Chemometric approach to texture profile analysis of kombucha fermented milk products

Journal of Food Science and Technology
Radomir MalbašaStrahinja Kovačević

Abstract

In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0.8, 1.6 and 2.8% milk fat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of sample based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle and wild thyme, which can be very useful in the determination of products texture profile.

References

Feb 23, 2002·Journal of Molecular Graphics & Modelling·Alexander Golbraikh, Alexander Tropsha
Jul 27, 2004·Journal of Chemical Information and Computer Sciences·M Jalali-Heravi, A Kyani
Nov 17, 2007·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Orsolya FarkasKároly Héberger

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Citations

Jun 13, 2018·Journal of Food Science and Technology·Dajana V VukićKatarina G Kanurić
Oct 28, 2019·Critical Reviews in Food Science and Nutrition·Rosanna TofaloCharles M A P Franz

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