Elaboração de bebida láctea a base de kefir, enriquecida com casca de banana e saborizada com polpa de açaí

Abstract

Currently, the demand for functional products has increased, as has the concern with waste generation. Kefir stands out among functional foods. It is composed of colonies of probiotic microorganisms, which consume the lactose of the milk carrying out the fermentation, resulting in whey and leban, both of which are beneficial to health, as they retain the symbiotic microbiota that constitutes kefir. Brazil is one of the countries that generates the most agro-industrial waste, discarding stalks, seeds, fruit peels, such the banana peel rich in minerals, fibers and proteins. Thus, the present study aimed to elaborate a probiotic dairy drink based on kefir using its own whey, enriched with ripe banana peel and flavored with açaí pulp, and characterized in terms of acidity, pH, humidity and °Brix. The use of whey and banana peel adds nutritional value to the drink, reducing the rate of waste generation. The milk was fermented for 36 hours, then drained, preparing with the aid of a 2² experimental plan with 3 central points, seven formulations, where whey and banana peel were the independent variables, they were characterized as to acidity, pH, humidity and °Brix, the results were compared using the Statística® 10.0 software. Based on the results obtained, it was possible to observe through the analysis of variance (ANOVA), Pareto graph and response surface that the whey had a significant effect on the acidity and moisture analyses, while the banana peel had no significant effect on the analyses.