Some properties of kefir enriched with apple and lemon fiber

Göncü, Büşra; Çelikel, Aslı; Güler-Akın, Mutlu B.; Akın, Musa Serdar

doi:10.15567/mljekarstvo.2017.0305

Cited by 18 publications

(24 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The effect of the addition of fruit peels derived fibers were also investigated. The influence on the rheological, microbiological, and sensorial properties of apple and lemon fibers addition (at different concentrations ranging from 0.25% to 1%) to kefir stored at 4 • C for 20 days was analyzed [57]. These fibers include oligosaccharides, lignin, resistant starch, and tannins.…”

Section: Kefir Fortification With Agro-food Waste Extractsmentioning

confidence: 99%

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

et al. 2020

View full text Add to dashboard Cite

An increase in the number of novel fortified kefir-based beverages was observed in the last decades. Vegetables were often proposed as convenient resources of bioactive molecules able to improve nutraceutical benefits of these drinks and/or to confer them new significant features. These findings have been well accepted by the consumers, which generally reserve an important role to the quality of the assumed food and beverages. Specifically, functional fermented milk-based drinks enriched with vegetable extracts display significant biological properties, due to the presence of bioactive compounds exhibiting antimicrobial and antioxidant features. In addition, agro-industrial wastes have been also proposed as innovative resources of secondary metabolites to enrich kefir-based products. Eco-friendly extraction techniques were generally exploited to achieve the isolation of biomolecules and reducing, at the same time, economic and environmental loads. To this regard, this review deeply investigates the main findings to improve kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. The nutraceutical characteristics related to the consumers’ health benefits, as well as their effects on the sensorial, chemical, and microbiological properties of the products were evaluated.

show abstract

Section: Kefir Fortification With Agro-food Waste Extractsmentioning

confidence: 99%

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The total fat contents of milk and bio-yogurt samples were determined by the Gerber method [13]. Whey separation and water holding capacity of the samples were determined by the method described by Kessler and Kammerlahner [15] and Goncu et al [16], respectively. The viscosity of bio-yoghurts were determined at 4˚C using a digital Brookfield Viscometer, Model DV-II (Brookfield Engineering Labrotories, Stoughton, MA, USA) [17].…”

Section: Methodsmentioning

confidence: 99%

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Güler-Akın¹,

Göncü²,

Akın³

2018

AiM

Self Cite

View full text Add to dashboard Cite

In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4˚C ± 1˚C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p < 0.05). It also slightly stimulated the development of probiotic bacteria (p < 0.05). Bio-yogurt, which contains 0.5% CF in sensory aspect, is the most appreciated.

show abstract

“…Penelitian sebelumnya oleh Goncu et al (2017) melakukan pengujian stabilitas warna pada kefir yang ditambahkan dengan dietary fiber dari apel dan lemon. Hasil yang diperoleh dari penelitian tersebut adalah didapatkan bahwa kefir yang ditambahkan dengan dietary fiber efektif mengalami peningkatan pada aspek fisiologis dari produk.…”

Section: Pengaruh Lama Penyimpanan Terhadap Warna Kefirunclassified

Pengaruh Lama Penyimpanan Terhadap Sifat Fisikokimia Kefir Wortel Hasil Produksi Alat Inuvine (Integrated Uv Pasteurisation and Chemostat Fermentation Kefir Machine)

Fikri

Zubaidah²

2019

JPA

View full text Add to dashboard Cite

ABSTRAKPenelitian ini bertujuan untuk membandingkan produktivitas serta kualitas produk kefir wortel yang dihasilkan pada saat sebelum dan setelah menggunakan alat, serta mengetahui pengaruh lama penyimpanan pada suhu refrigerator terhadap pH, viskositas, total asam laktat dan warna produk kefir wortel hasil produksi menggunakan alat INUVINE. Metode dari penelitian ini dimulai dari studi literatur, perancangan dan perakitan INUVINE, pengujian INUVINE, penerapan INUVINE pada UKM Istiqomah, pengujian pengaruh umur simpan terhadap kualitas kefir, dan analisis data. Aplikasi INUVINE pada UKM Istiqomah menghasilkan produk dengan pH yang lebih stabil (3.50), kandungan bakteri asam laktat lebih tinggi (1.82 x 10 7 CFU/mL), dan kontaminasi lebih rendah (tidak ditemukan koloni bakteri Gram negatif). Penerapan alat INUVINE meningkatan produktivitas dan keuntungan bagi UKM Istiqomah dengan adanya peningkatan jumlah produksi sebesar 260% dan mengurangi waktu produksi sebesar 89% dibandingkan dengan metode konvensional. Adapun lama penyimpanan pada suhu refrigerator memiliki pengaruh yang nyata terhadap perubahan parameter kualitas kefir wortel antara lain pH, total asam, viskositas dan warna. Pada penyimpanan terjadi penurunan pH, peningkatan total asam laktat, peningkatan viskositas, dan terjadi perubahan warna pada produk kefir wortel. ABSTRACTThis study aims to compare the productivity and quality of kefir carrot products produced before and after using the tool, and to determine the effect of storage time at refrigerator temperature on pH, viscosity, total lactic acid and the color of the product produced using INUVINE. The method of this study began from the study of literature, INUVINE design and assembly, INUVINE testing, application of INUVINE to Istiqomah SME, testing of the effect of shelf life on kefir quality, and data analysis. The INUVINE application at Istiqomah SME produced products with a more stable pH (3.50), higher content of lactic acid bacteria (1.82 x 107 CFU / mL), and lower contamination (no Gram negative bacterial colonies were found). The application of the INUVINE tool increased productivity and profits for Istiqomah SME by increasing production by 260% and reducing production time by 89% compared to conventional methods. The length of storage at the refrigerator temperature has a significant effect on changes in the kefir quality parameters of carrots including pH, total acid, viscosity and color. At storage there is a decrease in pH, an increase in total lactic acid, an increase in viscosity, and a change in the color of the carrots kefir.

show abstract

Some properties of kefir enriched with apple and lemon fiber

Cited by 18 publications

References 16 publications

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

Pengaruh Lama Penyimpanan Terhadap Sifat Fisikokimia Kefir Wortel Hasil Produksi Alat Inuvine (Integrated Uv Pasteurisation and Chemostat Fermentation Kefir Machine)

Contact Info

Product

Resources

About