The Quality of Kefir with Honey and with Banana Enriched with Almond Milk
Kefir is a fermented product obtained from goat, sheep and cow milk as a result of lactic acid and ethyl alcohol fermentation. In this study, it was aimed to investigate the possibility of producing an alternative functional kefir product from almond milk. It was enriched with banana and honey to im...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2023-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/6007 |
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| author | Fatma Çoşkun Hülya Erol |
| author_facet | Fatma Çoşkun Hülya Erol |
| author_sort | Fatma Çoşkun |
| collection | DOAJ |
| description | Kefir is a fermented product obtained from goat, sheep and cow milk as a result of lactic acid and ethyl alcohol fermentation. In this study, it was aimed to investigate the possibility of producing an alternative functional kefir product from almond milk. It was enriched with banana and honey to improve its sensory properties. Samples were stored at +4oC for 14 days. The pH and dry matter of samples containing almond milk were lower than those containing cow’s milk. Serum separation increased with the increase of almond milk ratio. The use of banana increased dry matter and viscosity, and decreased serum separation. pH, dry matter and viscosity decreased during storage. The highest L* value was observed in the control kefir produced from 100% cow’s milk, and the lowest in the samples containing honey and banana on the 1st day of storage. It can be said that the addition of honey increases the b* value and the addition of banana decreases the b* value. As almond milk ratio and storage time increased, bacteria counts decreased. The lactococci counts of the samples with banana added (except for the control) were higher than the others. In the samples with banana and honey, a higher increase in yeast count was observed during storage compared to plain kefir (control sample). It can be said that the use of almond milk reduces the general acceptability of kefir. Almond milk can be successfully used in kefir production as a substitute for cow’s milk, if sweeteners, fruit and thickeners are used. |
| format | Article |
| id | doaj-art-d0daf91bb2e34d96a20a7736bb4f67b7 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2023-08-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-d0daf91bb2e34d96a20a7736bb4f67b72025-08-20T03:25:07ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2023-08-011181337134410.24925/turjaf.v11i8.1337-1344.60074708The Quality of Kefir with Honey and with Banana Enriched with Almond MilkFatma Çoşkun0https://orcid.org/0000-0001-8889-363XHülya Erol1https://orcid.org/0000-0003-3686-8269Tekirdag Namik Kemal University, Faculty of Agriculture, Food Engineering Department, TekirdagTekirdag Namik Kemal University, Faculty of Agriculture, Food Engineering Department, TekirdagKefir is a fermented product obtained from goat, sheep and cow milk as a result of lactic acid and ethyl alcohol fermentation. In this study, it was aimed to investigate the possibility of producing an alternative functional kefir product from almond milk. It was enriched with banana and honey to improve its sensory properties. Samples were stored at +4oC for 14 days. The pH and dry matter of samples containing almond milk were lower than those containing cow’s milk. Serum separation increased with the increase of almond milk ratio. The use of banana increased dry matter and viscosity, and decreased serum separation. pH, dry matter and viscosity decreased during storage. The highest L* value was observed in the control kefir produced from 100% cow’s milk, and the lowest in the samples containing honey and banana on the 1st day of storage. It can be said that the addition of honey increases the b* value and the addition of banana decreases the b* value. As almond milk ratio and storage time increased, bacteria counts decreased. The lactococci counts of the samples with banana added (except for the control) were higher than the others. In the samples with banana and honey, a higher increase in yeast count was observed during storage compared to plain kefir (control sample). It can be said that the use of almond milk reduces the general acceptability of kefir. Almond milk can be successfully used in kefir production as a substitute for cow’s milk, if sweeteners, fruit and thickeners are used.http://www.agrifoodscience.com/index.php/TURJAF/article/view/6007almond milkkefirfunctional foodhoneybanana |
| spellingShingle | Fatma Çoşkun Hülya Erol The Quality of Kefir with Honey and with Banana Enriched with Almond Milk Turkish Journal of Agriculture: Food Science and Technology almond milk kefir functional food honey banana |
| title | The Quality of Kefir with Honey and with Banana Enriched with Almond Milk |
| title_full | The Quality of Kefir with Honey and with Banana Enriched with Almond Milk |
| title_fullStr | The Quality of Kefir with Honey and with Banana Enriched with Almond Milk |
| title_full_unstemmed | The Quality of Kefir with Honey and with Banana Enriched with Almond Milk |
| title_short | The Quality of Kefir with Honey and with Banana Enriched with Almond Milk |
| title_sort | quality of kefir with honey and with banana enriched with almond milk |
| topic | almond milk kefir functional food honey banana |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/6007 |
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