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The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety
Cairo Univ, Coll Pharm, Pharmacognosy Dept, Kasr El Aini St PB, Cairo 11562, Egypt.;Amer Univ Cairo, Sch Sci & Engn, Chem Dept, New Cairo 11835, Egypt..
Amer Univ Cairo, Sch Sci & Engn, Chem Dept, New Cairo 11835, Egypt..
Uppsala universitet, Medicinska och farmaceutiska vetenskapsområdet, Farmaceutiska fakulteten, Institutionen för läkemedelskemi, Farmakognosi. Agr Res Ctr, Plant Protect Res Inst, Dept Bee Res, Giza 12627, Egypt..
Uppsala universitet, Medicinska och farmaceutiska vetenskapsområdet, Farmaceutiska fakulteten, Institutionen för läkemedelskemi, Farmakognosi. Al Rayan Coll, Al Rayan Res & Innovat Ctr, Medina 42541, Saudi Arabia.;Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang 212013, Jiangsu, Peoples R China.;Stockholm Univ, Wenner Gren Inst, Dept Mol Biosci, SE-10691 Stockholm, Sweden..ORCID-id: 0000-0002-2519-6690
2020 (Engelska)Ingår i: Nutrients, ISSN 2072-6643, E-ISSN 2072-6643, Vol. 12, nr 2, artikel-id 346Artikel, forskningsöversikt (Refereegranskat) Published
Abstract [en]

Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir's health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir's physicochemical, sensory, and chemical properties. A review of kefir's many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

Ort, förlag, år, upplaga, sidor
MDPI , 2020. Vol. 12, nr 2, artikel-id 346
Nyckelord [en]
kefir, composition, physicochemical properties, sensory characters, nutritional value, biological effects
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URN: urn:nbn:se:uu:diva-410031DOI: 10.3390/nu12020346ISI: 000522458700073PubMedID: 32013044OAI: oai:DiVA.org:uu-410031DiVA, id: diva2:1428814
Forskningsfinansiär
Vetenskapsrådet, 2016-05885Tillgänglig från: 2020-05-06 Skapad: 2020-05-06 Senast uppdaterad: 2020-05-06Bibliografiskt granskad

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