FARKLI YAĞLI TOHUMLARDAN ELDE EDİLEN BİTKİSEL SÜTLERDEN ÜRETİLEN KEFİRLERİN BAZI FİZİKSEL VE DUYUSAL ÖZELLİKLERİ.

In this study, vegetable milk was produced from oilseeds of hazelnut, almond, peanut, walnut and cashew without additives and sugar. Vegetable milks were fermented using kefir starter culture. In addition to vegetable milk, kefir was also produced from cow's milk. The kefir samples were stored at 4°C for 30 days. The whey separation values, color parameters and the scores given by the panelists to evaluate the sensory properties of the samples were compared during the storage period. The highest serum separation value was determined in the kefir sample produced from walnut milk (18 ml), and the lowest serum separation value was determined in the kefir sample produced from peanut milk (1.16 ml). It was determined that the L, a, b, ΔE values and the color and appearance, structure and consistency scores given by the panelists decreased during storage, while the chroma, hue angle and whiteness index values and the taste and odor scores given by the panelists increased. In terms of general appreciation, kefir produced from hazelnut milk (3.76) was preferred the most, while kefir produced from cashew milk (2.46) was the least appreciated. [ABSTRACT FROM AUTHOR]