Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products
Radomir V. Malbasa, Jasmina S Vitas, Eva S Loncar, Snetana Kravic
The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based, kombucha products were produced from milk with 0.8% milkfat using 10% (v/v) kombucha inoculums cultivated on winter savory, peppermint, stinging nettle, and wild thyme. The process of fermentation was conducted at two temperatures: 40oC and 43C. Fermentation was stopped after the pH value of 4.5 was reached. The duration of the fermentation process was shorter by applying a higher fermentation temperature. Fatty acid content was determined by gas chromatography-mass spectrometry. Predominant fatty acids in all obtained products were saturated fatty acids, first of all, the monounsaturated ones. The higher temperature resulted in the formation of a lower amount of saturated fatty acids in the obtained milk-based kombucha products.
Keywords: temperature, fatty acids, milk-based kombucha products, gc-ms
Citation: Acta Periodica Technologica (Serbia),ISSN : 1450-7188
Study Mailing Address:
The University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Date Updated: January 15, 2021