FARKLI ŞEKER SEVİYELERİYLE HAZIRLANAN Malus sylvestris MILLER (YABANİ EKŞİ ELMA) SOSLU SET VE ÇIRPILMIŞ YOĞURTLARIN TEKNOLOJİK KALİTE VE UÇUCU BİLEŞEN PROFİLİ

Year 2026, Volume: 51 Issue: 2 , 367 - 385 , 31.03.2026

Ayla Arslaner , Beyza Karakoç

https://izlik.org/JA94EJ63AN

Abstract

Bu çalışmada, %20 ve %25 olmak üzere iki farklı oranda şeker ilavesi ile hazırlanmış yabani ekşi elma (Malus sylvestris Mill.) sosu (YEE sosu); kullanılarak alternatif set ve çırpılmış meyveli yoğurtlar elde edilmiştir. Yoğurt örnekleri, bazı fizikokimyasal, mikrobiyolojik, duyusal niteliklerİ 14 gün süresince analiz edilmiş, ayrıca HS-SPME-GC-MS kullanılarak uçucu bileşen kompozisyonu belirlenmiştir. Böylece incelenen nitelikler bakımından, meyveli yoğurt örneklerinde yabani ekşi elma sosunun kullanılabilme potansiyeli, en uygun şeker oranı ve üretim yöntemi belirlenmeye çalışılmıştır. WSA sosu ilavesi yoğurt örneklerinin kurumadde ve görünür viskozitesini artırmış, serum ayrılmasını azaltmıştır. Depolama süresince tüm örneklerde Laktokok ve Laktobasil sayısı 107 kob/g seviyesinin üzerinde bulunmuştur. Sonuçlara göre, yoğurt örneklerinde toplam 74 bileşen tanımlanmıştır. Uçucu bileşenler açısından WSA ilaveli yoğurtların terpenler ve alkoller açısından zengin bir kompozisyona sahip olduğu belirlenmiştir. Duyusal özellikler ve aroma kompozisyonu göz önüne alındığında, WSA sos (%25 şeker) içeren set tipi numune, endüstriyel üretim için en uygun formülasyon olarak önerilebilir.

Keywords

Malus sylvestris Mill. , Yabani ekşi elma , meyveli yoğurt , şeker oranı , aroma , Bayburt

Ethical Statement

Duyusal analizler için gerekli izinler Bayburt Üniversitesi Rektörlüğü Etik Kurulu'nun 24 Şubat 2025 tarih ve 263354 sayılı kararıyla alınmıştır. Her bir insan katılımcıdan katılım onam beyanı alınmıştır.

Supporting Institution

Bu çalışma kısmen Türkiye Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 2209A (1919B012304874) proje numarası altında desteklenmiştir.

Project Number

1919B012325422

Thanks

Yazarlar, destekleri için Türkiye Bilimsel ve Teknolojik Araştırma Kurumuna teşekkürlerini sunarlar.

TECHNOLOGICAL QUALITY AND AROMA COMPOSITION OF SET AND STIRRED YOGURTS SUPPLEMENTED WITH Malus sylvestris MILLER (WILD SOUR APPLE) SAUCE PREPARED WITH DIFFERENT SUGAR CONCENTRATIONS

https://izlik.org/JA94EJ63AN

Abstract

Alternative set and stirred fruit yogurt were produced using wild sour apple (Malus sylvestris Mill.) sauce (WSA sauce) prepared with sugar addition at two different concentrations (20% and 25%). The physicochemical, microbiological, and sensory properties were monitored over a 14-day period. Furthermore, the volatile composition was determined using HS-SPME-GC-MS. The study aimed to evaluate the potential application of WSA sauce in fruit yogurt and to identify the optimal sugar concentration and production method based on the examined parameters. The incorporation of WSA sauce increased the dry matter and apparent viscosity while reducing syneresis. Throughout the storage, Lactococcus and Lactobacillus remained above 107 CFU/g. According to the results, 74 volatile compounds were identified, and the WSA-supplemented yogurt exhibited a composition rich in terpenes and alcohols. Based on sensory attributes and aroma composition, the set-type sample containing WSA sauce (25% sugar) can be recommended as the most suitable formulation for industrial production.

Keywords

Malus sylvestris Mill. , wild sour apple , fruit yogurt , sugar rate , aroma , Bayburt

Ethical Statement

The necessary permissions for sensory analyses from the Bayburt University Rectorate Ethics Committee were obtained as per decision number 263354, dated 24 February 2025. A consent-to-participate declaration was obtained from every human participant.

Supporting Institution

This work was partially supported by the Technological Research Council of Türkiye (TÜBİTAK) under project number 2209A (1919B012304874)

Project Number

1919B012325422

Thanks

The authors would like to thank the Scientific and Technological Research Council of Türkiye for their support.

References

• Akal, C., Buran, İ., Albayrak Delialioğlu, R., Yetişemiyen, A. (2018). Farklı şeker oranlarının süt reçelinin kalite özellikleri üzerine etkisi. Gıda, 43(5): 865-875. https://doi.org/10.15237/gida.GD18067
• Akbari, B., Baghaei‐Yazdi, N., Bahmaie, M., Mahdavi Abhari, F. (2022). The role of plant‐derived natural antioxidants in reduction of oxidative stress. BioFactors, 48(3):611-633.
• Amal, A., Eman, A., Nahla, S. Z. (2016). Fruit flavored yogurt: Chemical, functional and rheological properties. International Journal of Environmental and Agriculture Research, 2(5):57-66.
• Anonymous (2019). Turkish food codex. Notification on fermented dairy products (Notification no: 2022/44). Ministry of Food, Agriculture and Livestock, 30 November 2022, Official Gazette Number: 32029, Ankara.
• Arslaner, A. (2020). The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt. Food Science and Technology, 40(suppl 2): 582-591. https://doi.org/10.1590/fst.31019
• Arslaner, A., Salık, M.A. (2020). Some quality properties, mineral and heavy metal composition of wild fruit traditional marmalades. Turkish Journal of Agriculture - Food Science and Technology, 8(3):678–687. https://doi.org/10.24925/turjaf.v8i3.678-687.3190
• Arslaner, A., Salik, M. A. (2022). Probiotic ice cream with Malus floribunda fruit sauce: Quality properties, mineral, and volatile composition. Journal of Food Processing and Preservation, 46(5): e16566. https://doi.org/10.1111/jfpp.16566
• Arslaner, A., Salik, M.A., Bakirci, İ. (2021). The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt. Journal of Food Science and Technology, 58:223–233. https://doi.org/10.1007/s13197-020-04533-z
• Atamer, M., Sezgin, E. (1986). Yoğurtlarda, kurumadde artırımının pıhtının fiziksel özellikleri üzerine etkisi. Gıda, 11(6):327–331.
• Bakırcı, İ., Arslaner, A. (2007). The effect of partially-replacing skim milk powder with whey powder in set-type yogurt manufacture. Milchwissenschaft-Milk Science International, 62(4):434-438.
• Bradley, R.L., Arnold, E., Barbano, D.M., Semerad, R.G., Smith, D.E., Vines, B.K. (1992). Chemical and physical methods. In: Dairy products: Standard methods for the examination of dairy products, Marshall RT (ed), 15th edn., American Public Health Association, Washington DC, pp 433–529.
• Chouchouli, V., Kalogeropoulos, N., Konteles, S. J., Karvela, E., Makris, D. P., Karathanos, V. T. (2013). Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT-Food Science and Technology, 53(2):522-529. https://doi.org/10.1016/j.lwt.2013.03.008
• Dal Konuş, Z., Turgay, Ö. (2023). Kurutulmuş ve taze Trabzon hurması katkılı meyveli yoğurtların bazı özelliklerinin incelenmesi. Artıbilim: Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Fen Bilimleri Dergisi, 6(2):16-26. https://doi.org/10.55198/artibilimfen.1387441
• Dave, R.I., Shah, N.P. (1996). Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria. Journal of Dairy Science, 79(9):1529–1536. https://doi.org/10.3168/jds.S0022-0302(96)76513-X
• Demir, H. (2006). Erzurum’da yetişen madımak, yemlik ve kızamık bitkilerinin bazı kimyasal bileşimi. Bahçe, 35(1-2): 55-60.
• Fatima, S.K., Khan, R.T., Nazir, M., Manzoor, M., Gillani, S. W., Munir, M., ... Ali, M. A. (2025). Exploration of medicinal and nutritional value of Himalayan wild edible fruits: implications for sustainable health and functional foods. Genetic Resources and Crop Evolution, 72(8):10071-10091. https://doi.org/10.1007/s10722-025-02557-y
• FEMA, 2025. Flavor and Extract Manufacturers Association of the United States, https://www.femaflavor.org/flavor-library (Accessed 27 November 2025).
• Forney, C.F., Song, J. (2017). Flavors and aromas: Chemistry and biological functions. E. M. Yahia (Ed.), In: Fruit and vegetable phytochemicals, Wiley, pp. 515–540.https://doi.org/10.1002/9781119158042.ch24
• Garavand, F., Daly, D.F., Gómez-Mascaraque, L.G. (2023). The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk. International Dairy Journal, 137:105477. https://doi. org/10.1016/j.idairyj.2022.105477
• Güldemir, K. (2016). Bayburt ilinde doğal olarak bulunan yabani ekşi elma (Malus sylvestris Mill.)’nın farklı yöntemlerle kurutularak antioksidan ve fenolik madde içeriklerinin belirlenmesi, Bayburt Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Bayburt, Türkiye, 132 s.
• Güldemir, K., Çakır, Ö., Çakıroğlu, K. (2020). Yabani-Ekşi elmanın (Malus sylvestris Miller) antioksidan aktivite ve fenolik madde içeriği üzerine farklı kurutma yöntemlerinin etkisi. Fırat Üniversitesi Mühendislik Bilimleri Dergisi, 32(1):279-285. https://doi.org/10.35234/fumbd.670865
• Han, H., Zhang, Z., Yang, Z., Blank, I., Zhong, F., Wang, B., Wang, Y., Zeng, H. (2024). A comparative study to determine the key aroma components of yogurt aroma types based on sensomics and flavoromics. Food Chemistry, 460 (2): 140618. https://doi. org/10.1016/j.foodchem.2024.140618
• Harrigan, W.F. (1998). Laboratory methods in food microbiology. Gulf Professional Publishing, London, 532 p. ISBN: 978012-326-04-3-7
• Hyson, D.A. (2011). A comprehensive review of apples and apple components and their relationship to human health. Advances in Nutrition, 2(5):408-420. https://doi.org/10.3945/an.111.000513
• Köse, Ş., Ocak, E. (2014). Yoğurtta lezzet bileşenlerinin oluşumu ve bu oluşum üzerine etki eden faktörler. Akademik Gıda, 12(2):101-107.
• Li, B., Ye, L., Zhao, Y., Liu, Y., Chen, Y., Zhang, H. (2025). A comprehensive review of probiotic yogurt: nutritional modulation, flavor improvement, health benefits, and advances in processing techniques. Agricultural Products Processing and Storage, 2025(1):17. https://doi.org/10.1007/s44462-025-00023-7
• Liu, C., Yang, P., Wang, H., Song, H. (2022). Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/ GC-O-MS. LWT-Food Science and Technology, 2022(154):112689. https://doi.org/10.1016/j.lwt.2021.112689
• Marco, A. Navarro, J.L. Flores, M. (2004). Volatile compounds of dry- fermented sausages as affected by solid-phase micro extraction (SPME). Food Chemistry, 84(2004):633–641. https://doi.org/10.1016/S0308-8146(03)00288-7
• Menis-Henrique, M.E.C. (2020). Methodologies to advance the understanding of flavor chemistry. Current Opinion in Food Science, 33:131–135. https://doi.org/10.1016/j.cofs.2020.04.005
• Mierczak, K., Garus-Pakowska, A. (2024). An overview of apple varieties and the importance of apple consumption in the prevention of non-communicable diseases-A narrative review. Nutrients, 16(19):3307. https://doi.org/10.3390/nu16193307
• Mostafa, S., Wang, Y., Zeng, W., Jin, B. (2022). Floral scents and fruit aromas: Functions, compositions, biosynthesis, and regulation. Frontiers in Plant Science, 13:860157. https://doi.org/10.3389/fpls.2022.860157
• O'Shea, N., Ktenioudaki, A., Smyth, T.P., McLoughlin, P., Doran, L., Auty, M.A.E., Arent, E., Gallagher, E. (2015). Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace. Journal of Food Engineering, 153:89–95. https://doi.org/10.1016/j.jfoodeng.2014.12.014
• Pal M., Molnár J. (2021). Growing importance of fruits and vegetables in human health. International Journal of Food Science and Agriculture, 5(4):567-569. http://dx.doi.org/10.26855/ijfsa.2021.12.001
• Remya, P.R., Sharon, C.L., Aneena, E.R., Panjikkaran, S.T., Shahanas, E. (2019). Standardization and quality evaluation of jackfruit based low fat yogurt. Asian Journal of Dairy & Food Research, 38(2):93-97. https://doi.org/10.18805/ajdfr.DR-1457
• Ścibisz, I., Ziarno, M., Mitek, (2019). M. Color stability of fruit yogurt during storage. Journal of Food Science and Technology, 56:1997–2009. https://doi.org/10.1007/s13197-019-03668-y
• Sezgin, E., Atamer, M., Gürsel, A. (1988). Yerli ve yabancı starter kullanılarak yapılan yoğurtların kaliteleri üzerinde bir araştırma. Gıda, 13(1):5-11.
• Simunek, M., Jambrak, A.R., Petrovic, M., Juretic, H., Major, N., Herceg, Z., Hruskar, M., & Vukusic, T. (2013). Aroma profile and sensory properties of ultrasound-treated apple juice and nectar. Food Technology and Biotechnology, 51(1):101–111.
• Tamime, A.Y., Deeth, H.C. (1980). Yogurt: technology and biochemistry. Journal of Food Protection, 43(12):939-977. Terzioğlu, M.E., Arslaner, A., Bakırcı, İ. (2023). Investigation of strawberry-enriched buffalo yoghurt in terms of quality characteristics and fatty acid composition, ACE inhibitor activity and HMF content. Gıda, 48 (2):381-393. DOI: 10.15237/gida.GD22101
• Tuorila, H., Sommardahl, C., Hyvönen, L., Leporanta, K., Merimaa, P. (1993). Sensory attributes and acceptance of sucrose and fat in strawberry yoghurts. International Journal of Food Science & Technology, 28(4):359-369. https://doi.org/10.1111/j.1365-2621.1993.tb01282.x
• Wang, X., Kristo, E., LaPointe, G. (2019). The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocolloids, 91, 83-91. https://doi.org/10.1016/j. foodhyd.2019.01.004
• Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z., Hu, X. (2007). Chemical Compositional Characterization of Some Apple Cultivars. Food Chemistry, 103(1):88-93.
• Xing, Z., Fu, X., Huang, H., Xu, Y., Wei, L., Shan, C., Du, Y. (2025). Recent advances in Lactobacillus plantarum fermentation in modifying fruit∗based products: Flavor property, bioactivity, and practical production applications. Comprehensive Reviews in Food Science and Food Safety, 24(2): e70160. https://doi.org/10.1111/1541-4337.70160
• Yıldız Küçük, N., Bakırcı, İ. (2025). The effect of using demineralized whey powder and buttermilk powder instead of skimmed milk powder on physicochemical, microbiological, and biochemical properties of yogurt. Journal of Food Science, 90: e70296. https://doi. org/10.1111/1750-3841.70296