FARKLI ORANLARDA PEYNİRALTI SUYU VE SÜT BAZLI FERMENTE İÇECEKLERİN BAZI ÖZELLİKLERİ

Year 2023, Volume: 48 Issue: 1 , 38 - 49 , 15.02.2023

Nazlı Kanca , Canan Altınay , Rabia Albayrak Delialioğlu

https://doi.org/10.15237/10.15237/gida.GD22103

Cited By: 2

https://izlik.org/JA85DX72SL

Abstract

Çalışmada, farklı oranlarda (%0, %25, %50, %75, %100) peyniraltı suyu (PAS) içeren inek sütünden fermente içecek üretimi gerçekleştirilmiştir. PAS miktarının artması ile, örneklerin temel bileşen içerikleri ile parlaklık değerleri azalmış, sarılık-yeşillik artmıştır (P<0.05). Örneklerin pH/titrasyon asitliği değerleri PAS ilavesinden etkilenmiş, ayrıca 14 günlük depolama süresi boyunca pH değerleri düşmüş, titrasyon asitliği değerleri artmıştır (P<0.05). Yüksek PAS içeriği, serum ayrılmasının artmasına, kıvam indeksinin düşmesine neden olmuştur (P<0.05). Streptococcus spp. içerikleri PAS miktarından etkilenirken (P<0.05), Lactobacillus spp.-Bifidobacterium spp. ve toplam aerobik mezofilik bakteri içeriklerinde farklılık gözlenmemiştir (P>0.05). Duyusal analiz sonuçlarına göre, görünüş, yapı, lezzet ve toplam kabul edilebilirlik özellikleri bakımından en düşük puanları, en yüksek PAS içeriğine sahip örnekler (%75 ve %100) almıştır (P<0.05).

Keywords

Duyusal değerlendirme , fermente içecek , laktik asit bakterileri , peyniraltı suyu , renk , reoloji , serum ayrılması

SOME PROPERTIES OF WHEY AND MILK-BASED FERMENTED BEVERAGES IN DIFFERENT PROPORTIONS

https://izlik.org/JA85DX72SL

Abstract

In the study, fermented beverages were produced from cow's milk including whey at different rates (0%, 25%, 50%, 75%, 100%). As the whey increase, the gross composition and the brightness of the samples decreased, the yellowness-greenness increased (P<0.05). The pH/titratable acidity values were affected by the addition of whey, furthermore the pH values decreased and the titratable acidity values increased (P<0.05) during the 14-day storage. High whey content caused an increase in phase separation and a decrease in the consistency index (P<0.05). While the counts of Streptococcus spp. were affected by the whey amount (P<0.05), no difference was observed in Lactobacillus spp.-Bifidobacterium spp. and total aerobic mesophilic bacteria counts (P>0.05). Sensory analysis revealed that the samples with the highest whey content (75% and 100%) got the lowest scores in terms of appearance, texture, flavor and total acceptability (P<0.05).a

Keywords

Sensory evaluation , fermented beverage , lactic acid bacteria , whey , color , rheology , phase separation

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