Abstract
The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.
Highlights
The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability
The addition of honey only to the model kefir did not change the acidity during storage (p > 0.05).In commercial kefir, the acidity decreased by approx. 7% during storage (p < 0.05)
The disadvantage of sensory attractiveness of fermented milk is syneresis, which is a consequence of shrinkage of milk protein gel, which decreases the size of casein aggregates and leads to the separation of whey[38]
Summary
The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index. Bulgaricus and Lactobacillus acidophilus decreased and the number of Streptococcus thermophilus increased compared to the control sample without honey addition. In view of the above—the high pro-health value of kefir and honey prompts us to research the quality, mainly syneresis, texture and color resulting from the holding of water in the product. This work focuses on analyzing how the addition of honeydew honey and different compositions of starter cultures shape the sensory acceptability related to water activity, color, syneresis and consistency of the produced kefir because there are still not enough scientific reports on this topic. The presented work will show whether it is possible to create honeydew honey kefir with acceptable properties, which may have importance for further use in public health
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