INVESTIGATION OF STRAWBERRY-ENRICHED BUFFALO YOGHURT IN TERMS OF QUALITY CHARACTERISTICS AND FATTY ACID COMPOSITION, ACE INHIBITOR ACTIVITY AND HMF CONTENT

Yıl 2023, , 381 - 393, 15.04.2023

Murat Emre Terzioğlu , Ayla Arslaner , İhsan Bakırcı

https://doi.org/10.15237/gida.GD22101

Cited By: 2

Öz

n the present study, different ratios (5%, 7.5%, 10%) of strawberry puree added to buffalo yoghurt produced using ABT-2 probiotic culture were investigated in terms of fatty acid composition, ACE inhibitor activity and HMF content. In addition, the effects of fruit addition and storage period on physicochemical, microbiological, and sensory analyses of yoghurt samples were investigated. It was determined that the addition of strawberry puree to buffalo yoghurt had a very significant (P < 0.01) effect on all fatty acids, ACE inhibitor activity, HMF content, physicochemical, microbiological and sensory analyses except for the minor polyunsaturated fatty acids. While it was determined that total saturated fatty acids and ACE inhibitor activity levels decreased with the addition of fruit, an increase was found in HMF content, total monounsaturated fatty acids and total polyunsaturated fatty acids. As a result of this research, consumption of buffalo yoghurt as a functional food can be recommended.

Anahtar Kelimeler

Buffalo yoghurt, ABT-2 probiotic culture, strawberry, fatty acid composition, ACE inhibitor activity, HMF

ÇİLEKLE ZENGİNLEŞTİRİLMİŞ MANDA YOĞURDUNUN KALİTE KARAKTERİSTİKLERİ İLE YAĞ ASİDİ KOMPOZİSYONU, ACE İNHİBİTÖR AKTİVİTE VE HMF İÇERİĞİ BAKIMINDAN İNCELENMESİ

Öz

Mevcut araştırmada ABT-2 probiyotik kültür kullanılarak üretilen manda yoğurtlarına farklı oranlarda (%5, %7.5, %10) çilek püresinin yanı sıra %7.5 oranında şeker ilave edilmiş ve yağ asidi kompozisyonu, ACE inhibitör aktivite ve HMF içeriği açısından incelenmiştir. Ayrıca yoğurt örneklerinde meyve ilavesi ve depolama periyodunun fizikokimyasal, mikrobiyolojik ve duyusal analizler üzerine etkisi araştırılmıştır. Manda yoğurduna çilek püresi ilavesinin minör seviyede bulunan çoklu doymamış yağ asitleri hariç tüm yağ asitleri, ACE inhibitör aktivite, HMF içeriği, fizikokimyasal, mikrobiyolojik ve duyusal analizler üzerine çok önemli (P < 0.01) etkisinin olduğu belirlenmiştir. Meyve ilavesiyle toplam doymuş yağ asitleri ve ACE inhibitör aktivite seviyesinin azaldığı belirlenirken HMF içeriği, toplam tekli doymamış yağ asitleri ve toplam çoklu doymamış yağ asitleri seviyesinde artış saptanmıştır. Bu araştırma sonucunda manda yoğurdunun fonksiyonel gıda olarak tüketimi tavsiye edilebilmektedir.

Anahtar Kelimeler

Manda yoğurdu, ABT-2 probiyotik kültür, çilek, yağ asidi kompozisyonu, ACE inhibitör aktivite, HMF

Kaynakça

• Abdel-Hamid, M., Romeih. E., Huang, Z., Enomoto, T., Huang, L., Li, L. (2020) Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food Chemistry, 303: 125400.
• Akubor, P. I. (2016). Quality evaluation and storage properties of yoghurt supplemented with pineapple juice. International Journal Science and Knowledge, 5(1): 23-31.
• Al-Dhabi, N.A., Valan Arasu, M., Vijayaraghavan, P., Esmail, G.A., Duraipandiyan, V., Kim, Y. O., Kim, H., Kim, H. J. (2020). Probiotic and antioxidant potential of Lactobacillus reuteri LR12 and Lactobacillus lactis LL10 isolated from pineapple puree and quality analysis of pineapple-flavored goat milk yoghurt during storage. Microorganisms, 8(10): 1461.
• Bakırcı, I., Kavaz, A. (2008). An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage. International Journal of Dairy Technology, 61(3): 270-276.
• Boukria, O., El Hadrami, E.M., Sameen, A., Sahar, A., Khan, S., Safarov, J., Sultanova, S., Leriche, F., Aït-Kaddour, A. (2020). Biochemical, physicochemical and sensory properties of yoghurts made from mixing milks of different mammalian species. Foods, 9(11): 1722.
• Cushman, D.W., Cheung, H.S. (1971). Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochemical Pharmacology, 20: 1637-1648.
• Czerwonka, M., Pietrzak-Sajjad, R., Bobrowska-Korczak, B. (2020). Evaluation of 5-hydroxymethylfurfural content in market milk products. Food Additives & Contaminants: Part A, 37(7): 1135-1144.
• da Silva, T.M.S., Piazentin, A.C.M., Mendonça, C.M.N., Converti, A., Bogsan, C.S.B., Mora, D., de Souza Oliveira, R.P. (2020). Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. Journal of Dairy Science, 103(9): 7890-7897.
• Durak, M.Z., Atlıhan Turan, N. (2020). Antihypertensive peptides in dairy products. American Journal of Biomedical Science & Research, 7(2): 191-195.
• Gangwar, R., Hai, H., Sharma, N., Kumar, P. (2016). Development and quality evaluation of yoghurt fortified with pineapple, apple and sweet lemon juice (fruit yoghurt). International Journal of Engineering Research, 5(3): 621-629.
• Hamdy, S.M., Abdelmontaleb, H.S., Mabrouk, A.M., Abbas, K.A. (2021). Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage. Journal of Food Processing and Preservation, 00: e15643.
• Hameed, A., Inayat, S., Javed, I., Junaid, M., Ahmad, I., Ikram, A., Ali, M. (2020). Physicochemical quality and sensory attributes of soy milk yogurt blended with buffalo milk. Pakistan Journal of Life and Social Sciences, 18(2): 92-96.
• Hou, Y., Zhang, X., Liu, X., Wu, Q., Hou, J., Su, P., Guo, Q. (2022). Comparison of the effects of 5-Hydroxymethylfurfural in milk powder matrix and standard water on oxidative stress system of Zebrafish. Foods, 11(12): 1814.
• Hovjecki, M., Miloradovic, Z., Mirkovic, N., Radulovic, A., Pudja, P., Miocinovic, J. (2021). Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage. Journal of the Science of Food and Agriculture, 101(14): 5898-5906.
• İlyasoğlu, H., Yilmaz, F. (2019). Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry. International Journal of Dairy Technology, 72(1): 110-119.
• Ivanova, S., Ilieva, Y., Penchev, P. (2021). Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products. Acta Universitatis Cinbinesis, Series E: Food Technology, 25(2): 211-220.
• Ivanova, S., Miteva, D., Nacheva, I., Tsvetkov, T. (2011). Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt. Bulgarian Journal of Agricultural Science, 17(3): 269-276.
• Kavaz, A. (2012). Determination of organic acid contents, aroma profile and other quality characteristics of probiotic yoghurts produced with the combinations of different prebiotics. PhD thesis, Atatürk University, Erzurum, Turkey.
• Khan, I.T., Nadeem, M., Imran, M., Khalique, A. (2020). Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt. Lipids in Health and Disease, 19(1): 1-12.
• Kim, E.D., Lee, H.S., Kim, K.T., Paik, H.D. (2021). Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory activities of yogurt supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and sensory evaluation. Foods, 10(10): 2324.
• Li, M., Shen, M., Lu, J., Yang, J., Huang, Y., Liu, L., Fan, H., Xie, J., Xie, M. (2022). Maillard reaction harmful products in dairy products: formation, occurrence, analysis, and mitigation strategies. Food Research International, 151: 110839.
• Mirzapour-Kouhdasht, A., Garcia-Vaquero, M. (2022). Cardioprotective peptides from milk processing and dairy products: from bioactivity to final products including commercialization and legislation. Foods, 11(9): 1270.
• Moschopoulou, E., Sakkas, L., Zoidou, E., Theodorou, G., Sgouridou, E., Kalathaki, C., Liarakou, A., Chatzigeorgiou, A., Politis, I., Moatsou, G. (2018). Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt. International Dairy Journal, 77: 47-55.
• Nakamura, Y., Yamamoto, N., Sakai, K., Okubo, A., Yamazaki, S., Takano, T. (1995) Purification and characterization of angiotensin-converting enzyme inhibitors from sour milk. Journal of Dairy Science, 78: 777-783.
• Nguyen, H.T.H., Ong, L., Lefèvre, C., Kentish, S. E., Gras, S.L. (2014). The microstructure and physicochemical properties of probiotic buffalo yoghurt during fermentation and storage: a comparison with bovine yoghurt. Food and Bioprocess Technology, 7(4): 937-953.
• Paszczyk, B., Czarnowska-Kujawska, M. (2022). Fatty acid profile, conjugated linoleic acid content, and lipid quality indices in selected yogurts available on the Polish market. Animals, 12(1): 96.
• Satchithanandam, S., Fritsche, J., Rader, J.I. (2001). Extension of AOAC Official Method 996.01 to the analysis of Standard Reference Material (SRM) 1846 and infant formulas. Journal of AOAC International, 84: 805-813.
• Tami, S.H., Aly, E., Darwish, A.A., Mohamed, E.S. (2022). Buffalo stirred yoghurt fortified with grape seed extract: new insights into its functional properties. Food Bioscience, 101752.
• Urgu, M., Saatli, T.E., Türk, A., Koca, N. (2017). Determination of hydroxymethylfurfural content of heat-treated milk (pasteurized, UHT and lactose-hydrolised UHT milk). Akademik Gıda, 15(3): 249-255.
• van den Oever, S.P., Mayer, H.K. (2021). Analytical assessment of the intensity of heat treatment of milk and dairy products. International Dairy Journal, 121: 105097.
• Vargas-Ramella, M., Pateiro, M., Maggiolino, A., Faccia, M., Franco, D., De Palo, P., Lorenzo, J. M. (2021). Buffalo milk as a source of probiotic functional products. Microorganisms, 9(11): 2303.
• Vianna, F.S., da Cruz Silva Canto, A.C.V., Costa-Lima, B., Salim, A.P., Balthazar, C.F., Costa, M.P., Panzenhagen, P., Rachid, R., Franco, R.M., Conte-Junior, C.A., de Oliveira Silva, A.C. (2019). Milk from different species on physicochemical and microstructural yoghurt properties. Ciência Rural, 49(6): e20180522.
• Xing, Q., Fu, X., Liu, Z., Cao, Q., You, C. (2021). Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt. International Dairy Journal, 120: 105086.
• Yangilar, F. (2013). Hydroxymethyfurfural (HMF) in dairy products. Akademik Gıda, 11(3-4): 70-76.