# Quality Assessment of Organic Kefirs Made with Kefir Grains and Freeze-Dried Starter Cultures
## 3 Results and Discussion
### Analysis of Organic Kefirs During Refrigerated Storage
#### 3.3.4 Texture Parameters
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Day** & **L12** & **L24** & **G12** & **G24** \\ \hline Appearance & & & & \\
1 & 5.00 \({}^{\text{b,B}}\)\(\pm\) 0.00 & 4.83 \({}^{\text{A,B}}\)\(\pm\) 0.29 & 3.50 \({}^{\text{A}}\)\(\pm\) 0.87 & 4.00 \({}^{\text{A,B}}\)\(\pm\) 0.50 \\
7 & 4.67 \({}^{\text{b,A}}\)\(\pm\) 0.58 & 4.83 \({}^{\text{A}}\)\(\pm\) 0.29 & 3.00 \({}^{\text{A}}\)\(\pm\) 1.00 & 4.17 \({}^{\text{A}}\)\(\pm\) 1.04 \\
14 & 2.83 \({}^{\text{a,A}}\)\(\pm\) 0.29 & 4.83 \({}^{\text{B}}\)\(\pm\) 0.29 & 3.67 \({}^{\text{A,B}}\)\(\pm\) 0.29 & 4.33 \({}^{\text{A,B}}\)\(\pm\) 1.15 \\
21 & 2.33 \({}^{\text{a,A}}\)\(\pm\) 1.15 & 4.67 \({}^{\text{C}}\)\(\pm\) 0.29 & 2.67 \({}^{\text{A,B}}\)\(\pm\) 0.76 & 4.33 \({}^{\text{B,C}}\)\(\pm\) 0.58 \\ \hline Taste & & & & \\
1 & 4.00 \(\pm\) 0.00 & 4.33 \(\pm\) 0.29 & 3.17 \(\pm\) 1.76 & 3.33 \(\pm\) 2.08 \\
7 & 4.17 \(\pm\) 1.04 & 4.00 \(\pm\) 0.00 & 2.67 \(\pm\) 1.53 & 2.83 \(\pm\) 1.61 \\
14 & 3.67 \(\pm\) 1.53 & 4.33 \(\pm\) 0.29 & 3.50 \(\pm\) 1.50 & 3.17 \(\pm\) 1.04 \\
21 & 3.00 \(\pm\) 1.73 & 4.33 \(\pm\) 0.29 & 3.33 \(\pm\) 1.53 & 3.67 \(\pm\) 1.26 \\ \hline Odor & & & & \\
1 & 5.00 \(\pm\) 0.00 & 4.83 \(\pm\) 0.29 & 4.50 \(\pm\) 0.87 & 4.33 \(\pm\) 1.15 \\
7 & 4.83 \(\pm\) 0.29 & 4.33 \(\pm\) 0.29 & 3.83 \(\pm\) 0.76 & 3.67 \(\pm\) 0.29 \\
14 & 4.67 \(\pm\) 0.58 & 4.00 \(\pm\) 0.00 & 4.33 \(\pm\) 0.58 & 4.00 \(\pm\) 1.00 \\
21 & 4.17 \(\pm\) 0.29 & 3.83 \(\pm\) 0.76 & 3.33 \(\pm\) 1.53 & 3.50 \(\pm\) 0.87 \\ \hline Consistency and texture & & & & \\
1 & 3.83 \(\pm\) 1.04 & 4.00 \(\pm\) 1.00 & 2.50 \(\pm\) 1.32 & 3.33 \(\pm\) 0.58 \\
7 & 3.83 \(\pm\) 1.04 & 4.17 \(\pm\) 0.76 & 2.50 \(\pm\) 0.50 & 3.50 \(\pm\) 0.87 \\
14 & 3.33 \({}^{\text{A,B}}\)\(\pm\) 0.58 & 4.50 \({}^{\text{B}}\)\(\pm\) 0.50 & 2.83 \({}^{\text{A}}\)\(\pm\) 0.76 & 3.67 \({}^{\text{A,B}}\)\(\pm\) 0.58 \\
21 & 2.33 \(\pm\) 1.15 & 4.00 \(\pm\) 1.00 & 3.00 \(\pm\) 1.00 & 3.50 \(\pm\) 0.87 \\ \hline \hline \end{tabular} Explanatory notes: The table presents mean values \(\pm\) standard deviation. 112—kefir fermented with a freeze-dried culture for 12 h; L24—kefir fermented with a freeze-dried culture for 24 h; G12—kefir fermented with kefir grains for 12 h; G24—kefir fermented with kefir grains for 24 h. Different superscript letters (\({}^{\text{a,b}}\)) indicate significant differences in the same kefir on different storage days. Superscript capital letters (\({}^{\text{A,C}}\)) indicate significant differences between kefirs at the same storage day (\(\varphi\leq 0.05\)).  
\end{table} 
Table 4: The results of sensory evaluation of organic kefirs during refrigerated storage. viscosity index was noted for kefir made with the freeze-dried culture. Similar results were obtained by [PERSON] et al. (2018), and as in the case of the syneresis index, this can be attributed to the filtering step of the KGs, which damages the structure of the casein curd. The texture analysis showed that using a freeze-dried starter culture resulted in kefir with higher values of texture parameters compared to kefir made with traditional KGs. To achieve desirable textural properties, kefir must be fermented for a sufficiently long time.