Chemometric approach to texture profile analysis of kombucha fermented milk products

Malbaša, Radomir V.; Jevrić, Lidija R.; Lončar, Eva S.; Витас, Јасмина; Podunavac‐Kuzmanović, Sanja O.; Milanović, Spasenija D.; Kоvаčеvić, Strаhinjа

doi:10.1007/s13197-014-1648-4

Cited by 11 publications

(4 citation statements)

References 13 publications

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“…They also showed that the concentration of applied kombucha starter has no significant influence on textural characteristics of produced samples. Malbaša et al 2014 investigated textural characteristics of kombucha fermented dairy products obtained by kombucha inoculums cultivated from various teas at the temperature of 40 and 43°C (Malbaša et al 2014). Their obtained results are in accordance with the results in this research and indicate insignificant influence of inoculum tea type on textural characteristics.…”

Section: Textural Characteristicssupporting

confidence: 77%

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Vukić

Milanović

et al. 2018

J Food Sci Technol

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Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.

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Section: Textural Characteristicssupporting

confidence: 77%

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Vukić

Milanović

et al. 2018

J Food Sci Technol

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“…Kombucha is a refreshing drink obtained by fermentation, for about 14 d with a symbiotic culture of several indigenous bacteria (Acetobacter and Gluconobacter) and yeasts (Saccharomyces spp and non-Saccharomyces spp) (Malbasa et al, 2014). Most of the studies suggest that ''tea fungus'' came from the Southeast of Asia, Japan, Tibet or Manchuria and dates back thousands of years (Jarrell, Cal, & Bennett, 2000).…”

Section: Introductionmentioning

confidence: 99%

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

et al. 2019

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Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of incubation, fermented and unfermented (control) B. tournefortii aqueous extracts were successively fractionated with ethyl acetate (EtOAc) and n-butanol to measure their chemical composition and bioactivity. Results showed that kombucha fermentation significantly increased total phenolic content, with the highest amounts in the EtOAc fraction. The antioxidant potential of B. tournefortii leaves was improved by fermentation of EtOAc extracts and conversely lowered in aqueous ones. Anti-acetylcholinesterase activity was increased with fermentation to reach ∼8-fold higher value in B. tournefortii EtOAc and aqueous extracts relative to unfermented samples. Kombucha fermentation was found to reduce cytotoxicity and xanthine oxidase inhibitory effects of B. tournefortii leaves. The findings suggested that fermentation is a promising, simple and safe bioprocess that could improve the food proprieties of less-used edible plants.

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“…The texture of fermented milk product is important with regard to the quality of the products. The literature data indicate significant influence of milk composition, inoculum tea type and concentration and of transglutaminase addition on the textural characteristics of fermented milk products obtained by kombucha (Malbaša et al, 2015;Iličić et al, 2013;.…”

Section: Textural Characteristicsmentioning

confidence: 99%

Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

et al. 2021

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The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentrated kombucha inoculum and the addition of transglutaminase (TG) on textural, rheological and sensory properties of set and stirred fermented milk beverages. The results showed that the addition of transglutaminase had a great influence on textural characteristics and rheological properties of kombucha fermented milk beverages. Firmness and consistency of kombucha fermented milk products were significantly increased with the incorporation of TG compared to the control sample. Set samples with TG addition had approximately 90 % higher hysteresis loop area compared to stirred samples, while hysteresis loop area of stirred samples without TG was 60 % lower compared to set samples. The enzymatic treatment of milk with TG improved texture, rheology and sensorial characteristics of set and stirred fermented milk beverages obtained by concentrated kombucha inoculum.

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Chemometric approach to texture profile analysis of kombucha fermented milk products

Cited by 11 publications

References 13 publications

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

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