), Departamento de Alimentos, R. Jorge Figueiredo Corrêa, 735, Parque Taquaral, Postal Code: 13087-261, Campinas, São Paulo, Brazil.

* Corresponding author: ratafta@yahoo.com.br

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (2)
Tabelas (4)

Thumbnail

Figure 1
Data from preliminary tests for the production of mixed fermented beverage of whole milk and açaí berry using the original kefir culture from milk. A: Variation of the mass of the kefir grains (Δm, %), B: yield of fermented beverage (R, %), C: pH and D: soluble solids concentration (SS, °Brix). The Δm and R values are presented for each triplicate (r1, r2, r3) and the pH and SS values are presented as average and standard deviations (bars) at 0 and 24 h. Six formulations were evaluated (g g-1 of milk/açaí): 1 = 100/0, 2 = 90/10, 3 = 70/30, 4=50/50, 5 = 30/70, 6 = 10/90. Fermentations were carried out at room temperature (~25°C) without shaking and inoculated with 5 g 100 g-1 of kefir grains.

Thumbnail

Figure 2
Data from preliminary tests for the production of mixed fermented beverage of whole milk and açaí berry using the adapted kefir culture from milk. A: Variation of the mass of the kefir grains (Δm, %), B: yield of fermented beverage (R, %), C: pH and D: soluble solids concentration (SS, °Brix). The Δm and R values are presented for each triplicate (r1, r2, r3) and the pH and SS values are presented as average and standard deviations (bars) at 0 and 24 h. 6 formulations were evaluated (g g-1 of milk/açaí): 1 = 100/0, 2 = 90/10, 3 = 70/30, 4=50/50, 5 = 30/70, 6 = 10/90. Fermentations were carried out at room temperature (~25° C) without shaking and inoculated with 5 g 100 g-1 of kefir grains.

Thumbnail

Table 1
Summary of the Analysis of Variance (ANOVA) for the variation of mass of the kefir grains (Δm) and yield of fermented beverage (R) for the mixed fermented beverage of whole milk and açaí berry pulp using the original and the adapted kefir cultures at the preliminary tests.

Thumbnail

Table 2
Average values for the variation of the mass of the kefir grains (Δm) and yield of fermented beverage (R) of mixed fermented beverages of whole milk and açaí berry pulp using the adapted kefir culture. Formulations evaluated were composed of (g g-1 of whole milk/açaí berry pulp): 1 = 100/0, 2 = 90/10, 3 = 70/30, 4 = 50/50, 5 = 30/70; 6 = 10/90.

Thumbnail

Table 3
Average values (n = 10 replicates) for the variation of the mass of the kefir grains (Δm, %), yield of fermented beverage (R, %), pH and concentration of soluble solids (SS, °Brix) for the mixed fermented beverage of whole milk and açaí berry pulp. Fermentations were conducted with 2 kefir cultures - original and adapted, and 2 formulations of whole milk and açaí berry pulp of: 70/30 and 30/70 (g g-1) without shaking and at room temperature (~25° C) for 24 h.

Thumbnail

Table 4
Sensorial analysis of the mixed fermented beverage of whole milk and açaí berry pulp using kefir. The acceptance test was made with 50 no trained panelists using a verbal hedonic scale of 9 points (9= like extremely to 1= dislike extremely). Formulations (g g-1) of whole milk/açaí berry evaluated were of 70/30 and 30/70; 2 different kefir cultures were employed - original from milk and original from water adapted to milk. Fermentations were carried out at room temperature (~25° C) without shaking for 24 h.

Figure 1 Data from preliminary tests for the production of mixed fermented beverage of whole milk and açaí berry using the original kefir culture from milk. A: Variation of the mass of the kefir grains (Δm, %), B: yield of fermented beverage (R, %), C: pH and D: soluble solids concentration (SS, °Brix). The Δm and R values are presented for each triplicate (r1, r2, r3) and the pH and SS values are presented as average and standard deviations (bars) at 0 and 24 h. Six formulations were evaluated (g g-1 of milk/açaí): 1 = 100/0, 2 = 90/10, 3 = 70/30, 4=50/50, 5 = 30/70, 6 = 10/90. Fermentations were carried out at room temperature (~25°C) without shaking and inoculated with 5 g 100 g-1 of kefir grains.

Figure 2 Data from preliminary tests for the production of mixed fermented beverage of whole milk and açaí berry using the adapted kefir culture from milk. A: Variation of the mass of the kefir grains (Δm, %), B: yield of fermented beverage (R, %), C: pH and D: soluble solids concentration (SS, °Brix). The Δm and R values are presented for each triplicate (r1, r2, r3) and the pH and SS values are presented as average and standard deviations (bars) at 0 and 24 h. 6 formulations were evaluated (g g-1 of milk/açaí): 1 = 100/0, 2 = 90/10, 3 = 70/30, 4=50/50, 5 = 30/70, 6 = 10/90. Fermentations were carried out at room temperature (~25° C) without shaking and inoculated with 5 g 100 g-1 of kefir grains.

Table 1 Summary of the Analysis of Variance (ANOVA) for the variation of mass of the kefir grains (Δm) and yield of fermented beverage (R) for the mixed fermented beverage of whole milk and açaí berry pulp using the original and the adapted kefir cultures at the preliminary tests.

Table 2 Average values for the variation of the mass of the kefir grains (Δm) and yield of fermented beverage (R) of mixed fermented beverages of whole milk and açaí berry pulp using the adapted kefir culture. Formulations evaluated were composed of (g g-1 of whole milk/açaí berry pulp): 1 = 100/0, 2 = 90/10, 3 = 70/30, 4 = 50/50, 5 = 30/70; 6 = 10/90.

*Conditions marked with different letters present statistically significant difference with 95% of confidence (p < 0.05).

Table 3 Average values (n = 10 replicates) for the variation of the mass of the kefir grains (Δm, %), yield of fermented beverage (R, %), pH and concentration of soluble solids (SS, °Brix) for the mixed fermented beverage of whole milk and açaí berry pulp. Fermentations were conducted with 2 kefir cultures - original and adapted, and 2 formulations of whole milk and açaí berry pulp of: 70/30 and 30/70 (g g-1) without shaking and at room temperature (~25° C) for 24 h.

*Conditions marked with different letters present statistically significant difference with 95% of confidence (p < 0.05) by the Tukey test.

Table 4 Sensorial analysis of the mixed fermented beverage of whole milk and açaí berry pulp using kefir. The acceptance test was made with 50 no trained panelists using a verbal hedonic scale of 9 points (9= like extremely to 1= dislike extremely). Formulations (g g-1) of whole milk/açaí berry evaluated were of 70/30 and 30/70; 2 different kefir cultures were employed - original from milk and original from water adapted to milk. Fermentations were carried out at room temperature (~25° C) without shaking for 24 h.

*Conditions marked with different letters present statistically significant difference with 95% of confidence (p < 0.05) by the Tukey test.

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Leite e polpa de açaí aumentam a aceitabilidade sensorial de uma bebida fermentada por kefir

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[1] * Corresponding author: ratafta@yahoo.com.br