SENSORY AND PH EVALUATIONS OF NOVEL VARIETIES OF KEFIR
SENSORY AND PH EVALUATIONS OF NOVEL VARIETIES OF KEFIR

Summary/Abstract: The paper aims to assess the sensory attributes and pH changes in newly formulated varieties of kefir with the purpose of exploring customer acceptance of a novel dairy beverage. Sensory evaluation of novelvariations of kefir incorporating dietary fibers and flavors: strawberry-CKS, vanilla-CKV and peach-CKP. The evaluation encompasses appearance, color, aroma, consistency, and taste, providing a comprehensive understanding of the sensory profiles of these kefir variants. The methods employed in this study involved, the technological method of obtaining these industrial kefir; sensory analysis of three varieties functional kefir and classic kefir (CK) using scoring and ranking methods; t-tests for assessing statistical significance (p < 0.05, p < 0.01, p < 0.001) between functional kefir and classic kefir (with two repeated samples) and time intervals (1-7-14, 21 days); and comparison of dynamic changes in pH value in kefir. The results revealed significant sensory variations among kefir variants. On the first day, CKS showed higher consistency and aroma scores, while CKV excelled in appearance, color, and aroma. On the 7th day, CKS scored higher in consistency and aroma, whereas CKV achieved better scores in appearance, color, and aroma. However, t-tests showed no statistically significant difference between control kefir and strawberry functional kefir. CK kefirs maintained consistent quality, while functional kefirs displayed unique patterns. Additionally, pH analysis confirmed that all kefir variants maintained acceptable pH levels. The results of those analyses of kefir variations are a measure of their appeal to consumers as a tasty and healthy functional food on the Macedonian market, particularly to the younger demographic population.

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