Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Potential of kefir as a dietetic beverage – a review

Potential of kefir as a dietetic beverage – a review Purpose – Kefir, the self‐carbonated beverage, possesses nutritional attributes due to its content of vitamins, protein and minerals and therapeutic attributes contributed by its antibacterial spectrum, gastro‐intestinal proliferation, hypocholesterolemic effect, anti carcinogenic effect, L(+) lactic acid content, β ‐galactosidase activity and bacterial colonization. Inclusion of kefir in the diet as a dietetic beverage may confer nutritional and therapeutic advantages to the consumers. Design/methodology/approach – By reviewing the literature the chemical, microbiological, nutritional and therapeutic characteristics of kefir have been highlighted to justify its consumption as a dietary beverage. Findings – Kefir grains, kefir starter and kefir beverage vary considerably in microflora of bacterial and yeasts. The nutritional attributes of kefir are due to its chemical ingredients such as vitamins, protein and minerals and fermentation induces further enhancement in its nutritional profiles. Kefir exhibits varied therapeutic attributes due to possession of different therapeutic components. Kefir can be recommended for consumption by normal and sick adults as well as infants as a dietetic beverage. Originality/value – Due to various nutritional and therapeutic attributes of kefir, it may occupy an important place in the diet of those consumers inclined towards dietetic foods. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Potential of kefir as a dietetic beverage – a review

S. Sarkar
British Food Journal , Volume 109 (4): 11 – Apr 24, 2007
Download PDF
11 pages

Loading next page...
 
/lp/emerald-publishing/potential-of-kefir-as-a-dietetic-beverage-a-review-VNtMjgTk8i
Publisher
Emerald Publishing
Copyright
Copyright © 2007 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070700710736534
Publisher site
See Article on Publisher Site

Abstract

Purpose – Kefir, the self‐carbonated beverage, possesses nutritional attributes due to its content of vitamins, protein and minerals and therapeutic attributes contributed by its antibacterial spectrum, gastro‐intestinal proliferation, hypocholesterolemic effect, anti carcinogenic effect, L(+) lactic acid content, β ‐galactosidase activity and bacterial colonization. Inclusion of kefir in the diet as a dietetic beverage may confer nutritional and therapeutic advantages to the consumers. Design/methodology/approach – By reviewing the literature the chemical, microbiological, nutritional and therapeutic characteristics of kefir have been highlighted to justify its consumption as a dietary beverage. Findings – Kefir grains, kefir starter and kefir beverage vary considerably in microflora of bacterial and yeasts. The nutritional attributes of kefir are due to its chemical ingredients such as vitamins, protein and minerals and fermentation induces further enhancement in its nutritional profiles. Kefir exhibits varied therapeutic attributes due to possession of different therapeutic components. Kefir can be recommended for consumption by normal and sick adults as well as infants as a dietetic beverage. Originality/value – Due to various nutritional and therapeutic attributes of kefir, it may occupy an important place in the diet of those consumers inclined towards dietetic foods.

Journal

British Food Journal – Emerald Publishing

Published: Apr 24, 2007

Keywords: Food products; Milk; Diet; Drinks; Nutrition

References

  • Characterization of kefir grains in cow's milk and in soya milk
    Abraham, A.G.; De Antoni, G.L.
  • Production of volatile aroma compounds by kefir starter cultures
    Beshkova, D.M.; Simova, E.D.; Frengova, G.I.; Simov, Z.; Dimitrov, Z.P.
  • Pure cultures for making kefir
    Beshkova, D.M.; Simova, E.D.; Simov, Z.I.; Frengova, G.I.; Spasov, Z.N.
  • Kefir microbiology, chemistry and technology
    Bottazzi, V.; Zacconi, C.; Sarra, P.G.; Dallavalle, P.; Parisi, M.G.
  • Possibilities of biological enrichment of fermented milk beverage with vitamins
    Cerna, J.; Hrabova, H.
  • A note on the effect of host specific fermented milk on the coliform population on the neonatal rat
    Cole, C.B.; Fuller, R.
  • Evaluation of antibiotic activity in filtrates of traditional Kefir
    Czamanski, R.T.; Greco, D.P.; Wiest, J.M.
  • Enhancement of intestinal hydrolysis of lactose by microbial β‐galactosidase (EC 3.2.1.23) of Kefir
    De Vrese, M.; Keller, B.; Barth, C.A.
  • New directions for cultured dairy products
    Dies, R.C.
  • Codex Standard for Fermented Milks #243
    FAO/WHO
  • The influence of culturing conditions on the composition and microflora of Kefir grains
    Fil’ Chakova, S.A.; Koroleva, N.S.
  • Effects of orally administered yoghurt and kefir on tumor growth in mice
    Furukawa, N.; Matsuoka, A.; Yamanaka, Y.
  • Effects of supernatant of Peyer's Patch cell culture with Kefir grain components on the mitogenic response of thymocyte and splenocyte in mice
    Furukawa, N.; Takahashi, T.; Yamanaka, Y.
  • Anti‐metastatic effect of Kefir grain components on Lewis lung carcinoma and highly metastatic B16 melanoma in mice
    Furukawa, N.; Matsuoka, A.; Takahashi, T.; Yamanaka, Y.
  • Characteristics of kefir prepared with different grain: milk ratios
    Garrote, G.L.; Abraham, A.G.; De Antoni, G.L.
  • Inhibitory power of kefir: the role of organic acids
    Garrote, G.L.; Abraham, A.G.; De Antoni, G.L.
  • De Lactobacilli isolated from Kefir grains: evidence of the presence of S‐layer proteins
    Garrote, G.L.; Delfederico, L.; Bibiloni, R.; Abraham, A.G.; Perez, P.F.; Semorile, L.; Antoni, G.L.
  • Behaviour of Escherichia coli 0157: H7, Listeria monocytogenes 4b and Yersenia enterocolitica 03 in pasteurized and non‐pasteurized Kefir fermented for one or two days
    Gulmez, M.; Guven, A.
  • Organic acids and volatile flavour components evolved during refrigerated storage of kefir
    Guzel‐Seydim, Z.B.; Seydim, A.C.; Greene, A.K.
  • Comparison of amino acid profiles of milk, yoghurt and Turkish Kefir
    Guzel‐Seydim, Z.B.; Seydim, A.C.; Greene, A.K.
  • Kefir improves lactose digestion and tolerance in adults with lactose maldigestion
    Hertzler, S.R.; Clancy, S.M.
  • Binding of cholesterol with lactic acid bacterial cells
    Hosono, A.; Tanako, T.
  • Binding properties of lactic acid bacteria isolated from kefir milk with mutagenic amino acid pyrolyzates
    Hosono, A.; Tanako, T.; Otani, H.
  • Fermented milks: science and technology
    IDF
  • Microbiological, physicochemical and sensory characteristics of kefir during storage
    Irigoyen, A.; Arana, I.; Castiella, M.; Torre, P.; Ibanez, F.C.
  • Industrial production of kefir for children
    Ivanova, L.N.; Bulatskaya, A.N.; Silaev, A.E.
  • Biosynthesis of biologically active substances in Kefir grains
    Khamnaeva, N.I.; Tsyrenov, V.; Zh, Gongorova, V.S.; Shalygina, A.M.
  • Bioghurt‐Biogarde‐acidified milk products with optimum qualities
    Klupsch, H.J.
  • Department for dairy products for children
    Klyavinya, L.R.
  • The role of cultured dairy products in the prevention of stomach cancer
    Kneating, K.
  • Vitamin profiles of Kefir made from milks of different species
    Kneifel, W.; Mayer, H.K.