Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage

Authors

  • Diana Dalevska Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380972110257 https://orcid.org/0000-0003-0578-9971
  • Oleg Pokotylo Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380972079605 https://orcid.org/0000-0001-8693-8240
  • Mykola Kukhtyn Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380972392057 https://orcid.org/0000-0002-0195-0767
  • Nataliia Kopchak Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380968514522 https://orcid.org/0000-0002-4094-0203
  • Volodymyr Salata Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj, Faculty of Veterinary Hygiene, Ecology and Law, Department of Veterinary-Sanitary Inspection, Pekarska, 50, 79010, Lviv, Ukraine, Tel.: +380677288933 https://orcid.org/0000-0002-7175-493X
  • Yulia Horiuk State Agrarian and Engineering University in Podilya, Faculty of Veterinary Medicine and Technologies in Livestock, Department of Infectious and Parasitic Diseases, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380976617964 https://orcid.org/0000-0002-7162-8992
  • Tetyana Uglyar I. Horbachevsky Ternopil National Medical University, Department of Oncology, Radiation Diagnostics and Therapy and Radiation Medicine Food Biotechnology and Chemistry, Freedom Square, 1, 46001, Ternopil, Ukraine, Tel.: +380972079602 https://orcid.org/0000-0001-8147-730X

DOI:

https://doi.org/10.5219/1679

Keywords:

kefir, iodide concentrate, titrated acidity, lactic acid microorganisms, storage temperature

Abstract

Iodine is a vital trace element that must be constantly and daily supplied with food to the organism. Currently, the amount of food that can provide the organism with the required amount of iodine is insufficient. The purpose of the study was to investigate changes in organoleptic, microbiological, and biochemical parameters of kefir made with the addition of iodine during its refrigeration storage. It was found that during the storage of samples of kefir with iodine there is a slowdown in the reproduction of lactic acid bacteria, compared with the control sample. In particular, the number of lactic acid bacteria during the first two days of storage increased 1.3 times in the experimental sample and 1.5 times in the control sample of kefir. After 12 days of storage, the number of lactobacilli in the test sample of kefir increased 2.5 times, and in the control 3.2 times, compared with the amount in fresh kefir. Similar patterns were observed in determining the development of yeast. In particular, the reproduction rate of yeast in the control sample of kefir was, on average, 1.3 times faster (8 – 12 days), compared with yeast in the experimental sample. It was also found that during the 12-day storage period at a temperature of +6 °C, the titrated acidity in kefir with iodine increased 1.4 times, and in the control 1.6 times and was 130.5 °T and 154.1 °T, respectively. At such acidity values, the test sample of kefir still met the requirements of the standard, and the control was 24.1 °T higher. In this case, kefir containing iodide had better organoleptic characteristics during 12 days of storage. Produced kefir with the addition of iodine can be considered a functional product to provide the population with sufficient iodine.

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Published

2021-09-28

How to Cite

Dalevska, D., Pokotylo, O., Kukhtyn, M., Kopchak, N., Salata, V., Horiuk, Y., & Uglyar, T. (2021). Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage. Potravinarstvo Slovak Journal of Food Sciences, 15, 732–740. https://doi.org/10.5219/1679