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- Title
Physicochemical and sensory properties of kefir containing inulin and oligofructose.
- Authors
Glibowski, Pawel; Zielińska, Ewelina
- Abstract
This study concerns the physicochemical and sensory analysis of stirred kefirs made at a laboratory scale, in which one-third of the skim milk powder ( SMP) was replaced by different inulins (long chain, native and oligofructose). The reference kefirs contained 12 g/100 g of SMP or whole milk powder. Rheological analysis showed that the kefirs were viscoelastic materials with thixotropic and shear-thinning behaviour. Rheological data showed that SMP can be successfully substituted by long-chain inulin; however, sensory evaluation indicated that substitution of SMP by any other kinds of inulin significantly decreased the consistency of kefirs while not affecting their flavour and odour.
- Subjects
INULIN; FRUCTOOLIGOSACCHARIDES; DRIED skim milk; VISCOELASTIC materials; COMPOSITION of milk
- Publication
International Journal of Dairy Technology, 2015, Vol 68, Issue 4, p602
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12234