EFFECT OF ADDING SAPODILLA POWDER TO KEFIR

Kefir is a fermented milk rich in probiotics and recognized for its digestive and immune health benefits. The addition of sapodilla to kefir aims to add antioxidants and an exotic flavor. This study evaluated the effect of the addition of sapodilla powder (Manilkara zapota) in different concentrations on the physicochemical composition and color (CIELab scale) kefir. The sapodilla powder containing gum arabic (20%) was obtained in a spray dryer. Four kefir samples were prepared, K0 (control), K10, K20 and K30, varying the concentration of the added sapodilla powder between 0 and 30% (w/w). The addition of sapodilla powder significantly influenced (p < 0.05) the centesimal composition of kefir, with the exception of the protein content, which remained stable. All samples, in relation to composition, were in accordance with the legislation in force in Brazil. The moisture content of the samples decreased (p < 0.05) as the amount of powder in the kefir increased, increasing the total solids content. The increase in the amount of powder also resulted in a decrease (p < 0.05) in the lipid content, which ranged from 1.90 to 2.83%, while carbohydrates increased (p < 0.05), from 5.14% to 25.68%. The pH decreased with an increase in the concentration of the powder in the kefir, ranging from 4.53 to 4.68, although the titratable acidity (TTA) was not altered (p > 0.05). An increase (p < 0.05) of total phenolic compounds was observed by up to 272% due to the addition of sapodilla powder in kefir. There was a difference in the color of the samples (p < 0.05) with a reduction in luminosity (L), probably due to the brown shade of the sapodilla