Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6400399 | LWT - Food Science and Technology | 2015 | 30 Pages |
Abstract
After fermentation with Kefir grains, the antioxidant activity of the Kefir samples increased. Kefir made from goat milk had higher content of microflora and total antioxidant activity. The total phenolic contents of the kefir samples made from different goat milk samples ranged between 726.08 and 1359.32Â mg of gallic acid equivalents (GAE) Lâ1. The phenolic compounds in Kefir samples ranged between 0.77 and 4.21Â mg 100Â gâ1 for gallic acid and 0.36-5.09Â mg 100Â gâ1 for catechin. This study showed that goat kefir samples had significantly high bioactive substances.
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Authors
Gulcin Satir, Zeynep B. Guzel-Seydim,