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Effect of fat replacers on kefir quality
Bilge Ertekin1, Zeynep B Guzel-Seydim
1Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey. bilge@mmf.sdu.edu.tr
Journal of the Science of Food and Agriculture
|April 1, 2010
Summary
Dairy Lo (DL) and inulin (INU) effectively enhance non-fat kefir quality without adverse effects. These fat replacers maintain desirable compositional, microbiological, and sensory properties in the final product.
Area of Science:
- Food Science and Technology
- Dairy Science
- Microbiology
Background:
- Non-fat dairy products often face challenges in texture and sensory appeal.
- Fat replacers are crucial for improving the quality of reduced-fat or non-fat fermented dairy products.
- Kefir, a fermented milk beverage, benefits from ingredients that can mimic the mouthfeel of full-fat versions.
Purpose of the Study:
- To evaluate the impact of Dairy Lo (DL) and inulin (INU) as fat replacers on the quality attributes of non-fat kefir.
- To compare the characteristics of kefir produced with DL and INU against whole kefir (WK) and non-fat kefir (NFK) controls.
Main Methods:
- Skim milk was fortified with DL and INU, then fermented using kefir grains.
- Compositional, microbiological, rheological, and sensory analyses were performed on the manufactured kefir.
- Key parameters included dry matter, pH, lactic acid, acetaldehyde, ethanol, microbial counts, viscosity, and sensory scores.
Main Results:
- Kefir samples exhibited non-Newtonian, pseudoplastic fluid behavior with thixotropy.
- DL-fortified kefir showed the highest apparent viscosity, while NFK had the lowest.
- Microbiological counts (Lactobacillus spp., Streptococcus spp., yeast) and sensory evaluations (odor, taste) were comparable across samples, with no significant adverse effects.
Conclusions:
- Dairy Lo and inulin are suitable ingredients for producing non-fat kefir.
- These fat replacers do not negatively impact the microbiological or sensory quality of non-fat kefir.
- The use of DL and INU can help improve the rheological properties and overall quality of non-fat kefir.
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