نوع مقاله : مقاله کامل
نویسنده
گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسنده [English]
Aim and Methods: In the present research, the effect of adding different concentrations of beta-glucan (0, 0.10, 0.15, 0.20, 0.30 %) on the characteristics of kefir produced from high-fat buffalo milk, provided by Pegah Pasteurized Milk Company in Khuzestan, was studied during 14 days of storage at 4 degrees Celsius. Microbial, chemical, color, and sensory analysis characteristics were studied. Results: The results showed that by adding beta-glucan, pH decreased, and acidity increased. The amount of syneresis and viscosity increased with greater storage time, so as the lowest amount of syneresis and the highest viscosity were seen in the treatment of 0.30% beta-glucan. The number of Lactococcus and Lactobacillus bacteria decreased with increasing time, but adding beta-glucan could improve their decrease. The brightness intensity or L⃰ parameter decreased in kefir samples. The results of the sensory analysis showed that in treatments with high concentrations of beta-glucan, the overall acceptance of the product was significant. Still, the storage time had negative effects on parameters of taste, smell and texture. Conclusion: Considering the positive effect of beta-glucan on the properties of kefir, its use as a prebiotic can be studied further and recommended, if confirmed.
کلیدواژهها [English]
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