Plant‐Based Kefir From Sarıkılçık Rice Milk: A Multi‐Level Evaluation of Physicochemical, Sensory, and Microbial Features
Yazarlar (3)
Dr. Öğr. Üyesi Yasin AKKEMİK Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Fatmanur Hümeyra ZENGİN Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Tuğba TATAR Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | JOURNAL OF FOOD PROCESS ENGINEERING (Q2) | ||
| Dergi ISSN | 0145-8876 Dergi Bilgileri (2026) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2026 |
| Cilt / Sayı / Sayfa | 49 / 3 / – | DOI | 10.1111/jfpe.70397 |
| Makale Linki | 10.1111/jfpe.70397 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Teknolojisi
|
||
| Özet |
| This study investigates the potential for developing a dairy‐free, functional kefir using Sarıkılçık rice (Oryza sativa L.), a traditional Turkish variety cultivated in Kastamonu. Kefir was produced by fermenting rice milk with water kefir grains at three inoculation levels (2%, 5%, and 9%) and was then evaluated in comparison with traditional milk kefir and a commercial kefir product. Comprehensive assessments included physicochemical measurements (pH, dry matter content, titratable acidity, and color), sensory evaluation, and metagenomic profiling via high‐throughput 16S rRNA sequencing. Among the rice kefirs, the 9% inoculated rice kefir exhibited the lowest pH of 3.56 and the highest lactic acid content, along with darker and more green‐blue color values. Although traditional and commercial kefirs had higher sensory acceptability, rice kefir with 9% inoculation emerged as the best plant‐based option … |
| Anahtar Kelimeler |
| functional food | metagenomic profiling | non-dairy fermentation | rice kefir | Sarıkılçık rice | water kefir grains |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Scopus | 1 |
| Google Scholar | 1 |