Rheological, texture and sensory properties of kefir with high performance and native inulin

► Inulin DP generally does not affect the rheological properties of kefirs. ► Odour, flavour and consistency of SMP kefir and kefirs with inulin is the same. ► Kefirs with or without inulin exhibit thixotropic and shear thinning behaviour. ► Substitution of milk powder by inulin considerably reduces kefir's caloric value.