Chemometric approach to texture profile analysis of kombucha fermented milk products
Radomir Malbaa, Lidija Jevri, Eva Lonar, Jasmina Vitas, Sanja Podunavac-Kuzmanovi, Spasenija Milanovi, Strahinja Kovaevi
In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness, and index of viscosity) were analyzed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 degrees Celsius, using milk with 0.8, 1.6 and 2.8% milkfat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of samples based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle, and wild thyme, which can be very useful in the determination of products texture profile.
Citation: Journal of Food Science and Technology, September 2015, Volume 52, Issue 9, pp 5968-5974
Study Mailing Address:
Faculty of Technology, Department of Applied and Engineering ChemistryUniversity of Novi SadNovi SadSerbia
Date Updated: March 19, 2020