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The effect of Ruscus Hyracanus extract on physicochemical, microbial and organoleptic properties of kefir: The effect of Ruscus Hyracanu on properties of kefir

Indian Agricultural Research Journals

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Title The effect of Ruscus Hyracanus extract on physicochemical, microbial and organoleptic properties of kefir: The effect of Ruscus Hyracanu on properties of kefir
 
Creator sedaghati, marjaneh
Amir Sadeghi, Mahsa
Emtyazjoo, Mozhgan
 
Subject Antioxidant
Kefir
Lactic acid bacteria
Phenol
Ruscus Hyracanu
 
Description Kefir is a traditional functional fermented drink with acidic-alcoholic properties. In this study, the effect of Ruscus hyrcanus extract (0, 0.25%, and 0.5%) on the physicochemical, microbial, and sensory properties of kefir during 20 days of storage was evaluated. Total phenolic content (TPC) and antioxidant activity (AO) were evaluated using Folin-Ciocalteu, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) techniques. The results revealed that the stability and viscosity of kefir samples containing Ruscus hyrcanus extract were higher than control samples. Increasing the amounts of Ruscus hyrcanus extract had a significant effect on the TPC, AO, and lactic acid (LAB) numbers of enriched kefir (P˂0.05). The presence of Ruscus hyrcanus extract had a significant effect on the L* values of kefir (P˂0.05). In general, a kefir sample containing 0.5% Ruscus hyrcanus extract was more acceptable in comparison with the other samples on the 20th day of storage.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-08-27
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/140857
 
Source Indian Journal of Dairy Science; Vol. 77 No. 4 (2024): Vol. 77 No. 4 (2024): July-August 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/140857/55584