The Influence of the Introduction of Fibre-rich Bran on the Quality of Kefir

Abstract

Influences of kefir samples added with sesame cake (SB) (2% and 4%) and rice bran (RB) (0.1% and 0.3%) on physicochemical, microbiological and sensory qualities were studied every seven days in 28 days. The most preferred kefir through the sensorial evaluation was kefir added with RB (0.3%), followed by RB (0.1%), SB (2%) and SB (4%). The responses of pH, acidity, colour, WHC, viscosity, probiotics counts test showed striking differences (p< 0.05) in the formulations. The best formulations demonstrate good sensory acceptance and purchase intention.