Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2021-06-29 DOI:10.15567/mljekarstvo.2021.0301

Mirela Iličić, S. Milanovic, K. Kanuric, V. Vukić, Dajana V. Vukić, Biljana Stojanović

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引用次数: 1

Abstract

The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentrated kombucha inoculum and the addition of transglutaminase (TG) on textural, rheological and sensory properties of set and stirred fermented milk beverages. The results showed that the addition of transglutaminase had a great influence on textural characteristics and rheological properties of kombucha fermented milk beverages. Firmness and consistency of kombucha fermented milk products were significantly increased with the incorporation of TG compared to the control sample. Set samples with TG addition had approximately 90 % higher hysteresis loop area compared to stirred samples, while hysteresis loop area of stirred samples without TG was 60 % lower compared to set samples. The enzymatic treatment of milk with TG improved texture, rheology and sensorial characteristics of set and stirred fermented milk beverages obtained by concentrated kombucha inoculum.

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添加转谷氨酰胺酶改善凝固搅拌康普茶发酵乳饮料的质地和流变性

研究了应用蒸发浓缩康普茶接种物和添加转谷氨酰胺酶生产发酵乳饮料的可能性。本研究的主要目的是研究浓缩康普茶接种物和谷氨酰胺转胺酶（TG）的添加对凝固和搅拌发酵乳饮料的质地、流变学和感官特性的影响。结果表明，谷氨酰胺转胺酶的添加对康普茶发酵乳饮料的结构特性和流变性能有很大影响。与对照样品相比，加入TG后康普茶发酵乳制品的硬度和稠度显著增加。与搅拌的样品相比，添加TG的设定样品具有高出约90%的磁滞回线面积，而不添加TG的搅拌样品的磁滞回线区域与设定样品相比低60%。TG对牛奶的酶促处理改善了浓缩康普茶接种物发酵乳饮料的质地、流变性和感官特性。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.