Elaboração de kefir artesanal como estratégia para auxiliar no controle glicêmico de idosos: análise sensorial e microbiológica

Abstract

Ageing in Brazil is associated with an increase in chronic non-communicable diseases (CNCDs), including type 2 diabetes mellitus (DM2). These conditions are associated with increased vulnerability and reduced quality of life for older people, and are one of the main causes of morbidity and mortality and hospitalizations in the elderly. Recent evidence associates the profile of the intestinal microbiota with the prevention and treatment of chronic diseases, such as T2DM, through mechanisms that are still inconclusive. In this context, milk kefir stands out due to its ease of production and effect on the intestinal microbiota through its strains with probiotic properties. Therefore, in view of the current profile of illness and recent findings on probiotics, the study aims to develop a milk kefir-based dairy product with a probiotic effect. Secondary objectives include microbiological analysis and sensory analysis, through product acceptability by applying an affective acceptance test using the hedonic scale. Carried out at the Federal University of Alagoas (UFAL), this study involved four milk kefir production tests, with the last production defining the final version: pure kefir and kefir with passion fruit pulp, used for the acceptability test. Two shelf life tests were carried out, the first for 5 days and the second for 2 weeks. The results of the microbiological analysis showed that there was no growth of E. coli or Salmonella, demonstrating that the product was safe. To this end, the lactic acid bacteria were kept above 106 CFU/g and yeasts 106-107 CFU/g. The acceptability test had positive results, with an Acceptance Index (AI) above 70% for both drinks, with the exception of the "taste" parameter of pure kefir, which obtained 69%. Therefore, the kefir grains grown in whole UHT milk and passion fruit pulp met the requirements for probiotic characteristics. The milk kefir produced met the microbiological standards and obtained good sensory acceptance, representing a potential contribution to glycemic control in elderly diabetics. This work is divided into: a literature review, a scientific article and final considerations, addressing the most relevant findings and the possible applicability of the drink due to its characteristics and microbiological composition.