# 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
#### 3.3.3 Sensory Properties
\begin{table}
\begin{tabular}{l c c c c} \hline  & **Day** & **L12** & **L24** & **G12** & **G24** \\ \hline L & & & & & \\  & 1 & 77.55 \({}^{\text{b,B,C}}\)\(\pm\) 0.13 & 78.03 \({}^{\text{C}}\)\(\pm\) 0.03 & 76.39 \({}^{\text{A}}\)\(\pm\) 0.41 & 77.51 \({}^{\text{B}}\)\(\pm\) 0.18 \\  & 7 & 75.14 \({}^{\text{a,A}}\)\(\pm\) 0.79 & 77.89 \({}^{\text{B}}\)\(\pm\) 0.40 & 75.99 \({}^{\text{A}}\)\(\pm\) 0.33 & 76.28 \({}^{\text{A}}\)\(\pm\) 1.48 \\  & 14 & 77.31 \({}^{\text{b,A}}\)\(\pm\) 0.28 & 77.53 \({}^{\text{A}}\)\(\pm\) 1.04 & 76.43 \({}^{\text{A}}\)\(\pm\) 0.18 & 77.12 \({}^{\text{A}}\)\(\pm\) 0.93 \\  & 21 & 77.05 \({}^{\text{b,B}}\)\(\pm\) 0.08 & 77.39 \({}^{\text{C}}\)\(\pm\) 0.20 & 76.25 \({}^{\text{A}}\)\(\pm\) 0.19 & 77.58 \({}^{\text{C}}\)\(\pm\) 0.16 \\ \hline a\({}^{*}\) & & & & & \\  & 1 & \(-\)2.18 \({}^{\text{c,D}}\)\(\pm\) 0.01 & \(-\)1.98 \({}^{\text{c,A}}\)\(\pm\) 0.01 & \(-\)2.11 \({}^{\text{c,C}}\)\(\pm\) 0.01 & \(-\)2.04 \({}^{\text{c,B}}\)\(\pm\) 0.01 \\  & 7 & \(-\)1.93 \({}^{\text{a,C}}\)\(\pm\) 0.05 & \(-\)1.55 \({}^{\text{a,A}}\)\(\pm\) 0.06 & \(-\)1.77 \({}^{\text{a,B}}\)\(\pm\) 0.05 & \(-\)1.65 \({}^{\text{a,A}}\)\(\pm\) 0.07 \\  & 14 & \(-\)2.13 \({}^{\text{c,C}}\)\(\pm\) 0.02 & \(-\)1.90 \({}^{\text{b,A}}\)\(\pm\) 0.03 & \(-\)2.14 \({}^{\text{c,C}}\)\(\pm\) 0.02 & \(-\)2.02 \({}^{\text{c,B}}\)\(\pm\) 0.01 \\  & 21 & \(-\)2.03 \({}^{\text{b,C}}\)\(\pm\) 0.02 & \(-\)1.84 \({}^{\text{b,A}}\)\(\pm\) 0.02 & \(-\)2.01 \({}^{\text{b,C}}\)\(\pm\) 0.02 & \(-\)1.92 \({}^{\text{b,B}}\)\(\pm\) 0.03 \\ \hline b\({}^{*}\) & & & & & \\  & 1 & 5.00 \({}^{\text{b,A}}\)\(\pm\) 0.09 & 5.64 \({}^{\text{b,C}}\)\(\pm\) 0.03 & 5.47 \({}^{\text{c,B}}\)\(\pm\) 0.08 & 5.10 \({}^{\text{b,A}}\)\(\pm\) 0.11 \\  & 7 & 4.35 \({}^{\text{a,A}}\)\(\pm\) 0.35 & 5.75 \({}^{\text{b,C}}\)\(\pm\) 0.22 & 5.01 \({}^{\text{a,B}}\)\(\pm\) 0.22 & 4.18 \({}^{\text{a,A}}\)\(\pm\) 0.30 \\  & 14 & 5.14 \({}^{\text{b,A}}\)\(\pm\) 0.15 & 5.10 \({}^{\text{a,A}}\)\(\pm\) 0.35 & 4.96 \({}^{\text{a,A}}\)\(\pm\) 0.12 & 4.80 \({}^{\text{b,A}}\)\(\pm\) 0.28 \\  & 21 & 5.31 \({}^{\text{b,A,B}}\)\(\pm\) 0.10 & 5.44 \({}^{\text{a,B,B}}\)\(\pm\) 0.11 & 5.26 \({}^{\text{b,C,A,B}}\)\(\pm\) 0.09 & 5.23 \({}^{\text{c,A}}\)\(\pm\) 0.11 \\ \hline \multicolumn{4}{c}{whiteness index (WI)} \\ \multicolumn{4}{c}{1} & 76.90 \({}^{\text{b,B}}\)\(\pm\) 0.10 & 77.23 \({}^{\text{B}}\)\(\pm\) 0.03 & 75.67 \({}^{\text{A}}\)\(\pm\) 0.39 & 76.85 \({}^{\text{B}}\)\(\pm\) 0.16 \\ \multicolumn{4}{c}{7} & 74.69 \({}^{\text{a,A}}\)\(\pm\) 0.72 & 77.10 \({}^{\text{B}}\)\(\pm\) 0.34 & 75.41 \({}^{\text{A}}\)\(\pm\) 0.28 & 75.86 \({}^{\text{A,B}}\)\(\pm\) 1.42 \\ \multicolumn{4}{c}{14} & 76.64 \({}^{\text{b}}\)\(\pm\) 0.24 & 76.87 \(\pm\) 0.94 & 75.82 \(\pm\) 0.16 & 76.54 \(\pm\) 0.85 \\ \multicolumn{4}{c}{21} & 76.36 \({}^{\text{b,B}}\)\(\pm\) 0.06 & 76.68 \({}^{\text{C}}\)\(\pm\) 0.17 & 75.59 \({}^{\text{A}}\)\(\pm\) 0.17 & 76.90 \({}^{\text{C}}\)\(\pm\) 0.14 \\ \hline \end{tabular} Explanatory notes: The table presents mean values \(\pm\) standard deviation. L12—keir fermented with a freeze-dried culture for 12 h; L24—keir fermented with a freeze-dried culture for 24 h; G12—keir fermented with keir grains for 21 h; G24—keir fermented with keir grains for 24 h. Different superscript letters (\({}^{\text{c,A}}\)) indicate significant differences in the same keir on different storage days. Superscript capital letters (\({}^{\text{a,D}}\)) indicate significant differences between kefirs at the same storage day (\(p\leq 0.05\)).  
\end{table} 
Table 3: Color parameters of organic kefirs during refrigerated storage.