FARKLI YAĞLI TOHUMLARDAN ELDE EDİLEN BİTKİSEL SÜTLERDEN ÜRETİLEN KEFİRLERİN BAZI FİZİKSEL VE DUYUSAL ÖZELLİKLERİ

Year 2023, , 227 - 241, 15.02.2023

Emine Mine Çomak Göçer , Ebru Koptagel

https://doi.org/10.15237/gida.GD22098

Cited By: 1

Abstract

Bu çalışmada fındık, badem, fıstık, ceviz ve kaju yağlı tohumlarından katkı maddesi ve şeker ilavesi olmaksızın bitkisel süt üretilmiştir. Bitkisel sütler kefir starter kültürü kullanılarak fermente edilmiştir. Bitkisel sütlerin yanı sıra inek sütünden de kefir üretilmiştir. Üretilen kefir örnekleri 4°C’de 30 gün süreyle depolanmıştır. Depolama süresince kefir örneklerinde belirlenen serum ayrılması değerleri, renk parametreleri ve panelistler tarafından örneklerin duyusal özelliklerini değerlendirmek amacıyla verilen puanlar karşılaştırılmıştır. En yüksek serum ayrılması değeri ceviz sütünden üretilen kefir örneğinde (18 ml), en düşük serum ayrılması değeri ise fıstık sütünden üretilen kefir örneğinde (1.16 ml) belirlenmiştir. L*, a*, b*, ∆E değerleri ile panelistler tarafından verilen renk, görünüş, yapı ve kıvam puanlarının depolama süresince azaldığı, buna karşılık kroma, hue açısı ve beyazlık indeksi değerleri ile panelistler tarafından verilen tat ve koku puanlarının ise depolama süresince arttığı tespit edilmiştir. Genel beğeni açısından en çok fındık sütünden üretilen kefir örneği (3.76) beğenilirken, en az kaju sütünden üretilen kefirin (2.46) beğenildiği tespit edilmiştir.

Keywords

Kefir, bitkisel süt, serum ayrılması, renk, duyusal özellik

Supporting Institution

Akdeniz Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

TSA-2020-5316

SOME PHYSICAL AND SENSORY PROPERTIES OF KEFIR MADE FROM VEGETABLE MILK FROM DIFFERENT NUTS

Abstract

In this study, vegetable milk was produced from oilseeds of hazelnut, almond, peanut, walnut and cashew without additives and sugar. Vegetable milks were fermented using kefir starter culture. In addition to vegetable milk, kefir was also produced from cow's milk. The kefir samples were stored at 4°C for 30 days. The whey separation values, color parameters and the scores given by the panelists to evaluate the sensory properties of the samples were compared during the storage period. The highest serum separation value was determined in the kefir sample produced from walnut milk (18 ml), and the lowest serum separation value was determined in the kefir sample produced from peanut milk (1.16 ml). It was determined that the L, a, b, ∆E values and the color and appearance, structure and consistency scores given by the panelists decreased during storage, while the chroma, hue angle and whiteness index values and the taste and odor scores given by the panelists increased. In terms of general appreciation, kefir produced from hazelnut milk (3.76) was preferred the most, while kefir produced from cashew milk (2.46) was the least appreciated.

Keywords

Kefir, vegetable milk, whey seperation, colour, sensorial properties

Project Number

TSA-2020-5316

References

• Ahmadian-Kouchaksaraei, Z., Varidi, M., Varidi, M.J., Pourazarang, H. (2014). Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage. LWT-Food science and Technology, 57(1), 299-305, doi:10.1016/j.lwt.2013.12.028
• Bernat, N., Cháfer, M., Chiralt, A., González-Martínez, C. (2014). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. International Journal of Food Science and Technology. 49, 2553-2562, doi: 10.1111/ijfs.12585
• Bernat, N., Cháfer, M., Chiralt, A., González-Martínez, C. (2015). Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Science and Technology International, 21(6), 440-53, doi: 10.1177/1082013214543705
• Cui, X.H., Chen, S.J., Wang, Y., Han, J.R. (2013). Fermentation conditions of walnut milk beverage inoculated with kefir grains. LWT-Food Science Technology, 50(1), 349-352, doi:10.1016/j.lwt.2012.07.043
• Çomak Göçer, E.M., Koptagel, E. (2023). Production of milks and kefir beverages from nuts and certain physicochemical analysis. Food Chemistry, 402, 134252. doi.org/10.1016/j.foodchem.2022.134252.
• Dos Santos, D.C., De Oliveira Filho, J.G., Santana, A.C.A., De Freitas, B.S.M., Silva, F.G., Takeuchi, K.P., Egea, M.B. (2019). Optimization of soymilk fermentation with kefir and the addition of inulin: Physicochemical, sensory and technological characteristics. LWT, 104, 30-37. doi:10.1016/j.lwt.2019.01.030
• Düzgüneş, O., Kesici, T., Kavuncu, O., Gürbüz, F. (1987). Araştırma ve Deneme Metodları (İstatistik metodları-II). Ankara Üniversitesi Ziraat Fakültesi Yayınları, Yayın No: 102, Ankara, s:381
• Ebner, J., Asçı Arslan, A., Fedorova, M., Hoffmann, R., Küçükçetin, A., & Pischetsrieder, M. (2015). Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains. Journal of Proteomics, 117, 41–57. doi: 10.1016/j.jprot.2015.01.005
• Erk, G., Seven, A., Akpınar, A. (2019). Vegan ve Vejetaryen Beslenmede Probiyotik Bitkisel Bazlı Süt Ürünlerinin Yeri. Gıda. 44(3), 453-462, doi:10.15237/gida.GD18083
• Gürsoy O, Yilmaz Y, Gokce O, Ertan K. (2016). Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk. Emirates Journal of Food and Agriculture, 28, 235–241, doi:10.9755/ejfa.2015-09-719
• Isanga, J., Zhang, G. (2009). Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT-Food Science and Technology, 42(6), 1132-1138, doi:10.1016/j.lwt.2009.01.014
• İlyasoğlu, H., Yılmaz, F. (2019). Preliminary investigation of yoghurt enriched with hazelnut milk. International Food Research Journal. 26(2), 631-637.
• Jeske, S., Zannini, E., Arend, E.K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 72, 26–33, doi:10.1007/s11130-016-0583-0
• Kizzie-Hayford, N., Jaros, D., Zahn, S., Rohm, H. (2016). Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT, 74, 319-324, doi:10.1016/j.lwt.2016.07.067
• Lucey, J.A. (2022). Formation and physical properties of milk protein gels. Journal of Dairy Science, 85, 281-294, doi: 10.3168/jds.S0022-0302(02)74078-2
• Ma, L., Li, B., Han, F., Yan, S., Wang, L., Sun, J. (2015). Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk. Food Chemistry, 173, 694-701 doi: 10.1016/j.foodchem.2014.10.096
• Mäkinen, O.E., Wanhalinna, V., Zannini, E., Arendt, E.K. (2016). Foods for special dietary needs: non-dairy plant-based milk substitutes and fermented dairy-type products. Critical Reviews in Food Science and Nutrition, 56(3), 339-49, doi: 10.1080/10408398.2012.761950
• Mauro, C.S.I., Garcia, S. (2019). Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. Journal of Food Science and Technology, 56(2), 854-864, doi: 10.1007/s13197-018-3545-8
• Ozturkoglu-Budak, S., Akal, C., Yetisemiyen, A. (2016). Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of Dairy Science, 99(11), 8511-8523, doi: 10.3168/jds.2016-11217
• Paredes, J.L., Escudero-Gilete, M.L., Vicario, I.M. (2022). A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization. LWT, 154, 112728, doi: 10.1016/j.lwt.2021.112728
• Paul, A.A., Kumar, S., Kumar, V., Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical Reviews in Food Science and Nutrition, 60(18), 3005-3023, doi: 10.1080/10408398.2019.1674243
• Rasika, D.M.D., Vidanarachchi, J.K., Rocha, R.S., Balthazar, C.F., Cruz, A.G., Sant’Ana, A.S., Ranadheera, C.S. (2021). Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science, 38: 8-20, doi: 10.1016/j.cofs.2020.10.025
• Rouhi, M., Mohammadi, R., Mortazavian, A.M., Sarlak, Z. (2015). Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk. Dairy Science & Technology, 95(2), 115-133, doi:10.1007/s13594-014-0189-y
• Sethi, S., Tyagi, S.K., Anurag, R.K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology, 53: 3408–3423, doi: 10.1007/s13197-016-2328-3
• Tangyu, M., Muller, J., Bolten, C.J., Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology. 103 (23-24), 9263-9275, doi: 10.1007/s00253-019-10175-9
• Tasova, M., Özkurt, M. (2018). Korunga (Onobrychis sativa L.) tohumluğunun bazı biyoteknik ve renk özelliklerinin belirlenmesi. International Journal of Life Sciences and Biotechnology. 1(2), 48- 58, doi:10.38001/IJLSB.475100
• Tomar, O., Çağlar, A., Akarca, G. (2017). Kefir ve sağlık açısından önemi. Afyon Kocatepe University Journal of Science and Engineering, 17: 834-853, doi: 10.5578/fmbd.57533
• Vanga, S.K., Raghavan, V. (2018). How well do plant based alternatives fare nutritionally compared to cow's milk? Journal of Food Science and Technology, 55(1): 10-20, doi: 10.1007/s13197-017-2915-y
• Wadhwani, R., McMahon, D.J. (2012). Color of low-fat cheese influences flavor perception and consumer liking. Journal of Dairy Science, 95, 2336-2346, doi: 10.3168/jds.2011-5142
• Wang, Y.C., Yu, R.C., Yang, H.Y., Chou, C.C. (2003). Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiology, 20(3), 333-338, doi: 10.1016/S0740-0020(02)00125-9
• Yalcin, S., Ergin, F., Küçükçetin, A. (2021). Effects of homogenization and heat treatment of milk with different fat content on physical properties of ayran. Anaıs Da Academıa Brasıleıra De Cıencıas, 93(3), doi: 10.1590/0001-3765202120200517 Yeniçeri, Ş.A, Çomak Göçer, E.M., Küçükçetin, A. (2021). Probiyotik bakteri içeren ayranın fizikokimyasal ve mikrobiyolojik özellikleri. Akademik Gıda, 19(4), 414-423, doi: 10.24323/akademik-gida.1050733