Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

Abstract The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5%...

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Autores principales:	Paulina Bielska, Dorota Cais-Sokolińska, Joanna Teichert, Jakub Biegalski, Łukasz K. Kaczyński, Sylwia Chudy
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/fd77d28d9d814354bc5d69c33625cea3
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spelling	oai:doaj.org-article:fd77d28d9d814354bc5d69c33625cea32021-11-28T12:15:38ZEffect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability10.1038/s41598-021-02424-72045-2322https://doaj.org/article/fd77d28d9d814354bc5d69c33625cea32021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-02424-7https://doaj.org/toc/2045-2322Abstract The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.Paulina BielskaDorota Cais-SokolińskaJoanna TeichertJakub BiegalskiŁukasz K. KaczyńskiSylwia ChudyNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Paulina Bielska Dorota Cais-Sokolińska Joanna Teichert Jakub Biegalski Łukasz K. Kaczyński Sylwia Chudy Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability
description	Abstract The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.
format	article
author	Paulina Bielska Dorota Cais-Sokolińska Joanna Teichert Jakub Biegalski Łukasz K. Kaczyński Sylwia Chudy
author_facet	Paulina Bielska Dorota Cais-Sokolińska Joanna Teichert Jakub Biegalski Łukasz K. Kaczyński Sylwia Chudy
author_sort	Paulina Bielska
title	Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability
title_short	Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability
title_full	Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability
title_fullStr	Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability
title_full_unstemmed	Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability
title_sort	effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/fd77d28d9d814354bc5d69c33625cea3
work_keys_str_mv	AT paulinabielska effectofhoneydewhoneyadditiononthewateractivityandwaterholdingcapacityofkefirinthecontextofitssensoryacceptability AT dorotacaissokolinska effectofhoneydewhoneyadditiononthewateractivityandwaterholdingcapacityofkefirinthecontextofitssensoryacceptability AT joannateichert effectofhoneydewhoneyadditiononthewateractivityandwaterholdingcapacityofkefirinthecontextofitssensoryacceptability AT jakubbiegalski effectofhoneydewhoneyadditiononthewateractivityandwaterholdingcapacityofkefirinthecontextofitssensoryacceptability AT łukaszkkaczynski effectofhoneydewhoneyadditiononthewateractivityandwaterholdingcapacityofkefirinthecontextofitssensoryacceptability AT sylwiachudy effectofhoneydewhoneyadditiononthewateractivityandwaterholdingcapacityofkefirinthecontextofitssensoryacceptability
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Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

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