THE APPLICATION OF ALGINATE GUM AND TRANSGLUTAMINASE ENZYME IN INDUSTRIAL KEFIR AND DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF THE PRODUCT

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DASTGHEIB BEHESHTI M.K.; AFRA N.; SEKHAVATIZADEH S.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:3 (55) Page(s): 59-74

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Title

THE APPLICATION OF ALGINATE GUM AND TRANSGLUTAMINASE ENZYME IN INDUSTRIAL KEFIR AND DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF THE PRODUCT

Author(s)

DASTGHEIB BEHESHTI M.K. | AFRA N. | SEKHAVATIZADEH S. | Issue Writer Certificate

Keywords

ALGINATEQ2

KEFIRQ1

PHYSICOCHEMICAL CHARACTERISTICSQ2

TRANSGLUTAMINASEQ1

Abstract

Introduction: KEFIR is among the probiotic fermented beverages that has been taken into consideration by people since the past. The health effects of this product include decreasing blood cholesterol, improving digestion, preventing gastrointestinal diseases. This study attempts to improve the quality of this product by using ALGINATE gum and transgulataminase enzyme and investigate the PHYSICOCHEMICAL CHARACTERISTICS of the product.Materials and Methods: Initially different concentrations of ALGINATE and transgulataminase were selected in such a way that the sums of two stabilizers became 0.1 percent in the formulation. Evaluations concerned with pH, acidity, viscosity, organoleptic analysis and color were conducted on the first, seventh, fourteenth and twenty first days and free fatty acid profile measurement was carried out at the end of the maintenance phase.Results: The results of this study indicated that TRANSGLUTAMINASE enzyme caused an improvement in the texture of the product but did not affect the pH of the product and the sample containing 0.1 % of ALGINATE had the lowest pH. Special sensory test results showed that the simultaneous consumption of ALGINATE with TRANSGLUTAMINASE was effective in the establishment and maintenance of the taste. The predominant fatty acid was palmitic acid and different concentrations of ALGINATE and TRANSGLUTAMINASE did not affect the free fatty acid profile.Conclusion: The combination of TRANSGLUTAMINASE with ALGINATE gum could be effective in the improvement of sensory characteristics of KEFIR.

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APA: Copy

DASTGHEIB BEHESHTI, M.K., AFRA, N., & SEKHAVATIZADEH, S.. (2017). THE APPLICATION OF ALGINATE GUM AND TRANSGLUTAMINASE ENZYME IN INDUSTRIAL KEFIR AND DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF THE PRODUCT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(3 (55)), 59-74. SID. https://sid.ir/paper/143387/en

Vancouver: Copy

DASTGHEIB BEHESHTI M.K., AFRA N., SEKHAVATIZADEH S.. THE APPLICATION OF ALGINATE GUM AND TRANSGLUTAMINASE ENZYME IN INDUSTRIAL KEFIR AND DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF THE PRODUCT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(3 (55)):59-74. Available from: https://sid.ir/paper/143387/en

IEEE: Copy

M.K. DASTGHEIB BEHESHTI, N. AFRA, and S. SEKHAVATIZADEH, “THE APPLICATION OF ALGINATE GUM AND TRANSGLUTAMINASE ENZYME IN INDUSTRIAL KEFIR AND DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF THE PRODUCT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 3 (55), pp. 59–74, 2017, [Online]. Available: https://sid.ir/paper/143387/en

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