Acceptance and stability of a fermented milk product based on kefir and green banana biomass Aceitação e estabilidade de produto fermentado lácteo à base de kefir e biomassa de banana verde

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dc.contributor.authorPatriani G.P.
dc.contributor.authorPereira I.R.O.
dc.date.accessioned2025-06-01T06:14:18Z
dc.date.available2025-06-01T06:14:18Z
dc.date.issued2025
dc.description.abstract© 2025 Pontificia Universidade Catolica do Parana. All rights reserved.Kefir is produced from the fermentation of milk with gelatinous grains composed of potentially probiotic microorganisms, which can positively act on disorders of the gastrointestinal metabolism. This study aimed to develop a kefir-based fermented dairy product with high sensory acceptance while preserving its probiotic properties throughout its shelf life. To achieve this, different product formulations were tested by combining kefir, biomass and sour cream, sweetened with sugar or sucralose. Two selected formulations were analyzed for proximate composition, microbiological stability, and sensory acceptability. The evaluated formulations were classified as high in fibers (> 5 g per serving), however the carbohydrate content and caloric value of the sugar-containing formulation were significantly higher (21.7 g, 120 Kcal) than those sucralose-containing formulation (8.3 g, 63 kcal per 100 g) (p < 0.05). Both formulations remained stable in terms of physicochemical and microbiological properties for 60 days of shelf life, the sucralose-containing formulation exhibited a higher lactic acid bacteria count (8.5 log CFU/g) compared to the sugar-containing formulation (7 log CFU/g) (p < 0.05), although both remained within acceptable limits. The average acceptability index was 85% for the sugar-containing formulation and 79% for the sucralose-containing formulation. The tested formulations showed good stability, a high fiber content, and satisfactorily maintained the lactic bacteria count, demonstrating their potential benefits for gastrointestinal health.
dc.description.volume23
dc.identifier.doi10.7213/acad.2025.23004
dc.identifier.issnNone
dc.identifier.urihttps://dspace.mackenzie.br/handle/10899/40908
dc.relation.ispartofRevista Academica Ciencia Animal
dc.rightsAcesso Restrito
dc.subject.otherlanguageKefir
dc.subject.otherlanguagePrebiotic
dc.subject.otherlanguageProbiotic
dc.subject.otherlanguageResistant starch
dc.subject.otherlanguageSymbiotic
dc.titleAcceptance and stability of a fermented milk product based on kefir and green banana biomass Aceitação e estabilidade de produto fermentado lácteo à base de kefir e biomassa de banana verde
dc.typeArtigo
local.scopus.citations0
local.scopus.eid2-s2.0-105004309201
local.scopus.updated2025-06-01
local.scopus.urlhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105004309201&origin=inward
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