Effects 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) on microbiological 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...
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| Format: | Article |
| Language: | English |
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Islamic Azad University
2017-03-01
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| Series: | Journal of Pharmaceutical and Health Sciences |
| Subjects: | |
| Online Access: | http://jphs.ir/article_529246.html |
| _version_ | 1818344422545293312 |
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| author | Tayyebeh Sarlak Maryam Moslehisahd Behrouz Akbari-adergani Maryam Salami |
| author_facet | Tayyebeh Sarlak Maryam Moslehisahd Behrouz Akbari-adergani Maryam Salami |
| author_sort | Tayyebeh Sarlak |
| collection | DOAJ |
| description | The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) on microbiological 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 and
acidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well as acidity. Concentrations of acetaldehyde and ethanol increased (p < 0.05). No significant differences (p ≥ 0.05) were observed in protein and non-protein-nitrogen for both samples. Sensory evaluation revealed
that storage did not affect texture and color of samples at 4 ºC. Kefir produced by Chr. Hansen starter stored at 4 ºC had the highest acceptability until 40-day storage and was preferred by the panelists. |
| first_indexed | 2024-12-13T16:46:14Z |
| format | Article |
| id | doaj.art-5d4c532836104dafbb8f6448908f0690 |
| institution | Directory Open Access Journal |
| issn | 2228-6780 2322-4738 |
| language | English |
| last_indexed | 2024-12-13T16:46:14Z |
| publishDate | 2017-03-01 |
| publisher | Islamic Azad University |
| record_format | Article |
| series | Journal of Pharmaceutical and Health Sciences |
| spelling | doaj.art-5d4c532836104dafbb8f6448908f06902022-12-21T23:38:09ZengIslamic Azad UniversityJournal of Pharmaceutical and Health Sciences2228-67802322-47382017-03-01512335Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during StorageTayyebeh Sarlak0Maryam Moslehisahd1Behrouz Akbari-adergani2Maryam Salami3Department of Food Science; Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran (IAUPS)Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, IranFood and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, IranFood and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, IranThe aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) on microbiological 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 and acidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well as acidity. Concentrations of acetaldehyde and ethanol increased (p < 0.05). No significant differences (p ≥ 0.05) were observed in protein and non-protein-nitrogen for both samples. Sensory evaluation revealed that storage did not affect texture and color of samples at 4 ºC. Kefir produced by Chr. Hansen starter stored at 4 ºC had the highest acceptability until 40-day storage and was preferred by the panelists.http://jphs.ir/article_529246.htmlFermented milkKefirFunctional propertiesMicrobiological analysisSensory evaluation |
| spellingShingle | Tayyebeh Sarlak Maryam Moslehisahd Behrouz Akbari-adergani Maryam Salami Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage Journal of Pharmaceutical and Health Sciences Fermented milk Kefir Functional properties Microbiological analysis Sensory evaluation |
| title | Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage |
| title_full | Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage |
| title_fullStr | Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage |
| title_full_unstemmed | Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage |
| title_short | Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage |
| title_sort | effects of starter culture and storage temperature on functional microbial and sensory characteristics of kefir during storage |
| topic | Fermented milk Kefir Functional properties Microbiological analysis Sensory evaluation |
| url | http://jphs.ir/article_529246.html |
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