Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk
In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products’ physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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| Online Access: | https://repository.ugm.ac.id/283901/1/Wulansari_PT.pdf |
| _version_ | 1826050708940521472 |
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| author | Wulansari, Putri Dian Widodo, Widodo Sunarti, Sunarti Nurliyani, Nurliyani |
| author_facet | Wulansari, Putri Dian Widodo, Widodo Sunarti, Sunarti Nurliyani, Nurliyani |
| author_sort | Wulansari, Putri Dian |
| collection | UGM |
| description | In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products’ physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and fatty acid profiles), microbiological characteristics (total lactic acid bacteria, total plate count, total probiotic, and total yeast), and sensory characteristics. The result showed that an increasing level of oat milk addition decreased water content and improved viscosity. A combination of 16% oat milk and 4% (v/v) L. casei AP increased the viscosity and water content, and resulted in the highest favorability and acceptability of kefir products. However, the increased concentration of L. casei AP inoculum and oat milk quantity did not affect microbiological qualities. It can be concluded that
incorporating 16% oat milk and 4% L. casei AP improves the physical quality and sensory characteristics of kefir products. |
| first_indexed | 2024-03-14T00:08:52Z |
| format | Article |
| id | oai:generic.eprints.org:283901 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:08:52Z |
| publishDate | 2022 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2839012023-11-24T08:26:11Z https://repository.ugm.ac.id/283901/ Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk Wulansari, Putri Dian Widodo, Widodo Sunarti, Sunarti Nurliyani, Nurliyani Animal Production Animal Protection In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products’ physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and fatty acid profiles), microbiological characteristics (total lactic acid bacteria, total plate count, total probiotic, and total yeast), and sensory characteristics. The result showed that an increasing level of oat milk addition decreased water content and improved viscosity. A combination of 16% oat milk and 4% (v/v) L. casei AP increased the viscosity and water content, and resulted in the highest favorability and acceptability of kefir products. However, the increased concentration of L. casei AP inoculum and oat milk quantity did not affect microbiological qualities. It can be concluded that incorporating 16% oat milk and 4% L. casei AP improves the physical quality and sensory characteristics of kefir products. Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/283901/1/Wulansari_PT.pdf Wulansari, Putri Dian and Widodo, Widodo and Sunarti, Sunarti and Nurliyani, Nurliyani (2022) Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk. Food Science and Technology, 42 (2022). pp. 1-10. ISSN 1678-457X https://www.scielo.br/j/cta/a/qC6zqBdNSxfsdzKJgkQcsgP/?lang=en https://doi.org/10.1590/fst.10322 |
| spellingShingle | Animal Production Animal Protection Wulansari, Putri Dian Widodo, Widodo Sunarti, Sunarti Nurliyani, Nurliyani Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk |
| title | Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk |
| title_full | Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk |
| title_fullStr | Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk |
| title_full_unstemmed | Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk |
| title_short | Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk |
| title_sort | incorporation of oat milk with probiotic lacticaseibacillus casei ap improves the quality of kefir produced from goat milk |
| topic | Animal Production Animal Protection |
| url | https://repository.ugm.ac.id/283901/1/Wulansari_PT.pdf |
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