Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir

被引：0
|
作者：
Savas, Burcunur Demir [1 ]
Gurses, Mustafa [1 ]
Savas, Adem [2 ]
Engin, Tunahan [3 ]
Karaoglu, Mehmet Murat [1 ]
Binici, HalilI brahim [4 ]
机构：
[1] Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkiye
[2] Giresun Univ, Dept Hazelnut Specializat Coordinat, TR-28200 Giresun, Turkiye
[3] Igdir Univ, Dept Innovat Food Technol Dev Applicat & Res Ctr, TR-76000 Igdir, Turkiye
[4] Istanbul Esenyurt Univ, Vocat Sch, Dept Food Technol, TR-34510 Istanbul, Turkiye
来源：
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2025年 / 39卷
关键词：
Kefir; Rosehip marmalade; Textural and rheological; Microbiological profile; Organic acid profile; Color; MILK; FAT; PRODUCTS; L;
D O I：
10.1016/j.ijgfs.2025.101125
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页数：9
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