Elaboração de kefir sem lactose adicionado de polpa de beterraba (Beta vulgaris esculenta)

Abstract

The objective of the study was to analyze the physicochemical and microbiological parameters and to evaluate the acceptability of lactose-free kefir dairy beverage enriched with beet pulp, with variation only in fermented milk and pulp contents, maintaining the same amount of sugar for both formulations. This research was developed in the laboratories of the Federal Institute of Education, Science and Technology of Piauí (IFPI) - Campus Teresina Central, for the preparation of kefir was used the grains of kefir that were acquired through donation, in the preparation of this drink was lactose-free UHT milk, sugar and beet purchased through purchase, in local commerce. Three formulations were prepared by adding sugar in the proportion of 10% w / v and varying the content of beet pulp and kefir F1 = 5% and 85%; F2 = 10% and 80% and F3 = 15% and 75%, and it was verified through the microbiota analysis that all formulations were in accordance with the sanitary standards required by the legislation: total coliforms and thermotolerant coliforms. Also the presence of Salmonella was not verified. The sensorial analysis followed the one proposed by the methodology described by Dutcosky. Then, it was verified through the analyzes that the physico-chemical parameters were within the limits that the legislation recommends, except for the parameter of protein that was surplus in the formulations F2 and F3. The study showed that it is possible to create lactose-free milk products, as well as microbiological and physico-chemical analyzes. The sensorial analysis showed that the formulations developed did not present satisfactory averages for acceptance by the evaluators, and changes in the said formulations were necessary. It is concluded that the beverage studied is a viable alternative for people intolerant to lactose.