Rheological behaviour and physicochemical properties of kefir with honey

Doğan, Mahmut

doi:10.1007/s00003-010-0643-6

Cited by 35 publications

(27 citation statements)

References 26 publications

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“…As can be seen from Table , the highest viscosity value was observed to be 0.443 Pa s at 50/s shear stress in the BS sample, while the lowest viscosity value was found to be 0.161 Pa s in the CG sample. The viscosity results for the CS sample were similar to the findings of Dogan (), which were reported to be 0.17 Pa s in kefir made with cows' milk using starter culture. The type of milk and fermentation culture (kefir culture or grains) significantly affected the viscosity values of the kefir samples ( P < 0.05).…”

Section: Resultssupporting

confidence: 88%

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Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Gül

Atalar

Mortaş

et al. 2018

Int J of Dairy Tech

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The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos' or cows' milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows' milk kefir, and the use of buffalo milk for kefir production had positive effects on the water-holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows' milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used.

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Section: Resultssupporting

confidence: 88%

“…The measurement of the rheological properties of fluid foods is important to determine process engineering calculations, final product quality, effects of ingredients on product acceptance and shelf life tests (Dogan ). Studies have shown that the specific type of milk (e.g.…”

Section: Introductionmentioning

confidence: 99%

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Gül

Atalar

Mortaş

et al. 2018

Int J of Dairy Tech

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“…; Sady et al . ) and the addition of caseinates (Dimitreli and Antoniou ), honey (Dogan ) and whey proteins concentrates (WPC) (Sady et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Most research studies published on the rheological properties of kefir concerned with its viscosity and how it is affected by the quantity of kefir grains (Garrote et al 1998;Irigoyen et al 2005), the storage time (Irigoyen et al 2005;Sady et al 2009) and the addition of caseinates (Dimitreli and Antoniou 2011), honey (Dogan 2011) and whey proteins concentrates (WPC) (Sady et al 2009). WPC were examined as a potential skim milk powder substitute (Sady et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Kefir as Affected by Heat Treatment and Whey Protein Addition

Dimitreli¹,

Gregoriou²,

Kalantzidis³

et al. 2013

Journal of Texture Studies

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The effects of heat treatment and whey protein addition on the fermentation time and the rheological properties of kefir determined using a pneumatic tube viscometer of novel design, were investigated. Kefir samples were prepared with and without the addition of whey protein concentrates (WPC) at varying concentrations, while heat treatment of the milk was made prior or after WPC addition (resulted to native or denatured whey proteins, respectively). Increasing WPC concentration resulted to increased lactic acid concentration and reduced fermentation time. The flow curves of the samples suggested that kefir behaves as a pseudoplastic fluid. The apparent viscosity of kefir samples was increased with increasing WPC concentration. However, the “state” of added whey proteins greatly affected the rheological properties of kefir. Particularly, denatured whey proteins resulted to higher consistency index values and thus apparent viscosity and lower flow behavior index values, when compared with native whey proteins. Practical Applications Kefir is a fermented beverage, which is reported of being beneficial to health. The large number of different microorganisms found in it and the variety of bioactive compounds produced during fermentation distinguishes it from other probiotic products. The study of the rheological properties of kefir as well as the factors that have an effect on them is of great scientific and commercial interest, because they can affect the quality of the final product and thus its acceptance by the consumers, the promotion of its standardization, and allow the correct selection of equipments like pumps and filling machines in the industry. The addition of whey protein concentrates (WPC) can enhance rheological properties of kefir and thus improve the quality of the final product. Furthermore, the “state” of the added whey proteins greatly affects the impact degree on the rheological behavior of kefir.

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“…[ 34 35 ] We can argue our study results with this knowledge that kefir as a food supplement with high tryptophan can increase the production of serotonin and melatonin in the brain and act as an antidepressant and anxiolytic agent against nicotine-induced depression and anxiety. [ 36 37 ] Also, previous studies demonstrated that serotonin 5-HT 2A receptor and its constitutive activity were involved in cognitive function. Thus, it can be concluded that kefir with an increasing level of tryptophan and serotonin probably activated the 5-HT 2A receptor and motivated the learning and memory.…”

Section: Discussionmentioning

confidence: 99%

Kefir protective effects against nicotine cessation-induced anxiety and cognition impairments in rats

et al. 2014

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Background:Nicotine as one of the potent psychostimulant drugs is characterized by its parasympathomimetic activity. Upon the abrupt discontinuation of nicotine intake, a number of symptoms such as anxiety, depression and cognition impairment develop. Kefir as a food supplement is rich in tryptophan. In this study, we have evaluated the effects of Kefir on nicotine cessation-induced anxiety, depression and cognition impairment.Materials and Methods:Forty adult male rats were divided into four groups. All the groups received 6 mg/kg/day of nicotine for 17 days and then the negative control groups got 5 mg/kg/day of normal saline. The positive control groups were given 40 mg/kg/day of Sertraline HCl for 7 days. The group treated with Cow Milk Kefir (CMK) and Soy Milk Kefir (SMK) received 5 mg/kg/day for 7 days. On the 25th day, Elevated Plus Maze (EPM), Open Field Test (OFT) and Forced Swim Test (FST) were used to investigate anxiety and depression. In addition, Moris Water Maze was applied to evaluate learning and memory in the animals between the 20th and 25th days.Results:The results showed that administration of CMK, SMK and Sertraline had higher anti-depression and anxiolytic effects on nicotine withdrawal-induced depression and anxiety in rats (P < 0.05). Moreover, CMK and SMK improved learning and memory impairment results in the nicotine withdrawal period (P < 0.05).Conclusion:This study revealed that Kefir had a potential effect on the treatment of nicotine cessation-induced depression, anxiety and cognition impairment in the animal model. Kefir may be useful for adjunct therapy for nicotine abandonment treatment protocols.

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Rheological behaviour and physicochemical properties of kefir with honey

Cited by 35 publications

References 26 publications

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Rheological Properties of Kefir as Affected by Heat Treatment and Whey Protein Addition

Kefir protective effects against nicotine cessation-induced anxiety and cognition impairments in rats

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