Citation
Mamede M. E. O., . and Miguel M. G. C. P., . and Schwan R. F., . and Silva M. R., . and Bezerra P. Q. M., . and Barreto I. T., . and Magalhães-Guedes K. T., . and Tavares P. P. L. G., . and Nunes I. L., . Effect of kefir biomass on nutritional microbiological and sensory properties of mango-based popsicles. pp. 536-545. ISSN 2231-7546
Abstract
The purpose of the present work was to evaluate the effect of kefir biomass (grains) on the nutritional microbiological and sensory characteristics of mango-based popsicles. Mango pulp (1 000 mL) 5 of brown sugar and 20 of kefir grains (triplicate) were mixed and fermented for 24 h at 28C to create fermented kefir mango-based popsicle (FKMP); while only 1 000 mL of mango pulp was used for control popsicle (CP). Thereafter the nutritional microbial and sensory analyses were performed in mango pulp CP and FKMP popsicles. Smiths salience index (SSI) results showed that the flavour attribute was highlighted in kefir mango-based popsicles with mean scores ranging (p 0.05) from 7.7 to 8.4 on a 9-point hedonic scale indicating the participants liking for the popsicles from moderate to extreme. Supplementation with kefir grains has increased the nutritional characteristics mainly the protein content (0.38 g/100 g (CP) to 7.27 g/100 g (FKMP)). The PCR-DGGE analyses showed that bacteria such as Lactobacillus Lactococcus Leuconostoc and Acetobacter and yeasts such as Saccharomyces Kluyveromyces Lachancea and Kazachstania were the microorganisms present. The present work is the first to report about kefir mango-based popsicle production which allows for the consumption (by ingestion) of kefir biomass (grains) after the fermentation process. These results open new perspectives for the innovative application of kefir biomass in developing popsicles containing high protein content and kefir probiotic microorganisms.
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Abstract
The purpose of the present work was to evaluate the effect of kefir biomass (grains) on the nutritional microbiological and sensory characteristics of mango-based popsicles. Mango pulp (1 000 mL) 5 of brown sugar and 20 of kefir grains (triplicate) were mixed and fermented for 24 h at 28C to create fermented kefir mango-based popsicle (FKMP); while only 1 000 mL of mango pulp was used for control popsicle (CP). Thereafter the nutritional microbial and sensory analyses were performed in mango pulp CP and FKMP popsicles. Smiths salience index (SSI) results showed that the flavour attribute was highlighted in kefir mango-based popsicles with mean scores ranging (p 0.05) from 7.7 to 8.4 on a 9-point hedonic scale indicating the participants liking for the popsicles from moderate to extreme. Supplementation with kefir grains has increased the nutritional characteristics mainly the protein content (0.38 g/100 g (CP) to 7.27 g/100 g (FKMP)). The PCR-DGGE analyses showed that bacteria such as Lactobacillus Lactococcus Leuconostoc and Acetobacter and yeasts such as Saccharomyces Kluyveromyces Lachancea and Kazachstania were the microorganisms present. The present work is the first to report about kefir mango-based popsicle production which allows for the consumption (by ingestion) of kefir biomass (grains) after the fermentation process. These results open new perspectives for the innovative application of kefir biomass in developing popsicles containing high protein content and kefir probiotic microorganisms.
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | Mangoes |
AGROVOC Term: | Mangifera indica |
AGROVOC Term: | Icecream |
AGROVOC Term: | Microbiological analysis |
AGROVOC Term: | Sensory evaluation |
AGROVOC Term: | Nutritional assessment of foods |
AGROVOC Term: | Kefir |
AGROVOC Term: | Probiotics |
AGROVOC Term: | Food supplementation |
AGROVOC Term: | Flavour |
Depositing User: | Mr. AFANDI ABDUL MALEK |
Last Modified: | 24 Apr 2025 00:54 |
URI: | http://webagris.upm.edu.my/id/eprint/9153 |
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