The Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions

Plain kefir samples had higher acetic acid, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, benzoic acid, benzaldehyde, benzaldehyde (2,5 bis), silanediol dimethyl, and benzyl alcohol ratios than that of orange, mandarin and grapefruit samples. Fruit juice is contains sugars, antioxidants, carotenoids, vitamins and polyphenols which are important for human health (Noǧay, 2019). Since the fruit sugar present in fruit kefir is used by the kefir microbiota, causing their number to increase, the functional level of fruit kefir as a functional food increases. Citrus fruits have beneficial effects on health due to their components such as ascorbic acid, folic acid, dietary fiber, pectin, potassium, magnesium, carotenoids and flavonoids. The objective of this study was to determine the quality characteristics of kefir with various citrus fruits added to increase its nutritional value and consumer acceptability Due to the fact that fruit kefir can attract the attention of children and all other age groups and improve the health of consumers, this study was conducted to produce functional kefir in order to improve dietary diversity.