Research Article
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MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2021, Volume: 46 Issue: 6, 1386 - 1396, 15.10.2021
https://doi.org/10.15237/gida.GD21081

Abstract

Gıdalarda tuzun azaltılması genellikle, tat, tüketici kabul edilebilirliği ve raf ömrünü olumsuz etkilemektedir. Bu çalışmada, mineral tuz ikame maddelerinin Ayran örneklerinin 20 günlük depolama süresince kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkileri araştırılmıştır. Çalışmada %0.5 tuz/tuz ikamesi içeren ayran örnekleri şu şekildedir: A (kontrol): %100 NaCl, B: %100 KCl, C: %70KCl + %30 NaCl, D: %50 NaCl + %50 KCl, E: %30 KCl + %70 NaCl, F: Pansalt® (57% NaCI+ 28% KCI + 12% MgSO4 + 2% L-lisin+ 1% Silicon Dioxide). Ayran örnekleri, F örneği dışında 1. günde benzer pH değerlerine sahipti ve pH'ları 10. günde azaldı. Sonuçlar, Pansalt® ve 7:3 ve 1:1 oranında NaCl:KCl karışımı kullanımı ile kabul edilebilir Ayran üretilebildiğini göstermiştir. Depolamanın 10. gününde A, D ve F örneklerinde Lactobacillus bulgaricus sayılarında azalma meydana gelirken, A, C, E ve F örneklerinde 20. günde Streptococcus thermophilus sayıları artış göstermiştir.

Supporting Institution

HÜBAK

Project Number

14025

Thanks

This study was financially supported by the Research Fund of Harran University (Project no:14025).

References

  • Akan, E. and Kinik, O. (2018). Effect of mineral salt replacement on properties of turkish white cheese, Mljekarstvo, 68(1): 46-56, doi: 10.15567/mljekarstvo.2018.0106
  • Akbulut Çakır, Ç. and Bozkurt, A. (2020). Impact of pH on the salty taste perception of the yogurt drink, ayran. Harran Tarım ve Gıda Bilimleri, 24(3): 301-309, doi: 10.29050/harranziraat.698654
  • Atamer, M., Gürsel, A., Tamuçay, B., Gençer, N., Yıldırım, G., Odabaşı, S., Karademir, E., Şenel, E. ve Kırdar, S. (1999). Dayanıklı Ayran üretiminde pektin kullanım olanakları üzerine bir araştırma. Gıda, 24 (2):119-126
  • Avsar, Y. K., Karagül-Yüceer, Y., Tamuçay, B., Koçak, C., and White, C. H. (2001). A comparative study on the production methods of Ayran, traditional drinking yogurt of Turks. IFT Annual Meeting Technical Program, Book of Abstracts, No: 15C-1. New Orleans, Louisiana, USA
  • Cepanec, K., Vugrinec, S., Cvetkovi´c, T., and Ranilovi´c, J. (2017). Potassium chloride-based saltsubstitutes: A critical review with a focus on the patent literature. Comp. Rev. Food Sci. Food Saf., 16(5): 881–894, doi: 10.1111/1541-4337.12291
  • Cook, N. R., J.A. Cutler, E. Obarzanek, J.E. Buring, K.M. Rexrode, S.K. Kumanyika, J. Appel and P.K. Whelton. (2007). Longterm effects of Dietary Sodium Reduction On Cardiovascular Disease Outcomes: Observational Follow-Up Of The Trials Of Hypertension Prevention (TOHP). Brit. Med. J. 334:885–888, doi: 10.1136/bmj.39147.604896.55
  • Costa, R.G.B., Alves, R.C., da Cruz, A.G., Sobral, D., Teodoro, V.A.M., Costa Junior, L.C. G., Miguel, E.M. (2018). Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl. Int. Dairy J., 87:37–43, doi: 10.1016/j.idairyj. 2018.07.012
  • Costa, R.G.B., Caiafa Junior, A., Gomes da Cruz, A., Sobral, D., Gonçalves Costa Júnior,L. C., Jacinto de Paula, J. C., Martins Teodoro, V. A. (2019). Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese. Int. Dairy J., 91:48–54, doi: 10.1016/j.idairyj.2018.12.002
  • Cruz, A.G., Faria, JAf, Pollonio, M.A.R, Bolini, H.M.A, Celeghini, R.M.S, Granato, D. and Shah, N. (2011). Cheeses with reduced sodium content: effects on functionality, public health benefits and sensory properties. Trends Food Sci. Technol., 22: 276–291, doi:10.1016/j.tifs.2011.02.003
  • De Souza, V., Freire, T., Saraiva, C., De Deus Souza Carneiro, J., Pinheiro, A., & Nunes, C. (2013). Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter. J. of Dairy Res., 80(3):319-325, doi: 10.1017/S0022029913000204
  • Doyle, M.E. and K.A. Glass. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comp. Rev. Food Sci. Food Saf., 9 (1):44-56. doi: 10.1111/j.1541-4337.2009.00096.x
  • Drake M.A. (2008). Modern Sensory Practices. Pages 505-530 in: The Sensory Evaluation of Dairy Products.S., Clark,M., Costello, M., Drake, F., Bodyfelt, eds. Springer, New York, NY, doi: 10.1007/978-0-387-77408-4_17
  • Dugat-Bony, E., Bonnarme, P., Fraud, S., Catellote, J., Sarthou, A.S., Loux, V., Ru ́e, O., Bel, N., Chuzeville, S., Helinck, S. (2019). Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. Food Res. Int. 125:1–11. doi: 10.1016/j.foodres.2019.108643.
  • Fitzgerald, E., and Buckley, J. (1985). Effect of total and partial substitution of sodium chloride on the quality of Cheddar cheese. J. Dairy Sci. 68:3127–3134. Food Science and Food Safety,16(5), 881–894
  • Grummer, J., Karalus, M., Zhang, K., Vickers, Z., and Schoenfuss, T. C. (2012). Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers. J. Dairy Sci., 95(6): 2830–2839, doi: 10.3168/jds.2011-4851
  • Gülmez, M. ve Güven, A. (2003). Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in Ayran and modified kefir as pre- and postfermentation contaminant. Vet Med.- Czech, 48(5): 126-132, doi: 10.1046/j.1365-2672.2003.02016.x.
  • He, F.J. and MacGregor, G.A. (2009). A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. J Hum Hypertens. 23:363-84. doi: 10.1038/jhh.2008.144
  • IDF, (1982). Determination of the Total Solid Content (Cheese and Processed Cheese). IDF Standard 4A, Brussels, Belgium
  • IDF, (1991). International Provisional IDF Standard 152, Milk and Milk Products. Determination of Fat Content. General Guidance on the Use of Butyrometric Methods, Brussels, Belgium
  • Khetra Y., Kanawjia S.K., Puri R. (2016). Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology. LWT - Food Sci. Tech., 72:99-106, doi: 10.1016/j.lwt.2016.04.035
  • Kloss, L., Meyer, J.D., Graeve, L. and Vetter, W. (2015). Sodium intake and its reduction by food reformulation in the European Union - A review, NFS J., pp. 9-19, doi: 10.1016/j.nfs.2015.03.001
  • Kurultay, Ş., Öksüz, Ö. ve Gümüş, T. (1998). Yağlı ve yağsız sütlerden şeker ilavesiyle ve şekersiz yapılan yoğurtların inkübasyon ve depolama süresine bağlı olarak bazı fiziksel-kimyasal ve mikrobiyolojik özelliklerinde meydana gelen değişiklikler. Hasad, Aylık Gıda Tarım ve Hayvancılık, 14 (163): 50-53.
  • Metin, M. (2012). Süt teknolojisi sütün bileşimi ve işlenmesi. Ege Üniversitesi, Bornova, İzmir.
  • Mozuraityte, R., Berget, I., Mahdalova, M., Grønsberg, A., Øye, E.R., and Greiff. K. 2019. Sodium reduction in processed cheese spreads and the effect on physicochemical properties, Int. Dairy J., 90:45-55, doi:10.1016/j.idairyj.2018.10.008
  • Oysun, G. (1996). Süt ürünlerinde analiz yöntemleri. Ege Üniversitesi Ziraat Fakültesi Yayınları No: 504. Ofset Basımevi. Genişletilmiş II. Baskı, İzmir.
  • Özdemir, H., and Kilic, M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran, J. Texture Stud., 35:415–428, doi: 10.1111/j.1745-4603.2004.tb00604.x
  • Özer, B., Robinson, R.K., Grandison, A.S. and Bell, A.E. (1997). Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yoghurt). Int. J. Dairy Technol. 50: 129-133, doi: 10.1111/j.1471-0307.1997.tb01753.x
  • Özünlü, B. (2005). Ayran kalitesinde bazı parametreler üzerin araştırmalar. Ankara Üniversitesi Süt Teknolojisi Anabilim Dalı,Ankara.
  • Peng, Y., Horne, D.S., Lucey, J.A. (2009). Impact of preacidification of milk and fermentation time on the properties of yogurt, J. of Dairy Sci., 92:2977– 2990, doi: 10.3168/jds.2008-1221
  • Rybka S., and Kailasaphaty K. (1996). Media for Enumeration of Yogurt Bacteria. Int. Dairy J. 6: 839-850, doi: 10.1016/0958-6946(96)00017-9
  • Sheibani, A., Mishra, V., Stojanovska, L. and Ayyash, M. (2013). Salt in cheese: Health issues, reduction, replacement and release. Handbook on Cheese: Production, Chemistry and Sensory Properties. 397-418.
  • Simsek, B, Sagdic O, and Ozcelik S. (2007). Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices. J. Food Eng. 78(2):676-680, doi: 10.1016/j.jfoodeng.2005.11.005.
  • Sinopoli, D.A. and Lawless, H.T. (2012). Taste Properties of Potassium Chloride Alone and in Mixtures with Sodium Chloride Using a Check-All-That-Apply Method. J. Food Sci., 77: S319-S322, doi: 10.1111/j.1750-3841.2012.02862.x
  • Soares, C., Fernando, A. L., Alvarenga, N., and Martins, A. P. L. (2016). Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island. Dairy Sci. & Tech., 96(5): 637–655, doi: 10.1007/s13594-016-0293-2
  • Tamucay-Özünlü, B., and Kocak, C. (2010). The effect of different heat treatments of milk on quality of ayran. Gıda, 35(1), 355 – 362
  • Taniwaki M. H., da Silva N., Banhe A. A., and Iamanaka B. T. (2001). Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food. J.Food Prot. 64 (10): 1592-1596, doi: 10.4315/0362-028x-64.10.1592.
  • WHO. (2007). Reducing Salt Intake in Populations, Report of a WHO Forum and Technical meeting 5–7 October 2006, Paris, France; WHO Press Geneva, Switzerland.
  • WHO. (2016a). WHO HEARTS: technical package for cardiovascular disease management in primary health care, Geneva, Switzerland.
  • WHO. (2016b). SHAKE the salt habit—technical package for salt reduction, Geneva, Switzerland.
  • Wilson, R., E. Komitopoulou and M. Incles. (2012). Evaluation of Technological Approaches to Salt Reduction. Food and Drink Federation (FDF) and British Retail Consortium (BRC)
  • Zhang, Y., Cheng, Q., Yao, Y., Guo, X., Wang, R., & Peng, Z. (2014). A preliminary study: Saltiness and sodium content of aqueous extracts from plants and marine animal shell. Eur. Food Res. Technol., 238, 565–571, doi: 10.1007/s00217-013-2136-1

MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2021, Volume: 46 Issue: 6, 1386 - 1396, 15.10.2021
https://doi.org/10.15237/gida.GD21081

Abstract

Gıdalarda tuzun azaltılması genellikle, tat, tüketici kabul edilebilirliği ve raf ömrünü olumsuz etkilemektedir. Bu çalışmada, mineral tuz ikame maddelerinin Ayran örneklerinin 20 günlük depolama süresince kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkileri araştırılmıştır. Çalışmada %0.5 tuz/tuz ikamesi içeren ayran örnekleri şu şekildedir: A (kontrol): %100 NaCl, B: %100 KCl, C: %70KCl + %30 NaCl, D: %50 NaCl + %50 KCl, E: %30 KCl + %70 NaCl, F: Pansalt® (57% NaCI+ 28% KCI + 12% MgSO4 + 2% L-lisin+ 1% Silicon Dioxide). Ayran örnekleri, F örneği dışında 1. günde benzer pH değerlerine sahipti ve pH'ları 10. günde azaldı. Sonuçlar, Pansalt® ve 7:3 ve 1:1 oranında NaCl:KCl karışımı kullanımı ile kabul edilebilir Ayran üretilebildiğini göstermiştir. Depolamanın 10. gününde A, D ve F örneklerinde Lactobacillus bulgaricus sayılarında azalma meydana gelirken, A, C, E ve F örneklerinde 20. günde Streptococcus thermophilus sayıları artış göstermiştir.

Project Number

14025

References

  • Akan, E. and Kinik, O. (2018). Effect of mineral salt replacement on properties of turkish white cheese, Mljekarstvo, 68(1): 46-56, doi: 10.15567/mljekarstvo.2018.0106
  • Akbulut Çakır, Ç. and Bozkurt, A. (2020). Impact of pH on the salty taste perception of the yogurt drink, ayran. Harran Tarım ve Gıda Bilimleri, 24(3): 301-309, doi: 10.29050/harranziraat.698654
  • Atamer, M., Gürsel, A., Tamuçay, B., Gençer, N., Yıldırım, G., Odabaşı, S., Karademir, E., Şenel, E. ve Kırdar, S. (1999). Dayanıklı Ayran üretiminde pektin kullanım olanakları üzerine bir araştırma. Gıda, 24 (2):119-126
  • Avsar, Y. K., Karagül-Yüceer, Y., Tamuçay, B., Koçak, C., and White, C. H. (2001). A comparative study on the production methods of Ayran, traditional drinking yogurt of Turks. IFT Annual Meeting Technical Program, Book of Abstracts, No: 15C-1. New Orleans, Louisiana, USA
  • Cepanec, K., Vugrinec, S., Cvetkovi´c, T., and Ranilovi´c, J. (2017). Potassium chloride-based saltsubstitutes: A critical review with a focus on the patent literature. Comp. Rev. Food Sci. Food Saf., 16(5): 881–894, doi: 10.1111/1541-4337.12291
  • Cook, N. R., J.A. Cutler, E. Obarzanek, J.E. Buring, K.M. Rexrode, S.K. Kumanyika, J. Appel and P.K. Whelton. (2007). Longterm effects of Dietary Sodium Reduction On Cardiovascular Disease Outcomes: Observational Follow-Up Of The Trials Of Hypertension Prevention (TOHP). Brit. Med. J. 334:885–888, doi: 10.1136/bmj.39147.604896.55
  • Costa, R.G.B., Alves, R.C., da Cruz, A.G., Sobral, D., Teodoro, V.A.M., Costa Junior, L.C. G., Miguel, E.M. (2018). Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl. Int. Dairy J., 87:37–43, doi: 10.1016/j.idairyj. 2018.07.012
  • Costa, R.G.B., Caiafa Junior, A., Gomes da Cruz, A., Sobral, D., Gonçalves Costa Júnior,L. C., Jacinto de Paula, J. C., Martins Teodoro, V. A. (2019). Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese. Int. Dairy J., 91:48–54, doi: 10.1016/j.idairyj.2018.12.002
  • Cruz, A.G., Faria, JAf, Pollonio, M.A.R, Bolini, H.M.A, Celeghini, R.M.S, Granato, D. and Shah, N. (2011). Cheeses with reduced sodium content: effects on functionality, public health benefits and sensory properties. Trends Food Sci. Technol., 22: 276–291, doi:10.1016/j.tifs.2011.02.003
  • De Souza, V., Freire, T., Saraiva, C., De Deus Souza Carneiro, J., Pinheiro, A., & Nunes, C. (2013). Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter. J. of Dairy Res., 80(3):319-325, doi: 10.1017/S0022029913000204
  • Doyle, M.E. and K.A. Glass. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comp. Rev. Food Sci. Food Saf., 9 (1):44-56. doi: 10.1111/j.1541-4337.2009.00096.x
  • Drake M.A. (2008). Modern Sensory Practices. Pages 505-530 in: The Sensory Evaluation of Dairy Products.S., Clark,M., Costello, M., Drake, F., Bodyfelt, eds. Springer, New York, NY, doi: 10.1007/978-0-387-77408-4_17
  • Dugat-Bony, E., Bonnarme, P., Fraud, S., Catellote, J., Sarthou, A.S., Loux, V., Ru ́e, O., Bel, N., Chuzeville, S., Helinck, S. (2019). Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. Food Res. Int. 125:1–11. doi: 10.1016/j.foodres.2019.108643.
  • Fitzgerald, E., and Buckley, J. (1985). Effect of total and partial substitution of sodium chloride on the quality of Cheddar cheese. J. Dairy Sci. 68:3127–3134. Food Science and Food Safety,16(5), 881–894
  • Grummer, J., Karalus, M., Zhang, K., Vickers, Z., and Schoenfuss, T. C. (2012). Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers. J. Dairy Sci., 95(6): 2830–2839, doi: 10.3168/jds.2011-4851
  • Gülmez, M. ve Güven, A. (2003). Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in Ayran and modified kefir as pre- and postfermentation contaminant. Vet Med.- Czech, 48(5): 126-132, doi: 10.1046/j.1365-2672.2003.02016.x.
  • He, F.J. and MacGregor, G.A. (2009). A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. J Hum Hypertens. 23:363-84. doi: 10.1038/jhh.2008.144
  • IDF, (1982). Determination of the Total Solid Content (Cheese and Processed Cheese). IDF Standard 4A, Brussels, Belgium
  • IDF, (1991). International Provisional IDF Standard 152, Milk and Milk Products. Determination of Fat Content. General Guidance on the Use of Butyrometric Methods, Brussels, Belgium
  • Khetra Y., Kanawjia S.K., Puri R. (2016). Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology. LWT - Food Sci. Tech., 72:99-106, doi: 10.1016/j.lwt.2016.04.035
  • Kloss, L., Meyer, J.D., Graeve, L. and Vetter, W. (2015). Sodium intake and its reduction by food reformulation in the European Union - A review, NFS J., pp. 9-19, doi: 10.1016/j.nfs.2015.03.001
  • Kurultay, Ş., Öksüz, Ö. ve Gümüş, T. (1998). Yağlı ve yağsız sütlerden şeker ilavesiyle ve şekersiz yapılan yoğurtların inkübasyon ve depolama süresine bağlı olarak bazı fiziksel-kimyasal ve mikrobiyolojik özelliklerinde meydana gelen değişiklikler. Hasad, Aylık Gıda Tarım ve Hayvancılık, 14 (163): 50-53.
  • Metin, M. (2012). Süt teknolojisi sütün bileşimi ve işlenmesi. Ege Üniversitesi, Bornova, İzmir.
  • Mozuraityte, R., Berget, I., Mahdalova, M., Grønsberg, A., Øye, E.R., and Greiff. K. 2019. Sodium reduction in processed cheese spreads and the effect on physicochemical properties, Int. Dairy J., 90:45-55, doi:10.1016/j.idairyj.2018.10.008
  • Oysun, G. (1996). Süt ürünlerinde analiz yöntemleri. Ege Üniversitesi Ziraat Fakültesi Yayınları No: 504. Ofset Basımevi. Genişletilmiş II. Baskı, İzmir.
  • Özdemir, H., and Kilic, M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran, J. Texture Stud., 35:415–428, doi: 10.1111/j.1745-4603.2004.tb00604.x
  • Özer, B., Robinson, R.K., Grandison, A.S. and Bell, A.E. (1997). Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yoghurt). Int. J. Dairy Technol. 50: 129-133, doi: 10.1111/j.1471-0307.1997.tb01753.x
  • Özünlü, B. (2005). Ayran kalitesinde bazı parametreler üzerin araştırmalar. Ankara Üniversitesi Süt Teknolojisi Anabilim Dalı,Ankara.
  • Peng, Y., Horne, D.S., Lucey, J.A. (2009). Impact of preacidification of milk and fermentation time on the properties of yogurt, J. of Dairy Sci., 92:2977– 2990, doi: 10.3168/jds.2008-1221
  • Rybka S., and Kailasaphaty K. (1996). Media for Enumeration of Yogurt Bacteria. Int. Dairy J. 6: 839-850, doi: 10.1016/0958-6946(96)00017-9
  • Sheibani, A., Mishra, V., Stojanovska, L. and Ayyash, M. (2013). Salt in cheese: Health issues, reduction, replacement and release. Handbook on Cheese: Production, Chemistry and Sensory Properties. 397-418.
  • Simsek, B, Sagdic O, and Ozcelik S. (2007). Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices. J. Food Eng. 78(2):676-680, doi: 10.1016/j.jfoodeng.2005.11.005.
  • Sinopoli, D.A. and Lawless, H.T. (2012). Taste Properties of Potassium Chloride Alone and in Mixtures with Sodium Chloride Using a Check-All-That-Apply Method. J. Food Sci., 77: S319-S322, doi: 10.1111/j.1750-3841.2012.02862.x
  • Soares, C., Fernando, A. L., Alvarenga, N., and Martins, A. P. L. (2016). Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island. Dairy Sci. & Tech., 96(5): 637–655, doi: 10.1007/s13594-016-0293-2
  • Tamucay-Özünlü, B., and Kocak, C. (2010). The effect of different heat treatments of milk on quality of ayran. Gıda, 35(1), 355 – 362
  • Taniwaki M. H., da Silva N., Banhe A. A., and Iamanaka B. T. (2001). Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food. J.Food Prot. 64 (10): 1592-1596, doi: 10.4315/0362-028x-64.10.1592.
  • WHO. (2007). Reducing Salt Intake in Populations, Report of a WHO Forum and Technical meeting 5–7 October 2006, Paris, France; WHO Press Geneva, Switzerland.
  • WHO. (2016a). WHO HEARTS: technical package for cardiovascular disease management in primary health care, Geneva, Switzerland.
  • WHO. (2016b). SHAKE the salt habit—technical package for salt reduction, Geneva, Switzerland.
  • Wilson, R., E. Komitopoulou and M. Incles. (2012). Evaluation of Technological Approaches to Salt Reduction. Food and Drink Federation (FDF) and British Retail Consortium (BRC)
  • Zhang, Y., Cheng, Q., Yao, Y., Guo, X., Wang, R., & Peng, Z. (2014). A preliminary study: Saltiness and sodium content of aqueous extracts from plants and marine animal shell. Eur. Food Res. Technol., 238, 565–571, doi: 10.1007/s00217-013-2136-1
There are 41 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Çağım Akbulut Çakır 0000-0002-2754-0133

Ayşe Bozkurt 0000-0001-7977-4516

Project Number 14025
Publication Date October 15, 2021
Published in Issue Year 2021 Volume: 46 Issue: 6

Cite

APA Akbulut Çakır, Ç., & Bozkurt, A. (2021). MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda, 46(6), 1386-1396. https://doi.org/10.15237/gida.GD21081
AMA Akbulut Çakır Ç, Bozkurt A. MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. October 2021;46(6):1386-1396. doi:10.15237/gida.GD21081
Chicago Akbulut Çakır, Çağım, and Ayşe Bozkurt. “MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 46, no. 6 (October 2021): 1386-96. https://doi.org/10.15237/gida.GD21081.
EndNote Akbulut Çakır Ç, Bozkurt A (October 1, 2021) MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 46 6 1386–1396.
IEEE Ç. Akbulut Çakır and A. Bozkurt, “MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”, The Journal of Food, vol. 46, no. 6, pp. 1386–1396, 2021, doi: 10.15237/gida.GD21081.
ISNAD Akbulut Çakır, Çağım - Bozkurt, Ayşe. “MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 46/6 (October 2021), 1386-1396. https://doi.org/10.15237/gida.GD21081.
JAMA Akbulut Çakır Ç, Bozkurt A. MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. 2021;46:1386–1396.
MLA Akbulut Çakır, Çağım and Ayşe Bozkurt. “MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda, vol. 46, no. 6, 2021, pp. 1386-9, doi:10.15237/gida.GD21081.
Vancouver Akbulut Çakır Ç, Bozkurt A. MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. 2021;46(6):1386-9.

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