The sensory characteristics of berry-flavoured kefir

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dc.contributor.buuauthorYılmaz, Lütfiye Ersan
dc.contributor.buuauthorYılsay, Özcan Tülay
dc.contributor.buuauthorBeyazıt, Akpınar Arzu
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcheridAAF-3213-2020tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.contributor.scopusid12544905000tr_TR
dc.contributor.scopusid12545580300tr_TR
dc.date.accessioned2021-12-22T08:50:05Z
dc.date.available2021-12-22T08:50:05Z
dc.date.issued2006
dc.description.abstractCertain 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.en_US
dc.identifier.citationYılmaz, L. vd. (2006). ''The sensory characteristics of berry-flavoured kefir''. Czech Journal of Food Sciences, 24(1), 26-32.en_US
dc.identifier.endpage32tr_TR
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue1tr_TR
dc.identifier.scopus2-s2.0-33144488262tr_TR
dc.identifier.startpage26tr_TR
dc.identifier.urihttps://doi.org/10.17221/3290-CJFS
dc.identifier.urihttps://www.agriculturejournals.cz/web/cjfs.htm?volume=24&firstPage=26&type=publishedArticle
dc.identifier.urihttp://hdl.handle.net/11452/23447
dc.identifier.volume24tr_TR
dc.identifier.wos000235547300004tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.journalCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectSensory characteristicsen_US
dc.subjectPhysicochemical parametersen_US
dc.subjectKefiren_US
dc.subjectRubus glaucusen_US
dc.subjectRubusen_US
dc.subjectFragaria x ananassaen_US
dc.subjectYeastsen_US
dc.subjectGrainsen_US
dc.subjectLactic-acid bacteriaen_US
dc.subject.scopusKefir; Lactobacillus Kefiri; Fermented Milken_US
dc.subject.wosFood science & technologyen_US
dc.titleThe sensory characteristics of berry-flavoured kefiren_US
dc.typeArticle
dc.wos.quartileQ4en_US

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