STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS
Currently the consumption of probiotics has been increasing around the world, based mainly on products of dairy origin, including associating both concepts, ignoring the existence of kefir that ferments in water and sugar. &nb...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
2022
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/nexoagro/article/view/39592 |
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I10-R308-article-39592 |
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I10-R308-article-395922024-08-14T18:53:19Z STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS ESTUDIO DEL KÉFIR DE AGUA COMO BASE PARA BEBIDAS CARBONATADAS Mogro, Sofia Guerberoff, Gisela Kay Olmedo, R. watery kefir fermentation probiotics carbonated drink sugar kefir de agua fermentacion probioticos bebida carbonatada azucar Currently the consumption of probiotics has been increasing around the world, based mainly on products of dairy origin, including associating both concepts, ignoring the existence of kefir that ferments in water and sugar. The drink resulting from the fermentation of kefir granules in sugar water presents a potential food suitable for consumers with food allergies, vegans and intolerants. The objective of this work has focused on making a drink based on watery kefir to quantify the most relevant characteristics of the ferment: production of carbon dioxide, acidity and presence of probiotic bacteria, in addition to its nutritional value, for subsequent processing use as a base for carbonated drink. Actualmente el consumo de probióticos ha ido en aumento alrededor del mundo, basándose principalmente en productos de origen lácteo, inclusive asociando ambos conceptos, desconociendo en su mayoría la existencia del kéfir que fermenta en agua y azúcar. La bebida resultante de la fermentación de los gránulos de kéfir en agua con azúcar, presenta un potencial alimento apto para consumidores con alergias alimenticias, veganos e intolerantes. El objetivo de este trabajo se ha centrado en realizar una bebida a base de kéfir de agua para cuantificar las características más relevantes propias de fermento: producción de dióxido de carbono, acidez y presencia de bacterias probióticas, además de su valor nutricional, para su posterior uso como base para bebida carbonatada. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2022-12-26 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/39592 Nexo agropecuario; Vol. 10 Núm. 2 (2022); 54-58 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/39592/39990 Derechos de autor 2022 Sofia Mogro, Gisela Kay Guerberoff, R. Olmedo https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-308 |
| container_title_str |
Nexo agropecuario |
| language |
Español |
| format |
Artículo revista |
| topic |
watery kefir fermentation probiotics carbonated drink sugar kefir de agua fermentacion probioticos bebida carbonatada azucar |
| spellingShingle |
watery kefir fermentation probiotics carbonated drink sugar kefir de agua fermentacion probioticos bebida carbonatada azucar Mogro, Sofia Guerberoff, Gisela Kay Olmedo, R. STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS |
| topic_facet |
watery kefir fermentation probiotics carbonated drink sugar kefir de agua fermentacion probioticos bebida carbonatada azucar |
| author |
Mogro, Sofia Guerberoff, Gisela Kay Olmedo, R. |
| author_facet |
Mogro, Sofia Guerberoff, Gisela Kay Olmedo, R. |
| author_sort |
Mogro, Sofia |
| title |
STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS |
| title_short |
STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS |
| title_full |
STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS |
| title_fullStr |
STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS |
| title_full_unstemmed |
STUDY OF SUGARY KEFIR AS BASE FOR CARBONATED DRINKS |
| title_sort |
study of sugary kefir as base for carbonated drinks |
| description |
Currently the consumption of probiotics has been increasing around the world, based mainly on products of dairy origin, including associating both concepts, ignoring the existence of kefir that ferments in water and sugar.
The drink resulting from the fermentation of kefir granules in sugar water presents a potential food suitable for consumers with food allergies, vegans and intolerants.
The objective of this work has focused on making a drink based on watery kefir to quantify the most relevant characteristics of the ferment: production of carbon dioxide, acidity and presence of probiotic bacteria, in addition to its nutritional value, for subsequent processing use as a base for carbonated drink. |
| publisher |
Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. |
| publishDate |
2022 |
| url |
https://revistas.unc.edu.ar/index.php/nexoagro/article/view/39592 |
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AT mogrosofia studyofsugarykefirasbaseforcarbonateddrinks AT guerberoffgiselakay studyofsugarykefirasbaseforcarbonateddrinks AT olmedor studyofsugarykefirasbaseforcarbonateddrinks AT mogrosofia estudiodelkefirdeaguacomobaseparabebidascarbonatadas AT guerberoffgiselakay estudiodelkefirdeaguacomobaseparabebidascarbonatadas AT olmedor estudiodelkefirdeaguacomobaseparabebidascarbonatadas |
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2024-09-03T20:27:41Z |
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2024-09-03T20:27:41Z |
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