2016•International Journal of Dairy TechnologyRequires access

The effect of isomaltooligosaccharide as a fat replacer on the quality of nonfat kefir manufacture

Jun Mei, Fei Feng, Yunfei Li

Abstract

The influence of different levels of isomaltooligosaccharide (IMO) on the quality of kefir manufacture was investigated. Addition of IMO caused the kefir samples to decrease in whey separation and positively affected the texture of the kefir samples so that they had higher firmness values than the control. With respect to the organoleptic quality of the kefir samples, IMO addition caused a decrease in organoleptic scores: the control had the highest score, and the lowest score was observed in kefir samples containing 3 g/100 mL IMO. Overall, kefir containing 1% of IMO was similar in quality characteristics to control kefir made with whole milk.

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Key concepts: Kefir, Organoleptic, Food science, Chemistry, Biology, Lactic acid, Genetics, Bacteria