The Effect of Zivzik Pomegranate Juice on the Physico-chemical and Sensorial Properties of Kefir Produced by Conventional Method

Abstract

This research was carried out to investigate the synbiotic effects of various concentrations of Siirt Zivzik pomegranate juicy kefir at different times. In this study, sterile milk of 7 L, Zivzik pomegranate juice of 2 L and kefir grains of 100 g were used. Physio-chemical and sensorial analyses were conducted by conventional methods. The initial pH of the samples was adjusted to 4 for the purpose of decontamination and increased slightly during the storage period. Depending on the storage period, the highest aw value was determined as 6.25% (0.973) on the 1st day; whereas, the lowest aw value was determined in the sample in 50% concentration (0.949) on the 8th day. The highest dry matter amount in the samples was found in the kefir with 50% concentration (10.9%) and it was observed that the most important parameter affecting the dry matter amount was the fruit amount added as additive. It was determined that depending on the increase of the concentrations with Zivzik pomegranate juice, RGB color measurement values decreased. As a result of the sensorial analyses, the lowest general liking values according to hedonic scale of the ready-to-drink kefir was found in 6.25% concentration (10.12) and its highest general liking values according to hedonic scale were found in 50% concentration (15.94). A statistically significant negative correlation was determined between aw (p<0.05) and color (p<0.01) with dry matter in the samples. As a result of this study, it was concluded that new products with high functional properties were obtained, the shelf life of kefir extended partly, and Zivzik pomegranate juice may have an effect increasing the consuming level of kefir. Furthermore, it was considered that Zivzik pomegranate juice would be a reference for the studies on development of the new products to be obtained by being adding into kefir and similar other products.

Keywords

• Kefir
• Zivzik pomegranate
• Physio-chemical
• Sensorial
• Shelf life

The Effect of Zivzik Pomegranate Juice on the Physico-chemical and Sensorial Properties of Kefir Produced by Conventional Method

Abstract

Bu araştırma, Siirt Zivzik nar sulu kefirin çeşitli konsantrasyonlarının farklı zamanlardaki sinbiyotik etkilerini araştırmak için yapılmıştır. Araştırmada 7 L steril süt, 2 L Zivzik narı suyu ve 100 g kefir tanesi kullanılmıştır. Fiziko-kimyasal ve duyusal analizler konvansiyonel yöntemlerle gerçekleştirilmiştir. Örneklerin başlangıç pH’ları dekontaminasyon amacıyla 4’e ayarlanmış ve depolama sürecince az da olsa artış göstermiştir. Depolama süresine bağlı olarak aw değeri en yüksek 1. gün %6.25 (0.973), en düşük ise 8. gün %50 konsantrasyonlu örnekte (0.949) belirlenmiştir. Örneklerdeki en fazla kurumadde miktarı %50 konsantrasyonlu kefirde (%10.9) bulunmuş ve kurumadde miktarını etkileyen en önemli parametrenin katkı olarak ilave edilen meyve miktarı olduğu görülmüştür. Zivzik nar sulu konsantrasyonların artışına bağlı olarak, RGB renk ölçüm değerlerinin azaldığı saptanmıştır. Duyusal analizler sonucunda içime hazır kefirlerin genel beğeni değerleri hedonik skalaya göre en az %6.25 (10.12) ve en yüksek %50 konsantrasyonda (15.94) bulunmuştur. Örneklerde negatif yönlü olarak kurumadde ile aw (p<0.05) ve renk (p<0.01) arasında istatistiksel olarak önemli bir ilişki belirlenmiştir. Bu araştırma sonucunda yeni ve fonksiyonel özellikleri yüksek ürün elde edildiği, kefirin raf ömrünün kısmen de olsa uzadığı ve Zivzik narı suyunun kefirin tüketim düzeyini arttırıcı yönde etkisinin olabileceği kanaatine varılmıştır. Ayrıca Zivzik narı suyunun kefir ve benzeri diğer ürünlere katılarak elde edilecek yeni ürün geliştirme çalışmalarına referans niteliği taşıyacağı düşünülmektedir.

Keywords

• Kefir
• Zivzik narı
• Fiziko-kimyasal
• Duyusal
• Raf ömrü

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