ELABORAÇÃO E CARACTERIZAÇÃO DEKEFIR CREMOSO DE LEITE ADICIONADO DE FRUTAS TROPICAIS

Abstract

Kefir is characterized as a functional food obtained through the fermentation process with Kefir grains using milk or other means such as substrate. Kefir’s culture is still little widespread in Brazil. Kefir’s culture is still little widespread in Brazil, and the incorporation of fruits in its composition can contribute to the diffusion of the product in the market and innovation in the fermented area. Brazil has featured as a producer of tropical fruits in the world, being among the species produced the cajá, guava and mango, which are typical of the Northeast region. Considering these facts, the present study aimed to elaborate and characterize creamy Kefir added from cajá, guava and mango pulp. To achieve the proposed objective, fermentation was initially monitored by determining pH and acidity at predetermined time intervals. After elaboration of the samples, the following physicochemical analysis were performed: pH, acidity, humidity, ashes, proteins, lipids, carbohydrates, and color. In addition to these analyzes, the rheological behavior of the samples was evaluated, the sanitary conditions were evaluated by microbiological analysis of coliforms at 45ºC, and finally, the sensory evaluation was performed by the focus group method. The results obtained showed pH values ranging from 4,03 to 4,72, and acidity values ranging from 1,06 to 1,42, which are characteristic of a fermented product. The humidity of the samples varied from 75,2% to 77,95%, ashes from 0,66% to 0,87%, proteins from 4,70% to 8,12%, and lipids from 11,32% to 20,74%. The carbohydrates found were sucrose, lactose, glucose, galactose and fructose.In the control sample, no sucrose and fructose were identified, which is justified by the fact that this sample did not receive the addition of fruit pulp and sugar.Through the color analysis it was observed that the incorporation of the pulps reduced the values of L*. The parameters a* and b* were also influenced by the added pulps, presenting behaviors according to the respective coloration of their pulps.The rheological evaluation made it possible to determine the samples as non-Newtonian and pseudo plastic fluids, because they did not present a linear behavior. The samples were characterized with good microbiological quality and good sensory acceptance, and the samples added with pulps were those that ranked first in the evaluators' preference scale. Thus, it was concluded that the samples obtained satisfactory physical, chemical, microbiological, rheological and sensory characteristics, and the incorporation of tropical fruit pulp added nutritional value and sweetness to the product, improving the sensory acceptance of Kefir.