Skip to main content

Chemometric approach to texture profile analysis of kombucha fermented milk products

Abstract

In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0.8, 1.6 and 2.8% milk fat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of sample based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle and wild thyme, which can be very useful in the determination of products texture profile.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

References

  1. Belloso-Morales G, Hernández-Sánchez H (2003) Manufacture of a beverage from cheese whey using “tea fungus” fermentation. Rev Latinoam Microbiol 45:5–11

    Google Scholar 

  2. Bruzone F, Ares G, Giménez A (2013) Temporal aspects of yoghurt texture perception. Int Dairy J 29:124–134

    Article  Google Scholar 

  3. do Espírito Santo AP, Perego P, Converti A, Oliveira MN (2012) Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT Food Sci Technol 47:393–399

    Article  Google Scholar 

  4. Eriksson L, Johansson E, Kettaneh-Wold N, Wikström C, Wold S (2008) Design of experiments, principles and applications, third revised and enlarged edition. Umetrics academy, Umeå

    Google Scholar 

  5. Farkas O, Jakus J, Heberger K (2004) Quantitative structure—antioxidant activity relationships of flavonoid compounds. Molecules 9:1079–1088

    CAS  Article  Google Scholar 

  6. Golbraikh A, Tropsha A (2002) Beware of q2! J Mol Graph Model 20:269–276

    CAS  Article  Google Scholar 

  7. Jalali-Heravi M, Kyani AJ (2004) Use of computer-assisted methods for the modeling of the retention time of a variety of volatile organic compounds: a PCA-MLR-ANN approach. Chem Inf Comput Sci 44:1328–1335

    CAS  Article  Google Scholar 

  8. Katritzky AR, Lobanov VS (1995) QSPR: The correlation and quantitative prediction of chemical and physical properties from structure. Chem Soc Rev 24:279–287

    CAS  Article  Google Scholar 

  9. Kovačević SZ, Jevrić LR, Podunavac Kuzmanović SO, Kalajdžija ND, Lončar ES (2013a) Quantitative structure-retention relationship analysis of some xylofuranose derivatives by linear multivariate approach. Acta Chim Slov 60:420–428

    Google Scholar 

  10. Kovačević SZ, Jevrić LR, Podunavac Kuzmanović SO, Lončar ES (2013b) Chemometric estimation of the RP TLC retention behaviour of some estrane derivatives by using multivariate regression methods. Cent Eur J Chem 11:2031–2039

    Article  Google Scholar 

  11. Kumar P, Mishra HN (2003) Effect of mango pulp and soy milk fortification on the texture profile of set yoghurt made from buffalo milk. J Texture Stud 34:249–269

    Article  Google Scholar 

  12. Liu J, Li Q, Dong J, Chen J, Gu G (2008) Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods. J Agric Food Chem 56:7106–7112

    CAS  Article  Google Scholar 

  13. Malbaša R, Milanović S, Lončar E, Đurić M, Carić M, Iličić M, Lj K (2009) Milk-based beverages obtained by Kombucha application. Food Chem 112:178–184

    Article  Google Scholar 

  14. Malbaša R, Lončar E, Vitas J, Čanadanović-Brunet J (2011) Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chem 127:1727–1731

    Article  Google Scholar 

  15. Miller JN, Miller JC (2010) Statistics and chemometrics for analytical chemistry, 6th edn. Pearson Education Limited, Harlow

    Google Scholar 

  16. Podunavac Kuzmanović SO, Cvetković DD (2011) Lipophilicity and antifungal activity of some 2-substituted benzimidazole derivatives. Chem Ind Chem Eng Q 17:9–15

    Article  Google Scholar 

  17. Vitas J (2013b) Antioxidant activity of fermented milk products obtained by means of kombucha. PhD Thesis, University of Novi Sad, Faculty of Technology Novi Sad, Serbia

    Google Scholar 

  18. Vitas J, Malbaša R, Vukić V, Lončar E, Kolarov Lj (2011) Quality of different milk-based products obtained by means of kombucha. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment”, 26th Symposium on Recent Developments in Dairy Technology, BIOXEN seminar “Novel approaches for environmental protection”, 8–10 September 2011, Faculty of Technology, Novi Sad, Serbia, Proceedings, 76–81

  19. Vitas JS, Malbaša RV, Grahovac JA, Lončar ES (2013a) The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory. Chem Ind Chem Eng Q 19:129–139

    CAS  Article  Google Scholar 

Download references

Acknowledgments

This paper was performed within the framework of the research projects No.172012, TR 31055 and III 46009 supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia and the project No. 114-451-1156/2014-02, financially supported by the Provincial Secretariat for Science and Technological Development of Vojvodina.

Author information

Affiliations

Authors

Corresponding author

Correspondence to Strahinja Kovačević.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Malbaša, R., Jevrić, L., Lončar, E. et al. Chemometric approach to texture profile analysis of kombucha fermented milk products. J Food Sci Technol 52, 5968–5974 (2015). https://doi.org/10.1007/s13197-014-1648-4

Download citation

Keywords

  • Peppermint
  • Stinging nettle
  • Wild thyme
  • Winter savory
  • Hierarchical cluster analysis
  • Chemometrics