Some properties of ayran fortified with black carrot powder

Year 2018, Volume: 3 Issue: 3, 54 - 60, 31.12.2018

Dilek Say İbrahim Başar Saydam Nuray Güzeler

https://doi.org/10.31797/vetbio.499749

Cited By: 3

Abstract

Ayran is a traditional Turkish salty drinkable fermented product prepared
by the addition of water to yogurt or by the addition of yogurt culture to
standardized milk. Black carrot is well known and very rich source of
anthocyanins and combining with ayran was obtained a product that is natural,
nutritious and highly attractive for consumer. In this study, black carrots were
dried and powdered by freeze drying method and four batches of ayrans were
manufactured by adding dried black carrots powder into the milk at increasing
rates. One batch was treated as a control sample without black carrot powder addition
and three batches of ayrans were manufactured by adding black carrot powder at
the rates of 0.25%, 0.5% and 1%. All of the samples were pasteurized at 90°C
for 5 minutes. Following the pasteurization, milks were cooled to 46±1°C and then inoculated with starter culture. Inoculated milks were
incubated until the pH became 4.6-4.7. Ayran samples were cooled down and 0.5% salt
was added. The mixture was homogenized and filled into 200 g of cups and stored
at 4^oC before analyses. At the 5th and 20th minutes, the lowest
antioxidant activity values were found to be 5.88% and 6.08% for control
sample, while the highest antioxidant activity values were found 19.90% and
21.6% for ayran with 1% black carrot powder. Increasing concentrations of added
black carrot into the milk, resulted higher antioxidant activity in ayran as determined
by DPPH method (p<0.05). However, pH, dry matter, fat, protein and salt
contents of the ayran samples were not influenced by black carrot powder
addition (p>0.05). 

Keywords

Ayran, black carrot, antioxidant activity

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