Characterization of pine bud syrup and its effect on physicochemical and sensory properties of kefir

This study aimed to develop a value-added kefir by the addition of pine bud syrup. For this purpose, different concentrations of pine bud syrup [2, 4, 6, 8, and 10% (w/w)] were added to kefir formulation after the fermentation. The pine bud syrup used for kefir fortification is rich in polyphenols and terpenes and has a high antioxidant activity. The study was designed to evaluate the influence of pine bud syrup on the physicochemical and sensory properties of kefir. The addition of pine bud syrup resulted in an increase in total solids and a decrease in fat content, proteins, and pH. The kefir sample with 10% pine bud syrup was the most appreciated by sensory panelists. Its overall acceptability score was higher (6.71 points) than regular kefir (5.57 points). The addition of 10% pine bud syrup improved the texture and consistency of regular kefir.