Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

Abstract

The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

“…Gels obtained from more soluble egg-white protein formed a more homogenous matrix capable of holding more water. Materials characterized by a higher water-holding capacity have a smaller water activity [36]. Pumpkin-seed protein was less soluble and formed a particulate gel structure with larger pores (Figure 8c',d'), and had a smaller capacity to hold water.…”