SavedAdd your journal

Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2025 / Cilt: 29 Sayı: 4

Enriching kefir produced from cow and buffalo milks with different doses of partially hydrolyzed guar gum

İnek ve manda sütleriyle üretilen kefirin farklı dozlarda kısmen hidrolize guar zamkı ile zenginleştirilmesi

Mohammed Hamsho(ISTANBUL YENI YUZYIL UNIVERSITY)0009-0005-0408-3485
Zehra Yeşil(İSTANBUL YENİ YÜZYIL ÜNİVERSİTESİ)0009-0000-0504-8343
Razan Hawari(İSTANBUL YENİ YÜZYIL ÜNİVERSİTESİ)0009-0001-3229-4205
Derya Dursun Saydam(İSTANBUL YENİ YÜZYIL ÜNİVERSİTESİ)0000-0002-9858-6382
Merve Terzi(İSTANBUL YENİ YÜZYIL ÜNİVERSİTESİ)0000-0003-3397-9692
Pages
590–600
Publication Date
2025-12-17
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Fortifying cow kefir with 2% of PHGG gained the highest acceptability score.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Kefir is an acidic dairy product that is obtained through the fermentation of different types of milk.
📊
Key Findings & Data:Kefir fortification with dietary fibers is a potential method to further increase the quality of kefir.
💡
Conclusion & Impact:Fortifying cow kefir with 2% of PHGG gained the highest acceptability score.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Manda kefiri · İnek kefiri · Kısmen hidrolize guar zamkı

Abstract

Kefir is an acidic dairy product that is obtained through the fermentation of different types of milk. It has several health-promoting properties due to its probiotic content. Kefir fortification with dietary fibers is a potential method to further increase the quality of kefir. While several studies have been conducted on this topic, choosing the appropriate dietary fiber that provides both conditions of increasing the number of probiotics along with improving the physical and chemical properties of kefir is challenging. Partially hydrolyzed guar gum (PHGG) is a non-viscous water-soluble dietary fiber with high fermentability by microorganisms. The aim is to produce cow and buffalo kefir enriched with PHGG and to investigate the effects of the PHGG on proximate, microbial, and sensory analyses. Kefir was produced using commercial kefir grains and 1% and 2% PHGG at 25 °C for 36 hours. Then, the products were kept at 4 °C for 21 days. As a result, there was no effect of PHGG on pH value. At the end of fermentation, the viscosity of kefir samples containing 1% and 2% PHGG decreased, except for buffalo kefir containing 2% PHGG. Fortifying cow kefir with 2% of PHGG gained the highest acceptability score.

Özet

Kefir, farklı süt türlerinin fermantasyonu ile elde edilen asidik bir süt ürünüdür. Probiyotik içeriği nedeniyle sağlığı geliştirici özelliklere sahiptir. Kefirin diyet lifleriyle zenginleştirilmesi, kefirin kalitesini daha da artırmak için yapılabilecek potansiyel bir yöntemdir. Bu konu üzerinde birçok çalışma yürütülmüş olsa da, hem probiyotik sayısını artırma hem de kefirin fiziksel ve kimyasal özelliklerini iyileştirme koşullarını sağlayan uygun diyet lifini seçmek zordur. Kısmen hidrolize guar zamkı (PHGG), mikroorganizmalar tarafından yüksek fermente edilebilirliğe sahip, viskoz olmayan, suda çözünür bir diyet lifidir. Bu çalışmanın amacı, PHGG ile zenginleştirilmiş inek ve manda kefiri üretmek ve PHGG'nin fiziksel, kimyasal, mikrobiyal ve duyusal analizler üzerindeki etkilerini araştırmaktır. Kefir, ticari kefir taneleri ve %1 ve %2 PHGG kullanılarak 25 °C'de 36 saat boyunca üretildi. Daha sonra üretilen kefirler 4 °C'de 21 gün tutuldu. Sonuç olarak, PHGG'nin pH değeri üzerinde bir etkisi olmadığı görülmüştür. Fermantasyonun sonunda, %1 ve %2 PHGG içeren kefir örneklerinin viskozitesi, %2 PHGG içeren manda kefiri hariç, azalmıştır. %2 PHGG ile zenginleştirilmiş inek kefirinin duyusal analizler sonucunda en yüksek kabul edilebilirlik puanını kazandığı görülmüştür.

🔖

Cite This Article

Hamsho, M., Yeşil, Z., Hawari, R., Saydam, D. D., Terzi, M. (2025). Enriching kefir produced from cow and buffalo milks with different doses of partially hydrolyzed guar gum. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 29 Sayı: 4, 590–600. https://doi.org/10.29050/harranziraat.1676366

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (42)

  1. Abdo, E. M., Allam, M. G., Gomaa, M. A. E., Shaltout, O. E., & Mansour, H. M. M. (2022). Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.984891
  2. Adolph, T. E., & Tilg, H. (2024). Western diets and chronic diseases. Nature Medicine, 30(8), 2133–2147. https://doi.org/10.1038/s41591-024-03165-6
  3. Agata, L., & Jan, P. (2012). Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeasts. Engineering in Life Sciences, 12(4), 486–493. https://doi.org/10.1002/elsc.201100126
  4. AOAC. (2000). Official methods of analysis of AOAC International (17th edition). Association of Official Analytical Chemists.
  5. Azizi, N. F., Kumar, M. R., Yeap, S. K., Abdullah, J. O., Khalid, M., Omar, A. R., Osman, Mohd. A., Mortadza, S. A. S., & Alitheen, N. B. (2021). Kefir and Its Biological Activities. Foods, 10(6), 1210. https://doi.org/10.3390/foods10061210
  6. Bellikci-Koyu, E., Sarer-Yurekli, B. P., Karagozlu, C., Aydin-Kose, F., Ozgen, A. G., & Buyuktuncer, Z. (2022). Probiotic kefir consumption improves serum apolipoprotein A1 levels in metabolic syndrome patients: a randomized controlled clinical trial. Nutrition Research, 102, 59–70. https://doi.org/10.1016/j.nutres.2022.02.006
  7. Culpepper, T. (2022). The Effects of Kefir and Kefir Components on Immune and Metabolic Physiology in Pre-Clinical Studies: A Narrative Review. Cureus. https://doi.org/10.7759/cureus.27768
  8. Curran, P. J., West, S. G., & Finch, J. F. (1996). The Robustness of Test Statistics to Nonnormality and Specification Error in Confirmatory Factor Analysis. Psychological Methods, 1(1), 16–29.
  9. Ding Fan, Stoyanova, L. G., & Netrusov, A. I. (2022). Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them. Microbiology, 91(4), 339–355. https://doi.org/10.1134/S0026261722100885
  10. Embling, R., Neilson, L., Mellor, C., Durodola, M., Rouse, N., Haselgrove, A., Shipley, K., Tales, A., & Wilkinson, L. (2024). Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers. Appetite, 193, 107139. https://doi.org/10.1016/j.appet.2023.107139
  11. Farag, M. A., Jomaa, S. A., Abd El-Wahed, A., & R. El-Seedi, H. (2020). The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients, 12(2), 346. https://doi.org/10.3390/nu12020346
  12. Fazzino, T. L., Dorling, J. L., Apolzan, J. W., & Martin, C. K. (2021). Meal composition during an ad libitum buffet meal and longitudinal predictions of weight and percent body fat change: The role of hyper-palatable, energy dense, and ultra-processed foods. Appetite, 167, 105592. https://doi.org/10.1016/j.appet.2021.105592
  13. Firoozzare, A., Boccia, F., Yousefian, N., Ghazanfari, S., & Pakook, S. (2024). Understanding the role of awareness and trust in consumer purchase decisions for healthy food and products. Food Quality and Preference, 121, 105275. https://doi.org/10.1016/j.foodqual.2024.105275
  14. Ghizi, A. C. da S., de Almeida Silva, M., Moraes, F. S. de A., da Silva, C. L., Endringer, D. C., Scherer, R., Lenz, D., de Lima, E. M., Brasil, G. A., Maia, J. F., Bissoli, N. S., & de Andrade, T. U. (2021). Kefir improves blood parameters and reduces cardiovascular risks in patients with metabolic syndrome. PharmaNutrition, 16, 100266. https://doi.org/10.1016/j.phanu.2021.100266
  15. Gomes, J. J. L., Duarte, A. M., Batista, A. S. M., de Figueiredo, R. M. F., de Sousa, E. P., de Souza, E. L., & Queiroga, R. de C. R. do E. (2013). Physicochemical and sensory properties of fermented dairy beverages made with goat’s milk, cow’s milk and a mixture of the two milks. LWT - Food Science and Technology, 54(1), 18–24. https://doi.org/10.1016/j.lwt.2013.04.022
  16. Goncu, B. (2017). Some properties of kefir enriched with apple and lemon fiber. Mljekarstvo, 208–216. https://doi.org/10.15567/mljekarstvo.2017.0305
  17. Gul, O., Mortas, M., Atalar, I., Dervisoglu, M., & Kahyaoglu, T. (2015). Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science, 98(3), 1517–1525. https://doi.org/10.3168/jds.2014-8755
  18. Güler-Akın, M. B., & Akın, M. S. (2007). Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk. Food Chemistry, 100(2), 788–793. https://doi.org/10.1016/j.foodchem.2005.10.038
  19. Halkman, K. (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık.
  20. Hikmetoglu, M., Sogut, E., Sogut, O., Gokirmakli, C., & Guzel-Seydim, Z. B. (2020). Changes in carbohydrate profile in kefir fermentation. Bioactive Carbohydrates and Dietary Fibre, 23, 100220. https://doi.org/10.1016/j.bcdf.2020.100220
  21. İrkin, R., & Berkkaçan, E. G. (2022). Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(3), 556–564. https://doi.org/10.18016/ksutarimdoga.vi.895501
  22. Jardim, M. Z., Costa, B. V. de L., Pessoa, M. C., & Duarte, C. K. (2021). Ultra-processed foods increase noncommunicable chronic disease risk. Nutrition Research, 95, 19–34. https://doi.org/10.1016/j.nutres.2021.08.006
  23. Kabakcı, S. A., Türkyılmaz, M., & Özkan, M. (2020). Changes in the quality of kefir fortified with anthocyanin-rich juices during storage. Food Chemistry, 326, 126977. https://doi.org/10.1016/j.foodchem.2020.126977
  24. Kef, S., & Arslan, S. (2021). The effects of different dietary fiber use on the properties of kefir produced with cow’s and goat’s milk. Journal of Food Processing and Preservation, 45(6). https://doi.org/10.1111/jfpp.15467
  25. KS, B., RB, K., BM, P., & AH, B. (2021). Effect of addition of partially hydrolyzed guar gum on the quality attributes of tomato soup powder. The Pharma Innovation Journal, 10(9), 627–634.
  26. Lane, M. M., Gamage, E., Du, S., Ashtree, D. N., McGuinness, A. J., Gauci, S., Baker, P., Lawrence, M., Rebholz, C. M., Srour, B., Touvier, M., Jacka, F. N., O’Neil, A., Segasby, T., & Marx, W. (2024). Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses. BMJ, e077310. https://doi.org/10.1136/bmj-2023-077310
  27. Mudgil, D., & Barak, S. (2016). Development of functional buttermilkby soluble fibre fortification. Agro FOOD Industry Hi Tech, 27(2), 44–47.
  28. Mudgil, D., Barak, S., & Khatkar, B. S. (2016). Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum. Food Bioscience, 14, 28–33. https://doi.org/10.1016/j.fbio.2016.02.003
  29. Mudgil, D., Barak, S., & Khatkar, B. S. (2017a). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT, 80, 537–542. https://doi.org/10.1016/j.lwt.2017.03.009
  30. Mudgil, D., Barak, S., & Khatkar, B. S. (2017b). Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. Journal of Food Science and Technology, 54(12), 3810–3817. https://doi.org/10.1007/s13197-017-2779-1
  31. Mudgil, D., Barak, S., & Khatkar, B. S. (2018). Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum. Journal of Food Measurement and Characterization, 12(1), 156–163. https://doi.org/10.1007/s11694-017-9626-y
  32. Mudgil, D., Barak, S., Patel, A., & Shah, N. (2018). Partially hydrolyzed guar gum as a potential prebiotic source. International Journal of Biological Macromolecules, 112, 207–210. https://doi.org/10.1016/j.ijbiomac.2018.01.164
  33. Ntsame Affane, A. L., Fox, G. P., Sigge, G. O., Manley, M., & Britz, T. J. (2011). Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy. International Dairy Journal, 21(11), 896–900. https://doi.org/10.1016/j.idairyj.2011.04.016
  34. Ostadrahimi, A., Taghizadeh, A., Mobasseri, M., Farrin, N., Payahoo, L., Beyramalipoor Gheshlaghi, Z., & Vahedjabbari, M. (2015). Effect of probiotic fermented milk (kefir) on glycemic control and lipid profile in type 2 diabetic patients: a randomized double-blind placebo-controlled clinical trial. Iranian Journal of Public Health, 44(2), 228–237.
  35. Özbey, A., Dinç, S. Ö., & Erinç, Ö. (2018). İnülin ve Maltodesktrin İlavesinin Kefirlerin Konjüge Linoleik Asit İçeriği Üzerine Etkisi. Gıda, 43(3), 413–421. https://doi.org/10.15237/gida.GD18025
  36. Peluzio, M. do C. G., Dias, M. de M. e, Martinez, J. A., & Milagro, F. I. (2021). Kefir and Intestinal Microbiota Modulation: Implications in Human Health. Frontiers in Nutrition, 8. https://doi.org/10.3389/fnut.2021.638740
  37. Phillips, G. O., Ogasawara, T., & Ushida, K. (2008). The regulatory and scientific approach to defining gum arabic (Acacia senegal and Acacia seyal) as a dietary fibre. Food Hydrocolloids, 22(1), 24–35. https://doi.org/10.1016/j.foodhyd.2006.12.016
  38. Saygili, D., Yerlikaya, O., & Akpinar, A. (2023). The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks. Food Bioscience, 54, 102867. https://doi.org/10.1016/j.fbio.2023.102867
  39. Taş, T. K., Ekinci, F. Y., & Güzel‐Seydim, Z. B. (2012). Identification of microbial flora in kefir grains produced in Turkey using PCR. International Journal of Dairy Technology, 65(1), 126–131. https://doi.org/10.1111/j.1471-0307.2011.00733.x
  40. Yiğit Ziolkowski, A., Bielska, P., Cais-Sokolińska, D., & Samur, G. (2024). Designing the Properties of Probiotic Kefir with Increased Whey Protein Content. Fermentation, 10(10), 495. https://doi.org/10.3390/fermentation10100495
  41. Curran, P. J., West, S. G., & Finch, J. F. (1996). The Robustness of Test Statistics to Nonnormality and Specification Error in Confirmatory Factor Analysis. Psychological Methods, 1(1), 16–29.
  42. Mudgil, D., & Barak, S. (2016). Development of functional buttermilkby soluble fibre fortification. Agro FOOD Industry Hi Tech, 27(2), 44–47.