Abstract
Health-conscious consumers are looking for functional foods to improve their body's well-being. Kefir-based foods provide improvements in quality of life. Kefir has a nutritional and probiotic function. This study aimed to elaborate on kefir-based Petit Suisse flavored with nibs and cocoa honey, as well as to evaluate the physicochemical and microbiological parameters and sensorial acceptance. The kefir-based Petit Suisse developed in this study proved to be a viable proposition as a food source. All items listed in the sensory analysis received positive ratings by the majority of the evaluating public, which made the product exceed the value established as a criterion for acceptance. Kefir-based Petit Suisse flavored with nibs and cocoa honey can be considered a promising product for the market with nutritional values and probiotic potential.
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