A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage

Year 2021, Volume: 11 Issue: 2, 486 - 495, 15.12.2021

Atiye Değirmenci , Mehtap Er Kemal , Gülsüm Merve Boyracı , Mehmet Kemal , Oktay Yıldız

https://doi.org/10.31466/kfbd.931444

Cited By: 1

Abstract

Drinking yogurt (ayran) is one of the valuable traditional Anatolian dairy products. Ayran is prepared traditionally through adding water and salt to yogurt or manufactured industrially by fermentation of yogurt culture added diluted milk. Nowadays, interest and consumption of traditional different fermented dairy products have spread rapidly around the world. Although cucumber-yogurt (cacik), soda ayran, fruitful ayran have a commercial face, there is still locally consumed drinking yogurt ayran types. One of the locally consumed ayran types is herby-hot ayran from Puturge-Malatya. In the preparation of herby-hot ayran, the flavoring herbs/spices are added to the ayran in earthenware pots then buried under the soil and left to ferment spontaneously for at least 15 days. The objectives of this study were to determine physicochemical, microbiological, and sensory properties of traditional purslane and/or Cayenne pepper added drinking yogurt from Puturge-Malatya, Turkey. The analysis results were found total dry matter 5.80-7.03 %, pH 3.77-4.30, titratable acidity 0.61-1.17 % lactic acid, serum separation 11.17-21.5 mL (50 mL)-1. Levels of lactic acid bacteria (LAB) ranged from 7.00 to 8.04 log cfu mL-1 and the mold and yeast (MY) levels varied from 5.25 to 6.98 log cfu mL-1 for studied samples. Properties of traditional herby-hot ayran are found different from plain ayran. The results demonstrated that this product may have the potential for consumer preference. To reveal the changes occurring in product characteristics during the fermentation period would be thus of interest.

Keywords

Fermented products, Drinkable yogurt, Herby hot ayran, Purslane, Cayenne pepper

Thanks

The authors would like to give special thanks to the Puturge Food, Agriculture and Livestock District Direction, Malatya, Turkey who assisted with the production of samples. Some part of this article was presented as an poster presentation in International Symposium on Medicinal, Aromatic and Dye Plants, Malatya.

Geleneksel Bir Anadolu İçeceği olan Semizotu ve/veya Acı Biber İlaveli Ayranın Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Bir Ön Çalışma

Abstract

İçilebilir yoğurt (ayran), Anadolu'nun değerli geleneksel süt ürünlerinden biridir. Ayran geleneksel olarak yoğurda su ve tuz ilave edilerek hazırlanır veya yoğurt kültürü ilave edilen seyreltilmiş sütün fermantasyonu ile endüstriyel olarak üretilir. Günümüzde, geleneksel farklı fermente süt ürünlerinin tüketimi ve onlara olan ilgi dünya çapında hızla yayılmaktadır. Cacık, sodalı ayran, meyveli ayran ticari bir yüze sahip olsa da, hala yerel olarak tüketilen ayran çeşitleri mevcut olup bunlardan biri de Puturge-Malatya'nın otlu-acılı ayranıdır. Otlu-acılı ayran üretiminde, çömleklerdeki ayrana aroma verici otlar/baharatlar eklenir ve en az 15 gün toprak altındaki çömleklerde spontan fermantasyona bırakılır. Bu çalışmanın amacı, Puturge-Malatya’nın geleneksel semizotu ve/veya acı biber ilaveli ayranının fizikokimyasal, mikrobiyolojik ve duyusal özelliklerini belirlemektir. Örneklerin toplam kuru madde % 5.80-7.03, pH 3.77-4.30, titre edilebilir asitlik % 0.61-1.17 laktik asit ve serum ayrılması 11.17-21.5 mL (50 mL) -1 aralığında belirlenmiştir. Laktik asit bakteri (LAB) seviyeleri 7.00 ile 8.04 log cfu mL-1 ve küf ve maya (MY) değerleri 5.25 ile 6.98 log cfu mL-1 arasında değişmiştir. Geleneksel otlu-acılı ayranın özellikleri sade ayrandan farklı bulunmuştur. Çalışmanın sonuçları, bu ürünün tüketicilerin tercih edebileceği bir potansiyele sahip olabileceğini göstermiştir. Fermantasyon sırasında ürün karakteristiğinde meydana gelen değişiklikleri ortaya çıkarmak bundan sonraki çalışmamızda ilgi alanımız olacaktır.

Keywords

Fermente ürünler, İçilebilir yoğurt, Otlu acılı ayran, Semiz otu, Acı biber

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