P. G. Brasiel, T. Costa de Almeida, K. Mateus, Antônio Fernandes de Carvalho, Sheila Cristina Potente Dutra Luquetti, M. C. G. Gouveia Peluzio
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引用次数: 0
Abstract
ABSTRACT Kefir is a natural probiotic containing a complex mixture of bacteria and yeast associated in a matrix composed of protein and polysaccharide, and to it are attributed several beneficial properties to health. In this study, we have investigated the effect of kefir drying on the microbiological counts of lactic acid bacteria and yeasts. The viable bacteria and yeast counts in dry kefir were reduced when compared to fresh kefir 6.46 log cfu/g and 4.14 log cfu/g, respectively.. Thus, it was possible to maintain sufficient stability of microbes in the powdered product, indicating that industrial processing may contribute to the viability and survival of probiotic bacteria. Despite the technological challenges, the spray drying of kefir seems to be a promising method for the use of this probiotic complex on a larger scale.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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