Elaboração de bebida a partir de extrato vegetal de taro (Colocasia esculenta), gergelim (Sesamum indicum) e feijão branco (Phaseolus vulgaris L.) fermentada por kefir

Content Provider	Semantic Scholar
Author	Costa, Marina Rolim Da
Copyright Year	2017
Abstract	FORMULATION OF VEGETAL EXTRACT OF TARO (Colocasia esculenta), SESAME (Sesamum indicum) AND WHITE BEANS (Phaseolus vulgaris L.) FERMENTED BY KEFIR In the demand for alternative to dairy products, whether due to intolerance, belief or personal choice. A fermented drink based on taro, sesame and white beans was proposed to help fill this gap in the current market. Tests were performed with taro extract with sesame and white beans added in proportions of 50 and 25%. The kefir grains were inoculated in the different formulations and the fermentation kinetics were evaluated by pH measurement and acidity determination every 3 hours for a period of 24 hours. The formulations were also evaluated for their composition (proteins, carbohydrates, lipids, ashes, sodium and potassium) and color before and after fermentation. The fermented product with a 1: 1 ratio showed a marked decrease in pH and an increase in titratable acidity, which may be related to the release of amino acids and fatty acids by proteolytic and lipolytic bacteria, respectively. The three formulations after fermentation showed a decrease in carbohydrate values, due to the metabolism of the microorganisms. The product fermented from the extract with the highest concentration of white beans presented higher protein value and lower lipid value while the extract without the addition of beans showed a higher concentration of lipids. The three fermented beverages present potential for consumption and should be evaluated for nutritional values before being introduced into the diet.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://bdm.unb.br/bitstream/10483/20364/1/2017_MarinaRolimDaCosta_tcc.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article