An Investigation on Some Compounds Effecting Aroma and Flavour of Strained Yoghurt Produced from Goat Milk

Yıl 2009, Cilt: 15 Sayı: 04, 363 - 370, 01.11.2009

Ebru Şenel Zahide Kocabaş Fatma Ebnem Öztekin Metin Atamer

Öz

In this study, acetaldehyde, acetone, pH, titratable acidity, lactic acid, tyrosine and free fatty acids, namely butyric acid C4 , caproic acid C6 , caprylic acid C8 and capric acid C10 were taken into consideration affecting the variation in aroma and flavour scores AFS of strained yoghurt during the storage period of 60 days. AFS was negatively correlated with acetone r=-0.832, P

Anahtar Kelimeler

Strained yoghurt, carbonyl compounds, acidity, free fatty acids, regression analysis, Stepwise regression

Keçi Sütünden Yapılan Süzme Yoğurtların Koku ve Lezzetine Etki Eden Bileşenlerin Araştırılması

Öz

Bu çalışmada, asetaldehit, aseton, pH, titrasyon asitliği, laktik asit, tirozin ile butirik asit C4 , kaproik asit C6 , kaprilik C8 ve kaprik C10 serbest yağ asitlerinin süzme yoğurdun 60 gün depolanma periyodu boyunca koku ve lezzet puanlarındaki AFS değişim üzerine etkisi araştırılmıştır. Hesaplanan korelasyon katsayıları koku ve tat puanları ile aseton arasında ters bir ilişki r=-0.832, P

Anahtar Kelimeler

Süzme yoğurt, karbonil bileşenleri, asitlik, serbest yağ asitleri, regresyon analizi, path analizi

Kaynakça

• Abrahamsen, R. K., A. Svensen and G. Tufto. 1978. Some bacteriological activities during the incubation of yoghurt from goat’s and cow’s milk. XX. International Dairy Congress Paris – France.
• Agnihotri, M. K. and V. S. S. Prasad. 1993. Biochemistry and processing of goat milk and milk products. Small Ruminant Research 12, 151 – 170.
• Alichanidis, E. and A. Polyachoniadou. 1995. Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view. In: Production and Utilization of Ewe and Goat Milk. IDF. 41 Square Vergote, Brussels.
• Anonymous 1989. Yoğurt Standardı. TS 1330 Türk Standartları Enstitüsü, Ankara.
• Asperger, H. 1977. Applicability of analytic methods for assesment of yoghurt quality. Dairy Science Abstracts 3, 594.
• Atamer, M., M. Yildirim and O. Dağlıoğlu. 1993. Set ve Süzme yoğurtlarının depolama sürecindeki tat-aroma değişimi üzerine asitlik gelişimi, lipoliz, oksidasyon ve proteolizin etkisi. Doğa. Türk Veteriner ve Hayvancılık Dergisi 17: 49-53.
• Deeth, H. C., C. H. Fitz – Gerald and A. J. Snow. 1983. A gas chromatographic determination of free fatty acids in milk and milk products. New Zealand Journal of Dairy Science and Technology 18: 13–20. for the quantitative
• Downey, W. K. 1969. Lipid oxidation as a source of off-flavour development during the storage of dairy products. Journal of the Society of Dairy Technology 22: 154-162.
• Draper, N. R. and H. Smith. 1998. Applied Regression Analysis. Third Edition. John Willey ve Sons, Inc., New York.
• Düzgüneş, O., T. Kesici, O. Kavuncu and F. Gürbüz. 1987. Araştırma ve Deneme Metodları (İstatistik Metodlar-II). Ankara Üniversitesi, Ziraat Fakültesi Yayınları:1021, ders Kitabı: pp 295, Ankara.
• Görner, F., M. Palo and M. Seginova. 1973. Aroma compounds in cultured milks. Dairy Science Abstracts 35: 3173.
• Karademir, E., M. Atamer, B. Tamuçay and . Yaman. 2001. Some properties of goat’s milk yoghurts made by different fortification methods. Milchwissenschaft 57: 261-263.
• Neter. J., W. Wasserman and M. H. Kutner. 1989. Applied Linear Regression Models. Richard D. Irwin, Inc. Boston, USA.
• Peaker, M., A. Faulkner and D. R. Blatchford. 1981. Changes in the milk citrate concentration during lactation in the goat. Journal of Dairy Research 48: 357 - 361.
• Rasic, J. L. and J. A. Kurman. 1978. Yoghurt. Scientific Grounds, Technology, Manufacture and Preparations. Vol. I. Fermented Fresh Milk Products. Technical Dairy Publishing House. Cophenagen – Denmark.
• Rysstand, G. and R. K. Abrahamsen. 1987. Formation of volatile aroma compounds and carbon dioxide in yoghurt starter grown in cows and goats milk. Journal of Dairy Research 54: 257 – 266.
• Steinholt, T. K. and H. E. Calbert. 1960. A rapid colorimetric for the determination of lactic acid in milk and milk products. Milchwissenschaft 15: 7-11.Tamime A. Y. and R. K. Robinson. 1999. Yoghurt Science and Technology. Second Edition. Woodhead Publishing Limited. Cambridge England.
• Tunail, N. 1978. A study on some important physiological properties of lactic acid bacteria isolated from White brined cheese used as starter. Associate Profesorship Thesis, Ankara.
• Ulberth, F. 1991. Headspace gas chromatographic estimation of some yoghurt volatiles. Journal of the Association of Official Analytical Chemists 74: 630-634.
• Wojtowski, J., R. Dankow, E. Kozal and J. Wojciechowski. 1995. Influence of bacterial cultures on quality of yoghurt from cow, sheep, goat and buffalo milk. XXI. International Dairy Congress. Brief Communications. Volume I.. Moscow.(pp 294).
• Yaygın, H. and N. M. Mehanna. 1988. A comparative study on some volatile flavour components of yoghurt made from milk of different species. Indian Journal of Dairy Science 41(4):432 - 436.
• Zar, J. H. 1999. Biostatistical Analysis (Fourth Edition). Prentice-Hall Inc., Simon ve Schuster Viacom Company, New Jersey, USA.