首页    期刊浏览 2024年11月10日 星期日
登录注册

文章基本信息

  • 标题:Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase
  • 本地全文:下载
  • 作者:Iličić, Mirela ; Milanović, Spasenija ; Kanurić, Katarina
  • 期刊名称:Mljekarstvo
  • 印刷版ISSN:0026-704X
  • 电子版ISSN:1846-4025
  • 出版年度:2021
  • 卷号:71
  • 期号:3
  • 页码:155-164
  • DOI:10.15567/mljekarstvo.2021.0301
  • 出版社:Hrvatska Mljekarska Udruga
  • 摘要: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.
  • 关键词:fermented milk; kombucha inoculum; transglutaminase; texture; rheology
国家哲学社会科学文献中心版权所有