Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition

• Published in: IOP conference series. Earth and environmental science Vol. 372; no. 1; pp. 12036 - 12040
• Main Authors: Setyawardani, T, Sumarmono, J, Rahardjo, A H D, Widayaka, K, Santosa, R S S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.11.2019
• Subjects: Aroma; Color; Colostrum; cow milk; Cow's milk; Flavor; Flavors; Kefir; Milk; Raw materials; sensory; Sensory evaluation; Sensory properties; Sour taste; Texture; texture profile
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/372/1/012036

This study aims at knowing the effect of using raw material combination (cow milk and colostrum) in making kefir on texture profile and sensory characteristics. This study used 6 combinations of treatment; P1 = 100 % cow milk; P2 = 80 % cow milk + 20 % colostrum; P3 = 60 % cow milk + 20 % colostrum; P4 = 40 % cow milk + 60 % colostrum; P5 = 20 % cow milk + 80 % colostrum and P6 = 100 % colostrum. The result shows that hardness and cohesiveness were not influenced by the combination of raw material, gumminess however was influenced by the combination of raw material (p<0.05). The mean of gumminess of kefir was 1.76±1.16 to 4.86 ±0.77 G. The sensory characteristics i.e. flavour, colour, texture, and overall preference were significantly influenced (p<0.05) by the combination of raw material (cow milk and colostrum) used. The score of flavour was 2.47 - 3.10 (less fresh-more acidic); Aroma was 2.43 - 3.20 (acidic but not fresh- rather sour). Colour was 1.3 - 4.93 (white- yellow), texture was 1.80 - 4.73 (smooth- rather rough). Score given by the panellists was 3.20 with scoring criteria "like". The mean score of "like" was 3.20 (like) - 4.20 (rather like).