DEVELOPMENT AND SENSORY ACCEPTANCE OF KEFIR WITH GUAVA JELLY AND EVALUATION OF BIOACTIVE COMPOUNDS
DOI:
https://doi.org/10.12957/demetra.2018.31290Keywords:
Kefir. Bioactive compounds. Antioxidant activity. Phenolic compounds. Carotenoids. Sensory acceptance.Abstract
Introduction: Bioactive compounds are defined as nutrients or non-nutrients that have specific metabolic or physiological actions in the body such as antitumor, antifungal, antibacterial, immunomodulatory, anti-inflammatory and antioxidant actions. The probiotics in fermented milks and carotenoids in fruits are described in the literature as beneficial to health. Objective: To develop, evaluate the sensory acceptance, the antioxidant activity and some bioactive compounds of kefir with guava jelly. Methodology: Kefir was developed and its acceptance evaluated by the hedonic scale test; the centesimal composition was determined by the official methods; the antioxidant activity was evaluated by the ORAC assay; the total phenolic compounds and the total carotenoids were determined by spectrophotometric method. Results: The addition of 30% guava jelly increased the antioxidant activity, phenolic compounds and total kefir carotenoids. The product was well accepted by consumers, who would also buy it if it were marketed. Conclusion: It was concluded that adding jelly contributed to the increase of the bioactive compounds evaluated, and the fermented beverage could contribute to the health of the consumers.
DOI: 10.12957/demetra.2018.31290
Downloads
Published
How to Cite
Issue
Section
License
STATEMENT OF AUTHORSHIP RESPONSIBILITY
Title of the manuscript:
________________________________________________________
1. Statement of responsability
I certify that I have participated in the work above specified and take public responsibility for its content.
I certify that the manuscript represents an original work and that none of the material in the manuscript has been previously published, is included in another manuscript, or is currently under consideration for publication elsewhere, whether in printed form or in electronic media, except that described in the attachment.
In case of acceptance of this text by Demetra: Alimentação, Nutrição & Saude, I declare to be in accordance with the policy of public access and copyright adopted by Demetra, which provides as follows: (a) the authors retain the copyright and grant to the Journal the right of first publication, the work being simultaneously licensed under the Creative Commons Attribution License, which allows the sharing of the work with acknowledgment of authorship and initial publication in this journal; (b) authors are authorized to enter additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, publishing in institutional repository or book chapter), with acknowledgment of authorship and initial publication in this journal; and (c) authors are permitted and encouraged to post and distribute their work online (eg, in institutional repositories or on their personal page) at any point before or during the editorial process, as this may lead to productive changes, as well as increase the impact and citation of the published work.
2. Conflict of Interest Statement
I certify that there is no conflict of interest in connection with the submitted article.
Date, signature and full address of all authors.
