MİNERAL TUZ İKAME MADDELERİNİN AYRANIN FİZİKOKİMYASAL, MİKROBİYAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Yıl 2021, , 1386 - 1396, 15.10.2021

Çağım Akbulut Çakır , Ayşe Bozkurt

https://doi.org/10.15237/gida.GD21081

Öz

Gıdalarda tuzun azaltılması genellikle, tat, tüketici kabul edilebilirliği ve raf ömrünü olumsuz etkilemektedir. Bu çalışmada, mineral tuz ikame maddelerinin Ayran örneklerinin 20 günlük depolama süresince kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkileri araştırılmıştır. Çalışmada %0.5 tuz/tuz ikamesi içeren ayran örnekleri şu şekildedir: A (kontrol): %100 NaCl, B: %100 KCl, C: %70KCl + %30 NaCl, D: %50 NaCl + %50 KCl, E: %30 KCl + %70 NaCl, F: Pansalt® (57% NaCI+ 28% KCI + 12% MgSO4 + 2% L-lisin+ 1% Silicon Dioxide). Ayran örnekleri, F örneği dışında 1. günde benzer pH değerlerine sahipti ve pH'ları 10. günde azaldı. Sonuçlar, Pansalt® ve 7:3 ve 1:1 oranında NaCl:KCl karışımı kullanımı ile kabul edilebilir Ayran üretilebildiğini göstermiştir. Depolamanın 10. gününde A, D ve F örneklerinde Lactobacillus bulgaricus sayılarında azalma meydana gelirken, A, C, E ve F örneklerinde 20. günde Streptococcus thermophilus sayıları artış göstermiştir.

Anahtar Kelimeler

reduced salt, ayran, salt replacers

Destekleyen Kurum

HÜBAK

Proje Numarası

14025

Teşekkür

This study was financially supported by the Research Fund of Harran University (Project no:14025).

Kaynakça

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