出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with vari ou s concentrations of skim milk and inocul um . The c ommercial kefir has alcohol content and titratable acidity value s in accordance with the Codex standards. A Q uantitative Descriptive Analysis (QDA) was carried out to obtain the description of kefir as the reference for the development of soybean-based kefir. Sensory evaluation of soybean-based kefir samples with various concentrations of skim milk and inoculum was conducted by trained panelists. Based on sensory evaluation, the soybean-based kefir with similar sensory characteristics to the commercial kefir was that made by adding 10% of skim milk and 10% kefir grains of 3, 4 and 5% ( w/w) . Soybean-based kefir with 10% ( w/w ) skim milk and 3% ( w/w ) kefir grains was chosen for analysis of its physicochemical characteristics. Despite having sensory characteristics similiar to commercial kefir, this soy-based kefir possesses different physicochemical properties from that of commercial one . Neverthe - less, the physico - chemical characteristics of selected kefir-based soybean met the Codex standards. The content of protein, fat, alcohol, dry matter and viscosity of the selected soy-based kefir were: 3.79±0.10% wb, 0.00±0.00% wb, 0.93±0.00%wb, 57.26 mg/kg , 8.43±0.38% wb, and 37.95±0.05 cP , respectively.
