Table 3.
Values of total titratable acidity, pH, proteins, fat, vitamin C, Calcium in Brazilian kefir beverage and dry matter in Brazilian kefir grains.
| Chemical characteristics | Fermentation time (h) | |
|---|---|---|
| 0 | 24 | |
| Beverage | ||
| Total titratable acidity (TTA) (°D) | 26±1 | 93±1 |
| pH | 6.61±0.02 | 4.42±0.01 |
| Proteins (%) | 2.12±0.02 | 3.91±0.02 |
| Fat (%) | 3.63±0.03 | 2.34±0.01 |
| Vitamin C (%) | n.d. | n.d. |
| Calcium (Ca) (%) | 0.21±0.01 | 0.22±0.01 |
| Grains | ||
| Dry matter (%) | 9.84±0.02 | 9.62±0.03 |
n.d. = not detected
Data are average values of triplicate ± standard deviation.