Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

Document Type : Original Article

Authors

1 1. Department of Food Science &amp; Technology, Faculty of Advanced Sciences &amp; Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran (IAUPS)

2 Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran (moslehishad@safaiau.ac.ir)

3 3. Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

4 Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran , Karaj campus, Karaj, Iran

Abstract

The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) on
microbiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.
Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH and
acidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well as acidity.
Concentrations of acetaldehyde and ethanol increased (p < 0.05). No significant differences (p ≥ 0.05)
were observed in protein and non-protein-nitrogen for both samples. Sensory evaluation revealed
that storage did not affect texture and color of samples at 4 ºC. Kefir produced by Chr. Hansen starter
stored at 4 ºC had the highest acceptability until 40-day storage and was preferred by the panelists.

Keywords

Main Subjects
{"cc_re__cc_re__cc_by_4_0_le": ["bscription.form\">Hard Copy Subscription</a></li>\r\n                                <li id=\"fli_sitemap\"><a href=\"./sitemap.xml?usr\">Sitemap</a></li>\r\n\t\t\t\t\t\t\t</ul>\r\n\t\t\t\t\t\t\t<!-- /Links -->\r\n\r\n\t\t\t\t\t\t</div>\r\n\r\n\t\t\t\t\t\t<div class=\"col-md-3\">\r\n\r\n\t\t\t\t\t\t\t<!-- Latest News -->\r\n\t\t\t\t\t\t\t<h4 class=\"\">Latest News</h4>\r\n\t\t\t\t\t\t\t<ul class=\"footer-posts list-unstyled\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t</ul>\r\n\t\t\t\t\t\t\t<!-- /Latest News -->\r\n\r\n\t\t\t\t\t\t</div>\r\n\r\n\t\t\t\t\t\t<div class=\"col-md-3\">\r\n\r\n\t\t\t\t\t\t\t<!-- Footer Note -->\r\n\t\t\t\t\t\t\t<div><div><a href=\"http://creativecommons.org/licenses/by/4.0/legalcode\"><img src=\"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/CC-BY_icon.svg/88px-CC-BY_icon.svg.png\" alt=\"Creative Commons\" /></a></div>\r\n<p>Your use of the material available on JPHS.ir is licensed under the <a href=\"http://creativecommons.org/licenses/by/4.0/legalcode\">Creative Commons Attribution 4.0 International (CC-BY 4.0) License.</a> <a title=\"Web Analytics\" href=\"http://clicky.com/100911340\"><img src=\"http://static.getclicky.com/media/links/badge.gif\" alt=\"Web Analytics\" border=\"", "ass=\"\">Latest News</h4>\r\n\t\t\t\t\t\t\t<ul class=\"footer-posts list-unstyled\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t</ul>\r\n\t\t\t\t\t\t\t<!-- /Latest News -->\r\n\r\n\t\t\t\t\t\t</div>\r\n\r\n\t\t\t\t\t\t<div class=\"col-md-3\">\r\n\r\n\t\t\t\t\t\t\t<!-- Footer Note -->\r\n\t\t\t\t\t\t\t<div><div><a href=\"http://creativecommons.org/licenses/by/4.0/legalcode\"><img src=\"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/CC-BY_icon.svg/88px-CC-BY_icon.svg.png\" alt=\"Creative Commons\" /></a></div>\r\n<p>Your use of the material available on JPHS.ir is licensed under the <a href=\"http://creativecommons.org/licenses/by/4.0/legalcode\">Creative Commons Attribution 4.0 International (CC-BY 4.0) License.</a> <a title=\"Web Analytics\" href=\"http://clicky.com/100911340\"><img src=\"http://static.getclicky.com/media/links/badge.gif\" alt=\"Web Analytics\" border=\"0\" /></a> <img src=\"http://in.getclicky.com/100911340ns.gif\" alt=\"Clicky\" width=\"1\" height=\"1\" /></p>\r\n<p>Pharmaceutical Sciences&nbsp; Research Center<br />Pharmaceutical Sciences Branch<br />Islamic Azad University <br />Tehran, Iran<br />Postal Code: 194193311</p>\r\n<p>P.O. Bo"], "copyright__copyright__copyright": ["0.05), while at 25 \u00baC pH and total solid decreased as well as acidity.\nConcentrations of acetaldehyde and ethanol increased (p < 0.05). No significant differences (p \u2265 0.05)\nwere observed in protein and non-protein-nitrogen for both samples. Sensory evaluation revealed\nthat storage did not affect texture and color of samples at 4 \u00baC. Kefir produced by Chr. Hansen starter\nstored at 4 \u00baC had the highest acceptability until 40-day storage and was preferred by the panelists.\n\nKeywords\n\nMain Subjects"]}