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The sensory characteristics of berry-flavoured kefir

Author

Listed:
  • Lütfiye Yilmaz

    (Department of Food Engineering, Faculty of Agriculture, Uludag University, Görükle, Bursa, Turkey)

  • Tülay Özcan Yilsay

    (Department of Food Engineering, Faculty of Agriculture, Uludag University, Görükle, Bursa, Turkey)

  • Arzu Akpinar Bayizit

    (Department of Food Engineering, Faculty of Agriculture, Uludag University, Görükle, Bursa, Turkey)

Abstract

Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubation for 18 h and subsequent filtration. The batches were then flavoured with blackberry, raspberry and strawberry aromas in the concentrations of 0.05, 0.10 and 0.15%, respectively. The samples were taken for analysis on 1st, 4th, 7th, and 10th days of storage at 4 ± 1°C. The sensory analysis of the flavoured kefir samples revealed the best acceptability level on the 4th day of storage. Nevertheless, the samples were acceptable all throughout the storage. The percentage of the aroma addition significantly influenced the odour, flavour, texture, and mouth-feel, and the overall acceptability ratings. The higher percentage of the added aroma the more sensed, however, the lowest aroma addition was preferable. The pHs of the flavoured kefir drinks decreased throughout the storage time whereas, the titratable acidity, alcohol content and CO2 values increased.

Suggested Citation

  • Lütfiye Yilmaz & Tülay Özcan Yilsay & Arzu Akpinar Bayizit, 2006. "The sensory characteristics of berry-flavoured kefir," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(1), pages 26-32.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:1:id:3290-cjfs
    DOI: 10.17221/3290-CJFS
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