The Effect of Ultrasonic Homogenization on Water Holding Capacity of Yogurt (Turkish with English Abstract)

Abstract

In this study, water holding capacities of yogurt produced from milk that is homogenized by ultrasonic treatment which is one of non-thermal preservation techniques and conventional homogenizer, were investigated. In ultrasonic treatment, 3 different amplitudes (20, 50 and 70%) and two different exposure times (3 and 6 min) were used. It was found that ultrasonic homogenization had more effect compared to conventional homogenization. As the exposure times and amplitude levels increased, the water holding capacity increased as well. The highest water holding capacity (66.18%) was obtained at 70% amplitude level for 6 minutes. Besides, pH values of samples were observed at 30 minutes intervals during the fermentation.

Keywords

• Ultrasonic homogenization, yogurt, water holding capacity. 

Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi

Abstract

Çalışmada, ısıl olmayan muhafaza tekniklerinden biri olan ultrason ve klasik homojenizatör kullanılarak homojenize edilen sütlerden elde edilen yoğurtların su tutma kapasiteleri incelenmiştir. Ultrasonik homojenizasyonda, 20, 50 ve %70 olmak üzere 3 farklı güç seviyesi, 3 ve 6 dakika olmak üzere 2 farklı işlem zamanı kullanılmıştır. Klasik homojenizasyonla karşılaştırıldığında, ultrasonik homojenizasyonun yoğurdun su tutma kapasitesi üzerine daha etkili olduğu belirlenmiştir. İşlem zamanı ve güç seviyesi arttıkça su tutma kapasitesi de artmıştır. En yüksek su tutma kapasitesi (%66.18), 6 dakikalık işlem zamanı ve %70 güç seviyesinde elde edilmiştir. Ayrıca, fermantasyon boyunca örneklerin pH değerleri 30’ar dakikalık periyotlarla izlenmiştir.

Keywords

• Ultrasonik homojenizasyon, yoğurt, su tutma kapasitesi

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