Kefir drink flavored with pineapple, passion fruit and cupuaçu
DOI:
https://doi.org/10.36557/2674-9432.2026v5n1p2147-2173Abstract
The study aimed to develop and characterize kefir-based fermented beverages flavored with pineapple, passion fruit, and cupuaçu pulps, evaluating their microbiological, physicochemical, and sensory attributes. Kefir was produced from UHT milk fermented with kefir grains containing lactic acid bacteria, acetic acid bacteria, and yeasts. The beverage formulations were prepared with 15% fruit pulp, 7.5% demerara sugar, and 2.5% powdered milk. Microbiological results showed the absence of Salmonella spp., coliforms, and Staphylococcus aureus, as well as lactic acid bacteria counts around 8 log10 CFU/g, indicating safety and viability. Physicochemical analyses revealed pH values between 3.12 and 4.21, titratable acidity ranging from 68.33 °D to 117.33 °D, and alcohol content from 0.56% to 0.75%, all in compliance with current legislation. Sensory evaluation showed that all samples achieved mean scores above 7.0 on the hedonic scale and a positive purchase intention, with no significant differences among formulations. It is concluded that kefir beverages flavored with tropical fruits have technological and market potential for application in the food industry.
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Copyright (c) 2026 Isadora Costa Freitas, Luciana Silva Ribeiro, Maricely Janete Uria Toro, Ana Carla Alves Pelais, Alessandra Eluan da Silva Gutierrez Façanha
This work is licensed under a Creative Commons Attribution 4.0 International License.
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