Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture

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dc.contributor.authorŞen, İrem
dc.contributor.authorGüneşer, Buket Aydeniz
dc.contributor.authorGüneşer, Onur
dc.date.accessioned2025-01-27T19:28:49Z
dc.date.available2025-01-27T19:28:49Z
dc.date.issued2021
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractKefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters. The main objective of this study was to compare the differences between some physical, chemical, microbiological, sensory attributes and volatile components in kefir fermented with kefir grains and lyophilized cultures during storage. The compositional characteristic of kefir cultured by both kefir grains and lyophilized starter were monitored during 21-day storage in this study. In contrast to dramatic decreases in titratable acidity, serum separation and Streptococcus spp. count, an increase in the amount of various aroma compounds including 2- heptanone, butyric acid, hexanoic acid and octanoic acid was observed during storage of kefir samples. Incubation with lyophilized starter culture promoted kefir’ sensory and rheological attributes besides of improving its diacetyl and acetic acid aroma intensities compared with that incubation with kefir grain. “Sour”, “sweet”, “salty” and “bite (CO2)” were developed as taste terms, while “cooked” “creamy”, “fermented”, “dairy” and “yeast” were some aromatic terms for kefir samples developed by sensory evaluation. Consumer acceptance scores of the kefirs produced by using lyophilized cultures were higher than samples with grain.
dc.identifier.doi10.28979/jarnas.907107
dc.identifier.endpage357
dc.identifier.issn2757-5195
dc.identifier.issue3
dc.identifier.startpage343
dc.identifier.trdizinid1118338
dc.identifier.urihttps://doi.org/10.28979/jarnas.907107
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1118338
dc.identifier.urihttps://hdl.handle.net/20.500.12428/15902
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofJournal of advanced research in natural and applied sciences (Online)
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleAssessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture
dc.typeArticle

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