TY  - JOUR
T1  - The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation
TT  - Kefir Kültürü İnokulasyonu ile Üretilen Dondurmanın Fonksiyonel, Besinsel ve Biyolojik Özellikleri
AU  - Kılınç, Mehmet
PY  - 2025
DA  - October
Y2  - 2025
JF  - Kocatepe Veterinary Journal
JO  - kvj
PB  - Afyon Kocatepe Üniversitesi
WT  - DergiPark
SN  - 1308-1594
SP  - 321
EP  - 328
VL  - 18
IS  - 3
LA  - en
AB  - This study aims to investigate the alterations in the microbiological, physicochemical, and technological characteristics of ice cream made of mixes ripened with kefir culture inoculation at three different rates. Adding kefir culture to the mix decreased the its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw, % dry matter, first drop, complete melting, volume increase and all TPA values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5% kefir culture inoculation yielded the lowest pH (5.74), aw (0.710), % dry matter (11.35), first drop (15.25 min.), complete melting (71.28 min.) and overrun (43.67%) values, as well as the lowest hardness (1759.32 N), springiness (0.90), cohesiveness (0.23), gumminess (742.42 N), chewiness (374.73 N) and resilience (0.698) results.
KW  - ice cream
KW  - kefir
KW  - starter culture
KW  - fermentation
N2  - Bu araştırmada üç farklı oranda kefir kültürü inokülasyonu ile olgunlaştırılan dondurma mikslerinden üretilen dondurmaların fizikokimyasal, mikrobiyolojik ve teknolojik değerlerinde meydana gelen değişimlerin incelenmiştir. Dondurma miksine kefir kültürü ilavesi miksin firmness, cohesiveness ve indeks of viscosity değerlerinin azalmasına consistency değerinin ise artmasına neden olmuştur. Ayrıca bu mikslerden üretilen dondurmalarda kontrol örneğine kıyasla pH, aw,% kuru madde, ilk damlama, tamamen erime, overrun ve tüm TPA değerleri de azalış göstermiştir. Ek olarak tespit edilen bu değişimler, ilave edilen kültür miktarına paralel şekilde artış göstermiştir. Örnekler arasında en düşük pH (5.74), aw (0.710), % kuru madde (11.35), ilk damlama (15.25 min.), tamamen erime (71.28 min.), overrun (43.67 %) değerleri en düşük örnek %1.5 kefir kültürü inokülasyonu ile olgunlaştırılan mikslerden üretilen dondurma örnekleri olmuştur. Benzer şekilde en düşük hardness (1759.32 N),springiness(0.90), cohesiveness (0.23), gumminess (742.42N), chewiness (374.73N) ve resilience (0.698) değerleri de aynı örneklerde tespit edilmiştir.
CR  - Akarca, G., Kilinç, M., & Denizkara, A. J. (2024). Quality specification of ice creams produced with different homofermentative lactic acid bacteria. Food Science & Nutrition, 12(1), 192-203.
CR  - Alamprese, C., Foschino, R., Rossi, M., Pompei, C., & Corti, S. (2005). Effects of Lactobacillus rhamnosus GG addition in ice cream. International journal of dairy technology, 58(4), 200-206.
CR  - AOAC. (2016a). Water activity of food (978.18) (20th ed.). AOAC International.
CR  - AOAC. (2016b). Association of Official Analytical Chemist, official methods of Analysis. (20th ed.). Washington. D.C.
CR  - Bahramparvar, M., & Mazaheri Tehrani, M. (2011). Application and functions of stabilizers in ice cream. Food reviews international, 27(4), 389-407.
CR  - Campos, F. P., & Cristianini, M. (2007). Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation. Innovative Food Science & Emerging Technologies, 8(2), 226-229.
CR  - Cruz, A. G., Antunes, A. E., Sousa, A. L. O., Faria, J. A., & Saad, S. M. (2009). Ice-cream as a probiotic food carrier. Food Research International, 42(9), 1233-1239.
CR  - Farnworth, E. R. T. (2008). Handbook of fermented functional foods. CRC press.
CR  - Gao, X., & Li, B. (2016). Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review. Cogent Food & Agriculture, 2(1), 1272152.
CR  - Goktas, H., Dikmen, H., Bekiroglu, H., Cebi, N., Dertli, E., & Sagdic, O. (2022). Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. Lwt, 153, 112489.
CR  - Güven, M., & Karaca, O. B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice‐cream‐type frozen yogurts. International Journal of Dairy Technology, 55(1), 27-31.
CR  - Isleroglu, H., Kemerli, T., & Kaymak-Ertekin, F. (2015). Effect of steam-assisted hybrid cooking on textural quality characteristics, cooking loss, and free moisture content of beef. International Journal of Food Properties, 18(2), 403-414.
CR  - Jimenez-Flores, R., Klipfel, N. J., & Tobias, J. (1993). Ice cream and frozen desserts. VCH PUBLISHERS, NEW YORK, NY(USA)., 57-159.
CR  - Kilinç, M., & Şevik, R. (2021). The effect of hawthorn fruit (Crataegus tanacetifolia) dried with geothermal energy on some physicochemical properties of ice cream.
CR  - Marshall, R. T., Goff, H. D., Hartel, R. W., Marshall, R. T., Goff, H. D., & Hartel, R. W. (2003). The freezing process. Ice Cream, 171-206.
CR  - Muse, M. R., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of dairy science, 87(1), 1-10.
CR  - Ozdemir, C., Dagdemir, E., Ozdemir, S., & Sagdic, O. (2008). The effects of using alternative sweeteners to sucrose on ice cream quality. Journal of food quality, 31(4), 415-428.
CR  - Petrova, P., Ivanov, I., Tsigoriyna, L., Valcheva, N., Vasileva, E., Parvanova-Mancheva, T., ... & Petrov, K. (2021). Traditional Bulgarian dairy products: ethnic foods with health benefits. Microorganisms, 9(3), 480.
CR  - Sarwar, A., Aziz, T., Al-Dalali, S., Zhang, J., ud Din, J., Chen, C., ... & Yang, Z. (2021). Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. LWT, 141, 110910.
CR  - Sert, D., Mercan, E., & Dertli, E. (2017). Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product. Lwt, 78, 70-76.
CR  - Shiby, V. K., & Mishra, H. N. (2013). Fermented milks and milk products as functional foods—A review. Critical reviews in food science and nutrition, 53(5), 482-496.
CR  - Shori, A. B., Albalawi, A., Al Zahrani, A. J., Al-sulbi, O. S., & Baba, A. S. (2022). Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage. International Dairy Journal, 126, 105267.
CR  - Zhang, J., Zhao, W., Guo, X., Guo, T., Zheng, Y., Wang, Y., ... & Yang, Z. (2017). Survival and effect of exopolysaccharide-producing Lactobacillus plantarum YW11 on the physicochemical properties of ice cream. Polish Journal of Food and Nutrition Sciences, 67(3).
UR  - https://dergipark.org.tr/tr/pub/kvj/issue//1734062
L1  - https://dergipark.org.tr/tr/download/article-file/5019790
ER  -