Determination of Hydroxymethyl Furfuraldehyde (HMF) Contents in Traditionally Produced Strained Yoghurts

Yıl 2024, Cilt: 7 Sayı: 14, 577 - 589, 30.09.2024

Seval Sevgi Kırdar , Ayşe Mine Doğan

Öz

Food products undergo numerous processing phases from the farm to our table. Throughout and after these processing stages, alterations in physical, chemical, and microbial properties transpire in food products. When sweet foods are improperly stored at elevated temperatures and undergo heat treatment during manufacture, chemical processes produce hydroxymethylfurfural (HMF), a quality benchmark. Denizli Burnt-scented yogurt, Burdur Kökez yogurt, and winter yogurt are traditional strained yogurts in Türkiye. Analyses of pH, titratable acidity, total dry matter, fat, protein, ash, color, and HMF were conducted on concentrated yogurts. The analysis of HMF in samples was conducted utilizing a spectrophotometer. The European Food Safety Authority (EFSA) has indicated a maximum detectable level of 15 mg/kg for HMF with established toxicity in milk and dairy products. The current investigation established that the HMF levels in all experimental yogurt samples were beneath this threshold. The HMF content of yogurt samples was determined as follows: Burdur Kökez strained yogurt (6.74 μmol/L) < winter yogurt (7.51 μmol/L) < Denizli burnt scented yogurt (8.63 μmol/L), respectively. L value as 95.87-96.81, the a value as -2.51-3.20, and the b value as 2.66-3.12 in yogurts.

Anahtar Kelimeler

5-Hydroxymethylfurfural (HMF), Yogurt, Strained Yogurt, Burdur Kökez Yogurt, Denizli Burnt-Scented Yogurt, Winter Yoğurt

Kaynakça

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