Efeito da adição de caju (Anacardium occidentale) nas características físico-químicas e microbiológicas de bebida fermentada com kefir de água

Abstract

Water kefir is a fruity, acidic, carbonated fermented drink to which fruits or fruit juices can be added. Water kefir grains consist of a dextran polysaccharide matrix with lactic acid bacteria (LAB), acetic acid bacteria (BAA) and yeast. The cashew stalk is rich in carbohydrates and ascorbic acid, fiber, calcium, phosphorus and iron. The objective of this study was to evaluate the effect of adding cashews on the physicochemical and microbiological characteristics of a drink fermented with water kefir. Fermentation was carried out by inoculating 5% water kefir grains in cashew juice (FS) and juice with stalk (FSP), added with 10% brown sugar and subjected to the process of primary fermentation n (F1) and fermentation secondary (F2). All treatments had a final pH lower than 4,5. Acidity values increased according to fermentation time and there was a decrease in pH and soluble solids levels after 24 hours of fermentation. As for the proximate composition, the highest carbohydrate values were found in fermentations containing juice with stalk in both fermentations, while humidity was higher in treatments containing juice. The drinks had around 0,4 g/100 g of proteins, 0,19 g/100 g of lipids and 1,0 g/100 g of ash. As for the microbiota analyzed, an increase in the number of yeasts was observed after 30 days of storage under refrigeration. However, there was no difference between treatments F1 and F2 in physicochemical parameters. However, the addition of cashews has proven to be a viable option to produce a probiotic water kefir drink.