Araştırma Makalesi
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Ayranda tuzluluk algısı üzerine pH’nın etkisi

Yıl 2020, , 301 - 309, 15.09.2020
https://doi.org/10.29050/harranziraat.698654

Öz

Fazla tuz tüketimi uzun bir zamandır kardiyovasküler hastalıklarla ilişkilendirilmektedir. Dünya Sağlık Örgütüne göre yüksek tansiyonu önlemek için günlük tuz tüketimi 5 gramı geçmemelidir. Ancak, gıdalarda tuzun azaltılması tüketici beğenisini etkilemektedir. Tuzun azaltılmasından sonra istenilen tuzlu tadı sağlamanın bir yolu, ağızda tuzluluk algısının değiştirilmesidir. Gıdanın tüketimi sırasında hissedilen tuzluluk seviyesinde gıdadaki diğer bileşenlerin de rolü vardır. Ayran ülkemizde yaygın tüketilen ve temelde yoğurda su ve tuz ilavesiyle elde edilen bir üründür. Bu çalışmada pH değerinin ayranın tuzluluk algısı üzerine etkisi araştırılmıştır. Ayran örnekleri 3 farklı pH değerinde üretilmiştir; pH 4.2, 4.4 ve 4.6. Her gruba aynı oranda tuz ilave edilmiştir (%0.5 w/w). Örneklere ait pH, bileşim, duyusal özellikler, viskozite, serum ayrılması ve mikrobiyolojik özellikler (starter kültür, maya ve küf sayısı) belirlenmiştir. Örneklere ait pH değerleri 7. günden itibaren farksız bulunduğundan, duyusal analiz sadece depolamanın başında yapılmıştır. Farklı pH değerleri tuzluluk puanlarını önemli derecede etkilemiştir. Tuzluluk puanları pH 4.2 örneklerinde, pH 4.6 örneklerinden önemli düzeyde yüksek bulunmuştur. Depolama süresince pH 4.4 ve 4.2'deki ayran örneklerinde pH 4.6'daki örneklerden daha yüksek viskozite değerleri bulunmuş, depolamanın 1. gününde serum ayrılması gözlenmemiştir. Depolamanın 20. gününde pH 4.2 örneğinin serum ayrılması %10'un altındayken, pH 4.4 ve 4.6 örnekleri daha yüksek serum ayrılması göstermiştir. Örneklerde 20 günlük depolama süresince herhangi maya küf gelişimi tespit edilmemiştir. Streptococcus thermophilus sayısı pH 4.2 ve 4.4 örneklerinde daha yüksek bulunmuş ve depolama süresince değişmemiş, Lactobacillus bulgaricus sayıları ise 20 günlük depolama sonunda 1 log düşüş göstermiştir.

Destekleyen Kurum

HÜBAK

Proje Numarası

14025

Teşekkür

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

Kaynakça

  • De Jongh H. H. H., and Janssen A. M. (2007). Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for after-feel of dressings: ATR FT-IR measurements of localized oral coatings. Journal of Texture Studies 38(1), 70−86. https://doi.org/10.1111/j.1745-4603.2007.00086.x
  • Doyle M. E., and Glass K. A. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comprehensive Reviews in Food Science and Food Safety 9(1), 44-56. https://doi.org/10.1111/j.1541-4337.2009.00096.x
  • Drake M. A. (2008). Modern Sensory Practices. In: Clark S, Costello M, Drake M and Bodyfelt, F (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY, pp. 505-530 https://doi.org/10.1007/978-0-387-77408-4_17
  • Hamajima K. (1976). Taste interrelationships (Part 2): relationship between saltiness and acidity. Journal of Home Economics Japan 27,255–61.
  • Hatae K., Takeutchi F., Sakamoto M., Ogasawara Y., and Akano H. (2009). Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold. Journal of Food Science 74, 147-S153. https://doi.org/10.1111/j.1750-3841.2009.01116.x
  • Hellemann U. (1992). Perceived taste of NaCl and acid mixtures in water and bread. International Journal of Food Science and Technology 27(2), 201–11. https://doi.org/10.1111/j.1365-2621.1992.tb01196.x
  • IDF (1991). International Provisional IDF Standard 152, Milk and Milk Products. Determination of Fat Content. General Guidance on the Use of Butyrometric Methods, Brussels, Belgium
  • IDF (1982). Determination of the Total Solid Content (Cheese and Processed Cheese). IDF Standard 4A, Brussels, Belgium
  • Keast R. S. J., and Breslin P. A. S. (2002). An overview of binary taste-taste interaction. Food Quality and Preference 14, 111–24. https://doi.org/10.1016/S0950-3293(02)00110-6
  • Kuo W. Y., and Lee Y. (2014). Effect of food matrix on saltiness perception implications for sodium reduction. Comprehensive Reviews in Food Science 13, 906−923. https://doi.org/10.1111/1541-4337.12094
  • Lauverjat C., Deleris I., Trelea I. C., Salles C., and Souchon I. (2009). Salt and aroma compound release in model cheeses in relation to their mobility. Journal of Agriculture and Food Chemistry 57, 9878−9887. https://doi.org/10.1021/jf901446w
  • Lawrence G., Buchin S., Achilleos C., Berodier F., Septier C., Courcoux P., and Salles C. (2012). In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture. Journal of Agriculture and Food Chemistry 60, 5287– 5298. https://doi.org/10.1021/jf204434t
  • Lucey J. A., Johnson M. E., and Horne D. S. (2003). Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science 86, 2725–2743. https://doi.org/10.3168/jds.S0022-0302(03)73869-7
  • Özer B., Robinson R. K. A., Grandison S., and Bell A. E. (1997). Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yoghurt). International Journal of Dairy Technology 50, 129-133. https://doi.org/10.1111/j.1471-0307.1997.tb01753.x
  • Özer H. B. (2006). Yoğurt bilimi ve teknolojisi. Sidaş Medya Ltd., İzmir.
  • Özünlü B. (2005). Ayran kalitesinde bazı parametreler üzerine araştırmalar. Ankara Üniversitesi Süt Teknolojisi Anabilim Dalı, Ankara.
  • Özdemir H., and Kilic M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran, Journal of Texture Studies 35, 415–428. https://doi.org/10.1111/j.1745-4603.2004.tb00604.x
  • Rosett T. R., Kendregan S. L., and Klein B. P., (1997). Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soups. Journal of Food Science 62(1), 190−193.
  • Rybka S., and Kailasaphaty K. (1996). Media for Enumeration of Yogurt Bacteria. International Dairy Journal 6, 839-850. https://doi.org/10.1016/0958-6946(96)00017-9
  • Sakurai N., Kanemura F., Watanabe K., Shimizu Y., and Tonosaki K. (2000). Effects of acids on neural activity elicited by other taste stimuli in the rat chorda tympani. Brain Research 859, 369–72. https://doi.org/10.1016/S0006-8993(00)02002-3
  • Schkoda P., Hechler A., and Kessler H. G. (1999). Effect of minerals and pH on rheological properties of lactic beverages. International Dairy Journal 9(3–6), 269–273. https://doi.org/10.1016/S0958-6946(03)00103-1
  • Stevens J. C., and Traverzo A. (1997). Detection of a target taste in a complex masker. Chemical Senses 22, 529–34.
  • Taniwaki M. H., da Silva N., Banhe A. A., and Iamanaka B. T. (2001). Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food. Journal of Food Protection 64 (10), 1592-1596
  • Tamucay-Özünlü B., and Kocak C. (2010) The effect of different heat treatments of milk on quality of ayran. Journal of Food 35(1), 355 – 362
  • WHO (2007) Reducing Salt Intake in Populations. Geneva, Switzerland.
  • Wilson R., Komitopoulou E., and Incles M. (2012). Evaluation of Technological Approaches to Salt Reduction. Food and Drink Federation (FDF) and British Retail Consortium (BRC), UK.
  • Yucel U., and Peterson D. G. (2015). Effect of protein-lipid-salt interactions on sodium availability in the mouth and consequent perception of saltiness: in solutions. Journal of Agriculture and Food Chemistry 63(34), 7494–7498. https://doi.org/10.1021/acs.jafc.5b02311

Impact of pH on the salty taste perception of the yogurt drink, ayran

Yıl 2020, , 301 - 309, 15.09.2020
https://doi.org/10.29050/harranziraat.698654

Öz

Reducing the salt consumption has gained much interest in recent years. Enhancing the perceived saltiness of the food could help reducing the salt to a certain level. Other components in the food could play a role on changing the perceived saltiness during consumption. This study investigated the impact of acidity on the salty taste perception of ayran. Ayran is a fermented milk drink widely consumed in Turkey and is basically produced by diluting the yogurt with water and adding salt. Ayran samples were produced at three pH levels; pH 4.2, pH 4.4 and pH 4.6. Same amount of salt (%0.5 w/w) was added to each group. Composition, pH, sensory properties, viscosity, whey separation and microbiological properties (starter culture, yeast and mould counts) were determined. Sensory analysis was done only once at the beginning of the storage since no difference was observed between the pH of the samples after day 7. pH influenced the sensory saltiness scores significantly (p<0.05). Saltiness scores of the pH 4.2 samples were higher than that of the sample at pH 4.6. Ayran samples at pH 4.2 and 4.4 had higher viscosity than pH 4.6 during 20-day storage and had no whey separation at day 1. At day 20, whey separation of pH 4.2 sample was below 10%, while it was higher for pH 4.4 and 4.6 samples. We did not find any yeast and mould in samples during 20 days of storage. Streptococcus thermophilus counts were higher at pH 4.2 and 4.4 samples, and no difference was observed during storage while Lactobacillus bulgaricus counts decreased about 1 log at the end of 20 days.

Proje Numarası

14025

Kaynakça

  • De Jongh H. H. H., and Janssen A. M. (2007). Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for after-feel of dressings: ATR FT-IR measurements of localized oral coatings. Journal of Texture Studies 38(1), 70−86. https://doi.org/10.1111/j.1745-4603.2007.00086.x
  • Doyle M. E., and Glass K. A. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comprehensive Reviews in Food Science and Food Safety 9(1), 44-56. https://doi.org/10.1111/j.1541-4337.2009.00096.x
  • Drake M. A. (2008). Modern Sensory Practices. In: Clark S, Costello M, Drake M and Bodyfelt, F (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY, pp. 505-530 https://doi.org/10.1007/978-0-387-77408-4_17
  • Hamajima K. (1976). Taste interrelationships (Part 2): relationship between saltiness and acidity. Journal of Home Economics Japan 27,255–61.
  • Hatae K., Takeutchi F., Sakamoto M., Ogasawara Y., and Akano H. (2009). Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold. Journal of Food Science 74, 147-S153. https://doi.org/10.1111/j.1750-3841.2009.01116.x
  • Hellemann U. (1992). Perceived taste of NaCl and acid mixtures in water and bread. International Journal of Food Science and Technology 27(2), 201–11. https://doi.org/10.1111/j.1365-2621.1992.tb01196.x
  • IDF (1991). International Provisional IDF Standard 152, Milk and Milk Products. Determination of Fat Content. General Guidance on the Use of Butyrometric Methods, Brussels, Belgium
  • IDF (1982). Determination of the Total Solid Content (Cheese and Processed Cheese). IDF Standard 4A, Brussels, Belgium
  • Keast R. S. J., and Breslin P. A. S. (2002). An overview of binary taste-taste interaction. Food Quality and Preference 14, 111–24. https://doi.org/10.1016/S0950-3293(02)00110-6
  • Kuo W. Y., and Lee Y. (2014). Effect of food matrix on saltiness perception implications for sodium reduction. Comprehensive Reviews in Food Science 13, 906−923. https://doi.org/10.1111/1541-4337.12094
  • Lauverjat C., Deleris I., Trelea I. C., Salles C., and Souchon I. (2009). Salt and aroma compound release in model cheeses in relation to their mobility. Journal of Agriculture and Food Chemistry 57, 9878−9887. https://doi.org/10.1021/jf901446w
  • Lawrence G., Buchin S., Achilleos C., Berodier F., Septier C., Courcoux P., and Salles C. (2012). In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture. Journal of Agriculture and Food Chemistry 60, 5287– 5298. https://doi.org/10.1021/jf204434t
  • Lucey J. A., Johnson M. E., and Horne D. S. (2003). Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science 86, 2725–2743. https://doi.org/10.3168/jds.S0022-0302(03)73869-7
  • Özer B., Robinson R. K. A., Grandison S., and Bell A. E. (1997). Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yoghurt). International Journal of Dairy Technology 50, 129-133. https://doi.org/10.1111/j.1471-0307.1997.tb01753.x
  • Özer H. B. (2006). Yoğurt bilimi ve teknolojisi. Sidaş Medya Ltd., İzmir.
  • Özünlü B. (2005). Ayran kalitesinde bazı parametreler üzerine araştırmalar. Ankara Üniversitesi Süt Teknolojisi Anabilim Dalı, Ankara.
  • Özdemir H., and Kilic M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran, Journal of Texture Studies 35, 415–428. https://doi.org/10.1111/j.1745-4603.2004.tb00604.x
  • Rosett T. R., Kendregan S. L., and Klein B. P., (1997). Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soups. Journal of Food Science 62(1), 190−193.
  • Rybka S., and Kailasaphaty K. (1996). Media for Enumeration of Yogurt Bacteria. International Dairy Journal 6, 839-850. https://doi.org/10.1016/0958-6946(96)00017-9
  • Sakurai N., Kanemura F., Watanabe K., Shimizu Y., and Tonosaki K. (2000). Effects of acids on neural activity elicited by other taste stimuli in the rat chorda tympani. Brain Research 859, 369–72. https://doi.org/10.1016/S0006-8993(00)02002-3
  • Schkoda P., Hechler A., and Kessler H. G. (1999). Effect of minerals and pH on rheological properties of lactic beverages. International Dairy Journal 9(3–6), 269–273. https://doi.org/10.1016/S0958-6946(03)00103-1
  • Stevens J. C., and Traverzo A. (1997). Detection of a target taste in a complex masker. Chemical Senses 22, 529–34.
  • Taniwaki M. H., da Silva N., Banhe A. A., and Iamanaka B. T. (2001). Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food. Journal of Food Protection 64 (10), 1592-1596
  • Tamucay-Özünlü B., and Kocak C. (2010) The effect of different heat treatments of milk on quality of ayran. Journal of Food 35(1), 355 – 362
  • WHO (2007) Reducing Salt Intake in Populations. Geneva, Switzerland.
  • Wilson R., Komitopoulou E., and Incles M. (2012). Evaluation of Technological Approaches to Salt Reduction. Food and Drink Federation (FDF) and British Retail Consortium (BRC), UK.
  • Yucel U., and Peterson D. G. (2015). Effect of protein-lipid-salt interactions on sodium availability in the mouth and consequent perception of saltiness: in solutions. Journal of Agriculture and Food Chemistry 63(34), 7494–7498. https://doi.org/10.1021/acs.jafc.5b02311
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Çağım Akbulut 0000-0002-2754-0133

Ayşe Bozkurt

Proje Numarası 14025
Yayımlanma Tarihi 15 Eylül 2020
Gönderilme Tarihi 4 Mart 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Akbulut, Ç., & Bozkurt, A. (2020). Impact of pH on the salty taste perception of the yogurt drink, ayran. Harran Tarım Ve Gıda Bilimleri Dergisi, 24(3), 301-309. https://doi.org/10.29050/harranziraat.698654

Derginin Tarandığı İndeksler

13435  19617   22065  13436  134401344513449 13439 13464  22066   22069  13466 

10749 Harran Tarım ve Gıda Bilimi Dergisi, Creative Commons Atıf –Gayrı Ticari 4.0 Uluslararası (CC BY-NC 4.0) Lisansı ile lisanslanmıştır.