Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition

• Published in: Food bioscience Vol. 61; p. 104767
• Main Authors: Santos, Daiane Costa dos, Pimentel, Tatiana Colombo, Sousa, Tainara Leal de, Almeida, Adrielle Borges de, Oliveira, Marilene Silva, Oliveira Filho, Josemar Gonçalves de, Silva, Fabiano Guimarães, Egea, Mariana Buranelo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2024
• Subjects: Alcoholic beverage; Fermented products; Functional foods; Prebiotics; Alcoholic beverage; Functional foods; Fermented products; Prebiotics

This study evaluated the effects of kefir fermentation and inulin addition on the characteristics of cloudy or clarified cagaita (Eugenia dysenterica (Mart.) DC.) beverages. The products were evaluated for their physicochemical and functional characteristics, microbiological viability, and microbiot...