PRODUCTION OF A WHEY-BASED BEVERAGE USING SEVERAL KEFIR MICROFLORA AND ASSESSMENT OF ITS CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ABD ALMALEKI FARZANEH; MAZAHERI ASADI MAHNAZ; JAHADI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2010 | Volume:4 | Issue:4 (15) Page(s): 21-32

Download Full-Text

Persian Verion

View:

3,423

Download:

Cites:

Information Journal Paper

Title

PRODUCTION OF A WHEY-BASED BEVERAGE USING SEVERAL KEFIR MICROFLORA AND ASSESSMENT OF ITS CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS

Author(s)

ABD ALMALEKI FARZANEH | MAZAHERI ASADI MAHNAZ | JAHADI M. | Issue Writer Certificate

Keywords

WHEY- BASED DRINKQ4

KEFIR MICROFLORAQ4

FERMENTED WHEYQ4

Abstract

Background and objectives: Kefir is one of the oldest traditional beverages produced by lacticalcoholic fermentation of milk. On the other hand, milk whey, a by-product of the cheese-making industry, has high contents of valuables nutrients. However, it is usually discarded in Iran, which causes contamination of the environment around the milk processing plants, specially surface and underground waters. Whey fermentation by isolated kefir starter cultures could be a sensible solution towards solving this problem. In the present study, various ratios of starter culture of kefir grain were used for production of a fermented beverage using whey as the substrate. Materials and methods: Acidic whey was used to produce a fermented beverage. Culture media were prepared using various ratios of lactic acid bacteria, yeasts, and acetic acid bacteria isolated from kefir strains and used in the production of the beverage. Keeping constant the incubation time (24 h ) and temperature (25°C), substrate (pasteurized whey), inoculation rate (3% - 5%), and mixing rate (90 rpm), samples of the beverage with various ratios of the cultures were produced and analyzed for sugar, fat, protein, riboflavin, alcohol, carbon dioxide, dry material and ash. Three different essences, namely, those of Mentha paprika, Anethum graveolens, and Thymus vulgaris were added to the beverage samples, which were then tested for organoleptic properties. Results: Beverage samples were produced using an inoculation rate of 3% individual starter cultures and mixed cultures of Lactobacilli, Coccd, and yeasts. After finding the best ratio in each case, inoculation rates of 3% and 5% were used. Based on organoleptic and chemical (acidity and carbon dioxide) properties, out of the 61samples produced 8 were judged to be desirable. Conclusion: Based on the results it can be concluded that, with regard to color, flavor and aroma, the beverage with Mentha paprika essence is the most desirable. Also, results showed that beverage samples produced with 3% (v/v) lactic acid and acetic acid bacteria and 2% yeast culture (v/v) were the best with respect to quality and acceptability.

Cites

بررسی تاثیر شیره خرما بر خواص فیزیکوشیمیایی، میکروبی و حسی نوشیدنی تهیه شده از دانه های کفیر

References

No record.

Cite

APA: Copy

ABD ALMALEKI, FARZANEH, MAZAHERI ASADI, MAHNAZ, & JAHADI, M.. (2010). PRODUCTION OF A WHEY-BASED BEVERAGE USING SEVERAL KEFIR MICROFLORA AND ASSESSMENT OF ITS CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 4(4 (15)), 21-32. SID. https://sid.ir/paper/121504/en

Vancouver: Copy

ABD ALMALEKI FARZANEH, MAZAHERI ASADI MAHNAZ, JAHADI M.. PRODUCTION OF A WHEY-BASED BEVERAGE USING SEVERAL KEFIR MICROFLORA AND ASSESSMENT OF ITS CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2010;4(4 (15)):21-32. Available from: https://sid.ir/paper/121504/en

IEEE: Copy

FARZANEH ABD ALMALEKI, MAHNAZ MAZAHERI ASADI, and M. JAHADI, “PRODUCTION OF A WHEY-BASED BEVERAGE USING SEVERAL KEFIR MICROFLORA AND ASSESSMENT OF ITS CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 4, no. 4 (15), pp. 21–32, 2010, [Online]. Available: https://sid.ir/paper/121504/en

Related Journal Papers