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]
In this study, 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 prepared from Pegah pasteurized milk company, Khuzestan. It was studied during 14 days of storage at 4 degrees Celsius. Microbial, chemical, color and sensory analysis characteristics were investigated. The results showed that by adding beta-glucan, pH decreased and acidity increased. The amount of liquefaction and viscosity increased with increasing storage time, so that the lowest amount of liquefaction 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 the addition of beta-glucan could improve their decrease at a slower rate. The brightness intensity or L⃰ parameter decreased in kefir samples. The results of the sensory analysis showed that in treatments with high concentration of beta-glucan, the overall acceptance of the product was significant, but the storage time had a negative effect on the parameters of taste, smell and texture. Considering the positive effect of beta-glucan on the properties of kefir, its use as a prebiotic can be recommended with further studies.
کلیدواژهها [English]
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