Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-02-01 DOI:10.1016/j.ijgfs.2025.101125

Burcunur Demir Savaş , Mustafa Gürses , Adem Savaş , Tunahan Engin , Mehmet Murat Karaoğlu , Halil İbrahim Binici

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Abstract

The effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir during storage was investigated. Samples were also analyzed in terms of some qualitative properties (dry matter, fat, protein, ash, pH, acidity, L∗, a∗, b∗). Both storage time and different formulations were effective on the qualitative properties of the samples. Organic acid content of the samples ranged from nd-5522.7 mg/L and all kefirs showed pseudoplastic flow. Storage time and rosehip marmalade rate had a statistically significant effect on the determined organic acids, color, rheology, yeast, protein, fat, pH and acidity (p < 0.01). While the number of TAMB was statistically significant during storage (p < 0.05), Lactobacillus, Lactococcus, dry matter and ash rate were not statistically significant (p > 0.05). Further, it was observed that the numbers of mold, coliform bacteria and Staphylococcus aureus in the samples were below detectable levels during storage.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.