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首页> 外文期刊>Journal of the Science of Food and Agriculture >Effect of fat replacers on kefir quality
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Effect of fat replacers on kefir quality

机译：脂肪替代品对开菲尔品质的影响

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The purpose of the study was to determine the effects of fat replacers on the quality of non-fat kefir. Skim milk fortified with Dairy Lop (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non-fat kefir (NFK) controls. Results for dry matter, pH and lactic acid ranged between 82.4 and 109.1 g kgp#, 4.26 and 4.40, and 7.0 and 9.2 g Lp#, respectively. Acetaldehyde and ethanol contents of samples were between 2.89 and 7.28 mg Lp#, and 151.46 and 323.89 mg Lp#, respectively. In all samples, Lactobacillus spp., Streptococcus spp. and yeast counts were between 9.1 and 9.9, 9.3 and 9.9, and 5.2 and 5.6 log cfu mLp#, respectively. Kefir samples had non-Newtonian behaviour and pseudoplastic fluid with thixotropy. At the first day, DL had the highest apparent viscosity (3.119 Pa s) while NFK had the lowest value (1.830 Pa s). In the sensory evaluation, odour and taste scores of samples were not different. Dairy Lop and inulin could be used without any adverse effect for the production of non-fat kefir. Copyright
机译：该研究的目的是确定替代脂肪对非脂肪开菲尔品质的影响。用开菲尔谷物发酵用乳制奶（DL）和菊粉（INU）强化的脱脂牛奶以制造开菲尔。将成分，微生物学，流变学和感官分析的结果与全开菲尔（WK）和脱脂开菲尔（NFK）对照进行比较。干物质，pH和乳酸的结果分别在82.4和109.1 g kgp＃，4.26和4.40、7.0和9.2 g Lp＃之间。样品中乙醛和乙醇的含量分别在2.89和7.28 mg Lp＃之间，以及151.46和323.89 mg Lp＃之间。在所有样品中，乳杆菌属，链球菌属。酵母数分别在9.1和9.9、9.3和9.9之间以及5.2和5.6 log cfu mLp＃之间。开菲尔（Kefir）样品具有非牛顿行为，并且具有触变性的假塑性流体。在第一天，DL的表观粘度最高（3.119 Pa s），而NFK的表观粘度最低（1.830 Pa s）。在感官评估中，样品的气味和味道得分没有差异。可以将Dairy Lop和菊粉用于无脂开菲尔的生产，而不会产生任何不利影响。版权

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