1. Research on development
and characterization of
Cashew-coconut yogurt
from Kefir grain
Nguyen Thanh Hang
Tu Minh Nhat
Nguyen Minh Thu
Pham Thu Trang
Nguyen Luong Bang
4. Characteristics Of Kefir Grains
Strains of bacteria
Lactobacillus, Leuconostoc,
Acetobacter, Streptococcus and
Pseudomonas species
Differences
Colonize the intestinal tract >< yogurt
provide food for the healthy bacteria
found in the gut, keeping our digestive
tract clean.
Kefir yogurt
Acidic, light, thin, and
less creamy
Strains of yeast
Candida, Kluyveromyces
and Saccharomyces
species
Mesophilic
10oC – 40oC
Health benefits
Probiotic and prebiotic
Improve lactose tolerance,
06
05
04 03
01
02
5. Kefir micro-organisms
• Lactic acid bacteria (LAB) in kefir -> a pH decrease.
• Other kefir microbial constituents include lactose-fermenting
yeasts that produce ethanol and CO2.
6. OBJECTIVES
Determine different parameters for kefir
production to cater for Vietnamese preference.
Characterize kefir products by analyzing their
microbiological and physicochemical properties.
8. Materials
Kefir grains TH True milk
Sweet
Condensed
milk
Coconut
cream
Cashew nuts
Reduction of lactose
intolerance symptoms,
stimulation of the
immune system,
lowering cholesterol
Pasteurized milk is the
most popular choice
for culturing.
It improves flavor and
sweetness without
any graininess.
Use full-fat coconut
milk to get the
thickest, creamiest,
and overall best dairy
free yogurt
Nut-based yogurts are
an ideal source of fats
and protein
9. Processing line
Pasteurization:
Destruction of pathogenic microorganisms.
Homogenization:
Reduce the size of the fat globules.
Increase the stability of the emulsion.
Filtration: Remove water out of yogurt to reduce lactose
content and get the desirable texture.
Blending: Adding cashew (3.3%) to improve flavors,
sensory attributes, and nutritional values.
Maturation: Improve flavor of kefir yogurt.
Storage: 4-6 °C for 14 days.
10. Experimental Methods And Results
Sensory
evaluation
Microbial
analysis
Chemical
analysis
Evaluation of different
parameters on kefir
yogurt production
11. Different Parameters On Kefir Yogurt Production
03 Kefir grain ratio
04 Fermentation temperature
02 Coconut cream ratio
Fresh milk ratio
01
12. Effect Of Fresh Milk Ratio On pH Of Final Product
COAGULATION
Earth is the third planet from
the Sun. We live on it!
SWEETENED
CONDENSED MILK
LACTOSE CONTENT
4.62
4.45 4.43
4.37 4.36
4
4.2
4.4
4.6
4.8
5
2 2.25 2.5 2.75 3
pH
Axis Title
Fresh milk/sweetened condensed milk: 2/1, 2,25/1, 2,5/1, 2.75/1, 3/1;
Coconut cream: 20%; Kefir grains: 1%; Temperature: 23oC, Time: 24h
13. Effect Of Coconut Cream Ratio On pH Of Final Product
Purposes
Reasons for the
decrease in pH level
Coconut cream
Time
20% 25%
20h 4.42 4.27
24h 4.19 4.04
25. Microbiological Analysis
ND: not detected
Note: The results are the mean of three replications. The difference between the
averages with the same letter in the same row was not statistically significant
(P > 0.05).
Sample
Microorganisms
Strained kefir
(Log (CFU/ml))
Unstrained Kefir
(Log (CFU/ml))
LAB 7.40 ± 0.18b 7.78 ± 0.06a
Aerobic bacteria 7.23 ± 0.09b 7.73 ± 0.03a
Yeast 5.19 ± 0.02a 4.9 ± 0.02b
Coliforms ND ND
BACTERIA: 7 log(CFU/ml)
YEAST: 4 log(CFU/ml)
(Codex Stan 243-
2003)
28. Chemical Properties
Note: The results are the mean of three replications.
The difference between the averages with the same
letter in the same row was not statistically significant
(P > 0.05).
Higher number of bacteria
Sample
Day no.
Strained Kefir
Unstrained
Kefir
Day 1 4.61 ± 0.02a 4.32 ± 0.01b
Day 7 4.27 ± 0.13a 3.77 ± 0.05b
pI (casein) 4.6 – 4.8 (Głąb & Boratyński, 2017)
pH (kefir grains)
4.2 - 4.6 (Ribeiro et al., 2020))
Better protein structure and
environment for microbial growth
29. Chemical Properties
Note: The results are the mean of three replications. The
difference between the averages with the same letter in the
same row was not statistically significant (P > 0.05).
Sample
Day no.
Unstrained
Kefir (ml/g)
Strained Kefir
(ml/g)
Day 1 2.17 ± 0.1b 2.4 ± 0.1a
Day 7 8.5 ± 0.15b 9.8 ± 0.2a
LACTIC ACID
CONCENTRATION
> normal yogurt (1.8–2.0% as
lactic acid) (Lange et al., 2020)
Inhibit the growth of bacterial
pathogens
Longer storage of the strained
products.
30. Quantification Of Carbohydrate
Unstrained yogurt might be an ideal for those who seek to reduce
carbohydrate in their meal.
Not comply with information from Food Data Central on Greek and
plain yogurt, which indicates that the carb in Greek is normally half of
that in unstrained yogurt further research on sugar metabolism
rate.
Type of yogurt Carbohydrate concentration (g/ml)
Unstrained yogurt 0.124 ± 0.011c
Strained yogurt 0.167 ± 0.004a
Vinamilk sweetened yogurt 0.156 ± 0.006b
31. CONCLUSION
0.75% of kefir grains per 100g milk
20% coconut cream per 100g milk
The ratio between condensed milk and milk was 1:2
The process was performed at 23oC for 24h.
3. Strained yogurt improved texture and taste.
2. Products with cashew were the most preferred
1. Most optimal recipe:
32. REFERENCES
Kim, D. H., Jeong, D., Kim, H., Kang, I. B., Chon, J. W., Song, K. Y., & Seo, K. H. (2016). Antimicrobial activity of kefir against
various food pathogens and spoilage bacteria. Korean Journal for Food Science of Animal Resources, 36(6), 787–790.
https://doi.org/10.5851/kosfa.2016.36.6.787
Głąb, T. K., & Boratyński, J. (2017). Potential of Casein as a Carrier for Biologically Active Agents. Topics in Current Chemistry,
375(4). https://doi.org/10.1007/s41061-017-0158-z
Ribeiro, A. C., Lemos, Á. T., Lopes, R. P., Mota, M. J., Inácio, R. S., Gomes, A. M. P., Sousa, S., Delgadillo, I., & Saraiva, J. A.
(2020). The combined effect of pressure and temperature on kefir production—A case study of food fermentation in
unconventional conditions. Foods, 9(8), 1–13. https://doi.org/10.3390/foods9081133
Lange, I., Mleko, S., Tomczyńska-Mleko, M., Polischuk, G., Janas, P., & Ozimek, L. (2020). Technology and factors influencing
Greek-style yogurt – a Review. Ukrainian Food Journal, 9(1), 7–35. https://doi.org/10.24263/2304-974x-2020-9- 1-3
