The Effect of Using Different Levels of Calcium Carbonate on the Physical, Chemical and Sensory Properties of Yoghurt (in English)
Abstract
In this research, fortification was applied to milk by adding different amounts of CaCO3. Fortification was performed before and after pasteurization of milk with different levels (200, 400, 600 mg/100ml) of calcium carbonate. The effect of adding calcium carbonate to fortified yoghurt samples was determined throughout the storage period (throughout the storage period 21 day at 4 °C). Added calcium carbonate has increased the pH and viscosity values and also decreased the titration acidity and serum separation values of the yoghurt.The results were found to be statistically significant (P<0.05). The best results were obtained with the calcium carbonate added before pasteurization. As a result of sensory evaluation, samples in which CaCO3 has been added before pasteurization and control samples have obtained higher scores than the others. While increasing values of added calcium carbonate positively have affected physical and chemical properties of yoghurt, it has negatively affected the sensory properties of yoghurt. Additional concentrations should not exceed 400 mg/100ml.
Keywords
References
- Johnson RK, Frary C, Wang MQ. 2002. The nutritional consequences of flavored- milk consumption by school-aged and adolescents in the United States. J Am Diet Assos. 102 (6): 853
- Heaney RP. 2000. Calcium, dairy products and osteoporosis. J Am Coll Nutr. 19(Suppl.) 83
- Miller GD, Jarvis JK, McBean LD. 2001. The importance of meeting calcium needs with foods. J Am Coll Nutr. 20(2 Suppl.)168
- Unruh Von GE, Voss S, Sauerbruch T, Hesse A. 2004. Dependence of oxalate absorption on the daily calcium intake. J Am Soc Nephrol. 15 1567
- Zemel BM. 2001. Calcium modulation of hypertension and obesity: Mechanisms and implications. J Am Coll Nutr. 20, 428
- McCarron DA, Heaney RP. 2004. Estimated healthcare savings associated with adequate dairy food intake. Am J Hypertens. (17) 88–97
- Mannar MGV, Dunn JT. 1995. Salt iodization for the elimination of iodine deficiency. Micronutrient Initiative (Ml/ICCIDD), Ottawa, Canada. pp. 126 8. Baysal A, Keçecioğlu S, Arslan P, Yücecan S. 1991. Besinlerin Bileflimleri, Türkiye Diyetisyenler Derneği Yayını, 3. Baskı. Ankara,
- Dawson-Hughes B. 1975. Osteoporosis: Etiology, Diagnosis and management, 2nd Edition by Lawrance Riggs and L. Joseph Melton, III, Mayo Foundation, Published by Lippincott-Raven Publishers, Philedelphia, p 335-338,
- Rasic JLj. 1987. Nutritive Value of Yoghurt. Cult Dairy Prod J.22(3)6-9.
- Renner E. 1994. Dairy Calcium, Bone Metabolism and Prevention of Osteoporosis. J Dairy Sci.77(12)3498-3505.
- Barth CA, Behnke U. 1997. Nutritional significance of whey and whey components. Nahrung 41:2-12.
- Anon 2006. TS 1330. Yoghurt Standard. Nisan (Turkish Standart Institute). Necatibey Cad. 112. Bakanlıklar, Ankara, Türkiye
- Demirci M, Gündüz HH. 1994. Süt Analizleri. Süt Teknoloğunun El Kitabı.T.Ü. Tekirdağ Ziraat Fak. Gıda Mühendisliği Bölümü. Hasad Yayıncılık, 184. İstanbul, Türkiye, s.37,42
- Kosikowski FV. 1982. Cheese and fermented milk food. Published by F.V. Kosikowski and Associates, New York, pp. 1-711
- Atamer M, Sezgin E. 1986. Yoğurtlarda Kuru Madde Artırımının Pıhtının Fiziksel Özellikleri Üzerine Etkisi. GIDA 11 (6) 327
- Kessler HG, Kammerlehner J. 1982. Factors affecting the stability of natural set yoghurt. In XXI Inter. Dairy Congr., vol. I., Book I., Moscow, U.S.S., 283 p
- Steel RGD, Torrie JH. 1980. Principles and procedures of statistics. McGraw Hill Book Co. Inc., New York, 640 p
- Düzgünefl O, Kesici T, Kavuncu O, Gürbüz F. 1987. Tesadüf Parselleri Deney Tertibi. Arafltırma ve Deneme Metotları (İstatistik Metotları-II). A. Ü. Ziraat Fak. Yayın No:1021. Ankara, s. 13-27 20. Bek Y, Efe E. 1995. Arafltırma Deneme Metotları I.Çukurova Üniversitesi Ziraat Fakültesi Ders Kitabı, Yayın No: 71. Adana, 395 s
- Velez-Ruiz JF. 2002. Fortification of yoghurt with calcium salts: Effect on the physico-chemical properties. Chemical and Food Engineering Department, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Cholula, Puebla., 72820, Mexico
- Pirkul T, Temiz A, Erdem YK. 1997. Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality. Int Dairy J. 7(8/9) 547
- Yousef AE, Rusli M. 1995. Modification of starter culture for production of calcium fortified yoghurt. Cult Dairy Prod J. 30(4)22
- Omar MM, Abdelnour A, Buchheim W. 1998. Preparation of heated, calcium enriched skim- milk retentate for producing yoghurt and quarg. Egyptian. J Dairy Sci. 26(1) 61
- Shing G, Muthukumarrapan K. 2008. Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yoghurt. Food Sci Technol.41(7) 1145
Farklı Oranlarda Kalsiyum Karbonat Kullanımının Yoğurdun Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi (İngilizce)
Abstract
Bu araştırmada süte farklı oranlarda CaCO3 ilave ederek zenginleştirme işlemi uygulanmıştır. Takviye işlemi kalsiyum karbonatın farklı seviyeleriyle (200, 400, 600 mg/100ml) sütün pastörizasyonundan önce ve sonra uygulanmıştır. İlave edilen kalsiyum karbonatın zenginleştirilmiş yoğurt örneklerine etkisi depolama periyodu boyunca belirlenmiştir (21 gün, 4 °C’de). İlave edilen kalsiyum karbonat yoğurdun pH değerini ve viskozitesini artırmış, titrasyon asitliğini ve serum ayrılması değerini düşürmüştür. Sonuçlar istatistiksel olarak önemli bulunmuştur (P<0.05). En iyi sonuçlar kalsiyum karbonatın pastörizasyondan önce ilave edilmesiyle elde edilmiştir. Duyusal değerlendirme sonucunda, pastörizasyon öncesi kalsiyum karbonat ilave edilmiş örnekler ve kontrol örnekleri diğerlerine göre daha yüksek puanlar almıştır. İlave edilen kalsiyum karbonatın artan değerleri yoğurdun fiziksel ve kimyasal özelliklerini pozitif olarak etkilerken, yoğurdun duyusal özelliklerini negatif olarak etkilemiştir. İlave konsantrasyonlar 400mg/100ml’yi aşmamalıdır.
References
- Johnson RK, Frary C, Wang MQ. 2002. The nutritional consequences of flavored- milk consumption by school-aged and adolescents in the United States. J Am Diet Assos. 102 (6): 853
- Heaney RP. 2000. Calcium, dairy products and osteoporosis. J Am Coll Nutr. 19(Suppl.) 83
- Miller GD, Jarvis JK, McBean LD. 2001. The importance of meeting calcium needs with foods. J Am Coll Nutr. 20(2 Suppl.)168
- Unruh Von GE, Voss S, Sauerbruch T, Hesse A. 2004. Dependence of oxalate absorption on the daily calcium intake. J Am Soc Nephrol. 15 1567
- Zemel BM. 2001. Calcium modulation of hypertension and obesity: Mechanisms and implications. J Am Coll Nutr. 20, 428
- McCarron DA, Heaney RP. 2004. Estimated healthcare savings associated with adequate dairy food intake. Am J Hypertens. (17) 88–97
- Mannar MGV, Dunn JT. 1995. Salt iodization for the elimination of iodine deficiency. Micronutrient Initiative (Ml/ICCIDD), Ottawa, Canada. pp. 126 8. Baysal A, Keçecioğlu S, Arslan P, Yücecan S. 1991. Besinlerin Bileflimleri, Türkiye Diyetisyenler Derneği Yayını, 3. Baskı. Ankara,
- Dawson-Hughes B. 1975. Osteoporosis: Etiology, Diagnosis and management, 2nd Edition by Lawrance Riggs and L. Joseph Melton, III, Mayo Foundation, Published by Lippincott-Raven Publishers, Philedelphia, p 335-338,
- Rasic JLj. 1987. Nutritive Value of Yoghurt. Cult Dairy Prod J.22(3)6-9.
- Renner E. 1994. Dairy Calcium, Bone Metabolism and Prevention of Osteoporosis. J Dairy Sci.77(12)3498-3505.
- Barth CA, Behnke U. 1997. Nutritional significance of whey and whey components. Nahrung 41:2-12.
- Anon 2006. TS 1330. Yoghurt Standard. Nisan (Turkish Standart Institute). Necatibey Cad. 112. Bakanlıklar, Ankara, Türkiye
- Demirci M, Gündüz HH. 1994. Süt Analizleri. Süt Teknoloğunun El Kitabı.T.Ü. Tekirdağ Ziraat Fak. Gıda Mühendisliği Bölümü. Hasad Yayıncılık, 184. İstanbul, Türkiye, s.37,42
- Kosikowski FV. 1982. Cheese and fermented milk food. Published by F.V. Kosikowski and Associates, New York, pp. 1-711
- Atamer M, Sezgin E. 1986. Yoğurtlarda Kuru Madde Artırımının Pıhtının Fiziksel Özellikleri Üzerine Etkisi. GIDA 11 (6) 327
- Kessler HG, Kammerlehner J. 1982. Factors affecting the stability of natural set yoghurt. In XXI Inter. Dairy Congr., vol. I., Book I., Moscow, U.S.S., 283 p
- Steel RGD, Torrie JH. 1980. Principles and procedures of statistics. McGraw Hill Book Co. Inc., New York, 640 p
- Düzgünefl O, Kesici T, Kavuncu O, Gürbüz F. 1987. Tesadüf Parselleri Deney Tertibi. Arafltırma ve Deneme Metotları (İstatistik Metotları-II). A. Ü. Ziraat Fak. Yayın No:1021. Ankara, s. 13-27 20. Bek Y, Efe E. 1995. Arafltırma Deneme Metotları I.Çukurova Üniversitesi Ziraat Fakültesi Ders Kitabı, Yayın No: 71. Adana, 395 s
- Velez-Ruiz JF. 2002. Fortification of yoghurt with calcium salts: Effect on the physico-chemical properties. Chemical and Food Engineering Department, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Cholula, Puebla., 72820, Mexico
- Pirkul T, Temiz A, Erdem YK. 1997. Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality. Int Dairy J. 7(8/9) 547
- Yousef AE, Rusli M. 1995. Modification of starter culture for production of calcium fortified yoghurt. Cult Dairy Prod J. 30(4)22
- Omar MM, Abdelnour A, Buchheim W. 1998. Preparation of heated, calcium enriched skim- milk retentate for producing yoghurt and quarg. Egyptian. J Dairy Sci. 26(1) 61
- Shing G, Muthukumarrapan K. 2008. Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yoghurt. Food Sci Technol.41(7) 1145
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | June 1, 2011 |
| Published in Issue | Year 2011 Volume: 36 Issue: 3 |
