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Aromatic and Functional Aspects of Kefir Produced Using Soya Milk and Bifidobacterium Species

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dc.authorscopusid57204148021
dc.authorscopusid56487122300
dc.authorscopusid6603964170
dc.contributor.authorKaraçalı, R.
dc.contributor.authorÖzdemir, Nutullah
dc.contributor.authorCon, A.H.
dc.date.accessioned2020-06-21T13:06:13Z
dc.date.available2020-06-21T13:06:13Z
dc.date.issued2018
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Karaçalı] Ragİbe, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Özdemİr] Nilgün, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Con] Ahmet Hilmi, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractIn this study, the functional and aromatic properties of kefir produced using cow–soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the kefir produced using cow–SMs and a Bifidobacterium longum strain (SMKlg) had a high functionality, a high rate of the desired aroma compounds (acetoin, diacetyl) and a low rate of the undesired compounds (1-octen-3-ol, 2-penten-1-ol, (E)-2-heptenal, 1-hexanol). This study showed that soya milk and B. longum can be used together in kefir production using an industrial method, and their co-use could be considered a good alternative for functional/organoleptically flavoured food production. © 2018 Society of Dairy Technologyen_US
dc.identifier.doi10.1111/1471-0307.12537
dc.identifier.endpage933en_US
dc.identifier.issn1471-0307
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85054658720
dc.identifier.scopusqualityQ2
dc.identifier.startpage921en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12537
dc.identifier.volume71en_US
dc.identifier.wosWOS:000446835200011
dc.identifier.wosqualityQ3
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltden_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBifidobacterium spp.en_US
dc.subjectKefiren_US
dc.subjectSoya Milken_US
dc.subjectVolatile Aroma Compoundsen_US
dc.titleAromatic and Functional Aspects of Kefir Produced Using Soya Milk and Bifidobacterium Speciesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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