INVESTIGATION OF USAGE OPPORTUNITIES OF DIFFERENT PROPORTIONS OF WHEY AND CHIA SEED FLOUR IN BUTTERMILK

In this study, it was aimed to obtain a functional beverage with high nutritional value by using whey and chia seed flour in the production of ayran. In addition to its high nutritional value, while preventing whey from causing environmental pollution as a waste material, it is aimed to obtain a new dietary product with chia seed flour containing 34-40g fiber per 100g, antioxidant, omega-3 fatty acid and rich protein content. Experimental ayran samples were prepared by adding whey and chia seed flour at different rates. K (Ayran), K2 (Ayran + 1% Chia seed flour), K3 (Ayran + 0,5% Chia seed flour , Group 1(Ayran (75%) + Whey (25%) + 1% Chia seed flour), Group 2 (Ayran (75%) + Whey (25%) + 0,5% Chia seed flour), Group 3 (Ayran (50%) + Whey (50%) + 1% Chia seed flour), Group 4 (Ayran (50%) + Whey (50%) + 0,5% Chia seed flour) were kept at +4 ̊C and their physical, chemical and sensory properties were examined on the 1st, 3rd, 5th, 7th and 14th days. In the experimental ayran samples we researched, the use of whey and chia seed flour was found to have a significant effect on psychrophilic bacteria count (log cfu/ml), coliform group bacteria (log cfu/ml), yeast-mold count (log cfu/ml), lactobacil spp. (log cfu/ml) and lactococ spp. (log cfu/ml), pH, acidity (lactic acid), water-soluble dry matter (%), serum separation (%), color values (L*, a*, b*) and sensory properties (p<0,05). In this experimental study, when microbiological, physical, chemical and sensory analyzes are taken into account, the groups that can be used in ayran production were determined as the K2 and K3 groups containing Chia seed flour and the 1st group containing 25% Whey + %1 Chia seed flour. The use of the 3rd and 4th experimental groups was not possible. It has been identified that these experimentally determined rates can provide a new product to the functional food industry by enabling the use of whey and chia seed flour.

In this study, it was aimed to obtain a functional beverage with high nutritional value by using whey and chia seed flour in the production of ayran. In addition to its high nutritional value, while preventing whey from causing environmental pollution as a waste material, it is aimed to obtain a new dietary product with chia seed flour containing 34-40g fiber per 100g, antioxidant, omega-3 fatty acid and rich protein content. Experimental ayran samples were prepared by adding whey and chia seed flour at different rates. K (Ayran), K2 (Ayran + 1% Chia seed flour), K3 (Ayran + 0,5% Chia seed flour , Group 1(Ayran (75%) + Whey (25%) + 1% Chia seed flour), Group 2 (Ayran (75%) + Whey (25%) + 0,5% Chia seed flour), Group 3 (Ayran (50%) + Whey (50%) + 1% Chia seed flour), Group 4 (Ayran (50%) + Whey (50%) + 0,5% Chia seed flour) were kept at +4 ̊C and their physical, chemical and sensory properties were examined on the 1st, 3rd, 5th, 7th and 14th days. In the experimental ayran samples we researched, the use of whey and chia seed flour was found to have a significant effect on psychrophilic bacteria count (log cfu/ml), coliform group bacteria (log cfu/ml), yeast-mold count (log cfu/ml), lactobacil spp. (log cfu/ml) and lactococ spp. (log cfu/ml), pH, acidity (lactic acid), water-soluble dry matter (%), serum separation (%), color values (L*, a*, b*) and sensory properties (p<0,05). In this experimental study, when microbiological, physical, chemical and sensory analyzes are taken into account, the groups that can be used in ayran production were determined as the K2 and K3 groups containing Chia seed flour and the 1st group containing 25% Whey + %1 Chia seed flour. The use of the 3rd and 4th experimental groups was not possible. It has been identified that these experimentally determined rates can provide a new product to the functional food industry by enabling the use of whey and chia seed flour.