Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4780
Full metadata record
DC FieldValueLanguage
dc.creatorMagalhães, Karina Teixeira-
dc.creatorDias, Disney Ribeiro-
dc.creatorPereira, Gilberto Vinicius de Melo-
dc.creatorOliveira, José Maria-
dc.creatorDomingues, Lucília-
dc.creatorTeixeira, José António-
dc.creatorSilva, João Batista de Almeida e-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2014-12-04T20:10:54Z-
dc.date.available2014-12-04T20:10:54Z-
dc.date.issued2011-01-09-
dc.identifier.citationMAGALHÃES, 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.pt_BR
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02570.x/abstractpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4780-
dc.description.abstractThe 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.pt_BR
dc.languageenpt_BR
dc.publisherInstitute of Food Science and Technologypt_BR
dc.rightsacesso abertopt_BR
dc.sourceInternational Journal of Food Science & Technologypt_BR
dc.subjectCheese whey beveragept_BR
dc.subjectGC-FIDpt_BR
dc.subjectHPLCpt_BR
dc.subjectKefirpt_BR
dc.subjectLactic acid bacteriapt_BR
dc.subjectSensory evaluationpt_BR
dc.subjectYeastspt_BR
dc.titleChemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culturept_BR
dc.typeArtigopt_BR
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.