Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Ayşegül Beşir; Mustafa Mortaş; Fehmi Yazıcı

doi:10.55147/efse.1119044

EN

Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Abstract

Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. Among the ayran samples containing hemp milk, the ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p<0.05). At the end of the storage period (14th day), while the lowest serum separation rate (13.64%) belonged to the cow milk-based sample, the hemp milk-based sample (100%) had the highest level as 63.04%. The rheological behavior of the ayran samples were fitted the power-law model (0.98-0.99). These results provide useful information for the production possibilities of hemp seed milk-based ayran.

Keywords

Hemp seed milk , ayran , yogurt drink , hemp , plant milk

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Ayşegül Beşir ^*
0000-0002-6442-6807
Türkiye

Mustafa Mortaş
0000-0002-0316-7768
Türkiye

Fehmi Yazıcı
0000-0001-9601-8843
Türkiye

Publication Date

June 23, 2022

Submission Date

May 20, 2022

Acceptance Date

June 12, 2022

Published in Issue

Year 2022 Volume: 3 Number: 1

DOI

https://doi.org/10.55147/efse.1119044

IZ

https://izlik.org/JA88YZ99KX

APA

Beşir, A., Mortaş, M., & Yazıcı, F. (2022). Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures. European Food Science and Engineering, 3(1), 5-10. https://doi.org/10.55147/efse.1119044

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https://doi.org/10.29141/2500-1922-2024-9-2-7

Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Abstract

Keywords

Öz

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Microflora Impact on Organoleptic Properties of Mixed Fermentation Products as in the Case of Homemade Ayran Produced in the North Caucasus

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