STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS

Currently the consumption of probiotics has been increasing around the world, based mainly on products of dairy origin, including associating both concepts, ignoring the existence of kefir that ferments in water and sugar.        &nb...

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Autores principales: Mogro, Sofia, Guerberoff, Gisela Kay, Olmedo, R.
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2022
Materias:
watery kefir
fermentation
probiotics
carbonated drink
sugar
kefir de agua
fermentacion
probioticos
bebida carbonatada
azucar
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/39592
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
Descripción
Sumario:Currently the consumption of probiotics has been increasing around the world, based mainly on products of dairy origin, including associating both concepts, ignoring the existence of kefir that ferments in water and sugar.                The drink resulting from the fermentation of kefir granules in sugar water presents a potential food suitable for consumers with food allergies, vegans and intolerants.                The objective of this work has focused on making a drink based on watery kefir to quantify the most relevant characteristics of the ferment: production of carbon dioxide, acidity and presence of probiotic bacteria, in addition to its nutritional value, for subsequent processing use as a base for carbonated drink.

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