Effect of β-glucan and transglutaminase enzyme usage on product quality in kefir production

The aim of this study was to investigate the effects of β-glucan and microbial transglutaminase enzyme (mTG) on product quality in different amounts (0,1, 0,25, and 0,50%) of kefir production. In our study, 8 different types of kefir were produced and their chemical, biochemical, microbiological, aroma and sensory properties were investigated during 15 days of storage. The values of pH, titratable acidity, fat, protein, ash, tyrosine and water activity of Kefir samples were similar. The difference between carbon dioxide and aroma components amounts of the samples was significant. As the amount of β-glucan in the samples increased, the amount of carbon dioxide in the kefir samples decreased. In the samples, 12 alcohol, 8 aldehyde, 9 ketone, 13 carboxylic acid, 9 ester, 2 terpene and carbon dioxide were found as volatile aroma compounds. In terms of sensory evaluations, it was determined that the best samples were% 0,1 and% 0,25 β-glucan and 0,5% β-glucan were affected negatively. The results of the study showed that the use of mTG and low amount of β-glucan in kefir production could be produced as complementary food type effective on health. This research (Project No: 0433-YL-17) was supported by Scientific Research Projects Coordinator of Burdur Mehmet Akif Ersoy University.