Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period

Document Type : Research Paper

Authors

Food & Beverage, Food and Drug Administration,Tehran, Iran

Abstract

Since herbal distillates added to Kefir beverages as flavors in Iran. Then its effects on chemical characteristics and rate of Etanol in the Kefir Beverage were evaluated. In this research, four natural distillates samples like mint, pennyroyal, dill and pussy as natural and traditional additives were used. These were added to kefir beverages at four concentrations % 0.5, 0.2, 0.1 and 0.05 (Volumetric). Then these flavoured samples were kept in a period of 21 days in 25° centigrade temperature. Then we took samples by gas chromatography and chemical experiments to determine the percentage of ethanol during 7, 10, 14 and 21 days. Through this research we found that the storage time and the distillates condensation has caused to significant increase in ethanol level at kefir samples and the most amount of ethanol was dedicated to the distillates of the mint during storage period. In spite of significant effect) p (0.05> of the storage time and the distillates condensation, the rate of ethanol in all samples observed in standard limitation.

Keywords


بخشنده ت و پوراحمد ر، 1390، ارزیابی ترکیبات عطر و طعم موجود در کفیر. مجله کشاورزی شیمی مواد غذایی. شماره 1، صفحه های 11-18.
بی نام 1386، استاندارد ملی ایران شماره 2685، انتشارات سازمان استاندارد و تحقیقات صنعتی ایران. آب میوه ها – روش های آزمون.
پوراحمد ر1390،  ارزیابی میزان عطر و طعم و ترکیبات آروماتیک در کفیر سویا. مجله علمی کاربردی جهان. شماره 15، صفحه های 673-676.
و ثوق آ 1388، ماندگاری بیفیدوباکتریوم لاکتوباسیلوس اسیدوفیلوس در دوغ حاوی عصاره کاکوتی. فصلنامه علوم و صنایع غذایی دوره 6، ص 4.
نجفیان م، کریمی ه و زند ن، 1394، اثرات ضد میکروبی اسانس نعناع و شوید روی مخمر کلایورومایسس در دوغ ایرانی، مجله پژوهش های زیست شناسی، 2، 74-69.
America Food Association Standard and Islamic Nutrition, 2012. some general guidelines.
Berger K, Ajani U and Kase C, 1999. Light-to-moderate alcohol consumption and risk of stroke among U. S. male physicians, N Engl J Med,Vol. 341 No. 21. p. 57-64.
Bovijn L, Pirotte J and Berger A, 1958. GAS chromatography (Amsterdam symposium). London J Science 310-320.
Brody SS and chaney JE,1966. Flame photometric detector.the application of a specific detector for phosphorus and for sulfur compounds-sensitive to subnanog-ram quantities, J.Gas Chromatogr,Vol.4. p.42-46.
Cantox Health Sciences International, 2003. Toxicity and risk assessment of acetaldehyde exposure from cosmetic products.
Codex Stand 206, 1999. General Standard for fermented milks.
Guzel-Seydim ZB, 2000. Determination of organic acids and volatile flavsor substances in kefir during fermentataion. J Chemistry Food 103: 1449-1456.
Huacui Xi, 2013. Fermentation conditions of walnut milk beverage in oclated with kefir grains. Science, 50: 349- 352.
Irena B, Gracin L, Jambrak A and Bozanic R, 2017. Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter. Mliekar stvo. 67(3), 169-176.
Kolb B and Leslies E, 2006. Static head space chromatography. Science, 69-75.
Magalhaes A and Gomes J, 2011. Fut2-null mice display an altered glycosylation profile and impaired BabA-mediated Helicobacter pylori adhesion to gastric mucosa. J Pumed. 19: 1525-1536.
Ranganina S, 1986. Hand book of analysis and quality control for fruit and vegetable products, second ed.
Sergio J and Perez o, 2010. Determination of aldehydes as pentafluorobenzyl derivativatives in grape pomace Distillates by HS-SPME GC/MS. J Agric Food Chem. 24: 976-985.
Sandra, P. (1986). Sample introduction in capillary gas chromatography, Alfred Huthig Heidelberg, Vol; 2, p. 213-226.
Svkvlynska, F., and George, M. (2008). Systems Biology and Mode of Action Based Risk Assessment. J Agric Food Che, 319, 906-907.
Tian, J. (2010). Application of static headspace gas chromatography for determination of acetaldehyde in beer. J Agric Food Chem, 23, 475-479.
viley, D.J. (1974). Gas chromatographic detectors. New York J Pergamon, 14,27-38.
Yilmaz, L., (2006). The Sensory Characteristics of Berry-Flavoured Kefir. Czech J Food Sc, 24, 26–32.
Zhang, M., Pan, Q., and Yan, G. (2010). Exploratory analysis of the volatile profile of beers by HS-SPME-GC. J Agric Food Chem, 10, 83-90.
Zhu, J.Y., and Chai, X.S. (2005). Current Analytical Chemistry Some Recent Developments in Headspace Gas Chromatography Science, 7, 89-96.