Farklı Kefir Kültürlerinden ve Süt Markalarından Elde Edilen Kefirin Bazı Fiziksel ve Kimyasal Özelliklerinin Karşılaştırılması

Abstract

Bu çalışmada, beş farklı marka süt örneğini fermente etmek için üç farklı kefir kültürü kullanıldı. pH, kuru madde, kül miktarı, karbondioksit (CO2) miktarı, titre edilebilir asitlik, 1,1-difenil-2-pikrilhidrazil (DPPH) serbest radikal temizleme kapasitesi, indirgeme gücü, Fe(II) iyonları şelatlama kapasitesi, toplam fenolik madde (TFM), bakır(II) iyonu indirgeyici antioksidan kapasite (CUPRAC) ve mineral madde içerikleri araştırıldı ve elde edilen sonuçlar istatistiksel olarak değerlendirildi. Kefirlerin, CUPRAC, TFM, DPPH serbest radikal süpürme kapasitesi, Mg, Zn ve Na konsantrasyonları kefir kültürü açısından değerlendirildiğinde, en yüksek değerlere sırasıyla KC1, KC2, KC3, KC1, KC1 ve KC1 olduğu bulundu (p<0.05). Farklı süt markaları açısından değerlendirildiğinde ise CUPRAC, TFM, DPPH serbest radikal temizleme kapasitesi ve Na konsantrasyonlarının en yüksek olduğu kefirlerin sırasıyla M5, M2, M1 ve M4 sütleri kullanılarak üretilen kefirin (p<0.05) olduğu tespit edildi. Deneysel çalışmalardan elde edilen veriler, kefir kültürlerinin ve kullanılan farklı marka sütlerin kefirin kalitesine etkisi olduğu belirlendi.

Keywords

• Kefir
• kefir kültürü
• süt
• antioksidan kapasite
• mineral

Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of Milk

Abstract

Abstract In this study, three different kefir cultures were using to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, the reducing power, the Fe(II) ions chelating capacity, the total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents were investigated in kefir samples and results were evaluated statistically. When kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity, Mg, Zn and Na concentrations are evaluated in terms of kefir culture, KC1, KC2, KC3, KC1, KC1, and KC1, had the highest values (p<0.05), respectively. If it is evaluated in terms of different brands of milk, kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity and Na concentrations were found highest (p<0.05) which were produced by M5, M2, M1, and M4, respectively. The data obtained from the experimental studies it was determined that the kefir cultures and milks used had an effect on the quality of the kefir.

Keywords

• Kefir
• kefir culture
• milk
• antioxidant capacity
• mineral

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