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Título: Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture
Autor(es): Magalhães, Karina Teixeira
Dias, Disney Ribeiro
Pereira, Gilberto Vinicius de Melo
Oliveira, José Maria
Domingues, Lucília
Teixeira, José António
Silva, João Batista de Almeida e
Schwan, Rosane Freitas
Assunto: Cheese whey beverage
GC-FID
HPLC
Kefir
Lactic acid bacteria
Sensory evaluation
Yeasts
Publicador: Institute of Food Science and Technology
Data de publicação: 9-Jan-2011
Referência: MAGALHÃES, K. T. et al. Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture. International Journal of Food Science & Technology, [S. l.], v. 46, n. 4, p. 871-878, Apr. 2011.
Abstract: The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol ( 12 g L )1 ), lactic acid ( 6 g L )1 ) and acetic acid ( 1.5 g L )1 ) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.
URI: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02570.x/abstract
http://repositorio.ufla.br/jspui/handle/1/4780
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

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