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]

dc.creatorNogueira L.K.
dc.creatorAguiar-Oliveira E.
dc.creatorKamimura E.S.
dc.creatorMaldonado R.R.
dc.date2016
dc.date2017-08-17T19:18:02Z
dc.date2017-08-17T19:18:02Z
dc.date.accessioned2018-03-29T05:27:50Z
dc.date.available2018-03-29T05:27:50Z
dc.identifierActa Amazonica. Instituto Nacional De Pesquisas Da Amazonia, v. 46, n. 4, p. 417 - 424, 2016.
dc.identifier0044-5967
dc.identifier10.1590/1809-4392201600173
dc.identifierhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84981730473&doi=10.1590%2f1809-4392201600173&partnerID=40&md5=1ce8f9ac366f6ee3e87722d6808dee32
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/324263
dc.identifier2-s2.0-84981730473
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1358426
dc.descriptionKefir 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.
dc.description46
dc.description4
dc.description417
dc.description424
dc.languageEnglish
dc.publisherInstituto Nacional de Pesquisas da Amazonia
dc.relationActa Amazonica
dc.rightsfechado
dc.sourceScopus
dc.subjectEuterpe Oleracea
dc.subjectFermentation
dc.subjectKefir
dc.subjectMilk
dc.subjectSensorial Acceptance
dc.titleMilk 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]
dc.typeArtículos de revistas


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