Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the use of kefir grains to prepare a low-calorie, frui...

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Bibliographic Details
Main Authors: Pedro Paulo Lordelo Guimarães Tavares, Emanuele Araújo dos Anjos, Renata Quartieri Nascimento, Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Janice Izabel Druzian, Thâmilla Thalline Batista de Oliveira, Roberta Barreto de Andrade, Adriana Lúcia da Costa Souza, Karina Teixeira Magalhães-Guedes, Maria Eugênia de Oliveira Mamede
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
brazilian kefir
acceptance test
colors
shelf-life study
stevia
Online Access:http://dx.doi.org/10.1080/19476337.2021.1906753

Internet

http://dx.doi.org/10.1080/19476337.2021.1906753

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