Elemental chemical composition of products derived from kefir fermented milk

Publication date: Available online 8 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Aline Pereira de Oliveira, Giselaine Alves dos Santos, Cassiana Seimi Nomura, Juliana NaozukaAbstractKefir grains have been applied for milk fermentation, obtaining products derived from kefir fermented milk (kefir, Greek yogurt and whey). During fermentation, proteins become easily digestible and lactose is hydrolyzed, becoming a good option for lactose-intolerant individuals. However, fermentation process can change the essential elements distribution in kefir milk products. Therefore, the aims of the study were to evaluate the total concentration of Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn in kefir, whey and Greek yogurt produced with kefir grains inoculated into cow’s milk. Phosphorous was the highest concentration in kefir milk fermented products ranging from 1220 ± 88 μg mL-1 (whey) to 2090 ± 27 μg g-1 (Greek yogurt), whereas Fe was the lowest concentration ranging from 6.7 ± 0.2 μg g-1 (kefir) to 8.9 ± 0.2 μg g-1 (Greek yogurt). Considering the dietary reference intake values, mainly Greek yogurt has proved to be a good source of Ca (21.2%), P (59.7%), and Fe (22.3%).

Source: Journal of Food Composition and Analysis - February 8, 2019 Category: Food Science Source Type: research