Open AccessTexture Profile and Sensory Characteristics of Kefir with Colostrum Addition
Author(s) -
Triana Setyawardani,
Juni Sumarmono,
Agustinus Hantoro Djoko Rahardjo,
Kusuma Widayaka,
R. Singgih Sugeng Santosa
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/372/1/012036
Subject(s) - colostrum , food science , kefir , flavour , cow milk , aroma , sensory analysis , flavor , chewiness , mathematics , chemistry , biology , lactic acid , genetics , bacteria , antibody , immunology
This study aims at knowing the effect of using raw material combination (cow milk and colostrum) in making kefir on texture profile and sensory characteristics. This study used 6 combinations of treatment; P1 = 100 % cow milk; P2 = 80 % cow milk + 20 % colostrum; P3 = 60 % cow milk + 20 % colostrum; P4 = 40 % cow milk + 60 % colostrum; P5 = 20 % cow milk + 80 % colostrum and P6 = 100 % colostrum. The result shows that hardness and cohesiveness were not influenced by the combination of raw material, gumminess however was influenced by the combination of raw material (p<0.05). The mean of gumminess of kefir was 1.76±1.16 to 4.86 ±0.77 G. The sensory characteristics i.e. flavour, colour, texture, and overall preference were significantly influenced (p<0.05) by the combination of raw material (cow milk and colostrum) used. The score of flavour was 2.47 – 3.10 (less fresh-more acidic); Aroma was 2.43 – 3.20 (acidic but not fresh– rather sour). Colour was 1.3 – 4.93 (white– yellow), texture was 1.80 – 4.73 (smooth- rather rough). Score given by the panellists was 3.20 with scoring criteria “like”. The mean score of “like” was 3.20 (like) - 4.20 (rather like).