Çukurova bölgesinde satışa sunulan manda yoğurdunun aroma profilleri ve mineral içeriğinin değerlendirilmesi

Abstract

Bu araştırmada, Çukurova piyasasından toplanan manda yoğurdu örneklerinin kimyasal bileşimleri, mineral içerikleri ve aroma profillerinin belirlenmesi hedeflenmiştir. Bu amaçla Adana ve Mersin illerinde pazarlanan 20 adet manda yoğurdu örneği analiz edilmiştir. Kimyasal analiz sonucunda manda yoğurtlarının ortalama kuru madde içeriği %19,37, yağ içeriği %6,54, protein içeriği %4,10 ve kül içeriği %1,37 olarak bulunmuştur. Aroma profili, SPME (Katı Faz Mikroekstraksiyon) tekniği kullanılarak GC/MS (Gaz Kromatografisi/Kütle Spektrometrisi) ile değerlendirilmiş ve sonuç olarak; dört aldehit, dört keton, altı asit, yedi alkol, dört ester ve on çeşitli bileşikler olmak üzere toplam 35 adet uçucu bileşik tespit edilmiştir. Alkollerin uçucu bileşiklerin içerisinde en büyük sınıfı temsil ettiği belirlenmiş ve manda yoğurdundaki ana bileşiklerin asit ve keton gruplarından oluştuğu gözlenmiştir. Mineral analizi, LA-ICP/MS (Endüktif Olarak Birleştirilmiş Plazma/Kütle Spektrometresi) ve AAS (Atomik Absorpsiyon Spektrometresi) ile gerçekleştirilmiştir. Mineral analizine göre ortalama Ca düzeyi 900,52 mg/L, K düzeyi 1678,18 mg/L, Mg düzeyi 729,80 mg/L, Na düzeyi 325,78 mg/L, Cu düzeyi 0,28 ppm, Fe düzeyi 7,60 ppm, Mn seviyesi 0,39 ppm ve Zn seviyesi 24,64 ppm olarak bulunmuştur.

Keywords

• Manda yoğurdu
• aroma profile
• mineral içeriği
• Çukurova bölgesi

Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey

Abstract

The purpose of this study was detection of some chemical compositions, mineral content and aroma profile of buffalo yogurt samples which were collected from Çukurova markets. For this aim, 20 buffalo yogurt samples marketed in Adana and Mersin provinces were analyzed. As a result of the chemical analysis, the average dry matter content of buffalo yogurts was 19.37%, fat content was 6.54%, protein content was 4.10% and ash content was 1.37%. Aroma profile was evaluated by GC/MS (Gas Chromatography/Mass Spectrometry) using SPME (Solid-Phase Microextraction) technique. A total of 35 volatile compounds were detected including four aldehydes, four ketones, six acids, seven alcohols, four esters and ten miscellaneous compounds. Alcohols were the largest class of volatile compounds while acid and ketone groups were the major compounds in buffalo yogurt. The analysis of mineral content was performed by LA-ICP/MS (Inductively Coupled Plasma/Mass Spectrometer) and AAS (Atomic Absorption Spectrometer). According to these analysis, the average Ca level was 900.52 mg/L, K level was 1678.18 mg/L, Mg level was 729.80 mg/L, Na level was 325.78 mg/L, Cu level was 0.28 ppm, Fe level was 7.60 ppm, Mn level was 0.39 ppm and Zn level was 24.64 ppm.

Keywords

• Buffalo yogurt
• aroma profile
• mineral content
• Çukurova region

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