dc.creator | Paredes, Jorge Luis | es |
dc.creator | Escudero Gilete, María Luisa | es |
dc.creator | Vicario Romero, Isabel | es |
dc.date.accessioned | 2022-01-12T09:51:27Z | |
dc.date.available | 2022-01-12T09:51:27Z | |
dc.date.issued | 2022-01 | |
dc.identifier.citation | Paredes, J.L., Escudero Gilete, M.L. y Vicario Romero, I. (2022). A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization. LWT - Food Science and Technology, 154 (January), 112728-. | |
dc.identifier.issn | 0023-6438 | es |
dc.identifier.uri | https://hdl.handle.net/11441/128777 | |
dc.description.abstract | A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot and beet 9%) was
evaluated as a potential substrate for the production of a novel probiotic beverage made with kefir grains. The
effects of the kefir grains amount (1–4%, w/v) and fermentation time (12, 24 and 48 h) on the beverage
composition, sensory qualities and colour were investigated. The results indicated that the amount of kefir grains
have a significant effect on the content of the organic acids (lactic, acetic, citric, succinic, and malic acid), CO2
production, acidity, and viscosity and colour parameters (lightness (L*), hue (hab) and Chroma (C*ab)).
Fermentation time also significantly affected all the parameters analyzed in the samples. The most suitable
conditions to achieve the highest overall acceptability for the fermented beverage based on a mix of fruits and
vegetable juice was: 2% (w/v) kefir inoculum during 24 h of fermentation time. | es |
dc.format | application/pdf | es |
dc.format.extent | 10 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | LWT - Food Science and Technology, 154 (January), 112728-. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Kefir | es |
dc.subject | Sensorial analysis | es |
dc.subject | Antioxidant | es |
dc.subject | Probiotic | es |
dc.subject | Lactic acid bacteria | es |
dc.title | A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0023643821018818?via%3Dihub | es |
dc.identifier.doi | 10.1016/j.lwt.2021.112728 | es |
dc.contributor.group | Universidad de Sevilla. AGR225: Color y Calidad de Alimentos | es |
dc.journaltitle | LWT - Food Science and Technology | es |
dc.publication.volumen | 154 | es |
dc.publication.issue | January | es |
dc.publication.initialPage | 112728 | es |