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http://dx.doi.org/10.22424/jdsb.2020.38.3.146

Physiochemical and Organoleptic Properties of Kefir Containing Different Concentrations of Hyaluronic Acid : A Preliminary Study  

Chon, Jung-Whan (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Kim, Binn (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Seo, Kun-Ho (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Bae, Dongryeoul (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Jeong, Dongkwan (Dept. of Food Nutrition, Kosin University)
Song, Kwang-Young (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Publication Information
Journal of Dairy Science and Biotechnology / v.38, no.3, 2020 , pp. 146-153 More about this Journal
Abstract
Recently, hyaluronic acid, which is the most popular among various biomaterials, has been used in osteoarthritis treatment, eye surgery, and wound healing. This study was carried out to determine the physicochemical and organoleptic properties of kefir containing various concentrations of hyaluronic acid. The pH value of hyaluronic-acid-containing kefir ranged from 3.58 to 3.46. Moreover, for hyaluronic-acid-containing kefir, the score of taste ranged from 4.75 to 4.0, the flavor ranged from 4.0 to 3.38, the color ranged from 4.38 to 4.0, the texture ranged from 4.38 to 3.75, and the overall acceptability ranged from 4.59 to 3.72. Overall, the organoleptic properties of hyaluronic-acid-containing kefir were better than those of the control. Because this is the first study involving hyaluronic acid and kefir, the results are valuable. The addition of hyaluronic acid did not significantly affect the physicochemical and organoleptic properties of kefir. Therefore, the commercial availability of various hyaluronic-acid-added dairy food products must be investigated.
Keywords
hyaluronic acid; kefir; organoleptic features; physicochemical; dairy foods;
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