The effect of kefiran as a fat replacer on physicochemical properties, sensory and microbial stirred fruit yoghurt

Document Type : Research Paper

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Abstract

The use of fat replacers in foods plays an important role in human health, especially cardiovascular diseases. In this study, three levels of kefiran (0.2, 0.5, 0.8 %) was used in fruit yogurt as fat replacer. Their physicochemical (pH, synersis, rheological), microbial (number of lactic acid bacteria, molds and yeasts) and sensory properties were compared with three control fruit yogurt (non -fat, low-fat (fat 1.5%) and fat (fat 3%). Samples were prepared in the same conditions. The results showed that concentrations of kefiran had no effect on the acidity yogurt The lowest level of synersis was obtained in the presence of 0.5% kefiran. This sample also received the highest score of sensory evaluation. With the increase of kefiran concentration increased consistency index and decreased the growth of mold and yeast, while no effect on the number of lactic acid bacteria shown.

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References

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 [A1]در متن استفاده نشده است.
Iranian Journal of Biosystems Engineering
Volume 48, Issue 4
December 2017
Pages 427-433

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History

  • Receive Date: 24 June 2015
  • Accept Date: 05 August 2017

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