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Physicochemical and sensory properties of kefir containing inulin and oligofructose
Author(s) -
Glibowski Pawel,
Zielińska Ewelina
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12234
Subject(s) - food science , thixotropy , inulin , rheology , flavour , shear thinning , chemistry , sensory analysis , materials science , composite material
This study concerns the physicochemical and sensory analysis of stirred kefirs made at a laboratory scale, in which one‐third of the skim milk powder ( SMP ) was replaced by different inulins (long chain, native and oligofructose). The reference kefirs contained 12 g/100 g of SMP or whole milk powder. Rheological analysis showed that the kefirs were viscoelastic materials with thixotropic and shear‐thinning behaviour. Rheological data showed that SMP can be successfully substituted by long‐chain inulin; however, sensory evaluation indicated that substitution of SMP by any other kinds of inulin significantly decreased the consistency of kefirs while not affecting their flavour and odour.