FARKLI VAKUM BASINÇLARINDA LİYOFİLİZE EDİLEN YOĞURT TOZLARINDAN REKONSTİTÜYE EDİLMİŞ AYRANLARDA FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİN DEĞERLENDİRİLMESİ

Abstract

Yoğurdun raf ömrünü uzatmak ve farklı formülasyonlarda kullanmak amacıyla kurutma işlemi gerçekleştirilmektedir. Kurutma işlemleri arasında liyofilizasyon, kurutulan ürünlerin özelliklerinin yüksek düzeyde korunması açısından ön plana çıkmaktadır. Bu çalışmada, farklı liyofilizasyon basınçlarının (0.5 ve 1.0 mbar) rekonstitüye edilmiş ayran numunelerinin (0.5A ve 1.0A) fizikokimyasal özellikleri üzerindeki etkisi 28 günlük soğuk depolama süresince incelenmiştir. Ayrıca, rekonstitüye ayran örneklerinin duyusal analizleri de yapılmıştır. Analiz bulguları doğrudan üretilen ayran (kontrol) ile karşılaştırılmıştır. Elde edilen sonuçlara göre, rekonstitüye edilmiş örneklerde serum ayrılması daha fazla artmıştır, ancak, azalan liyofilizasyon basıncı ile sineresiz azalmıştır. En yüksek viskozite kontrol numunesinde (6.97 mPa.s) belirlenmiş olup, bunu sırasıyla 0.5A (5.56 mPa.s) ve 1.0A (4.66 mPa.s) takip etmiştir. Sonuç olarak, artan liyofilizasyon basıncı, rekonstitüye edilmiş ayranın fizikokimyasal ve duyusal özelliklerini olumsuz yönde etkilemiştir.

Keywords

• Rekonstitüye ayran
• sineresiz
• viskozite
• liyofilizasyon basıncı
• toz yoğurt

EVALUATION OF PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN RECONSTITUTED AYRAN DRINKS FROM YOGURT POWDERS LYOPHILIZED UNDER DIFFERENT VACUUM PRESSURES

Abstract

To extend the shelf life of yogurt and to use it in different formulations, a drying process is performed. Among the drying processes, lyophilization comes to the forefront in terms of preserving the properties of dried products at a high level. In this study, the effect of different lyophilization pressures (0.5 and 1.0 mbar) on the physicochemical properties of reconstituted ayran samples (0.5A and 1.0A) was investigated during 28 days of cold storage. Besides, sensory analyses of the reconstituted ayran samples were also performed. The outcomes were compared with the ayran produced directly (control). According to the results, serum separation increased more in reconstituted samples, however, syneresis declined with decreasing lyophilization pressure. The highest viscosity was determined in the control sample (6.97 mPa.s), followed by 0.5A (5.56 mPa.s) and 1.0A (4.66 mPa.s), respectively. Consequently, the increased lyophilization pressure negatively affected the physicochemical and sensorial properties of reconstituted ayran.

Keywords

• Reconstituted ayran
• syneresis
• viscosity
• lyophilization pressure
• powdered yogurt

References

1. Aladeboyeje, O.T., Sanli, N.O. (2021). Fermented traditional probiotic beverages of Turkish origin: A concise review. Int J Life Sci Biotechnol, 4: 546-564.
2. Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C., Heperkan, D. (2013). A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. Int J Food Microbiol, 167: 44-56.
3. Celik, O.F., Temiz, H. (2020). Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on volatile aroma profiles, chemical, and microbiological qualities of traditional yogurts. J Cent Eur Agric, 21: 461-475.
4. Değirmenci, A., Kemal, M.E., Boyraci, G.M., Kemal, M., Yildiz, O. (2021). A preliminary study on the physicochemical, microbiological and sensory characteristics of purslane and/or cayenne pepper added drinking yogurt, a traditional Anatolian beverage. The Black Sea J Sci, 11: 486-495.
5. Doğan, M. (2011). Rheological behaviour and physicochemical properties of kefir with honey. J Verbrauch Lebensm, 6: 327-332.
6. Doran, P.M. (2013). Unit operations. In Bioprocess Engineering Principles, P. M. Doran (Ed.), Academic Press, London, UK, pp. 445-595.
7. Erkaya, T., Başlar, M., Şengül, M., Ertugay, M.F. (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrason Sonochem, 23: 406-412.
8. Ertugay, M.F., Baslar, M., Sengul, M., Sallan, S. (2012). The effect of acoustic energy on viscosity and serum separation of traditional Ayran, a Turkish yoghurt drink. Gıda/The J Food, 37: 253-257.

9. Grishina, A., Kulikova, I., Alieva, L., Dodson, A., Rowland, I., Jin, J. (2011). Antigenotoxic effect of kefir and ayran supernatants on fecal water-induced DNA damage in human colon cells. Nutr Cancer, 63: 73-79.
10. Gursoy, O., Yilmaz, Y., Gokce, O., Ertan, K. (2016). Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk. Emir J Food Agric, 28: 235-241.
11. J Jaya, S. (2009). Microstructure analysis of dried yogurt: Effect of different drying methods. Int J Food Prop, 12: 469-481.
12. Kabak, B., Dobson, A.D. (2011). An introduction to the traditional fermented foods and beverages of Turkey. Crit Rev Food Sci Nutr, 51: 248-260.
13. Kešelj, K., Pavkov, I., Radojčin, M., Stamenković, Z. (2017). Comparison of energy consumption in the convective and freeze drying of raspberries. J Process Energy Agric, 21: 192-196.
14. Koç, B., Yilmazer, M.S., Balkır, P., Ertekin, F.K. (2010). Moisture sorption isotherms and storage stability of spray-dried yogurt powder. Dry Technol, 28: 816-822.
15. Koçak, C., Avsar, Y.K. Ayran: microbiology and technology. In Development and Manufacture of Yogurt and Functional Dairy Products, F. Yildiz (Ed.), CRC Press, Boca Raton, US, pp. 123-141.
16. Koksoy, A., Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocoll, 18: 593-600.
17. Kovaci, T., Dikmen, E., Şahin, A.Ş. (2021). Thermodynamics analysis of the experimental freeze drying system. J Tech Sci, 11: 28-31.
18. Köksoy, A., Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. Int Dairy J, 13: 835-839.
19. Kumar, P., Mishra, H.N. (2004). Yoghurt powder—a review of process technology, storage and utilization. Food Bioprod Process, 82: 133-142.
20. Ozdemir, U., Kilic, M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran. J Texture Stud, 35: 415-428.
21. Öztürk, H.İ. (2022). The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders. Int Dairy J, 129: 105347.
22. Priyashantha, H., Buldo, P., Berg, T., Gilleladen, C., Ipsen, R. (2021). Understanding the fermentation factors affecting the separability of fermented milk: A model system study. Food Struct, 30: 100232.
23. Routray, W., Mishra, H.N. (2012). Sensory evaluation of different drinks formulated from dahi (Indian yogurt) powder using fuzzy logic. J Food Process Preserv, 36: 1-10.
24. Sakin-Yilmazer, M., Koç, B., Balkir, P., Kaymak-Ertekin, F. (2014). Rheological behavior of reconstituted yoghurt powder—An optimization study. Powder Technol, 266: 433-439.
25. Șanlı, T., Sezgin, E., Șenel, E., Benli, M. (2011). Effects of using transglutaminase on properties of Ayran in traditional production of Ayran. GIDA-J Food, 36: 217-224.
26. Santos, G.D., Nogueira, R.I., Rosenthal, A. (2018). Powdered yoghurt produced by spray drying and freeze drying: a review. Braz J Food Technol, 21: e201612.
27. Santos, G.D., Pagani, A.A.C., Rosenthal, A., Nunes, T.P., Silva, M.A.A.P.d. (2018). Development and acceptance of freeze-dried yogurt “powder yogurt”. Int Food Res J, 25: 1159-1165.
28. Sarhir, S.T., Amanpour, A., Selli, S. (2019). Characterization of ayran aroma active compounds by solvent-assisted flavor evaporation (SAFE) with gas chromatography–mass spectrometry–olfactometry (GC–MS–O) and aroma extract dilution analysis (AEDA). Anal Lett, 52: 2077-2091.
29. Simsek, B., Sagdic, O., Ozcelik, S. (2007). Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices. J Food Eng, 78: 676-680.
30. Song, L., Aryana, K.J. (2014). Reconstituted yogurt from yogurt cultured milk powder mix has better overall characteristics than reconstituted yogurt from commercial yogurt powder. J Dairy Sci, 97: 6007-6015.
31. Soysona Ar, Ö., Ocak, E. (2022). Storage of yoghurt powder obtained by different drying methods and its use in reconstituted ayran production. Yuzuncu Yil Univ J Agric Sci, 32: 42-56.
32. Yilmaz, M.T., Dertli, E., Toker, O.S., Tatlisu, N.B., Sagdic, O., Arici, M. (2015). Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics. J Dairy Sci, 98: 1604-1624.