Your browser doesn't support javascript.
loading
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.
Sanches, Flavia Leticia; Weis, Cláudia Moreira Santa Catharina; Gonçalves, Giovanna Camile Vaz; Andrade, Gessica Suiany; Diniz, Luan Gabriel Techi; Camargo, Aline Frumi; Kubeneck, Simone; Klein, Gabriel Henrique; Romani, Larissa Capeletti; Longo, Vitoria Dassoler; Bürck, Monize; Tormen, Luciano; Braga, Anna Rafaela Cavalcante; Francisco, Catia Tavares Dos Passos; Treichel, Helen; Bertan, Larissa Canhadas.
Afiliação
  • Sanches FL; Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
  • Weis CMSC; Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
  • Gonçalves GCV; Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
  • Andrade GS; Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
  • Diniz LGT; Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
  • Camargo AF; Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
  • Kubeneck S; Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
  • Klein GH; Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
  • Romani LC; Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
  • Longo VD; Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
  • Bürck M; Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil.
  • Tormen L; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil.
  • Braga ARC; Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
  • Francisco CTDP; Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil.
  • Treichel H; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil.
  • Bertan LC; Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo, 09972-270, Brazil.
World J Microbiol Biotechnol ; 40(4): 118, 2024 Mar 02.
Article em En | MEDLINE | ID: mdl-38429465
ABSTRACT
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chenopodium quinoa / Lactobacillales / Kefir Idioma: En Revista: World J Microbiol Biotechnol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Alemanha
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chenopodium quinoa / Lactobacillales / Kefir Idioma: En Revista: World J Microbiol Biotechnol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Alemanha