Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation |
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| Authors: | Meriem Bensmira Bo Jiang |
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| Affiliation: | State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu, China |
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| Abstract: | In this work, the rheological and textural properties, water-holding capacity (WHC), syneresis, and microstructure of a novel formulation of Kefir were studied by varying the incubation time and temperature, as well as the ratio of peanut-milk and skimmed-milk. Generally, all the experimental responses resulted to be significantly affected (p < 0.05) by all dependent variables examined. Kefir WHC was not significantly influenced (p > 0.05) by the fermentation temperature. |
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| Keywords: | Kefir Fermentation time/temperature Peanut/skimmed milk ratio Rheological properties Water-holding capacity Microstructure |
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