INVESTIGATION OF THE BIOACTIVITY AND SHELF LIFE OF YOGURT FERMENTED WITH PERGA

Öz

In this study, raw milk obtained from a dairy farmer raising livestock in the Kayseri-Gesi region was fermented using traditional methods using yogurt culture and various amounts of perga additive. Perga was added to the samples at different rates (0.01, 0.02, 0.03, and 0.04%). Color, titratable acidity, pH, water-holding capacity, total phenolic content, and DPPH antioxidant capacity, were performed on yogurt samples on days 1, 4, 7, 14, and 21 of storage. Protein content was determined on the first day of storage. The results showed that the pH of the yogurt decreased as the concentration of perga added increased, but the pH difference decreased as the days of storage increased. The pH values in the samples ranged from 3.85 to 4.17. The water-retention capacity of the yogurt increased with the addition of perga and the days of storage. Titratable acidity was found to be within normal limits at all tested concentrations. No difference was observed between the samples in terms of color. Perga had no significant effect on total phenolic content, DPPH antioxidant capacity. The addition of low amounts of perga also did not significantly and negatively alter the yogurt's bioactivity or shelf life.

Anahtar Kelimeler

• perga
• yoğurt
• acidity
• bioactivity

PERGA İLE FERMENTE EDİLEN YOĞURDUN BİYOAKTİVİTESİ VE RAF ÖMRÜNÜN ARAŞTIRILMASI

Öz

Bu çalışmada Kayseri-Gesi Bölgesinde hayvancılık yapan bir sütçüden elde edilen çiğ süt yoğurt kültürü ve farklı oranlarda perga eklentisi ile geleneksel yöntemlerle mayalanmıştır. Perga örnekleri farklı oranlarda (%0.01, 0.02, 0.03 ve 0.04) eklenmiştir. Depolamanın 1,4,7,14 ve 21. günlerinde yoğurt örneklerinde renk, titrasyon asitliği, pH, su tutma kapasitesi, toplam fenolik madde, DPPH antioksidan kapasite tayini yapılmıştır. Elde edilen sonuçlara göre, eklenen perganın konsantrasyonu arttıkça yoğurdun pH değeri düşmüş ancak depolama günleri arttıkça pH farkı azalmıştır. Örneklerde pH değerleri 3.85-4.17 arasında değişkenlik göstermiştir. Perga eklentisi ve depolama günleri arttıkça yoğurtta su tutma kapasitesi artmıştır. Test edilen tüm konsantrasyonlarda titrasyon asitliği normal değerlerde tespit edilmiştir. Renk açısından da örnekler arasında fark belirlenmemiştir. Toplam fenolik madde ve DPPH antioksidan kapasite değerleri açısından perganın önemli etkisi olmamıştır. Düşük oranda perga ilavesi yoğurdun biyoaktivitesi ve raf ömründe de önemli ve olumsuz bir değişikliğe sebep olmamıştır.

Anahtar Kelimeler

• perga
• yoğurt
• asidite
• biyoaktivite

Kaynakça

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