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Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture

Yıl 2021, Cilt: 7 Sayı: 3, 343 - 357, 25.09.2021
https://doi.org/10.28979/jarnas.907107

Öz

Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters. The main objective of this study was to compare the differences between some physical, chemical, microbiological, sensory attributes and volatile components in kefir fermented with kefir grains and lyophilized cultures during storage. The compositional characteristic of kefir cultured by both kefir grains and lyophilized starter were monitored during 21-day storage in this study. In contrast to dramatic decreases in titratable acidity, serum separation and Streptococcus spp. count, an increase in the amount of various aroma compounds including 2-heptanone, butyric acid, hexanoic acid and octanoic acid was observed during storage of kefir samples. Incubation with lyophilized starter culture promoted kefir’ sensory and rheological attributes besides of improving its diacetyl and acetic acid aroma intensities compared with that incubation with kefir grain. “Sour”, “sweet”, “salty” and “bite (CO2)” were developed as taste terms, while “cooked” “creamy”, “fermented”, “dairy” and “yeast” were some aromatic terms for kefir samples developed by sensory evaluation. Consumer acceptance scores of the kefirs produced by using lyophilized cultures were higher than samples with grain.

Destekleyen Kurum

The Scientific Research Fund of Canakkale Onsekiz Mart University

Proje Numarası

Project No: FLY-2014-339

Teşekkür

The Scientific Research Fund of Canakkale Onsekiz Mart University (Project No: FLY-2014-339) funded this project.

Kaynakça

  • Ahmed, Z., Wang, Y., Ahmad, A., Khan, S. T., Nisa, M., Ahmad, H., & Afreen, A. (2013). Kefir and health: A contemporary perspective. Critical Reviews in Food Science and Nutrition, 53, 422-434. DOI: https://www.tandfonline.com/doi/abs/10.1080/10408398.2010.540360
Yıl 2021, Cilt: 7 Sayı: 3, 343 - 357, 25.09.2021
https://doi.org/10.28979/jarnas.907107

Öz

Proje Numarası

Project No: FLY-2014-339

Kaynakça

  • Ahmed, Z., Wang, Y., Ahmad, A., Khan, S. T., Nisa, M., Ahmad, H., & Afreen, A. (2013). Kefir and health: A contemporary perspective. Critical Reviews in Food Science and Nutrition, 53, 422-434. DOI: https://www.tandfonline.com/doi/abs/10.1080/10408398.2010.540360
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

İrem Şen Dağ 0000-0003-1007-0240

Buket Güneşer 0000-0003-2197-5504

Yonca Yuceer 0000-0002-9028-2923

Proje Numarası Project No: FLY-2014-339
Yayımlanma Tarihi 25 Eylül 2021
Gönderilme Tarihi 31 Mart 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 7 Sayı: 3

Kaynak Göster

APA Şen Dağ, İ., Güneşer, B., & Yuceer, Y. (2021). Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture. Journal of Advanced Research in Natural and Applied Sciences, 7(3), 343-357. https://doi.org/10.28979/jarnas.907107
AMA Şen Dağ İ, Güneşer B, Yuceer Y. Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture. JARNAS. Eylül 2021;7(3):343-357. doi:10.28979/jarnas.907107
Chicago Şen Dağ, İrem, Buket Güneşer, ve Yonca Yuceer. “Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture”. Journal of Advanced Research in Natural and Applied Sciences 7, sy. 3 (Eylül 2021): 343-57. https://doi.org/10.28979/jarnas.907107.
EndNote Şen Dağ İ, Güneşer B, Yuceer Y (01 Eylül 2021) Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture. Journal of Advanced Research in Natural and Applied Sciences 7 3 343–357.
IEEE İ. Şen Dağ, B. Güneşer, ve Y. Yuceer, “Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture”, JARNAS, c. 7, sy. 3, ss. 343–357, 2021, doi: 10.28979/jarnas.907107.
ISNAD Şen Dağ, İrem vd. “Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture”. Journal of Advanced Research in Natural and Applied Sciences 7/3 (Eylül 2021), 343-357. https://doi.org/10.28979/jarnas.907107.
JAMA Şen Dağ İ, Güneşer B, Yuceer Y. Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture. JARNAS. 2021;7:343–357.
MLA Şen Dağ, İrem vd. “Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture”. Journal of Advanced Research in Natural and Applied Sciences, c. 7, sy. 3, 2021, ss. 343-57, doi:10.28979/jarnas.907107.
Vancouver Şen Dağ İ, Güneşer B, Yuceer Y. Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture. JARNAS. 2021;7(3):343-57.


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