Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

The use of non-dairy matrices for probiotic delivery can be beneficial vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract used as sweetener to replace sucrose glucose intolerants. This research evaluated the kefir grains prepare a low-calorie, fruit-based beverage. Fermentation was carried out by inoculating into mixture mango umbu pulps. Two beverages, one containing sucrose, other, stevia, were characterized according their proximate composition submitted 30-day shelf-life period at 5°C, evaluating lactic acid bacteria, yeasts, pH, acidity, color parameters, soluble solids, ascorbic acid, sensory acceptance, purchase intention every 10 days. Lactic acetic acids analyzed beginning end shelf-life. Both beverages showed potential. stevia-sweetened beverage had lower calorie content good acceptance. These results support possibility develop beverages.