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

Year 2009, Volume: 34 Issue: 4, 219 - 222, 01.08.2009

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.

References

  • Mertens B, Knorr D. 1992. Developments of non- thermal processes of food preservation. Food Tech, 46: 133.
  • Gould GW. 1995. New method of food preservation.
  • Blackie Academic and Professional, 159-172. Barbosa-Canovas GV, Palou E, Pothakamury, UR, Swanson BG. 1997. Application of light pulses in the ste- rilization of foods and packaging materials. Nonthermal
  • Preservation of Foods, Marcel Dekker Inc. New York, pp. 139-161. Villamiel M, Hamersveld EH van, Jong PDe. 1999. Ef- fect of ultrasound processing on the quality of dairy pro- ducts. Milchwissenschaft, 54 (2): 69-74.
  • Raviyan P, Zhang Z, Feng H. 2005. Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavi- tation intensity and temperature on inactivation. J Food Eng, 70: 189-196.
  • Mason TJ, Lorimer JP. 1988. General principles. In So- nochemistry: theory, applications and uses of ultrasound in chemistry, (Eds. T. J. Mason & J. P. Lorimer). Ellis Hor- wood: Chichester, pp. 17-63.
  • Villamiel M, Verdurmen R, Jong PDE. 2000. Degas- sing of milk by high intensity ultrasound. Milchwissenc- haft, 55(3): 123-126.
  • Manas P, Pagan R, Raso J. 2000. Predicting lethal ef- fect of ultrasonic waves under pressure treatments on
  • Listeria monocytogenes ATCC 15313 by power measure- ments. J Food Sci, 65(4): 663-667.
  • Gennaro Lde, Cavella S, Romano R, Masi P. 1999. The use of ultrasound in food technology I: Inactivation of peroxidase by thermosonication. J Food Eng., 39: 401
  • Ertugay MF, Şengül M, Şengül M. 2004. Effect of ult- rasound on milk homogenization and particle size dist- ribution of fat. Turk J Vet Anim Sci, 28: 303-308.
  • Floros JD, Liang H. 1994. Acoustically assisted diffu- sion through membranes and biomaterials. Food Tech, : 79-84.
  • Martinez FE, Desai FD, Davidson AGE, Nakai S, Radcliffe AJ. 1987. Ultrasonic homogenization of exp- ressed human milk to prevent fat loss during tube fe- ding. J Pediatr Gastroenterol Nutr, 6: 593-597.
  • Wu H, Hulbert GJ, Mount JR. 2001. Effects of ultraso- und on milk homogenization and fermentation with yog- hurt starter. Innov Food Sci Emerg Tech, 1: 211-218.
  • Vercet A, Lopez P, Burgos J. 1997. Inactivation of heat- resistant lipase and protease from Pseudomonas floures- cens by manothermosonication. J Dairy Sci, 80: 29-36.
  • Wrigley DM, Llorca NG. Decrease of Salmonella typhimurium in skim milk and egg by heat and ultrasonic wave treatment. J Food Prot, 55: 678-680. Metin M. 1998. Süt Teknolojisi. Ege Üniversitesi Bası- mevi. Mühendislik Fakültesi yayınları. No: 33, İzmir.
  • Akın N, 2006. Modern Yoğurt Bilimi ve Teknolojisi.
  • Selçuk Üniversitesi Ziraat Fakültesi, Konya, 456 s. Hermansson AM, Lucisano M. 1982. Gel characte- ristics - Water binding properties of blood plasma gels and methodological aspects on the water binding of gel systems. J Food Sci, 47:1955-1959.
  • Kurt A, Çakmakçı S, Çağlar A. 1999. Süt ve Mamul- leri Muayene ve Analiz Metotları Rehberi (Genişletilmiş Baskı). Atatürk Üniversitesi Yayınları. Ziraat Fakülte- si Yay. No:18. Ders Kitapları Serisi No: 252/d. Erzurum.
  • Tauscher B, Butz P. 2001. Emerging Technologies:
  • Chemical aspects. Vitafoods International 2001. Sympo- sium Proceedings. 10 p. Geneva, Switzerland.
  • Schmidt HW. 1995. Untersuchungen zur ultraschall- homogenisierung von milchproben. Lebensmittelindust- rie. 32: 173-175.
  • Martinez FE, Desai FD, Davidson AGE, Nakai S, Radcliffe AJ. 1987. Ultrasonic homogenization of exp- ressed human milk to prevent fat loss during tube fee- ding. J Pediatr Gastroenterol Nutr, 6: 593-597.

Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi

Year 2009, Volume: 34 Issue: 4, 219 - 222, 01.08.2009

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.

References

  • Mertens B, Knorr D. 1992. Developments of non- thermal processes of food preservation. Food Tech, 46: 133.
  • Gould GW. 1995. New method of food preservation.
  • Blackie Academic and Professional, 159-172. Barbosa-Canovas GV, Palou E, Pothakamury, UR, Swanson BG. 1997. Application of light pulses in the ste- rilization of foods and packaging materials. Nonthermal
  • Preservation of Foods, Marcel Dekker Inc. New York, pp. 139-161. Villamiel M, Hamersveld EH van, Jong PDe. 1999. Ef- fect of ultrasound processing on the quality of dairy pro- ducts. Milchwissenschaft, 54 (2): 69-74.
  • Raviyan P, Zhang Z, Feng H. 2005. Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavi- tation intensity and temperature on inactivation. J Food Eng, 70: 189-196.
  • Mason TJ, Lorimer JP. 1988. General principles. In So- nochemistry: theory, applications and uses of ultrasound in chemistry, (Eds. T. J. Mason & J. P. Lorimer). Ellis Hor- wood: Chichester, pp. 17-63.
  • Villamiel M, Verdurmen R, Jong PDE. 2000. Degas- sing of milk by high intensity ultrasound. Milchwissenc- haft, 55(3): 123-126.
  • Manas P, Pagan R, Raso J. 2000. Predicting lethal ef- fect of ultrasonic waves under pressure treatments on
  • Listeria monocytogenes ATCC 15313 by power measure- ments. J Food Sci, 65(4): 663-667.
  • Gennaro Lde, Cavella S, Romano R, Masi P. 1999. The use of ultrasound in food technology I: Inactivation of peroxidase by thermosonication. J Food Eng., 39: 401
  • Ertugay MF, Şengül M, Şengül M. 2004. Effect of ult- rasound on milk homogenization and particle size dist- ribution of fat. Turk J Vet Anim Sci, 28: 303-308.
  • Floros JD, Liang H. 1994. Acoustically assisted diffu- sion through membranes and biomaterials. Food Tech, : 79-84.
  • Martinez FE, Desai FD, Davidson AGE, Nakai S, Radcliffe AJ. 1987. Ultrasonic homogenization of exp- ressed human milk to prevent fat loss during tube fe- ding. J Pediatr Gastroenterol Nutr, 6: 593-597.
  • Wu H, Hulbert GJ, Mount JR. 2001. Effects of ultraso- und on milk homogenization and fermentation with yog- hurt starter. Innov Food Sci Emerg Tech, 1: 211-218.
  • Vercet A, Lopez P, Burgos J. 1997. Inactivation of heat- resistant lipase and protease from Pseudomonas floures- cens by manothermosonication. J Dairy Sci, 80: 29-36.
  • Wrigley DM, Llorca NG. Decrease of Salmonella typhimurium in skim milk and egg by heat and ultrasonic wave treatment. J Food Prot, 55: 678-680. Metin M. 1998. Süt Teknolojisi. Ege Üniversitesi Bası- mevi. Mühendislik Fakültesi yayınları. No: 33, İzmir.
  • Akın N, 2006. Modern Yoğurt Bilimi ve Teknolojisi.
  • Selçuk Üniversitesi Ziraat Fakültesi, Konya, 456 s. Hermansson AM, Lucisano M. 1982. Gel characte- ristics - Water binding properties of blood plasma gels and methodological aspects on the water binding of gel systems. J Food Sci, 47:1955-1959.
  • Kurt A, Çakmakçı S, Çağlar A. 1999. Süt ve Mamul- leri Muayene ve Analiz Metotları Rehberi (Genişletilmiş Baskı). Atatürk Üniversitesi Yayınları. Ziraat Fakülte- si Yay. No:18. Ders Kitapları Serisi No: 252/d. Erzurum.
  • Tauscher B, Butz P. 2001. Emerging Technologies:
  • Chemical aspects. Vitafoods International 2001. Sympo- sium Proceedings. 10 p. Geneva, Switzerland.
  • Schmidt HW. 1995. Untersuchungen zur ultraschall- homogenisierung von milchproben. Lebensmittelindust- rie. 32: 173-175.
  • Martinez FE, Desai FD, Davidson AGE, Nakai S, Radcliffe AJ. 1987. Ultrasonic homogenization of exp- ressed human milk to prevent fat loss during tube fee- ding. J Pediatr Gastroenterol Nutr, 6: 593-597.
There are 23 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Mustafa Şengül This is me

Mehmet Başlar This is me

Tuba Erkaya This is me

M. Fatih Ertugay This is me

Publication Date August 1, 2009
Published in Issue Year 2009 Volume: 34 Issue: 4

Cite

APA Şengül, M. ., Başlar, M. ., Erkaya, T. ., Ertugay, M. F. . (2009). Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi. Gıda, 34(4), 219-222.
AMA Şengül M, Başlar M, Erkaya T, Ertugay MF. Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi. The Journal of Food. August 2009;34(4):219-222.
Chicago Şengül, Mustafa, Mehmet Başlar, Tuba Erkaya, and M. Fatih Ertugay. “Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi”. Gıda 34, no. 4 (August 2009): 219-22.
EndNote Şengül M, Başlar M, Erkaya T, Ertugay MF (August 1, 2009) Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi. Gıda 34 4 219–222.
IEEE M. . Şengül, M. . Başlar, T. . Erkaya, and M. F. . Ertugay, “Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi”, The Journal of Food, vol. 34, no. 4, pp. 219–222, 2009.
ISNAD Şengül, Mustafa et al. “Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi”. Gıda 34/4 (August 2009), 219-222.
JAMA Şengül M, Başlar M, Erkaya T, Ertugay MF. Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi. The Journal of Food. 2009;34:219–222.
MLA Şengül, Mustafa et al. “Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi”. Gıda, vol. 34, no. 4, 2009, pp. 219-22.
Vancouver Şengül M, Başlar M, Erkaya T, Ertugay MF. Ultrasonik Homojenizasyon İşleminin Yoğurdun Su Tutma Kapasitesi Üzerine Etkisi. The Journal of Food. 2009;34(4):219-22.

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