Iasmin Caroline de Almeida Veeck, Mariane Lobo Ugalde, V. Ziegler, Alice Pires Freitas, Eric V. Pereira
{"title":"BEBIDA FERMENTADA DE KEFIR DE ÁGUA E YACON","authors":"Iasmin Caroline de Almeida Veeck, Mariane Lobo Ugalde, V. Ziegler, Alice Pires Freitas, Eric V. Pereira","doi":"10.22533/AT.ED.40819240520","DOIUrl":null,"url":null,"abstract":"The production of functional beverages has been growing on the world stage due to a greater search for quality of life by the population as a whole. In Brazil, the kefir of water has been released in a short time and its manufacture and consumption occur in an exclusively artisan way, being the same obtained by the fermentation of kefir grains in water added with brown sugar. Yacon, despite its nutritional potential, is produced on a small scale and has little consumer acceptance. In order to develop a fermented beverage, a water-based kefir product was prepared with yacon pulp and orange juice, which was evaluated for its acceptability and purchase intention. Of the people who tasted the drink, 62% liked the product a lot / a lot. Of these, 57% would surely buy the same. PALAVRAS-CHAVE: kefir, yacon, aceitabilidade.","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"53 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Avanços e Desafios da Nutrição 3","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22533/AT.ED.40819240520","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
The production of functional beverages has been growing on the world stage due to a greater search for quality of life by the population as a whole. In Brazil, the kefir of water has been released in a short time and its manufacture and consumption occur in an exclusively artisan way, being the same obtained by the fermentation of kefir grains in water added with brown sugar. Yacon, despite its nutritional potential, is produced on a small scale and has little consumer acceptance. In order to develop a fermented beverage, a water-based kefir product was prepared with yacon pulp and orange juice, which was evaluated for its acceptability and purchase intention. Of the people who tasted the drink, 62% liked the product a lot / a lot. Of these, 57% would surely buy the same. PALAVRAS-CHAVE: kefir, yacon, aceitabilidade.
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