EFFECT OF INULIN AND MALTODEXTRIN ADDITION ON CONJUGATED LINOLEIC ACID CONTENT OF KEFIRS

Yıl 2018, Cilt: 43 Sayı: 3, 413 - 421, 04.04.2018

Ayşe Özbey Selin Özge Dinç Özlem Erinç

https://doi.org/10.15237/gida.GD18025

Öz

Kefir is a fermented dairy product which has origin in
Caucasus Mountains, Tibet and Mongolia for many centuries. Some of the bacteria
may produce different fatty acid profiles and functional fatty acids during the
fermentation in dairy products by virtue of their metabolism. In this study
productions of kefir were performed after 1, 2, 3% addition of maltodextrin and
inulin into milk. Control kefir was produced by using milk without maltodextrin
and inulin. General chemical compound (dry matter, fat, protein and ash
analysis) and conjugated linoleic acid (CLA) analysis was performed in raw
milk. CLA analyses of kefirs were performed on 0, 2, 7, 14 and 21 days of the
storage. This study showed that CLA content increased by fermentation but
maltodextrin and inulin addition didn’t affect CLA amount during the storage.

Anahtar Kelimeler

Kefir, conjugated linoleic acid, inulin, maltodextrin, storage

İNÜLİN VE MALTODEKSTRİN İLAVESİNİN KEFİRLERİN KONJÜGE LİNOLEİK ASİT İÇERİĞİ ÜZERİNE ETKİSİ

Öz

Kefir tarihi yüzyıllar öncesine dayanan Kafkas dağları,
Tibet ve Moğolistan kökenli fermente bir süt ürünüdür. Bazı bakteriler gelişim
ve metabolizmalarının sonucu olarak süt ürünlerinde fermantasyon boyunca farklı
yağ asidi profilleri ve fonksiyonel yağ asitleri oluşturabilirler. Çalışmada
kefir üretimleri inek sütüne %1, %2 ve %3 oranlarında maltodekstrin ve inülin
eklendikten sonra gerçekleştirilmiştir. Kontrol olarak maltodekstrin ve inülin
eklenmemiş sütten kefir üretilmiştir. Kefir üretiminden önce çiğ sütte genel
kimyasal bileşim (kurumadde, yağ, protein ve kül analizi) ve konjüge linoleik
asit (KLA) analizi gerçekleştirilmiştir. Kefirlerde depolamanın 0, 2, 7, 14 ve
21. günlerinde KLA analizleri yapılmıştır. Bu çalışmanın sonuçları fermantasyon
işlemi ile KLA miktarının arttığını fakat maltodekstrin ve inülin ilavesinin
depolama boyunca KLA miktarı üzerine bir etkisinin olmadığını göstermiştir.

Anahtar Kelimeler

Kefir, konjuge linoleik asit, inülin, maltodekstrin, depolama

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