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
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