Probiyotik Kültür Ilave Edilerek Üretilen Yoğurtlara Farklı Baharat ve Aromaların Eklenmesinin Serum Ayrılması, Viskozite, Asetaldehit Içeriği Ve Antioksidan Kapasitesi Üzerine Etkisi

Yıl 2026, Cilt: 23 Sayı: 2, 624 - 637, 16.03.2026

Tuğçe Kara , Salih Özdemir

https://doi.org/10.33462/jotaf.1670612

https://izlik.org/JA23AM47MJ

Öz

Bu araştırma, yoğurt üretiminde probiyotik kültür (Lactobacillus casei) ilavesiyle birlikte çeşitli bitkilerin kurutulmuş formları ve bunların aromalarının kullanılmasıyla elde edilen yoğurtların kalite özelliklerindeki farklılıkların belirlenmesi amacıyla yürütülmüştür. Bu çalışmada, nane, kekik, dereotu ve kişniş bitkileri temin edilerek uygun şartlarda ve koşullarda temizlenerek kurutulmuştur. Elde edilen bitkilerin bir kısmı, yoğurt örneğine %1 oranında kurutulmuş olarak ilave edilmiştir. Geriye kalan kurutulmuş bitki materyalinden elde edilen uçucu yağlar yoğurt örneklerine % 0.05 oranında ilave edilmiştir. Hazırlanan yoğurt örnekleri, fizikokimyasal özellikler kapsamında serum ayrılması, viskozite, asetaldehit içeriği ile antioksidan kapasite açısından analiz edilmiştir. Yoğurt örneklerinde serum ayrılması değerleri % 6.73 ile %7.84 arasında değişmiştir. Viskozite değerleri ise 20 rpm’de 4.198–5.879 Pa.s, 50 rpm’de ise 1.798–2.410 Pa.s aralığında ölçülmüştür. En düşük serum ayrılması değeri, dereotu ilavesi yapılan yoğurt örneğinde, en yüksek değer ise nane ilavesi yapılan örnekte tespit edilmiştir. Muhafaza süresinin artmasıyla birlikte serum ayrılması değerlerinde istatistiksel olarak anlamlı bir azalma gözlenmiştir (p<0.01). Muhafaza süresinin artmasına paralel olarak yoğurt örneklerinin viskozite değerlerinde azalma gözlemlenmiştir. Asetaldehit içerikleri ise 14.188 ppm ile 17.090 ppm arasında değişmiştir. En düşük asetaldehit konsantrasyonu nane aroması ilave edilmiş yoğurt örneğinde, en yüksek değer ise kuru nane bitkisi ilavesi yapılan örnekte belirlenmiştir. Ayrıca, muhafaza süresi boyunca yoğurt örneklerindeki asetaldehit miktarında bir azalma tespit edilmiştir. Yoğurt örneklerinin antioksidan aktivitelerinin %20.373 ile %30.800 DPPH arasında değiştiği belirlenmiştir. Kurutulmuş aromatik bitkiler ve bunlara ait esansiyel yağlar ilave edilen probiyotik yoğurt örneklerinin antioksidan aktivite düzeylerinde, kontrol grubuna kıyasla önemli düzeyde (p <0.01) bir artış olduğu belirlenmiştir. Depolamanın 1. gününde daha düşük seviyelerde tespit edilen antioksidan aktivite, depolama süresi boyunca (7., 14., 21. ve 28. günler) önemli düzeyde (p<0.01) artış göstermiştir Çalışma sonucunda elde edilen bulgular, probiyotik yoğurtlara aromatik bitkiler veya bunların esansiyel yağlarının ilavesiyle elde edilen bu yoğurt örneklerinin fonksiyonel gıda olarak tüketilebileceğini ortaya koymaktadır.

Anahtar Kelimeler

Probiyotik , Yoğurt , Serum ayrılması , Antioksidan aktivite , Asetaldehit

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Atatürk Üniversitesi

Proje Numarası

BAP (9311)

Effect of Adding Different Spices and Flavours on Serum Separation, Viscosity, Acetaldehyde Content and Antioxidant Capacity in Yoghurts Produced with Adding Probiotic Culture

https://izlik.org/JA23AM47MJ

Öz

This research was carried out to determine the differences in quality properties of yoghurts obtained by using dried forms of various plants and their aromas with the addition of probiotic culture (Lactobacillus casei) in yoghurt production. In this study, mint, thyme, dill and coriander plants were obtained, cleaned and dried under appropriate conditions and conditions. Some of the plants obtained were added to the yoghurt sample in dried form at a rate of 1%. The volatile oils obtained from the remaining dried plant material were added to the yoghurt samples at a rate of 0.05%. The prepared yoghurt samples were analyzed in terms of serum separation, viscosity, acetaldehyde content and antioxidant capacity within the scope of physicochemical properties. Serum separation values in yoghurt samples varied between 6.73% and 7.84%. Viscosity values were measured in the range of 4.198–5.879 Pa. s at 20 rpm and 1.798–2.410 Pa. s at 50 rpm. The lowest serum separation value was determined in the yoghurt sample to which dill was added, and the highest value was determined in the sample to which mint was added. A statistically significant decrease was observed in the serum separation values with the increase in storage time (p <0.01). A decrease was observed in the viscosity values of the yoghurt samples in parallel with the increase in storage time. Acetaldehyde contents varied between 14.188 ppm and 17.090 ppm. The lowest acetaldehyde concentration was determined in the yoghurt sample to which mint aroma was added, and the highest value was determined in the sample to which dried mint plant was added. In addition, a decrease was detected in the amount of acetaldehyde in the yoghurt samples throughout the storage periods. It was determined that the antioxidant activities of the yoghurt samples varied between 20.373% and 30.800% DPPH. It was determined that there was a significant (p <0.01) increase in antioxidant activity levels of probiotic yoghurt samples to which dried aromatic plants and their essential oils were added, compared to the control group. Antioxidant activity, which was detected at lower levels on the 1st day of storage, increased significantly (p <0.01) throughout the storage period (7th, 14th, 21th and 28th days). The findings obtained as a result of the study reveal that these yoghurt samples obtained by adding aromatic plants or their essential oils to probiotic yoghurts can be consumed as functional foods.

Anahtar Kelimeler

Probiotic , Yoghurt , Serum seperation , Antioxidant activity , Acetaldehyde

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Ataturk University

Proje Numarası

BAP (9311)

Kaynakça

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