Aspectos sensoriais, funcionais e físico-químicos de bebida fermentada com grãos de kefir enriquecida com biomassa de banana verde

Abstract

The present work aims at the development of a new product, potentially symbiotic, using a traditionally consumed probiotic beverage (kefir) enriched with matured banana and green banana biomass with fibers, vitamins and minerals. Therefore, this work aimed to anilyze sensorial, physico-chemical and functional aspects of dairy beverage fermented with kefir grains added with green banana biomass. Sensory analizys and purchanse intente were performed in diferente beverages with diferente blands of banana and green banana biomass (0:0; 5:2,5; 10:5; 20:10, respectivity). The most acceptade beverage were characterized by pH, titratable acidity, soluble solids, instrumental parameters of color, phenolic compound and antioxidante activity. The results were compared with control beverage. The most sensorially accepted beverage was decribed between "mild liking and regular liking", relative score of 6.8 for global acceptance, being an acceptably acceptable texture order (6,6). The potencial simbiotic beverage was 68% more accepted when compared to traditional beverage. The levels found for pH (5,12 to 5,13), titratable acidity (0.48%) and soluble solids (6.68 to 8.92 o Brix) are in accordance with legislation. Color parameters of L *, a *, b * ranged from 63.44 to 74.08, from -2.03 to -0.96 and from 5.14 to 6.42, respectively. An increase of 76% in activity antioxidant and of 1.3 times of phenolic compounds were observed when compared developped beverade and control product. Potentially simbioic beverage was developed with good sensory.