Abstract
The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on physicochemical, microbial and sensory properties of kefir were investigated. The addition of m-TG-PG to kefir lead to an increase in pH, particle size and viscosity, while causing a decrease in titratable acidity, syneresis and zeta potential. The lactic acid bacteria decreased about 1–1.5 log units and yeast counts increased about 2 log units during storage, while treated samples lower populations. Fifty-one volatile compositions were isolated and identified with SPME-GC/MS with most of them belonging to acids, alcohols, esters, ketones, and aldehydes, respectively. Alcohol and acid compounds increased, while esters, ketones, and aldehydes decreased during storage. Sensory evaluation results showed a preference for treated samples; although storage time had a negative effect on the all sensory attributes. Use of m-TG with PG could be recommended to improve the quality properties of kefir.
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