Desenvolvimento de fermentado plant based por kefir a base de extrato vegetal de coco adiconado de fibra e prébiótico

Abstract

The present study aims to develop a <plant-based= fermented kefir grain from coconut plant extract with beta-glucan and prebiotic. This proposal is based on a product that aims to favor an easy application and a local raw material of access to the base of a raw material of new dairy products "fermentation access plant" of the cocoa matrix in milk beans from water milk fiber. Initially by extracting the coconut extract and by its fermentation period, without analysis which was varied the concentration of kefir grains (%) and fermentation temperature (℃), totaling 5 formulations. They were molecular, physical parameters, gel stability and texture), physicochemical (content, proteins, lipids, ash, sugars, prices, pH), microbiological analysis and composition of the product labeling. As for the results obtained, the ethics of fermentation and acidification of the factors that determine are the influencing factors and that the process was carried out in 24 hours, in which the pH of the product stands out, which generated an amount of magnitude to the parameters of syneresis and quality influencing the texture of the final product. As for the physicalchemical samples, the product presented, 0.05 statistics between the formulations F1 (K4% 25T), F3 (K5% 30T), F5 (K6% 35T), as well as the <plant-based= fermented with beta-glucan and viable prebiotic for nutritional composition characteristics. The microbiological analyzes presented within the proposed by the regulations and legislation in force. The study showed that a nutritional matrix is viable for the development of alternative milk, not being the fermented product based on vegetables, thus the product of the fermented based on a food base, being a viable plant-based product for nutritional development.