Evaluation of the effect of yacon in strawberry flavored kefir

• Main Authors: Sebastião Moreira Junior, Mariane Laureano Florindo de Freitas, Maurilio Lopes Martins, Wellingta Cristina A. Nascimento Benevenuto, Isabella Fiebig Gonçalves, Aurélia Dornelas de Oliveira Martins
• Format: Article
• Language: English
• Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2018-11-01
• Series: Revista do Instituto de Latícinios Cândido Tostes
• Subjects: leite fermentado; fibra; qualidade
• Online Access: https://revistadoilct.com.br/rilct/article/view/630

This work aimed to evaluate the effect of yacon pulp on strawberry flavored kefir at 0, 2, 4 and 6% yacon concentrations and at 0, 14 and 28 days of manufacture. As for the most probable number of total and thermotolerant coliforms, the samples of the time 28 days were in accordance with the current legislation, with counts < 3.0 MPN / g. The count of filamentous fungi and yeasts and lactic acid bacteria were in accordance with the legislation, and for yeast counts between treatments ranged from 104 to 106 CFU / g. The physicochemical analyzes were also in accordance with current legislation. For the acidity and pH, the treatments ranged from 0.42 to 1.05% of lactic acid and 4.09 to 4.65 respectively. At the color analysis, it was verified that most of the samples did not change over time. Yacon added or not added products showed lactic acid counts between 8.0 and 9.5 log CFU / g, thus indicating that the addition of yacon does not interfere with the growth of these microorganisms. This tuber had no prebiotic effect, but because it has been proven that it did not influence lactic acid bacteria counts, it may be a good option for addition in kefir, in order to add nutritional value to the product, since it is rich in fiber .