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Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species
Author(s) -
Karaçalı Ragİbe,
Özdemİr Nİlgün,
Çon Ahmet H
Publication year - 2018
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 - 10.1111/1471-0307.12537
Subject(s) - kefir , food science , acetoin , diacetyl , bifidobacterium longum , bifidobacterium , chemistry , aroma , probiotic , fermentation , biology , lactobacillus , bacteria , lactic acid , genetics
In this study, the functional and aromatic properties of kefir produced using cow–soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the kefir produced using cow–SMs and a Bifidobacterium longum strain ( SMK lg) had a high functionality, a high rate of the desired aroma compounds (acetoin, diacetyl) and a low rate of the undesired compounds (1‐octen‐3‐ol, 2‐penten‐1‐ol, (E)‐2‐heptenal, 1‐hexanol). This study showed that soya milk and B. longum can be used together in kefir production using an industrial method, and their co‐use could be considered a good alternative for functional/organoleptically flavoured food production.