Effect of date syrup on physicochemical, microbial and sensory properties of kefir

Document Type : Research Article

Authors

1 M.Sc Student of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural resources, Gorgan, Iran.

2 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural resources, Gorgan, Iran.

Abstract

Kefir is a natural beverage made ​​from milk, with naturally acidic taste, yeast smell and concentration like yoghurt. Characteristic of kefir depends on activity of present microbial flora used as fermentation starter. In this study the physicochemical properties, microbial and sensory characteristics of kefir contained date syrup at levels 1, 2, 3, and 4% were evaluated. Fermentation condition include the fermentation time (24 h), temperature (25 °C), substrate (milk), shaking (100 rpm) and inoculated percent (3% w/v) were kept constant. After preparing the samples, physicochemical properties such as acidity, pH, protein content, Brix, kefir grains weight and viscosity and sensory properties including texture, taste, color, odor and overall acceptability were evaluated. In addition, the microbial population of lactic acid bacteria and yeasts were examined using specific media. The results showed that by increasing the percentage of date syrup to  4%, due to more access of microorganisms to a source of sugar, lactic acid production increases acidity and pH decrease and overall acceptance of the product is reduced due to sour taste. This change was lower in samples contained date syrup in concentration of 1 and 2%. So kefir prepared with 1 and 2% date syrup based on the higher acceptability and the lower physicochemical changes compared to other samples were selected.

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Main Subjects

References

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Innovative Food Technologies
Volume 2, Issue 2
March 2015
Pages 31-42

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History

  • Receive Date: 02 March 2014
  • Revise Date: 21 May 2014
  • Accept Date: 24 February 2015

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