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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/45034
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dc.creatorWallaf Costa Vimercatipt_BR
dc.creatorCíntia da Silva Araújopt_BR
dc.creatorLeandro Levate Macedopt_BR
dc.creatorHugo Calixto Fonsecapt_BR
dc.creatorJéssica Sousa Guimarãespt_BR
dc.creatorLuiz Ronaldo de Abreupt_BR
dc.creatorSandra Maria Pintopt_BR
dc.date.accessioned2022-09-09T13:41:38Z-
dc.date.available2022-09-09T13:41:38Z-
dc.date.issued2020-04-
dc.citation.volume123pt_BR
dc.citation.spage109069pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.109069pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/45034-
dc.description.resumoKefir is a functional beverage and little known to consumers. This study aimed to develop and characterize the physicochemical, rheological, microbiological and sensory properties of coffee flavored kefir. Kefir formulations were prepared by adding different amounts of skim milk powder, instant coffee and refined sugar into the fermented milk. The optimal formulation was determined using the desirability function and subjected to Temporal Dominance of Sensations (TDS) test, acceptance and purchase intention. The responses of dry matter, ash, protein, carbohydrate, total energy value, pH, color, antioxidant capacity, acid acetic bacteria, mesophilic cocci, viscosity and TDS test showed significant differences (p < 0.05) between the formulations. However, water activity, lipid content, Lactobacillus spp. and yeast counts showed no significant differences (p ≥ 0.05). All beverages showed non-Newtonian rheological behavior and high probiotic counts. The formulation with maximum coffee addition presented higher overall desirability. This sample was characterized by lower total energy value and higher antioxidant capacity and chroma. In the TDS test, the coffee flavor attribute was the dominant, followed by the bitter taste, cappuccino taste and residual taste. The optimal formulation presented good sensory acceptance and purchase intent.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subject.otherKefirpt_BR
dc.subject.otherLeite fermentadopt_BR
dc.subject.otherAntioxidantespt_BR
dc.subject.otherProbióticospt_BR
dc.subject.otherAvaliação sensorialpt_BR
dc.titlePhysicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefirpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820300578pt_BR
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