List of Articles Kefir

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  1 - The Effect of Date Syrup and Arabic Gum on the Physicochemical and Sensory Properties of Orange Kefir Ice Cream by Using Principal Component Analysis Method (PCA)
  A. Taherian M. Rahbari A. R. Sadeghi Mahonak
  Introduction: Fermented ice cream is a new dairy dessert with low amount of fats andsweeteners as compared to the typical ice creams. Since kefir contains collections of variousbacteria and yeasts with unique nutritional, sensory and desired functional properties, it is More

  Introduction: Fermented ice cream is a new dairy dessert with low amount of fats andsweeteners as compared to the typical ice creams. Since kefir contains collections of variousbacteria and yeasts with unique nutritional, sensory and desired functional properties, it isconsidered as an unique product in dairy industry. The aim of this study is to use kefir in icecream formulation and investigate the substitution of sugar by the date syrup and in additionstudy the effect of arabic gum as a stabilizer on the physicochemical and sensory properties ofthe ice cream.Materials and Methods: In this study, kefir is first produced and then used in the ice creamformulation. Then effects of sugar substitution by date syrup (0%, 25%, 50% and 75% w/v)and arabic gum (0%, 0.1%, 0.2% and 0.3% w/v as stabilizers) on physicochemical (acidity,pH, viscosity, overrun, melting rate and first dripping time) and sensory properties of orangekefir ice cream were investigated.Results: The results indicated that the application of date syrup and arabic gum causedincreases in the acidity, apparent viscosity, overrun, first dripping time and decreases inmelting rate and pH of the ice cream samples. Organoleptic scores were decreased byincreasing the date syrup and arabic gum concentrations.Conclusion: By considering the kefir microbial flora activity on the physicochemicalproperties of the product, it might be concluded that 25% date syrup and 0.2% arabic gumconcentrations are the most suitable sugar and stabilizer substitution in the production of kefirice cream. Manuscript profile
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  2 - Effect of Polydextrose and Galactofructose on the Viability of Probiotic Bacteria and Physicochemical and Sensory Properties of Synbiotic Kefir Drink
  B. Falahat R. Pourahmad B. Khorshidpour
  Introduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viabi More

  Introduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viability of probiotic bacteria and physicochemical and sensory properties of synbiotic kefir drink. Materials and Methods: Different concentrations (0.5 and 1%) of polydextrose and galactofructose (solely or in combination together) were used in kefir production. The samples were kept at 4˚C for 2 weeks and their microbial, physicochemical and sensory properties were evaluated. Results: The results showed that the use of polyextrose and galactofructose increased the viability of probiotic bacteria, pH and viscosity and decreased acidity of the test samples compared to the control sample (p≤0.05). In the kefir samples containing polyextrose and galactofructose, the viability of Lactobacillus acidophilus was more than Bifidobacterium lactis during storage. During storage, acidity and ethanol increased but pH decreased significantly (p≤0.05). The sample containing 0.5% polydextrose had the highest viability of probiotic bacteria on the 14th day. Sensory evaluation of kefir samples showed that the use of polyextrose and galactofructose caused a significant increase in overall acceptance score (p≤0.05). Conclusion: The sample containing 1% galactofructose and the sample containing 0.5% galactofructose + 0.5% polydextrose had the highest overall acceptance score. Since the number of probiotic bacteria in the above mentioned samples was 107-108 CFU/ml, these samples were selected as the best samples. Manuscript profile
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  3 - The Effects of Walnut Oil and Kefiran on the Texture and Rheological Properties of Ice Cream
  P. Habibi M. A. Ziaiifar F. Khodayean Chegini
  Introduction: The replacement of saturated fatty acids by unsaturated fatty acids in ice cream formulation for patients with cardiovascular disease is quite desirable. In addition due to the positive nutritional effects of kefiran this product might be employed as a sta More

  Introduction: The replacement of saturated fatty acids by unsaturated fatty acids in ice cream formulation for patients with cardiovascular disease is quite desirable. In addition due to the positive nutritional effects of kefiran this product might be employed as a stabiliser in dairy products. Materials and Methods: Samples of ice cream, containing kefiran (0.1-0.5%) and walnut oil (0-8%), were produced. The viscosity, rheology and texture (hardness and adhesion) were evaluated and the obtained data concerned with the mentioned tests were analysed using a central composite design with response surface method. Results: Kefiran and walnut oil exhibited significant effects on the samples of ice cream. The addition of kefiran significantly increased the viscosity, consistency coefficient and reduced the flow index, hardness and adhesion (p<0.05). By increasing the concentration of walnut oil, consistency coefficient, hardness, adhesion, apparent viscosity decreased and flow index increased. Interaction of kefiran and walnut oil also had significant effect on viscosity reduction (p<0.05), but did not have significant effect on other characteristics (p>0.05). Conclusion: 2% of walnut oil and 0.5% of kefiran might be regarded as a good combination to obtain a product with suitable rheological characteristics. Manuscript profile
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  4 - Producing Diet Strained Kefir Using Aloe vera and Dill Powders
  R. Hadadi S. H. Hosseini Ghaboos N. Akbari
  10.30495/jfbt.2022.68533.10295
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  5 - Microbial and phytochemical attributes of kefir as a functional beverage enriched with red ginseng root extract
  Erfan Golmohammadian Marjan Nouri
  10.30495/jfm.2023.1979809.1809
  A number of symbiotic microorganisms including yeasts and lactic acid bacteria constitutes the kefir as a functional beverage. The aim of the current research was to enrich kefir drink by using ginseng extract to produce a functional beverage and improve its health bene More

  A number of symbiotic microorganisms including yeasts and lactic acid bacteria constitutes the kefir as a functional beverage. The aim of the current research was to enrich kefir drink by using ginseng extract to produce a functional beverage and improve its health beneficial for human. In the present study, treatments of kefir beverage containing ginseng extract were manufactured at distinct concentrations (0, 0.4, 0.8 and 1.2 %). Physicochemical tests (pH level, acidity rate), phytochemical attributes (antioxidant and total phenolic contents), living microorganism and hydrophobicity index of microbial strains were carried out during shelf life (0, 7, 14 and 21 days). The results of present research demonstrated that pH reduction and acidity enhancement were significantly observed in all beverage treatments during 21 days of shelf life (p≤0.05). The higher concentration of the extract elevated the antioxidant capacity (70.35 %) and total phenol content (99.60 %). An increase in the survival and activity of lactic acid bacteria (Lactobacillus, Lactococcus and Bifidiobacterium) was determined by adding ginseng extract, while the opposite trend was detected in long-term shelf life (p≤0.05). The highest and lowest percentages of hydrophobicity are related to Lactobacillus species isolated from the treatment consisting of 0.8 % extract on the 1st day (70.3 %) and Bifidiobacterium species isolated from the control on the 21st day (33.5 %). The overall results outlined that the acceptable levels of ginseng extract (0.08 %) can be recommended as a natural preservative and antioxidant in kefir beverage due to its several beneficial effects on human health. Manuscript profile