Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 73, Issue 2, Pages 384-391Publisher
WILEY
DOI: 10.1111/1471-0307.12664
Keywords
Kefir; Probiotic; Lactobacillus rhamnosus; Kefir grains; Pseudoplastic; Shear thinning
Categories
Ask authors/readers for more resources
Kefir was prepared using kefir grains of different origins (US, Australia and India) and starter culture. The sensory scores for kefir made using starter culture and US kefir grains were significantly higher than for the other samples (P < 0.05). The index of viscosity was significantly higher (P < 0.05) in kefir prepared using Indian kefir grains. Shear stress-shear rate plots indicated yield stress in all kefirs. All samples exhibited shear-thinning behaviour. The average count of Lactobacillus rhamnosus GG in kefir after incubation was 7.09 log CFU/g. No significant difference (P > 0.05) was observed in quality characteristics in kefir after the addition of LGG, indicating that it could be a potential probiotic carrier.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available