Desenvolvimento e caracterização de produto lácteo a base de Kefir com geleia de manga e geleia de morango

Abstract

Kefir is a drink of characteristic acidic flavor, obtained by fermentation of milk with kefir grains, representing an alternative for the consumption of fermented products. This work aimed to develop a fermented dairy product based on kefir with the addition of mango jam and strawberry jam, in three fermentation times, and evaluation of the physicochemical, sensory and intention characteristics of the product. For the preparation of the dairy product, the grains were inoculated in cow's milk in the proportion of 5% w/v in an oven at 28º C and incubated for 24, 36 and 48 hours. From the separation of the solid part fermented by filtration, three samples were prepared with mango jelly and three samples with strawberry jam. Acceptance and intention test of consumption and determination of pH, color and apparent viscosity were performed. Dairy products with 24h of fermentation with mango jam and strawberry jam had greater preference in relation to flavor, overall impression and consumption intention. In physicochemical analyses, the drop in pH values occurred efficiently and may have interfered in the stability and final color of dairy products. As for the apparent viscosity, the effects of fermentation and addition of fruit jellies were higher in the 24h mango sample. It is concluded that the elaboration of fermented dairy products added to fruit jelly may represent an alternative to the use of dyes and food flavorings to improve the sensory characteristics of this product.