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Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir Ciênc. Tecnol. Aliment.
Montanuci,Flávia Daiana; Pimentel,Tatiana Colombo; Garcia,Sandra; Prudencio,Sandra Helena.
The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented milk; Fat replacer; Storage stability.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400031
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Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture BABT
Baú,Tahis Regina; Garcia,Sandra; Ida,Elza Iouko.
The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soy fiber; Kefir culture; Functional fermented soy product; Storage; Probiotic product.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300014
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Organic brown sugar and jaboticaba pulp influence on water kefir fermentation Ciência e Agrotecnologia
Destro,Tainá Miranda; Prates,Denise da Fontoura; Watanabe,Lycio Shinji; Garcia,Sandra; Biz,Guilherme; Spinosa,Wilma Aparecida.
ABSTRACT Water kefir is considered to be a functional food with probiotic characteristics. It can be improved with addition of organic brown sugar and fruits native to Brazil, such as jaboticaba. The objective of this study was to evaluate the effects of brown sugar type: organic and conventional and the presence or absence of jaboticaba pulp in water kefir fermentation, based on the carbohydrate, organic acid, mineral composition and color profile. The fermentation process was carried out in two stages: with kefir grains, for 24 hours, at 25 °C and after filtration, maintained for 24 h at 25 °C in hermetic bottles, followed by a period of 8h refrigeration, and monitored every 8 h. Scanning electron microscopy of the kefir grains was performed after 24 h....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Bioprocess; Mixed culture; Myrtacea; Tibico..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100402
Registros recuperados: 3
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