LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS VE STREPTOCOCCUS THERMOPHILUS İLE FERMENTE EDİLMİŞ FINDIK SÜTÜNÜN KARAKTERİZASYONU

Abstract

Ham fındıktan Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus thermophilus ticari suşları kullanılarak sağlığı teşvik edici, fonksiyonel özellikte fermente bir ürün elde edilmiştir. İlk aşamada, ultrasonikasyon uygulaması ile fındık sütünün homojenizasyonu sağlanmıştır. Elde edilen fermente ürününün pH, titre edilebilir asitlik, serum ayrılma kapasitesi, protein içeriği, yağ içeriği ve kül içeriği sırasıyla 4.95, 1.25 g laktik asit/100mL, %28.00, %2.60, %7.03 ve %0.66 olarak bulunmuştur. Reolojik analizlerden elde edilen veriler fermente fındık sütünün Newtonian olmayan psödoplastik akış davranışı sergilediğini ve yapısının viskozdan daha elastik olduğunu göstermiştir. Duyusal analiz, renk, aroma, tipik yoğurt kokusu ve genel kabul edilebilirlik gibi fermente fındık sütünün bazı niteliklerinin Ayran’dan daha az takdir edildiğini, ancak diğer bazı özelliklerin tatmin edici olduğu sonucuna varılmıştır.

Keywords

• Fındık,fermentasyon,fonksiyonel gıdalar,bitki esaslı gıdalar,Ayran

CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

Abstract

Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the current demand for health promoting and functional plant-based dairy-like products. The pH, titratable acidity (TA), serum separation (SS), protein content, fat content and ash content of fermented product were found to be 4.95, 1.25 g lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it’s structure was more predominantly elastic than viscous. Sensory analysis showed that some attributes of fermented hazelnut milk such as color, aroma, consistency, typical yoghurt odor and overall acceptability were less appreciated than Ayran (commercial cow milk yogurt drink) whereas some other attributes were found as satisfying.

Keywords

• Hazelnut,fermentation,functional foods,foods of plant origin,Ayran

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