Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing <i>Lactobacillus acidophilus</i> LA-5 and <i>Bifidobacterium bifidum</i> BB-11 accompanied with inulin

BURAN, İlkay; AKAL, Havva Ceren; OZTURKOĞLU-BUDAK, Sebnem; YETISEMIYEN, Atila

doi:10.1590/fst.08421

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.08421 copy

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

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Abstract

In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1^st, 7^th, 14^th and 21^st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.

Keywords:
kefir; probiotic; prebiotic; inulin; synbiotic

	CMLA	CMBB	GMLA	GMBB
Dry Matter (DM) content	13.90 ± 0.56^b	13.94 ± 0.09^b	17.01 ± 0.35^a	16.92 ± 0.24^a
Fat Content	3.55 ± 0.05	3.55 ± 0.05	4.20 ± 0.25	4.10 ± 0.10
Protein Content	3.10 ± 0.12^b	3.07 ± 0.09^b	4.04 ± 0.05^a	3.99 ± 0.04^a

Storage (Days)	CMLA	CMBB	GMLA	GMBB
1	36.59 ± 0.37	36.86 ± 0.48	44.53 ± 0.42	43.24 ± 1.36
7	36.75 ± 0.66	36.99 ± 0.17	45.26 ± 0.20	44.65 ± 0.16
14	36.77 ± 0.01	37.21 ± 0.07	45.34 ± 0.68	45.37 ± 0.40
21	37.46 ± 0.60	37.47 ± 0.56	45.63 ± 0.14	45.54 ± 0.24

Storage (Days)	CMLA	CMBB	GMLA	GMBB
1	0.39 ± 0.02^C	0.34 ± 0.01^C	0.20 ± 0.01^C	0.19 ± 0.03^C
7	0.39 ± 0.05^C	0.50 ± 0.04^BC	0.21 ± 0.01^C	0.22 ± 0.00^C
14	0.47 ± 0.16^BC	0.81 ± 0.07^AB	0.21 ± 0.01^C	0.23 ± 0.02^C
21	0.49 ± 0.03^BC	0.90 ± 0.16^A	0.31 ± 0.05^C	0.28 ± 0.01^C

Sensorial Property	Storage (Days)	CMLA	CMBB	GMLA	GMBB
Appearence	1	4.80 ± 0.10	5.00±0.00	5.00±0.00	5.00±0.00
	7	4.85 ± 0.15	4.90 ± 0.10	4.90 ± 0.00	4.90 ± 0.00
	14	4.95 ± 0.05	4.70 ± 0.10	4.90 ± 0.10	4.90 ± 0.10
	21	4.95 ± 0.05	4.85 ± 0.05	5.00 ± 0.00	5.00 ± 0.00
Body	1	4.50 ± 0.10	4.80 ± 0.10	3.90 ± 0.05	3.80 ± 0.25
	7	4.60 ± 0.20	4.35 ± 0.35	3.80 ± 0.35	4.00 ± 0.20
	14	4.50 ± 0.20	4.30 ± 0.60	3.50 ± 0.10	3.50 ± 0.00
	21	4.50 ± 0.20	4.60 ± 0.10	4.10 ± 0.40	4.00 ± 0.50
Taste	1	3.60 ± 0.20	3.55 ± 0.45	3.60 ± 0.05	3.50 ± 0.30
	7	3.30 ± 0.10	3.10 ± 0.00	3.00 ± 0.05	3.00 ± 0.15
	14	3.25 ± 0.45	3.60 ± 0.10	2.70 ± 0.15	3.00 ± 0.20
	21	3.50 ± 0.50	3.55 ± 0.30	3.80 ± 0.00	3.50 ± 0.00
Total Acceptability	1	4.30 ± 0.13	4.45 ± 0.18	4.10 ± 0.03	4.10 ± 0.18
	7	4.25 ± 0.08	4.12 ± 0.15	3.90 ± 0.10	3.90 ± 0.12
	14	4.23 ± 0.23	4.20 ± 0.13	3.70 ± 0.02	3.80 ± 0.10
	21	4.32 ± 0.25	4.33 ± 0.17	4.30 ± 0.13	4.20 ± 0.17

Volatile compound	Storage (Days)	CMLA	CMBB	GMLA	GMBB
Acetaldehyde	1	1.70 ± 0.56	4.23 ± 0.51	16.04 ± 0.53	4.62 ± 0.34
	7	5.84 ± 0.25	10.1 ± 1.25	8.44 ± 1.09	16.55 ± 0.26
	14	12.7 ± 2.35	15.1 ± 0.96	0.00 ± 0.00	0.00 ± 0.00
	21	16.2 ± 1.80	33.7 ± 1.54	0.00 ± 0.00	0.00 ± 0.00
Diacetyl	1	1.53 ± 0.17	2.45 ± 0.15	4.33 ± 0.00	4.62 ± 0.80
	7	1.08 ± 0.12	0.98 ± 0.18	2.61 ± 0.19	3.27 ± 0.38
	14	2.98 ± 0.83	3.03 ± 0.58	2.30 ± 0.20	1.95 ± 0.30
	21	3.18 ± 1.73	2.50 ± 0.80	2.575 ± 0.43	2.15 ± 0.60
Ethanol	1	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
	7	2.15 ± 0.28	0.00 ± 0.00	1.05 ± 1.05	0.88 ± 0.88
	14	0.75 ± 0.05	0.00 ± 0.00	2.60 ± 0.25	2.15 ± 0.20
	21	0.00 ± 0.00	0.00 ± 0.00	2.43 ± 0.18	2.30 ± 0.15

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[1] *Corresponding author: ilkayburan81@hotmail.com