Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts

Seval Sevgi Kırdar; Ayşe Mine Doğan

Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts

Abstract

Food products undergo numerous processing phases from the farm to our table. Throughout and after these processing stages, alterations in physical, chemical, and microbial properties transpire in food products. When sweet foods are improperly stored at elevated temperatures and undergo heat treatment during manufacture, chemical processes produce hydroxymethylfurfural (HMF), a quality benchmark. Denizli Burnt-scented yogurt, Burdur Kökez yogurt, and winter yogurt are traditional strained yogurts in Türkiye. Analyses of pH, titratable acidity, total dry matter, fat, protein, ash, color, and HMF were conducted on concentrated yogurts. The analysis of HMF in samples was conducted utilizing a spectrophotometer. The European Food Safety Authority (EFSA) has indicated a maximum detectable level of 15 mg/kg for HMF with established toxicity in milk and dairy products. The current investigation established that the HMF levels in all experimental yogurt samples were beneath this threshold. The HMF content of yogurt samples was determined as follows: Burdur Kökez strained yogurt (6.74 μmol/L) < winter yogurt (7.51 μmol/L) < Denizli burnt scented yogurt (8.63 μmol/L), respectively. L value as 95.87-96.81, the a value as -2.51-3.20, and the b value as 2.66-3.12 in yogurts.

Keywords

References

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Details

Primary Language

English

Subjects

Food Technology

Journal Section

Research Article

Authors

Seval Sevgi Kırdar ^*
Türkiye

Ayşe Mine Doğan This is me
Türkiye

Publication Date

September 30, 2024

Submission Date

September 2, 2024

Acceptance Date

September 9, 2024

Published in Issue

Year 2024 Volume: 7 Number: 14

IZ

https://izlik.org/JA83YT35EK

Cite

RIS / Bibtex

APA

Kırdar, S. S., & Doğan, A. M. (2024). Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts. Food Health and Technology Innovations, 7(14), 577-589. https://izlik.org/JA83YT35EK

AMA

1.Kırdar SS, Doğan AM. Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts. Food Health and Technology Innovations. 2024;7(14):577-589. https://izlik.org/JA83YT35EK

Chicago

Kırdar, Seval Sevgi, and Ayşe Mine Doğan. 2024. “Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts”. Food Health and Technology Innovations 7 (14): 577-89. https://izlik.org/JA83YT35EK.

EndNote

Kırdar SS, Doğan AM (September 1, 2024) Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts. Food Health and Technology Innovations 7 14 577–589.

IEEE

[1]S. S. Kırdar and A. M. Doğan, “Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts”, Food Health and Technology Innovations, vol. 7, no. 14, pp. 577–589, Sept. 2024, [Online]. Available: https://izlik.org/JA83YT35EK

ISNAD

Kırdar, Seval Sevgi - Doğan, Ayşe Mine. “Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts”. Food Health and Technology Innovations 7/14 (September 1, 2024): 577-589. https://izlik.org/JA83YT35EK.

JAMA

1.Kırdar SS, Doğan AM. Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts. Food Health and Technology Innovations. 2024;7:577–589.

MLA

Kırdar, Seval Sevgi, and Ayşe Mine Doğan. “Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts”. Food Health and Technology Innovations, vol. 7, no. 14, Sept. 2024, pp. 577-89, https://izlik.org/JA83YT35EK.

Vancouver

1.Seval Sevgi Kırdar, Ayşe Mine Doğan. Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts. Food Health and Technology Innovations [Internet]. 2024 Sep. 1;7(14):577-89. Available from: https://izlik.org/JA83YT35EK