Üzüm (Vitis vinifera L.) Çekirdeği Ekstraktı ile Zenginleştirilmiş Geleneksel Yoğurdun Fizikokimyasal Özellikleri ve Antioksidan Kapasitesi

Year 2019, Volume: 12 Issue: 4, 398 - 395, 31.12.2019

Dilek Demirbüker Kavak Bilge Akdeniz

https://doi.org/10.30607/kvj.596784

Cited By: 3

Abstract

Bu çalışmanın amacı,
antioksidan aktivitesi yüksek üzüm çekirdeği ekstraktı elde etmek ve farklı
konsantrasyonlardaki çekirdek ekstraktları ile takviye edilmiş geleneksel
yoğurtların kalite özelliklerini araştırılmasıdır. Bu amaçla ilk olarak sıcak
su ekstraksiyonu uygulanarak en yüksek antioksidan aktiviteye sahip Vitis vinifera L. üzüm çekirdeği
ekstraktı üretmek için ekstraksiyon koşulları optimize edilmiştir. Yoğurtların
zenginleştirilmesi 0.1 - 0.15 ve 0.2 g/100g ekstrakt düzeyinde yapılmıştır.
Yoğurt numunelerinin antioksidan, fizikokimyasal, mikrobiyal ve duyusal
özellikleri analiz edilmiştir. Sonuçlara göre, zenginleştirilmiş yoğurt
numunelerinin antioksidan aktivitesinin daha yüksek olduğunu ve kontrol
numunelerine kıyasla % 14'e kadar daha fazla antioksidan aktivite gösterdikleri
tespit edilmiştir. Yoğurt numunelerinin ise fizikokimyasal özelliklerini
korunmuştur. Duyusal analizlerde 0.1 g / 100 g ekstrakt içeren örnekler genel
kabul görmede en yüksek puana sahip olmasına rağmen, 0.2 g / 100 g içeren
örnekler panelistlerce olumsuz algılanmıştır. Sonuç olarak, üzüm çekirdeği
ekstraktı geleneksel yoğurt üretiminde tat ve antioksidan özelliğini arttırmak
için kullanılabilir. 0.1-0.15 g / 100 g düzeyinde üzüm çekirdeği ekstraktı ile
zenginleştirme, fonksiyonel yoğurt üretiminde makul olmakta ve olumlu sağlık
etkileri açısından tüketicilerin beğenisine daha fazla hitap etmektedir.

Keywords

Üzüm Çekirdeği, Ekstraksiyon, Yoğurt, Fonksiyonel Gıda, Antioksidan

Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels

Abstract

The aim of this study is to obtain the grape seed extract with high
antioxidant activity and to investigate the quality characteristics of
traditional yogurts fortified with seed extracts at different concentrations.
For this aim, batch hot water extraction was conducted and extraction
conditions were optimized to produce Vitis
vinifera L. grape seed
extract using with the highest antioxidant activity. The fortification of yogurts was conducted at 0.1-0.15 and 0.2 g/ 100g
extract level and antioxidant, physicochemical, microbial and sensory
characteristics of the yogurt samples were analyzed. Results showed that
antioxidant activity of fortified yogurts were higher and up to 14 % more
antioxidant activity was detected compared to the control samples. Yogurt
samples preserved their physicochemical characteristics.  Although sample with 0.1 g/100 g extract had
highest scores in overall acceptance, the sample containing the highest extract
concentration of 0.2 g/100 g, exhibited negative perceptions by panelists in
sensorial analysis. In conclusion, grape seed may be used in traditional yogurt
production by improving the taste and antioxidant potential. The fortification levels of 0.1-0.15
g/100 g grape seed extract might be more feasible in functional yogurt
production and might be more recommended for consumer’s appreciation in terms
of positive health effects.

Keywords

Grape Seed, Extraction, Yogurt, Functional Food, Antioxidant

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