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Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage

ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk...

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Autori principali: Lara Kozlowski NOGUEIRA, Elizama AGUIAR-OLIVEIRA, Eliana Setsuko KAMIMURA, Rafael Resende MALDONADO
Natura: Artigo
Lingua:Inglês
Pubblicazione: Instituto Nacional de Pesquisas da Amazônia 2016-12-01
Serie:Acta Amazonica
Soggetti:
Euterpe oleracea
kefir
milk
fermentation
sensorial acceptance.
Accesso online:http://www.scielo.br/pdf/aa/v46n4/1809-4392-aa-46-04-00417.pdf
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