The sensory characteristics of berry-flavoured kefir
2006
Yilmaz, L.(Uludag Univ., Bursa (Turkey). Dept. of Food Engineering) E-mail:[email protected] | Yilsay, T.O.(Uludag Univ., Bursa (Turkey). Dept. of Food Engineering) | Bayizit, A.A.(Uludag Univ., Bursa (Turkey). Dept. of Food Engineering)
Several physicochemical and sensory characteristics of a flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubation for 18 h and subsequent filtration. The batches were then flavoured with blackberry, raspberry and strawberry aromas in the concentrations of 0.05, 0.10 and 0.15%, respectively. The samples were taken for analysis on the 1st, 4th, 7th, and 10th days of storage at 4+/-1 deg C. Sensory analysis of the flavoured kefir samples revealed that the samples were acceptable during the whole period of storage. Nevertheless, the best acceptability was determined on the 4th day of storage. The level of aroma addition significantly influenced the odour, flavour, texture, and mouthfeel, as well as the overall acceptability ratings. Low aroma addition was preferable. The pH of the kefir drinks decreased during the storage, whereas titratable acidity, alcohol and CO2 concentrations increased.
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