Yıl 2020, Cilt 18 , Sayı 4, Sayfalar 375 - 381 2020-12-31

Ticari Kefirlerin Fizikokimyasal ve Reolojik Özellikleri
Physicochemical and Rheological Properties of Commercial Kefir Drinks

Oğuz GÜRSOY [1] , Kübra KOCATÜRK [2] , Hande Özge GÜLER DAL [3] , Hasne Nazlı YAKALI [4] , Yusuf YILMAZ [5]


Kefir, fermente içecekler içerisinde en çok tercih edilenlerden biri olup üretimi süt endüstrisinde önemli bir yer tutmaktadır. Bu çalışmada, ticari sade kefirlerin fizikokimyasal ve reolojik özellikleri karşılaştırılmıştır. Türkiye ticari kefir pazarında etkili olan markalara ait kefirler (n=6) Türkiye'deki ulusal marketlerden temin edilmiş ve her bir marka için farklı son kullanma tarihlerine sahip örnekler tekerrür olarak kullanılmıştır. Ticari kefir örneklerinin kuru madde, protein ve yağ içeriklerine ait aralıklar, sırasıyla %9.49-11.97, %2.30-3.44 ve %2.50-3.00 olarak bulunmuştur. Örneklerin pH değerleri 3.86-4.06 aralığında, toplam titre edilebilir asitlik (%, laktik asit) değerleri %0.71-0.93 arasında saptanmıştır. Farklı markalara ait ticari kefir örneklerinin fizikokimyasal özelliklerinde önemli değişiklikler saptanmıştır (p<0.05). Farklı sıcaklıklarda (4.0, 10.0 ve 25.0±0.3°C) yapılan reolojik analizlerde, kefir içeceklerinin reolojik özelliklerinin yorumlanmasında yüksek R2 değerlerinin elde edildiği Üssel Kural (Power Law) modeli kullanılmıştır. Örneklerin (111.6 s-1 kayma oranındaki) görünür viskozite değerlerinin sıcaklıkla ters orantılı olduğu ve 0.48 ile 1.76 mPa.s arasında değiştiği saptanmıştır (p<0.05). Örneklerin aktivasyon enerjisi değerleri 21.51 ve 36.18 kJ/mol arasında değişmiştir. Farklı markalara ait ticari kefir örneklerinin fizikokimyasal ve reolojik özellikleri arasında önemli farklılıklar belirlenmiş olup, bu farklılığın da üretimde kullanılan farklı hammadde ile kefir kültürlerinden kaynaklanabileceğini göstermiştir.
Kefir is one of the most preferred fermented beverages, and its production constitutes a significant portion of the dairy industry. In this study, the physicochemical and rheological properties of commercial plain kefir drinks were compared. Kefir drinks of dominant brands in the Turkish kefir market (n=6) were obtained from national markets, and samples with different production dates for each brand were used as replications. The ranges for the dry matter, protein and fat contents (%) of kefir drinks were 9.49-11.97, 2.30-3.44 and 2.50-3.00%, respectively. Moreover, the pH values of samples were in a range between 3.86 and 4.06 while their total titratable acidity (%, lactic acid) values ranged from 0.71 to 0.93%. Significant differences were found among the physicochemical properties of commercial kefir drinks (p<0.05). Rheological analyses were conducted at three different temperatures (4.0, 10.0 and 25.0±0.3°C), and the power law model was used to interpret the rheological characteristics of kefir drinks, which resulted in high coefficient of determination (R2) values. Besides, the apparent viscosity values of samples (at a shear rate of 111.6 s-1) were inversely related to temperature and varied between 0.48 and 1.76 mPa.s (p<0.05). Activation energy values of samples were between 21.51 and 36.18 kJ/mol. Significant differences in physicochemical and rheological properties were found among the commercial kefir samples of different brands, indicating the compositional variations of raw materials and kefir cultures used in their production.
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-5907-4595
Yazar: Oğuz GÜRSOY (Sorumlu Yazar)
Kurum: Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering
Ülke: Turkey


Orcid: 0000-0003-3385-614X
Yazar: Kübra KOCATÜRK
Kurum: Burdur Mehmet Akif Ersoy University, Graduate School of Natural and Applied Sciences, Division of Food Engineering
Ülke: Turkey


Orcid: 0000-0002-6386-7432
Yazar: Hande Özge GÜLER DAL
Kurum: Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering
Ülke: Turkey


Orcid: 0000-0002-6616-7634
Yazar: Hasne Nazlı YAKALI
Kurum: Burdur Mehmet Akif Ersoy University, Graduate School of Natural and Applied Sciences, Division of Food Engineering
Ülke: Turkey


Orcid: 0000-0002-5061-0005
Yazar: Yusuf YILMAZ
Kurum: Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering
Ülke: Turkey


Teşekkür The authors thank to Cahit Burak KÜCÜKİGCİ for his technical support on the total nitrogen analyses of the present study.
Tarihler

Yayımlanma Tarihi : 31 Aralık 2020

Bibtex @araştırma makalesi { akademik-gida850881, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {375 - 381}, doi = {10.24323/akademik-gida.850881}, title = {Physicochemical and Rheological Properties of Commercial Kefir Drinks}, key = {cite}, author = {Gürsoy, Oğuz and Kocatürk, Kübra and Güler Dal, Hande Özge and Yakalı, Hasne Nazlı and Yılmaz, Yusuf} }
APA Gürsoy, O , Kocatürk, K , Güler Dal, H , Yakalı, H , Yılmaz, Y . (2020). Physicochemical and Rheological Properties of Commercial Kefir Drinks . Akademik Gıda , 18 (4) , 375-381 . DOI: 10.24323/akademik-gida.850881
MLA Gürsoy, O , Kocatürk, K , Güler Dal, H , Yakalı, H , Yılmaz, Y . "Physicochemical and Rheological Properties of Commercial Kefir Drinks" . Akademik Gıda 18 (2020 ): 375-381 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/59170/850881>
Chicago Gürsoy, O , Kocatürk, K , Güler Dal, H , Yakalı, H , Yılmaz, Y . "Physicochemical and Rheological Properties of Commercial Kefir Drinks". Akademik Gıda 18 (2020 ): 375-381
RIS TY - JOUR T1 - Physicochemical and Rheological Properties of Commercial Kefir Drinks AU - Oğuz Gürsoy , Kübra Kocatürk , Hande Özge Güler Dal , Hasne Nazlı Yakalı , Yusuf Yılmaz Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.850881 DO - 10.24323/akademik-gida.850881 T2 - Akademik Gıda JF - Journal JO - JOR SP - 375 EP - 381 VL - 18 IS - 4 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.850881 UR - https://doi.org/10.24323/akademik-gida.850881 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Physicochemical and Rheological Properties of Commercial Kefir Drinks %A Oğuz Gürsoy , Kübra Kocatürk , Hande Özge Güler Dal , Hasne Nazlı Yakalı , Yusuf Yılmaz %T Physicochemical and Rheological Properties of Commercial Kefir Drinks %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 4 %R doi: 10.24323/akademik-gida.850881 %U 10.24323/akademik-gida.850881
ISNAD Gürsoy, Oğuz , Kocatürk, Kübra , Güler Dal, Hande Özge , Yakalı, Hasne Nazlı , Yılmaz, Yusuf . "Physicochemical and Rheological Properties of Commercial Kefir Drinks". Akademik Gıda 18 / 4 (Aralık 2020): 375-381 . https://doi.org/10.24323/akademik-gida.850881
AMA Gürsoy O , Kocatürk K , Güler Dal H , Yakalı H , Yılmaz Y . Physicochemical and Rheological Properties of Commercial Kefir Drinks. Akademik Gıda. 2020; 18(4): 375-381.
Vancouver Gürsoy O , Kocatürk K , Güler Dal H , Yakalı H , Yılmaz Y . Physicochemical and Rheological Properties of Commercial Kefir Drinks. Akademik Gıda. 2020; 18(4): 375-381.
IEEE O. Gürsoy , K. Kocatürk , H. Güler Dal , H. Yakalı ve Y. Yılmaz , "Physicochemical and Rheological Properties of Commercial Kefir Drinks", Akademik Gıda, c. 18, sayı. 4, ss. 375-381, Ara. 2021, doi:10.24323/akademik-gida.850881