Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period

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Pouladvand A.; AKBARI B.; SALEHI FAR M.

Title

Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period

Author(s)

Pouladvand A. | AKBARI B. | SALEHI FAR M. | Issue Writer Certificate

Keywords

Ethanol

Herbal distillates

Gas chromatography

Kefir beverages

Abstract

Introduction: Now a Days, along with technology improvement and Increasing need to the kefir products which has much healthful effects and also considering to importance and varieties of Herbal distillates and their compatibility and then its social necessities for being healthy people, this stimulant has led manufacturers and researches of food fields to use and promote the natural distillates through decreasing Ethanol production through food stuff shelf life. Among food additives, flavouring the most importation position, many food manufacturers have considered to using natural flavouring in food stuffs due to being attractive, improving marketability, stimulating consumers, appetite, encouraging customer to buy and also creating perfume and smell, but these flavours can be effective in fermented beverages and Ethanol is one of the harmful material for human body. Its effects have been considered by researchers. This behavior material has been used increasingly in west countries but in our country has been decreased because of strong religious behaves. One of the most important role of the bacteria and yeast through Kefir beverages production, is its alcoholic fermentation. Since Ethanol is produced by yeasts existed in kefir, and Herbal distillates are added to yogurt beverage, as flavourings, then doing this research is very important and necessary. The goal of doing this research is to evaluate Herbal distillates effects on chemical characteristics of Kefir beverages and also on the level of Ethanol and caused suitable and tasty flavour and also has positive influence on scent and sensitive features. The importance of kefir beverage on consumer acceptance is obvious completely. In a study they consider to the influence of distillates and flavour combination in Kefir beverages prepared from soy milk. The result of this study showed that sterile soy contains, and 2, 3, 4 kefir seeds Sakarouz after being incubated in 22 to 25 centigrade temperature and being preserved two weeks in 4 Ċ . Flavour forming compounds (includes acetaldehyde, de steel, acetoin and Ethanol) has been a declining trend (poor ahmad 2011). Bakhshandeh and et., al (1391) examined the taste and aroma compounds in kefir. The results of the study showed that the level of acetaldehyde, di steel, acetoin and Ethanol has raised through temperature rising and this process has been decreasing one along with cold storage from the first day for two weeks (up to 14 th days) and the level of pH, Acidity has decreased and increased in all samples, respectively. Gozal has studied some of organic acids and volatiles flavouring agents in Kefir beverages during fermentation period. Ethanol production began 5 hours after incubation, and production of acetaldehyde and acetoin increased during the fermentation period. (Gozal 2000). Hakoi (2013) have studied an examination of fermentation conditions of walnut milk drink incubated with kefir grains. The result of this study showed that fermentation period and temperate rate and also sucrose concentration has remarkable effect on the Fermentation of walnut milk. Adding distillates to the environment of kefir drinks can increase Ethanol levels beyond standard levels. doing this research along with answering to research questions can facilitate properly using the right amount of each distillates to kefir drink. Then through achieving results of this research while taking advantage of the desirable and valuable effects of such distillates, its adverse effects on the health of the consumer can be prevented. Materialms and methods: In this research 4 kinds of distillates (mint, pennyroyal, dill and pussy) in 4 densities (0. 5, 0. 2, 0. 1 and 0. 05 volumetric percentage) has been added to the kefir beverage and has been mixed by a mixer through 2 minutes. Then their caps Has been pressed and conserved in 25 Centigrade temperature, in four time period (7, 10, 14 and 21 day) the flavoured samples have been sent to chromatography lab laboratory to analyze and identify Ethanol. The flavoured samples was put in a vial tray and automatically was put in the upper space system oven. The robotic system of the device is in a shape that carbonated micro syringe was put on sample container then passed carefully through aluminum cap in a way that the carbonated syringe needle tip has been placed in upper space of sample solution and maintenance from one to two minutes, after taking sample, moved to inject toward Gas chromatography device. In this research the chromatography A Shimadzu 17 equipped with a flame on detector was analyzed and capillary column, Cp-5 CB in length 60 meter and 0. 32 inner diameter and 0. 25 static phase thickness and N2 carrier gas and 15 Milliliter in a minute flow velocity and by 175 Centigrade of detector temperature has been used for separating. The kefir beverage pH level was measured and the level of acidity was measured by titration method through titrating 500 milliliter sample by sodium hydroxide 0. 1 Normal. Results and discussion: Through this research we found that the keeping time and the concentrations of distillates has increased the level of Ethanol significantly. About Ethanol level, we found that time, concentration and the kind of distillates has significant effect on Ethanol level (p< 0. 05). Through studying mutual effects of the time and concentration and also the kind of distillates concentration and time, we found that time and concentration don't have significant effects on Ethanol level (p< 0. 05). This research showed that the main effects of time, concentration and the kind of distillates on pH level is significant (p< 0. 05). we found through mutual effects that the mutual effects of the kind of distillates and the time, the kind of distillates and concentration and the mutual effect of the time and concentration and the effects of distillates kind concentration and the time, has had significant effect of Acidity level in this research. The main effect of concentration on pH level is significant. Through studying the result, we found that none of main effect of the time, the kind of distillates, mutual effects of the time and concentration, the kind of distillates and the concentration and the time on pH level are not significant (p< 0. 05). And the most amount of the Ethanol through keeping time has allocated to mint distillates. Conclusion: In spite of the significant effect (p< 0. 05) the keeping time, the distillate, concentrations, Ethanol level has been observed in the standard level, eventually the approach of using natural additives in place of synthesized additives has improved healthy levels of society and is correspondent with Iranian taste.

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APA: Copy

Pouladvand, A., AKBARI, B., & SALEHI FAR, M.. (2021). Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 30(4 ), 39-51. SID. https://sid.ir/paper/963579/en

Vancouver: Copy

Pouladvand A., AKBARI B., SALEHI FAR M.. Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;30(4 ):39-51. Available from: https://sid.ir/paper/963579/en

IEEE: Copy

A. Pouladvand, B. AKBARI, and M. SALEHI FAR, “Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 30, no. 4 , pp. 39–51, 2021, [Online]. Available: https://sid.ir/paper/963579/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period