Title of article
Evaluation of Flavor and Aroma Compounds Present in Kefir
Author/Authors
Bakhshandeh، .T نويسنده aM. Sc. Student of Food Science and Technology, Science and Research Branch , , Pourahmad، .R نويسنده Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin Branch , , Sharifan، .A نويسنده Assistant Professor of the College of Food Science and Technology, Science and Research Branch , , Moghimi، .A نويسنده dAssistant Professor of the Department of Chemistry, Varamin Branch ,
Issue Information
سالنامه با شماره پیاپی سال 2011
Pages
8
From page
11
To page
18
Abstract
ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacetyl, acetoin and ethanol by GC equipped with FID detector. Levels of acetaldehyde, diacetyl, acetoin and ethanol were increased with raising the temperature and decreased during cold storage from the first day until the 14th day. pH was decreased and acidity was increased in all samples during cold storage. After organoleptic evaluation, the prepared sample by Sacco at 35oC was known as the best sample and then the prepared samples by Sacco at 33 and 30oC were recognized as the favorable samples.
Journal title
Journal of Food Biosciences and Technology
Serial Year
2011
Journal title
Journal of Food Biosciences and Technology
Record number
2388705
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