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Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts

da Costa, Marina Rolim, de Alencar, Ernandes Rodrigues, dos Santos Leandro, Eliana, Mendonça, Marcio Antonio, de Souza Ferreira, Wallas Felippe
Journal of food science and technology 2018 v.55 no.12 pp. 4851-4858
Colocasia esculenta, Phaseolus vulgaris, Sesamum indicum, beans, beverages, chemical composition, color, fermentation, hypersensitivity, kefir, pH, sesame seed, titratable acidity, vegan diet, yams
The objective of this study was to evaluate the characteristics of kefir beverages made from yam, sesame and bean extracts after fermentation of the extracts with water kefir grains. Formulations were prepared with raw and boiled yams. To the yam extract, sesame and different percentages of white bean extract were added. The fermentation kinetics, the chemical composition and color of the extracts were analyzed. To determine the fermentation kinetic parameters, pH and titratable acidity were evaluated. The chemical composition and color of all extracts were determined before and after fermentation process. The decrease in pH and increase in titratable acidity were affected both by raw or boiler yam. The addition of bean extract favored the decrease in pH of formulations containing extracts of raw or boiled yams. Chemical composition and color of the beverages were altered after fermentation. The kefir beverage made from yam and sesame enriched with 50% beans proved to be an excellent fermentation substrate. In addition, it is a new way of consuming vegetable products, especially fermented products, which have limited diversity to serve vegan consumers and also people with certain allergies to dairy products.