Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter
| Autor: | Irena Barukčić, Leo Gracin, Anet Režek Jambrak, Rajka Božanić |
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| Jazyk: | English<br />Croatian |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Mljekarstvo, Vol 67, Iss 3, Pp 169-176 (2017) |
| Druh dokumentu: | article |
| ISSN: | 0026-704X 1846-4025 |
| DOI: | 10.15567/mljekarstvo.2017.0301 |
| Popis: | The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter) in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile. |
| Databáze: | Directory of Open Access Journals |
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