EFFECT OF PASTEURIZATION ON THE ACCEPTABILITY OF KEFIR FERMENTED IN WHOLE RED GRAPE JUICE

• DOI: 10.22533/at.ed.15931022315123

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• Abstract:

  Water kefir is a fermented drink that has probiotic characteristics, but has a short shelf life due to the presence of viable microorganisms. Objective: To evaluate the effect of pasteurization as a conservation process on the sensorial, physicochemical and microbiological characteristics of a carbonated drink naturally fermented by kefir made with whole grape juice. Method: After production, the samples were analyzed (T1), then pasteurized and stored at -10°C for 40 days before new analyzes (T2). 50 individuals were recruited to carry out a sensory analysis test consisting of a triangular test and two affective tests: acceptance and preference. pH, fixed and volatile acidity, total dissolved solids (°Brix), alcohol content, lactic acid bacteria (LAB) and yeast counts were evaluated. Results: The pasteurization process caused a greater proportion of correct answers (p<0.5). For the acceptance test, no differences were found for the attributes evaluated (color, odor, flavor, sensation of refreshment and amount of gas in the product). The test revealed a preference for the pasteurized sample. A significant reduction in dissolved solids, an increase in alcohol content and yeast count was observed in unpasteurized samples (p<0.5). These effects were not observed in pasteurized samples, with a significant reduction in LAB and yeast counts (p<0.5). Conclusion: The sensory analysis revealed that the pasteurization of whole grape kefir did not affect its acceptance, but caused greater preference than the unpasteurized drink, with a difference between the products being noted. Pasteurization maintained most of the physicochemical characteristics, being responsible for avoiding an increase in yeast growth and the consequent alcoholic content of the product. Considering possible benefits of non-viable microorganisms (paraprobiotics), it is possible that pasteurization is a potential way to preserve the whole red grape flavored kefir fermented drink and increase its shelf life.