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

Year 2021, Volume: 10 Issue: 1, 16 - 23, 21.03.2021
https://doi.org/10.17798/bitlisfen.797981

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.

Supporting Institution

Siirt Üniversitesi

Project Number

Siirt Üniversitesi Bilimsel Araştırmalar Koordinatörlüğü (2018-SİÜMÜH-028)

Thanks

We would like to thank Siirt University Scientific Research Projects Coordinatorship (2018-SİÜMÜH-028), who provided financial support for the project.

References

  • Lv J., Wang L.M. 2009. Bioactive components in kefir and koumiss. Chapter 10, In: Bioactive Components in Milk and Dairy Products, Edited by Park Y.W., Wiley-Blackwell, Singapore, 251-262.
  • Anonymous. 2009. Turkish Food Codex Communique on Fermented Milk Products. Official newspaper: 16.02.2009, 27143, Ankara, Turkey.
  • Walstra P., Wouters J.T.M., Geurts T.J. 2005. Dairy Science and Technology. 2nd Ed., CRC Press, Taylor & Francis Group, Boca Raton, USA, 808p.
  • Tonguç İ.E. 2006. A Study on Ayran Production Using Probiotic Bacteria. MsC Thesis, University of Ege, Institute of Science, Izmir, Turkey.
  • Irigoyen A., Arana I., Castiella M., Torre P., Ibánez F.C. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90 (4): 613-620.
  • Turantaş F. 2015. Fermente gıdalar. Bölüm 5.19., In: Gıda Mikrobiyolojisi, Edited by Ünlütürk A., Turantaş F., 4. Baskı, Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir, Türkiye, 447-473.
  • Güngör Ö. 2007. Determination of the Characteristics of Fruit Juice Added Kefir in the Storage Period. MsC Thesis, University of Afyon Kocatepe, Institute of Science, Afyon, Turkey.
  • Kavas G. 2015. Kefirs manufactured from camel (Camelus dramedarius) milk and cow milk: comparison of some chemical and microbial properties. Italian Journal of Food Science, 27 (3): 357-365.
  • Januário J.G.B., Oliveira A.S., Dias S.S., Klososki S.J., Pimentel T.C. 2018. Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance. International Food Research Journal, 25 (1): 179-187.
  • Cesur H. 2014. The Effects of the Dried Citrus Peel on the Microbial, Chemical and Physical Properties of Kefir. MsC Thesis, University of Balıkesir, Institute of Science, Balıkesir, Turkey.
  • Kök Taş T., İlay E., Öker A. 2014. Determination of Some Quality Criteria of the Kefir Produced with Molasses and Plum. Turkish Journal of Agriculture-Food Science and Technology, 2 (2): 86-91.
  • Guevara S.P. 2015. Cultivo de gránulo de kéfir en zumo de uvas tintas. Revista ECIPeru, 12 (1): 39-46.
  • Goncu B., Celikel A., Guler-Akin M.B., Akin M.S. 2017. Some properties of kefir enriched with apple and lemon fiber. Mljekarstvo, 67 (3): 208-216.
  • Wulandari A.O., Purwadi P., Jaya F. 2017. Penambahan madu bunga kopi (Coffea sp.) terhadap kualitas kefir ditinjau dari karakteristik mikrobiologi. Jurnal Ilmu Dan Teknologi Hasil Ternak, 12 (2): 83-88.
  • Seeram N.P., Adams L.S., Henning S.M., Niu Y., Zhang Y., Nair M.G., Heber D. 2005. In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. The Journal of Nutritional Biochemistry, 16 (6): 360-367.
  • Tamer C.E. 2006. Pomegranate: Composition and Effects on Human Health. Journal of Food and Feed Science-Technology, 9: 48-54.
  • Erol İ. 2007. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık Ltd. Şti., Ankara, Türkiye, 392s.
  • Temiz A. 2015. Mikroorganizmalar ve gıda, gıdalarda mikrobiyal gelişmeyi etkileyen faktörler. Bölüm 1.4., In: Gıda Mikrobiyolojisi, Edited by Ünlütürk A., Turantaş F., 4. Baskı, Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir, Türkiye, 53-82.
  • Bhuyan M. 2007. Measurement and Control in Food Processing. CRC Press, Taylor & Francis Group, Boca Raton, USA, 340p.
  • Anthony J.F.J. 2007. Measurement of water activity, moisture sorption isotherms, and moisture content of foods, Chapter 6, In: Water Activity in Foods, Fundamentals and Applications, Edited by Gustavo V.B.C, Anthony J.F.J, Shelly J.S., Theodore P.L., IFT Press, Blackwell Publishing, Iowa, USA, 155-172.
  • Altuğ Onoğur T., Elmacı Y. 2015. Gıdalarda Duyusal Değerlendirme. 3. Baskı, Sidas Medya Ltd Şti, İzmir, Türkiye, 134s.
  • Anonymous. 2015. IBM SPSS Statistics for Windows, Version 23.0. IBM Corp, Armonk, New York, USA.
  • Garrote G.L., Abraham A.G., De Antoni G.L. 2001. Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research, 68 (4): 639-652.
  • Onaran B., Çufaoğlu G. 2017. Comparison of microbial population of household and commercial kefirs in Ankara, Turkey. Journal of the Turkish Veterinary Medical Society, 88 (1): 52-58.
  • Uslu G. 2010. A Study on Microbiological, Physical, Chemical and Organoleptic Properties of Kefirs, Sold in Ankara Market. MsC Thesis, University of Ankara, Institute of Science, Ankara, Turkey.
  • Lucey J.A., Singh H. 1998. Formation and physical properties of acid milk gels: a review. Food Research International, 30 (7): 529-542.
  • Üçüncü M. 2018. Süt ve Mamülleri Teknolojisi. 6. Baskı, Sidas Medya Ltd Şti, İzmir, Türkiye, 571s.
  • Kesenkaş H., Dinkçi N., Seçkin K., Kınık Ö., Gönç S., Ergönül P.G., Kavas G. 2011. Physicochemical, microbiological and sensory characteristics of soymilk kefir. African Journal of Microbiology Research, 5 (22): 3737-3746.
  • Özgen M., Serçe S., Kaya C. 2009. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scientia Horticulturae, 119 (3): 275-279.
  • Jiménez-Aguilar D.M., Ortega-Regules A.E., Lozada-Ramírez J.D., Pérez-Pérez M.C.I., Vernon-Carter E.J., Welti-Chanes J. 2011. Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. Journal of Food Composition and Analysis, 24 (6): 889-894.
  • Martin-Diana A.B., Janer C., Peláez C., Requena T. 2003. Development of a fermented goat’s milk containing probiotic bacteria. International Dairy Journal, 13 (10): 827-833.

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

Year 2021, Volume: 10 Issue: 1, 16 - 23, 21.03.2021
https://doi.org/10.17798/bitlisfen.797981

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.

Project Number

Siirt Üniversitesi Bilimsel Araştırmalar Koordinatörlüğü (2018-SİÜMÜH-028)

References

  • Lv J., Wang L.M. 2009. Bioactive components in kefir and koumiss. Chapter 10, In: Bioactive Components in Milk and Dairy Products, Edited by Park Y.W., Wiley-Blackwell, Singapore, 251-262.
  • Anonymous. 2009. Turkish Food Codex Communique on Fermented Milk Products. Official newspaper: 16.02.2009, 27143, Ankara, Turkey.
  • Walstra P., Wouters J.T.M., Geurts T.J. 2005. Dairy Science and Technology. 2nd Ed., CRC Press, Taylor & Francis Group, Boca Raton, USA, 808p.
  • Tonguç İ.E. 2006. A Study on Ayran Production Using Probiotic Bacteria. MsC Thesis, University of Ege, Institute of Science, Izmir, Turkey.
  • Irigoyen A., Arana I., Castiella M., Torre P., Ibánez F.C. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90 (4): 613-620.
  • Turantaş F. 2015. Fermente gıdalar. Bölüm 5.19., In: Gıda Mikrobiyolojisi, Edited by Ünlütürk A., Turantaş F., 4. Baskı, Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir, Türkiye, 447-473.
  • Güngör Ö. 2007. Determination of the Characteristics of Fruit Juice Added Kefir in the Storage Period. MsC Thesis, University of Afyon Kocatepe, Institute of Science, Afyon, Turkey.
  • Kavas G. 2015. Kefirs manufactured from camel (Camelus dramedarius) milk and cow milk: comparison of some chemical and microbial properties. Italian Journal of Food Science, 27 (3): 357-365.
  • Januário J.G.B., Oliveira A.S., Dias S.S., Klososki S.J., Pimentel T.C. 2018. Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance. International Food Research Journal, 25 (1): 179-187.
  • Cesur H. 2014. The Effects of the Dried Citrus Peel on the Microbial, Chemical and Physical Properties of Kefir. MsC Thesis, University of Balıkesir, Institute of Science, Balıkesir, Turkey.
  • Kök Taş T., İlay E., Öker A. 2014. Determination of Some Quality Criteria of the Kefir Produced with Molasses and Plum. Turkish Journal of Agriculture-Food Science and Technology, 2 (2): 86-91.
  • Guevara S.P. 2015. Cultivo de gránulo de kéfir en zumo de uvas tintas. Revista ECIPeru, 12 (1): 39-46.
  • Goncu B., Celikel A., Guler-Akin M.B., Akin M.S. 2017. Some properties of kefir enriched with apple and lemon fiber. Mljekarstvo, 67 (3): 208-216.
  • Wulandari A.O., Purwadi P., Jaya F. 2017. Penambahan madu bunga kopi (Coffea sp.) terhadap kualitas kefir ditinjau dari karakteristik mikrobiologi. Jurnal Ilmu Dan Teknologi Hasil Ternak, 12 (2): 83-88.
  • Seeram N.P., Adams L.S., Henning S.M., Niu Y., Zhang Y., Nair M.G., Heber D. 2005. In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. The Journal of Nutritional Biochemistry, 16 (6): 360-367.
  • Tamer C.E. 2006. Pomegranate: Composition and Effects on Human Health. Journal of Food and Feed Science-Technology, 9: 48-54.
  • Erol İ. 2007. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık Ltd. Şti., Ankara, Türkiye, 392s.
  • Temiz A. 2015. Mikroorganizmalar ve gıda, gıdalarda mikrobiyal gelişmeyi etkileyen faktörler. Bölüm 1.4., In: Gıda Mikrobiyolojisi, Edited by Ünlütürk A., Turantaş F., 4. Baskı, Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir, Türkiye, 53-82.
  • Bhuyan M. 2007. Measurement and Control in Food Processing. CRC Press, Taylor & Francis Group, Boca Raton, USA, 340p.
  • Anthony J.F.J. 2007. Measurement of water activity, moisture sorption isotherms, and moisture content of foods, Chapter 6, In: Water Activity in Foods, Fundamentals and Applications, Edited by Gustavo V.B.C, Anthony J.F.J, Shelly J.S., Theodore P.L., IFT Press, Blackwell Publishing, Iowa, USA, 155-172.
  • Altuğ Onoğur T., Elmacı Y. 2015. Gıdalarda Duyusal Değerlendirme. 3. Baskı, Sidas Medya Ltd Şti, İzmir, Türkiye, 134s.
  • Anonymous. 2015. IBM SPSS Statistics for Windows, Version 23.0. IBM Corp, Armonk, New York, USA.
  • Garrote G.L., Abraham A.G., De Antoni G.L. 2001. Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research, 68 (4): 639-652.
  • Onaran B., Çufaoğlu G. 2017. Comparison of microbial population of household and commercial kefirs in Ankara, Turkey. Journal of the Turkish Veterinary Medical Society, 88 (1): 52-58.
  • Uslu G. 2010. A Study on Microbiological, Physical, Chemical and Organoleptic Properties of Kefirs, Sold in Ankara Market. MsC Thesis, University of Ankara, Institute of Science, Ankara, Turkey.
  • Lucey J.A., Singh H. 1998. Formation and physical properties of acid milk gels: a review. Food Research International, 30 (7): 529-542.
  • Üçüncü M. 2018. Süt ve Mamülleri Teknolojisi. 6. Baskı, Sidas Medya Ltd Şti, İzmir, Türkiye, 571s.
  • Kesenkaş H., Dinkçi N., Seçkin K., Kınık Ö., Gönç S., Ergönül P.G., Kavas G. 2011. Physicochemical, microbiological and sensory characteristics of soymilk kefir. African Journal of Microbiology Research, 5 (22): 3737-3746.
  • Özgen M., Serçe S., Kaya C. 2009. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scientia Horticulturae, 119 (3): 275-279.
  • Jiménez-Aguilar D.M., Ortega-Regules A.E., Lozada-Ramírez J.D., Pérez-Pérez M.C.I., Vernon-Carter E.J., Welti-Chanes J. 2011. Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. Journal of Food Composition and Analysis, 24 (6): 889-894.
  • Martin-Diana A.B., Janer C., Peláez C., Requena T. 2003. Development of a fermented goat’s milk containing probiotic bacteria. International Dairy Journal, 13 (10): 827-833.
There are 31 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Araştırma Makalesi
Authors

Bülent Hallaç 0000-0002-6948-1565

Hakan Sancak 0000-0002-2769-1855

Project Number Siirt Üniversitesi Bilimsel Araştırmalar Koordinatörlüğü (2018-SİÜMÜH-028)
Publication Date March 21, 2021
Submission Date September 22, 2020
Acceptance Date January 15, 2021
Published in Issue Year 2021 Volume: 10 Issue: 1

Cite

IEEE B. Hallaç and H. Sancak, “The Effect of Zivzik Pomegranate Juice on the Physico-chemical and Sensorial Properties of Kefir Produced by Conventional Method”, Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, vol. 10, no. 1, pp. 16–23, 2021, doi: 10.17798/bitlisfen.797981.

Bitlis Eren University
Journal of Science Editor
Bitlis Eren University Graduate Institute
Bes Minare Mah. Ahmet Eren Bulvari, Merkez Kampus, 13000 BITLIS