Abstract
Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of Acromia aculeata (Jacq.) Lodd. powder-pulp (also known as the bocaiúva or macaúba) (BO3.5 or BO7.0, respectively), 3.5% of inulin (IN3.5), or 3.5% of each ingredient (BO + IN). The beverage was produced from soymilk (9 °Brix) by fermentation with kefir (4 g:100 mL) for 12 h at 25 °C. The characteristics of the beverages (pH, titratable acidity, soluble solids, color, syneresis, sedimentation, and the microbiological counts of Lactococcus, Lactobacillus, and yeasts) were evaluated during 16 days of storage (0, 6, 11, and 16 days) at 7 °C. The addition of bocaiúva powder-pulp and/or inulin did not change the pH value of the beverage, which remained the same at a safe level throughout storage (pH < 4.5); it increased the soluble solids, especially when compared to supplementation of the studied ingredients (BO3.5, BO7.0, and IN3.5); and decreased syneresis when increasing the supplementation (CONT to other treatments), regardless of treatment. Kefir-fermented soymilk was classified as hypotonic (<270 mOsmol/kg) before supplementation and isotonic (270–330 mOsmol/kg) after supplementation with inulin and/or bocaiúva powder-pulp (or both). Evaluation of the microbial populations in the fermented beverages showed that this substrate could maintain viability above 107 CFU/mL throughout the storage period. The supplementation improved the technological characteristics of kefir-fermented soymilk without altering the viability of the beneficial microorganisms present in kefir.
Highlights
Introduction published maps and institutional affilBrazil is a country rich in biodiversity, and much concern has been focused on the preservation of its five native biomes, as degradation of these biomes could have serious consequences, such as contributing to climate change, for the whole world
The objective of this study was to assess the changes in the chemical and microbiological properties of kefir-fermented soy-based beverages supplemented with inulin and/or bocaiúva powder-pulp
We evaluated the shelf life of kefir-fermented soymilk for 28 days and established that the product was stable for up to 14 d [27]
Summary
Introduction published maps and institutional affilBrazil is a country rich in biodiversity, and much concern has been focused on the preservation of its five native biomes, as degradation of these biomes could have serious consequences, such as contributing to climate change, for the whole world. The Cerrado biome, which is located in the midwestern region of the country, currently contains approximately 22% of the natural vegetation [1]. Efforts have been made to enhance awareness and better use of the native species to ensure their preservation [1,2,3]. In this biome, there are several species of native fruits that are considered to be sensorially and nutritionally attractive but are commercially devalued, mostly consumed in nature, and rarely processed and used technologically [4]. The epicarp of the fruit has a thin, hard, brittle, fibrous structure, iations
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