Farklı Oranlarda Turunçgil İlave Edilen Kefirin Fiziksel, Kimyasal, Duyusal ve Organik Madde Profili

Year 2023, Volume: 20 Issue: 4, 871 - 878, 25.12.2023

Halil İbrahim Binici , Cihat Özdemir , Salih Özdemir

https://doi.org/10.33462/jotaf.1225120

Cited By: 1

Abstract

Bu çalışmanın amacı, kefirin işlevselliğinin artırılmak için turunçgil ilave edilmiştir. Kefir örneklerinin kuru madde oranları 11.04 % ile 11.75 % arasında değişmektedir. Meyve eklenmesi, kefirin süt yağı oranlarını azaltmıştır. Kefir örneklerinin pH değerleri, meyve konsantrasyonuna bağlı olarak 3.37 ile 4.08 arasında değişmektedir. Kefir örnekleri içinde greyfurt bulunanlar (%37.5), en düşük pH değerine (3.37) sahip olan kefir örnekleri arasında yer almıştır. Kefir örneklerinin 20 rpm ve 50 rpm'deki kayma hızında viskozitesi sırasıyla 0.42 Pa.s ile 2.88 Pa.s ve 0.31 ile 1.60 Pa.s arasında değişmektedir. Meyve eklennesi, kefirin viskozitesini azaltmıştır. Örneklerin DPPH* değerleri %1.21 ile %38.93 arasında değişmektedir. Turunçgiller içeren örneklerin DPPH değerleri istatistiksel olarak (p<0.01) kefir örneklerinden daha yüksektir. Portakal eklenen kefir örnekleri etanol miktarını azaltırken, greyfurt eklenmiş olan kefir örnekleri etanol miktarını artırmıştır. Düz kefir örnekleri, portakal, mandalina ve greyfurt örneklerinden daha yüksek asetik asit, butanoik asit, heksanoik asit, oktanoik asit, n-dekanoik asit, benzoik asit, benzaldehit, benzaldehit (2,5 bis), silanediyol dimetil ve benzil alkol oranlarına sahip olduğu görülmüştür. Bununla birlikte, portakal, mandalina ve greyfurt içeren kefir örneklerinin d-limonen, 1-metil benzen ve benzen 2-etil-1,3-dimetil oranları kefire göre önemli ölçüde artmıştır. Panelistler diğerlerine oranla daha çok portakal (%23 ve %37.5) ve mandalina (%37.5) kefir örneklerini tercih etmiştir. Panelistlerin greyfurt eklenmiş örnekleri diğer kefir örneklerine göre daha düşük puan vermiştir.

Keywords

Kefir, Citrus meyveleri, Aromatik organik madde, Viskozite, Sensör kalitesi

The Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions

Abstract

This study aims to increase the functionality of plain kefir by adding citrus fruits. Dry matter ratios of kefir samples ranged from 11.04 % to 11.75 %. The addition of fruit to kefir reduced the milk-fat ratios. The pH values of kefir samples ranged from 3.37 to 4.08 depending on fruit concentration. pH values also ranged from 3.37 to 4.08 depending on fruit concentration. Kefir samples containing grapefruit (37.5 %) had the lowest pH value (3.37) among the kefir samples. The viscosity of kefir samples at 20 rpm and 50 rpm at sliding speed ranged from 0.42 Pa.s to 2.88 Pa.s and from 0.31 to 1.60 Pa.s, respectively. The addition of fruit to plain kefir was reduced its viscosity. DPPH* of samples was between 1.21 and 38.93 % DPPH of samples with citrus fruit were statistically (p<0.01) higher than that of plain kefir samples. While adding orange to plain kefir samples reduced the amount of ethanol, adding grapefruit increased its amount, conversely. Plain kefir samples had higher acetic acid, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, benzoic acid, benzaldehyde, benzaldehyde (2,5 bis), silanediol dimethyl, and benzyl alcohol ratios than that of orange, mandarin and grapefruit samples. However, the d- limonene, 1-methyl benzene and benzene 2-ethyl-1,3-dimethyl ratios of kefir samples containing orange, mandarin and grapefruit increased significantly compared to plain kefir. Panelists preferred orange (23 % and 37.5 %) and mandarin (37.5 %) kefir samples more than the others. Panelists gave lower scores to grapefruit-added samples than the other kefir samples.

Keywords

Kefir, Citrus fruits, Aromatic organic matter, Viscosity, Sensory quality

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