Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir during storage was investigated. Samples were also analyzed in terms of some qualitative properties (dry matter, fat, protein, ash, pH, acidity, L & lowast;, a & lowast;, b & lowast;). Both storage time and different formulations were effective on the qualitative properties of the samples. Organic acid content of the samples ranged from nd-5522.7 mg/L and all kefirs showed pseudoplastic flow. Storage time and rosehip marmalade rate had a statistically significant effect on the determined organic acids, color, rheology, yeast, protein, fat, pH and acidity (p < 0.01). While the number of TAMB was statistically significant during storage (p < 0.05), Lactobacillus, Lactococcus, dry matter and ash rate were not statistically significant (p > 0.05). Further, it was observed that the numbers of mold, coliform bacteria and Staphylococcus aureus in the samples were below detectable levels during storage.
Açıklama
Anahtar Kelimeler
Kefir; Rosehip marmalade; Textural and rheological; Microbiological profile; Organic acid profile; Color
Kaynak
International Journal of Gastronomy and Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
39
