The influence of dietary fiber in defatted sesame flour on kefir

Abstract

Defatted sesame flour (DSF) is a kind of by-products of agricultural processing, they are rich in dietary fiber and other nutrients. In modern society, dietary fibre is increasingly being paid attention for its health benefits. Kefir is a functional beverage and little known to consumers. This study aimed to study the influence of dietary fiber in rice bran on the physical properties of kefir, including water holding capacity and viscosity. Kefir supplemented with 0, 2%, 4%, 6%, 8% amount of DSF were studied. Samples were stored for 28 days at 4±1°C. Results showed that the introduction of defatted sesame flour could significantly improve the water holding capacity and viscosity of kefir because of the fiber in rice bran. To get a better quality of kefir, defatted sesame flour should be pretreated: crushing, decolorization, deodorization and other pretreatment. And more adding amount of introduction lead to bad taste, so the urgent problem needs to resolve is decrease the adverse effect of DSF on kefir.