COUTINHO, E. B.; http://lattes.cnpq.br/1607373638518921; CRUZ, Emily Bezerra Coutinho
Resumo:
The present study aims to develop a <plant-based= fermented kefir grain from coconut
plant extract with beta-glucan and prebiotic. This proposal is based on a product that aims
to favor an easy application and a local raw material of access to the base of a raw material
of new dairy products "fermentation access plant" of the cocoa matrix in milk beans from
water milk fiber. Initially by extracting the coconut extract and by its fermentation period,
without analysis which was varied the concentration of kefir grains (%) and fermentation
temperature (℃), totaling 5 formulations. They were molecular, physical parameters, gel
stability and texture), physicochemical (content, proteins, lipids, ash, sugars, prices, pH),
microbiological analysis and composition of the product labeling. As for the results
obtained, the ethics of fermentation and acidification of the factors that determine are the
influencing factors and that the process was carried out in 24 hours, in which the pH of
the product stands out, which generated an amount of magnitude to the parameters of
syneresis and quality influencing the texture of the final product. As for the physicalchemical
samples, the product presented, 0.05 statistics between the formulations F1
(K4% 25T), F3 (K5% 30T), F5 (K6% 35T), as well as the <plant-based= fermented with
beta-glucan and viable prebiotic for nutritional composition characteristics. The
microbiological analyzes presented within the proposed by the regulations and legislation
in force. The study showed that a nutritional matrix is viable for the development of
alternative milk, not being the fermented product based on vegetables, thus the product
of the fermented based on a food base, being a viable plant-based product for nutritional
development.
