hrcak mascot   Srce   HID

Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2015.0304

An innovative approach: cow/oat milk based kefir

Nayil Dinkçi ; Ege University Faculty of Agriculture Department of Dairy Technology, 35100 Bornova, Izmir, Türkiye
Harun Kesenkaş   ORCID icon orcid.org/0000-0003-0837-1183 ; Ege University Faculty of Agriculture Department of Dairy Technology, 35100 Bornova, Izmir, Türkiye
Figen Korel ; Izmir Institute of Technology Faculty of Engineering Department of Food Engineering, 35430 Urla, Izmir, Türkiye
Özer Kınık ; Ege University Faculty of Agriculture Department of Dairy Technology, 35100 Bornova, Izmir, Türkiye

Puni tekst: engleski, pdf (676 KB) str. 177-186 preuzimanja: 633* citiraj
APA 6th Edition
Dinkçi, N., Kesenkaş, H., Korel, F. i Kınık, Ö. (2015). An innovative approach: cow/oat milk based kefir. Mljekarstvo, 65 (3), 177-186. https://doi.org/10.15567/mljekarstvo.2015.0304
MLA 8th Edition
Dinkçi, Nayil, et al. "An innovative approach: cow/oat milk based kefir." Mljekarstvo, vol. 65, br. 3, 2015, str. 177-186. https://doi.org/10.15567/mljekarstvo.2015.0304. Citirano 06.06.2020.
Chicago 17th Edition
Dinkçi, Nayil, Harun Kesenkaş, Figen Korel i Özer Kınık. "An innovative approach: cow/oat milk based kefir." Mljekarstvo 65, br. 3 (2015): 177-186. https://doi.org/10.15567/mljekarstvo.2015.0304
Harvard
Dinkçi, N., et al. (2015). 'An innovative approach: cow/oat milk based kefir', Mljekarstvo, 65(3), str. 177-186. https://doi.org/10.15567/mljekarstvo.2015.0304
Vancouver
Dinkçi N, Kesenkaş H, Korel F, Kınık Ö. An innovative approach: cow/oat milk based kefir. Mljekarstvo [Internet]. 2015 [pristupljeno 06.06.2020.];65(3):177-186. https://doi.org/10.15567/mljekarstvo.2015.0304
IEEE
N. Dinkçi, H. Kesenkaş, F. Korel i Ö. Kınık, "An innovative approach: cow/oat milk based kefir", Mljekarstvo, vol.65, br. 3, str. 177-186, 2015. [Online]. https://doi.org/10.15567/mljekarstvo.2015.0304

Sažetak
The aim of this study was to evaluate the potential of kefir production using cow-oat milk mixture. Therefore kefir samples with 20, 40 and 60 % of oat milk were produced. The effect of oat-milk ratio on physicochemical, rheological, microbiological and sensory characteristics of the kefir samples was studied during 21 days storage at refrigerated conditions. Increasing oat milk concentration affected the whey-off and apparent viscosity by higher whey off and lower viscosity results. Also the proteolytic activity of the samples was decreased by raising the oat milk concentrations. Increase of the oat milk concentration leaded to a decrease of pH of the samples. Statistical analysis showed that the lactococci and lactobacilli viable cell counts differed among the samples while the highest count was detected in sample with the highest amount of oat milk. The control sample (without oat milk) had higher yeast count during the storage period. The final product with 20 % of oat-milk and without addition of flavour was found to be the most acceptable by the sensory panellists. The results indicate the possibility for a new cow/oat milk based kefir.

Ključne riječi
kefir; oat milk; sensory analysis; rheology; microbiology

Hrčak ID: 142174

URI
https://hrcak.srce.hr/142174

[hrvatski]

Posjeta: 1.289 *