Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir

Página do item simplificado
dc.creatorWallaf Costa Vimercati
dc.creatorCíntia da Silva Araújo
dc.creatorLeandro Levate Macedo
dc.creatorHugo Calixto Fonseca
dc.creatorJéssica Sousa Guimarães
dc.creatorLuiz Ronaldo de Abreu
dc.creatorSandra Maria Pinto
dc.date.accessioned2022-09-09T13:41:38Z
dc.date.accessioned2025-09-09T00:25:26Z
dc.date.available2022-09-09T13:41:38Z
dc.date.issued2020-04
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.109069
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/45034
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectKefir
dc.subjectLeite fermentado
dc.subjectAntioxidantes
dc.subjectProbióticos
dc.subjectAvaliação sensorial
dc.titlePhysicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
dc.typeArtigo de periódico
local.citation.spage109069
local.citation.volume123
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820300578

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir.pdf
Tamanho:
1.22 MB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG