The sensory characteristics of berry-flavoured kefir
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Date
2006
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Publisher
Czech Academy Agricultural Sciences
Abstract
Certain physicochemical and sensory characteristics of the 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 1(st), 4(th) 7(th), and 10(th) days of storage at 4 +/- 1 degrees C. The sensory analysis of the flavoured kefir samples revealed the best acceptability level on the 4(th) day of storage. Nevertheless, the samples were acceptable all throughout the storage. The percentage of the aroma addition significantly influenced the odour, flavour, texture, and mouth-feel, and the overall acceptability ratings. The higher percentage of the added aroma the more sensed, however, the lowest aroma addition was preferable. The pHs of the flavoured kefir drinks decreased throughout the storage time whereas, the titratable acidity, alcohol content and CO2 values increased.
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Keywords
Food science & technology, Sensory characteristics, Physicochemical parameters, Kefir, Rubus glaucus, Rubus, Fragaria x ananassa, Yeasts, Grains, Lactic-acid bacteria
Citation
Yılmaz, L. vd. (2006). ''The sensory characteristics of berry-flavoured kefir''. Czech Journal of Food Sciences, 24(1), 26-32.