The sensory characteristics of berry-flavoured kefir
نویسندگان
چکیده
منابع مشابه
Development of fermented and flavoured kefir milk
Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasi...
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Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured bevera...
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The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...
متن کاملeffects of starter culture and storage temperature on functional, microbial and sensory characteristics of kefir during storage
the aim of this study was to investigate the effects of starters and storage temperature (4 ºc, 25 ºc) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.kefirs produced by kfa and chr. hansen starters were stored at 4 ºc and 25 ºc for 40 days. ph andacidity at 4 ºc did not change (p ≥ 0.05), while at 25 ºc ph and total solid decreased as well a...
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Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth. Methods...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2011
ISSN: 1212-1800,1805-9317
DOI: 10.17221/3290-cjfs