Influence of the guava pulp concentration on fermented kefir acceptance
DOI:
https://doi.org/10.14295/2238-6416.v72i4.552Keywords:
Sensory analysis, fermented milk, Psidium guajavaAbstract
This work aimed to develop and evaluate the acceptance and intention to buy fermented kefir flavored with different concentrations of pasteurized guava pulp. For its preparation, in the raw milk was added 2% of milk powder and then subjected to heat treatment at 90 ºC /3 min and cooled to 25 ºC, in this stage 3% of kefir beans were inoculated. The fermentation occurred at room temperature (25 ± 2 ºC /24h). After recovery of the grains, the kefir was stored at 5 ºC / 24h and then four different formulations were made: K0-natural kefir with 12% sucrose without addition of guava pulp, K1, K2 and K3-kefir flavored with 8 %, 10% and 12% guava pulp + 12% sucrose, respectively. The developed formulations had pH values ranging from 3.5 to 3.7 and titratable acidity with variations of 1.2 to 1.5% lactic acid. It was verified that there was a significant difference (p < 0.05) for the attributes color, aroma, flavor and overall acceptance of samples K0, K1 and K2 in relation to K3, as well as the intention to buy. However, the attribute consistency was not significantly affected. The K3 formulation, with 12% of guava pulp showed better means for all attributes analyzed (color: 8.5, flavor: 7.7, aroma: 7.4 and overall acceptance: 7.7) and better intention to buy (4.3), therefore, under the proposed conditions, it is the most indicated concentration for fermente d kefir flavoringDownloads
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