Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

Karacali R., Özdemir N., Çon A. H.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.71, sa.4, ss.921-933, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 4
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/1471-0307.12537
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.921-933
  • Anahtar Kelimeler: Soya milk, Kefir, Bifidobacterium spp., Volatile aroma compounds, ENZYME-INHIBITORY ACTIVITY, LACTIC-ACID BACTERIA, ISOFLAVONE PHYTOESTROGENS, ANTIOXIDATIVE ACTIVITIES, LACTOBACILLUS-CASEI, LACTOCOCCUS-LACTIS, FERMENTED SOYMILK, BETA-GLUCOSIDASE, FLAVOR, YOGURT
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

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 (SMKlg) 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.