Effect of Locust Bean Gum Addition on Physicochemical and Sensory Characteristics of Kefir made from Goat Milk

The most important problem of kefir made from goat milk is low viscosity and high serum separation. In this research, locust bean gum (LBG) was added to kefir at a level of 0.05, 0.10 and 0.20% in a final product in order to solve this problem. For this purpose, milk cultured with commercial kefir starter culture was filled into high density polyethylene bottles at a volume of 920 mL approximately and left to fermentation. LBG solutions (80 mL) which were prepared separately and pasteurized were added to fermented samples. The physicochemical and sensory changes of samples were determined during storage. The addition of LGB at different proportions did not affect the dry matter, protein and ash values of kefir samples. The lowest pH value was determined in the sample with 0.05% LBG during storage. Also, the pH values of samples tended to decrease until the 14th day of storage while it tended to increase towards the end of storage. It was observed that the viscosity values of samples increased and serum separation, L* and WI values of samples decreased compared to control samples as the ratio of added LBG to kefir increased. In sensory analysis, samples with 0.05 and 0.10% LBG were more appreciated compared to control samples. In general appreciation, samples with 0.20% LBG received the lowest sensory score. In conclusion, LBG can be used as a thickener in kefir made from goat milk. © 2021 by the Author(s).