PHYSICO-CHEMICAL, CULTURE VIABILITY, AND SENSORY FEATURES OF KEFIR ICE CREAM AS AFFECTED BY VARIOUS Saccharomyces cerevisiae ATCC 36858 CONCENTRATIONS

Abstract

The purpose of this research was to determine the character of kefir ice cream enrichment with Saccharomyces cerevisiae ATCC 36858 in various concentration. The study was conducted using a complete randomized design with 4 treatments (T0=0%; T1=0.25%; T2=0.5%; T3=1% S. cerevisiae ATCC 36858 (w/v)) and 4 repetitions. The results of the study were processed using ANOVA and DMRT. The treatment increases acidity, ethanol, viscosity and decreases the pH value, overrun, and melting rate of the product (p<0.05). The micro-nutrients (C, O, K, Ca, P, Cl, S, Na, Mg, Si) and macro nutrients (protein and fat) has changed (p>0.05). The lactic acid bacteria and yeast content has decrease of 10^5 CFU/mL during 28 days of storage. T2 has a good overall acceptance value with flavor and texture favored by panelists.