Knowledge and consumption habits of kefir in the UFMS academic community
DOI:
https://doi.org/10.14295/2238-6416.v73i1.670Keywords:
probiotic, fermented milk, health, consumerAbstract
Fermented dairy products using kefir grains are consumed not only for nutritional value but also for their probiotic aspects. Therefore, the interest about kefir is increasing in the population as well in the academic community. However, its applications go beyond the intake of a fermented milk, including technologies exploiting antimicrobial properties and its applications in conservation and food packaging. The objective of this study was to measure the level of knowledge about kefir and its consumption through a research applied to the UFMS academic community. The data were obtained by a questionnaire using the Google Forms platform, through a link sent by email and in person using a tablet. The data analysis revealed that 61.8% of the participants have known kefir and, of these, 22.2% have consumed, however, only 28.6% daily. In addition, of those who consume, the majority (86%) uses the cultivation of the product in milk. Most participants pointed out that the reason for the interest in consumption is related to health, and what they have most reported to know about kefir is that it is good for health and its methods of consumption and production. Participants who said they did not know kefir, after a brief explanation responded that they would produce at home and consume, if the seeds were gave to them. This fact, along with the rest of the data obtained, confirms the interest in products considered healthy and accessible (cost and easiness), and points to a potential of knowledge diffusion and, therefore, a greater consumption of kefir in the community.
Downloads
Published
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
