Naslov
Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

Autori
Barukčić, Irena ; Gracin, Leo ; Režek Jambrak, Anet ; Božanić, Rajka

Izvornik
Mljekarstvo (0026-704X) 67 (2017), 3; 169-176

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, ostalo

Ključne riječi
kefir, starter culture, kefir grains, viscosity, sensory evaluation

Sažetak
The main objective of this study was to compare chemical, rheological and sensory characteris- tics 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 pro- duced 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, vis- cosity 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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA