Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage

Abstract

Iodine is a vital trace element that must be constantly and daily supplied with food to the organism. Currently, the amount of food that can provide the organism with the required amount of iodine is insufficient. The purpose of the study was to investigate changes in organoleptic, microbiological, and biochemical parameters of kefir made with the addition of iodine during its refrigeration storage. It was found that during the storage of samples of kefir with iodine there is a slowdown in the reproduction of lactic acid bacteria, compared with the control sample. In particular, the number of lactic acid bacteria during the first two days of storage increased 1.3 times in the experimental sample and 1.5 times in the control sample of kefir. After 12 days of storage, the number of lactobacilli in the test sample of kefir increased 2.5 times, and in the control 3.2 times, compared with the amount in fresh kefir. Similar patterns were observed in determining the development of yeast. In particular, the reproduction rate of yeast in the control sample of kefir was, on average, 1.3 times faster (8 – 12 days), compared with yeast in the experimental sample. It was also found that during the 12-day storage period at a temperature of +6 °C, the titrated acidity in kefir with iodine increased 1.4 times, and in the control 1.6 times and was 130.5 °T and 154.1 °T, respectively. At such acidity values, the test sample of kefir still met the requirements of the standard, and the control was 24.1 °T higher. In this case, kefir containing iodide had better organoleptic characteristics during 12 days of storage. Produced kefir with the addition of iodine can be considered a functional product to provide the population with sufficient iodine.

Microbiological indicators of quality and safety of hard rennet cheese with linseed content during storage

“…Це харчові продукти, збагачені біоактивними інгредієнтами (вітаміни, мінерали, антиоксиданти, омега-3 жирні кислоти, рослинні екстракти, пробіотики тощо), які продемонстрували користь для здоров'я та профілактують виникнення багатьох хвороб (Anal, 2019;Kalicka et al, 2019;Kukhtyn et al, 2021). При регулярному споживанні харчових продуктів з високою харчовою та біологічною цінністю вони здійснюють профілактичні та лікувальні функції і в результаті позитивно впливають як на окремі органи і системи, так і на організм людини загалом (Dalevska et al, 2021;Kukhtyn et al, 2022).…”

“…Збагачення харчових продуктів є одним із найважливіших процесів для підвищення поживної якості та кількості харчових продуктів (Dabija et al, 2020;Dalevska et al, 2021). Зараз розробка нових рецептур молочних продуктів є однією з рушійних сил молочної промисловості.…”