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Production and evaluation of microbiological & rheological characteristics of kefir beverages made from nuts

Food Bioscience 2023年第2期52卷 236-244页

作者： Emine Mine Comak Gocer Ebru Koptagel Department of Nutrition and Dietetics Faculty of Health SciencesAkdeniz UniversityAntalyaTurkey

Herein we report the preparation of nut milks followed by kefir production from Almond,peanut,hazelnut,walnut,and ***-based milks were used to make kefir from 100% vegetable milk without food additives or *** 30 days of storage at 4℃,the microbiological(total aerobic mesophilic bacteria,lactobacilli,lactococci,acetic acid bacteria,yeast)and rheological(apparent viscosity,consistency constant,flow behavior index,thixotropy)parameters of kefir samples made from cow’s milk and nut-based milk were monitored and compared to examine the effects of different milk types and storage *** titratable acidity value of nut kefirs was lower than cow *** from walnut milk had the lowest titratable acidity value(0.15%),lowest apparent viscosity(3.3 mPa s)and consistency coefficient(682.1 ***).Titratable acidity values of the samples increased while apparent viscosity,thixotropy,flow behavior index and consistency coefficient decreased during *** to the power-law model,the kefir samples exhibited non-Newtonian pseudoplastic flow *** apparent viscosity values of peanut and almond kefirs were higher among the prepared samples(pkefir samples decreased during storage,while the number of yeasts *** made from cow’s milk had the highest average total aerobic mesophilic bacteria,lactococci,lactobacilli,and acetic acid bacteria counts,whereas kefir made from peanut milk had the highest yeast count(pkefir(4.06%),followed by cow(5.16%),walnut(5.73%),peanut(6.72%),cashew(7.78%),and hazelnut kefirs(9.53%).

关键词： Nut milk kefir analysis Plant-based milk Milk alternative Innovative foods

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