Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition

Publons ID36329379
Wos IDWOS:000519990700036
Doi10.1088/1755-1315/372/1/012036
TitleTexture Profile and Sensory Characteristics of Kefir with Colostrum Addition
First AuthorSetyawardani, T.; Sumarmono, J.; Rahardjo, A. H. D.;
Last AuthorSantosa, R. S. S.
AuthorsSetyawardani, T; Sumarmono, J; Rahardjo, AHD; Widayaka, K; Santosa, RSS;
Publish Date2019
Journal Name1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019
Citation1
AbstractThis study aims at knowing the effect of using raw material combination (cow milk and colostrum) in making kefir on texture profile and sensory characteristics. This study used 6 combinations of treatment; P1 = 100 % cow milk; P2 = 80 % cow milk + 20 % colostrum; P3 = 60 % cow milk + 20 % colostrum; P4 = 40 % cow milk + 60 % colostrum; P5 = 20 % cow milk + 80 % colostrum and P6 = 100 % colostrum. The result shows that hardness and cohesiveness were not influenced by the combination of raw material, gumminess however was influenced by the combination of raw material (p<0.05). The mean of gumminess of kefir was 1.76 +/- 1.16 to 4.86 +/- 0.77 G. The sensory characteristics i.e. flavour, colour, texture, and overall preference were significantly influenced (p<0.05) by the combination of raw material (cow milk and colostrum) used. The score of flavour was 2.47 - 3.10 (less fresh-more acidic); Aroma was 2.43 - 3.20 (acidic but not fresh- rather sour). Colour was 1.3 - 4.93 (white-yellow),texture was 1.80 - 4.73 (smooth-rather rough). Score given by the panellists was 3.20 with scoring criteria "like". The mean score of "like" was 3.20 (like) - 4.20 (rather like).
Publish TypeBook in series
Publish Year2019
Page Begin(not set)
Page End(not set)
Issn1755-1307
Eissn
Urlhttps://www.webofscience.com/wos/woscc/full-record/WOS:000519990700036
AuthorProf. Dr. Ir TRIANA SETYAWARDANI, SPt, M.P. IPU
File7634.pdf