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Journals / Akademik Gıda / 2020 / Cilt: 18 - Sayı: 4

Physicochemical and Rheological Properties of Commercial Kefir Drinks

Ticari Kefirlerin Fizikokimyasal ve Reolojik Özellikleri

Oğuz Gürsoy
Kübra Kocatürk
Hande Özge Güler Dal
Yusuf Yilmaz
Hasne Nazlı Yakalı
Pages
375–381
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

Significant differences were found among the physicochemical properties of commercial kefir drinks(p

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Kefir is one of the most preferred fermented beverages, and its production constitutes a significant portion of the dairyindustry.
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Key Findings & Data:In this study, the physicochemical and rheological properties of commercial plain kefir drinks were compared.Kefir drinks of dominant brands in the Turkish kefir market (n=6) were obtained from national markets, and sampleswith different production dates for each brand were used as replications.
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Conclusion & Impact:Significant differences were found among the physicochemical properties of commercial kefir drinks(p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Kefir is one of the most preferred fermented beverages, and its production constitutes a significant portion of the dairyindustry. In this study, the physicochemical and rheological properties of commercial plain kefir drinks were compared.Kefir drinks of dominant brands in the Turkish kefir market (n=6) were obtained from national markets, and sampleswith different production dates for each brand were used as replications. The ranges for the dry matter, protein and fatcontents (%) of kefir drinks were 9.49-11.97, 2.30-3.44 and 2.50-3.00%, respectively. Moreover, the pH values ofsamples were in a range between 3.86 and 4.06 while their total titratable acidity (%, lactic acid) values ranged from0.71 to 0.93%. Significant differences were found among the physicochemical properties of commercial kefir drinks(p

Özet

Kefir, fermente içecekler içerisinde en çok tercih edilenlerden biri olup üretimi süt endüstrisinde önemli bir yer tutmaktadır. Bu çalışmada, ticari sade kefirlerin fizikokimyasal ve reolojik özellikleri karşılaştırılmıştır. Türkiye ticari kefir pazarında etkili olan markalara ait kefirler (n=6) Türkiye'deki ulusal marketlerden temin edilmiş ve her bir marka için farklı son kullanma tarihlerine sahip örnekler tekerrür olarak kullanılmıştır. Ticari kefir örneklerinin kuru madde, protein ve yağ içeriklerine ait aralıklar, sırasıyla %9.49-11.97, %2.30-3.44 ve %2.50-3.00 olarak bulunmuştur. Örneklerin pH değerleri 3.86-4.06 aralığında, toplam titre edilebilir asitlik (%, laktik asit) değerleri %0.71-0.93 arasında saptanmıştır. Farklı markalara ait ticari kefir örneklerinin fizikokimyasal özelliklerinde önemli değişiklikler saptanmıştır (p

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Cite This Article

Gürsoy, O., Kocatürk, K., Dal, H. Ö. G., Yilmaz, Y., Yakalı, H. N. (2022). Physicochemical and Rheological Properties of Commercial Kefir Drinks. Akademik Gıda, Cilt: 18 - Sayı: 4, 375–381. https://ajindex.com/articles/432508

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