Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorand Technology-
Autor(es): dc.contributorInstitute of Tropical Pathology and Public Health-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFood Science and Technology – Federal University of Mato Grosso (UFMT)-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Autor(es): dc.creatorSantos, Daiane Costa Dos-
Autor(es): dc.creatorNeves, Jordana Ferreira-
Autor(es): dc.creatorLamas, Isabelle Bueno-
Autor(es): dc.creatorFilho, Josemar Gonçalves de Oliveira-
Autor(es): dc.creatorTakeuchi, Katiuchia Pereira-
Data de aceite: dc.date.accessioned2025-08-21T17:59:04Z-
Data de disponibilização: dc.date.available2025-08-21T17:59:04Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-04-15-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.33263/BRIAC132.127-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/245873-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/245873-
Descrição: dc.descriptionThe objective of this work was to evaluate the physicochemical characteristics and rheological behavior of soymilk fermented with kefir. The titratable acidity ranged from 0.25 to 1.47 %; the pH ranged from 5.06 to 5.89 %. The soluble solids (SS) ranged from 1.82 to 5.38 Brix, while the differences between initial SS and final SS were 0.74 to 7.65 °Brix. The sedimentation percentage of the formulations ranged from 50.15 to 99.40 %. The rheological parameters for the flow behavior of the soymilk fermented with kefir were adjusted by the Herschel-Bulkley model. The 9 assays were characterized as non-Newtonian fluids because the behavior showed no linear relationship between the shear rate and shear stress. In the present work, the beverages were characterized as pseudoplastic fluids. In this work, we carry out the fermentation of soymilk with kefir without using any additional ingredients. The optimal treatment was determined, being a solution with an initial soymilk concentration of 5 g of kefir biomass (-0.5), 8 h (-1) of fermentation time, and 10 Brix of SS (+1).-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionGoiano Federal Institute of Education Science and Technology, Campus Rio Verde-
Descrição: dc.descriptionGoias Federal University (UFG) Institute of Tropical Pathology and Public Health, GO-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Pharmaceutical Sciences-
Descrição: dc.descriptionFood Science and Technology – Federal University of Mato Grosso (UFMT), Campus Cuiabá-
Descrição: dc.descriptionSão Paulo State University (UNESP) School of Pharmaceutical Sciences-
Descrição: dc.descriptionCNPq: 469104/2014-7-
Idioma: dc.languageen-
Relação: dc.relationBiointerface Research in Applied Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbeverage-
Palavras-chave: dc.subjectshear stress-
Palavras-chave: dc.subjectsoybean-
Palavras-chave: dc.subjectviscosity-
Título: dc.titlePhysicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.