Flavia Leticia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, Gessica Suiany Andrade, Luan Gabriel Techi Diniz, Aline Frumi Camargo, Simone Kubeneck, Gabriel Henrique Klein, Larissa Capeletti Romani, Vitoria Dassoler Longo, Monize Bürck, Luciano Tormen, Anna Rafaela Cavalcante Braga, Catia Tavares Dos Passos Francisco, Helen Treichel, Larissa Canhadas Bertan
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23 . They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2 ) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion...
March 2, 2024: World Journal of Microbiology & Biotechnology