EVALUATION OF THE ADDITION OF KEFIR DIET IN HOSPITAL

Abstract

Kefir grains are used in the preparation of a fermented milk product called kefir which. Its introduction in hospital diets promotes several benefits to patients and has great ability to stimulate the immune system. The objective was to verify the acceptance of different formulations with kefir as an ingredient. kefir grains (5%) were cultured for 24 hours at 22º C. Then, four formulations were prepared. Formulation 1 - 50% of kefir cultured in whole cow's milk with 50% strawberry pulp and sweetener (0.2 mL/100 mL) formulation from 20 to 50% of kefir cultured in skim cow's milk with 50% pulp strawberry and sweetener (0.2 mL/100 mL) formulation from 30 to 50% of kefir cultured in whole cow's milk with 50% strawberry pulp and 10% sucrose and formulation from 40 to 50% of cultured kefir in milk skimmed cow with 50% strawberry pulp and 10% sucrose. Sensory analysis was performed in a hospital in Viçosa-MG, and as fitting companions of hospitalized patients and staff. There was acceptance of formulations and used the nine-point hedonic scale. All formulations showed considerable acceptance framing is more frequent among the scores «liked moderately» to «liked very much.» These formulas showed great potential to be introduced in diet therapy and may act both as an adjunct to the treatment of gastrointestinal diseases, such as glycemic control and hypercholesterolemic.