Medina, Alexandra

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    Caracterización del subproducto del proceso de elaboración de los granos de kéfir utilizando suero ácido
    (2020-12-01) Medina, Alexandra; Pérez-Muñoz, Fernando; College of Agricultural Sciences; Orellana-Feliciano, Lynette E.; Ponce de León-González, Leyda; Department of Food Science and Technology; Zapata-Medina, Rocío
    The purpose of the investigation is to determine whey kefir characterization by conducting the fermentation using column bioreactors. The three bioreactors were studied for a period of 10 fermenting days. Samples obtained were tested for (macronutrients, pH, Brix, and glucose content), to complete whey kefir characterization. Based on the results obtained from this investigation the composition of whey kefir was dependent of fermentation day with 8.7 to 23.3% protein, 8.0 to 15.1% ash, 1.1 to 3.7% fat, and 66.3 to 81.0% of carbohydrates. This was all based on the increase of kefir grain mass throughout time study. The glucose content was able to be linked to the content of polysaccharides, like kefiran. We noticed an increase in the polysaccharide content based on fermentation day. For the second phase of the investigation, whey kefir was used to create edible films with different whey kefir percentages (0%, 25%, 50%, 75%, 100% with water) and glycerol (10%, 20% form kefir solution). The properties for the different formulations created were tested to determine color and weight changes of edible films with and without a food matrix. Based on what was found, the kefir did alter some properties like the translucence of the film, making it more matte also when studied with the food matrix the edible film increased moisture of the food being coated. Glycerol was found not to have an effect on the tested variables.