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

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

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

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

Kaynakça

1. Abou El Samh, M. M., Sherein, A. A. and Essam, H. H. (2013). Properties and antioxidant activity of probiotic yoghurt flavored with black carrot, pumpkin and strawberry. International Journal of Dairy Science, 8(2): 48-57.
2. Abrahamsen, R. K. and T. B. Holmen. (1980). Yoghurt from hyperfiltrated, ultrafiltration and evaporated milk and from milk with added milk powder. Milchwissenschaft, 35: 399-402.
3. Adhikari, K., Grün, I. U., Mustapha, A. and Fernando, L. N. (2002). Changes in the profile of organic acids in plain set and Stirred Yogurts During Manufacture and Refrigerated Storage 1. Journal of Food Quality, 25(5): 435-451.
4. Akan E. (2022). Effect of Blackberry and Oat Bran Addition on Lactobacillus acidophilus Viability and Antioxidant Activity of Probiotic Yoghurt. Turkish Journal of Agriculture-Food Science and Technology, 10(5): 838-845.
5. Akgül, A. and Kivanç, M. (1989). Sensitivity of four foodborne moulds to essential oils from Turkish spices, herbs and citrus peel. Journal of the Science of Food and Agriculture, 47(1): 129-132.
6. Akbal, Z. (2013). The production of the yogurt investigating to mint (Mentha species) and thyme (Thymus vulgaris) extract usage possibilities. (PhD. Thesis) Harran University, Türkiye. (In Turkish)
7. Akyüz, N. and Coşkun, H. (1995). Fruit Yogurt Production. Proceedings of the 3rd National Milk and Dairy Products Symposium, June 2-3, 285-294, Ankara, Türkiye. (In Turkish)
8. Aqil, F., Ahmad, I. and Mehmood, Z. (2006). Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants. Turkish journal of Biology, 30(3): 177-183.

9. Anonymous (2021). TSE Yoghurt Standard Effective Date: 30/09/2021 Effective Date: 30/09/2021. (Turkish Standards Institute Yoghurt Standard). (In Turkish)
10. Atamer, M. and Sezgin, E. (1986) Effect of increasing of dry matter on physical properties of coagulum in yoghurts. Gıda (Turkish), 11: 327–331.
11. Bayram, O. Y., Kinik, O. and Büyükkileci, C. (2024). Antimicrobial activity and sensory acceptability of probiotic-strained (Torba) yogurt with medicinal and aromatic plants. South African Journal of Botany, 174: 218-227.
12. Beshkova, D., Simova, E., Frengova, G. and Simov, Z. (1998). Production of flavour compounds by yogurt starter cultures. Journal of Industrial Microbiology and Biotechnology, 20(3-4): 180-186.
13. Burak Çınar, Ş., Çalışkan Koç, G., Dirim, S. N., Ünal, G. and Akalın, A. S. (2020). Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder. Journal of Food Measurement and Characterization, 14: 3067-3077.
14. Chaves, A. C. S. D., Fernandez, M., Lerayer, A. L. S., Mierau, I., Kleerebezem, M.and Hugenholtz, J. (2002). Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Applied and Environmental Microbiology, 68(11): 5656-5662.
15. Chen, W., Xie, C., He, Q., Sun, J., and Bai, W. (2023). Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research. Food Chemistry X, 17: 100535. Demirci, M. ve Simsek, O. (1997). Milk Processing Technology, Hasad Yayıncılık Ltd. Şti., İstanbul. Türkiye. (In Turkish)
16. Demirci, A. Ş. and Gürbüz, B. (2023). Fortification of yoghurt with xanthan gum biosynthesized from grape juice pomace: physicochemical, textural and sensory characterization. Journal of Tekirdağ Agriculture Faculty,20 (2): 452-460.
17. El-Sayed, M.I., Awad, S. and Abou-Soliman, N.H.I. (2021). Improving the antioxidant properties of fermented camel milk using some strains of lactobacillus. Food Science and Nutrution, 12: 352–371.
18. Fernandez-Garcia, E. and McGregor, J. U. (1994). Determination of organic acids during the fermentation and cold storage of yogurt. Journal of Dairy Science, 77(10): 2934-2939.
19. Gallardo-Escamilla, F. J., Kelly, A. L. and Delahunty, C. M. (2005). Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk. Journal of Dairy Science, 88 (11): 3745-3753.
20. Göçer, E. M. Ç, Ergin, F., Arslan, A. A. ve Küçükçetin, A. (2016). Effect of different ıncubation temperatures and ıncubation termination ph on the physicochemical and microbiological properties of probiotic yogurt. Academic Food (Akademik Gıda), 14(4): 341-350. (In Turkish)
21. Görner, F., M. Palo and M. Seginova. (1973). Aroma compounds in cultured milks. Dairy Science Abstracts 35: 3173.
22. Gülhan, B. and Yangılar, F. (2024). Effects of nettle (Urtica dioica) extract on versus pathogenic microorganisms in yogurt production. Journal of Tekirdag Agriculture Faculty, 21(3): 759-770.
23. Gürsoy, O. ve Kınık, Ö. (2006). Use of probiotic bacteria in cheese production: probiotic cheese. Pamukkale University Journal of Engineering Sciences, 12(1): 105-116. (In Turkish)
24. Halliwell, B. and Gutteridge, J. M. C. (2015). Free Radials in Biology and Medicine. Oxford University Press, U. K. Hunaefi, D., Akumo, D. N. and Smetanska, I. (2013) Effect of fermentation on antioxidant properties of red cabbages. Food Biotechnology, 27: 66–85.
25. Jeong, H. S., Chung, H., Song, S. H., Kim, C. I., Lee, J. G. and Kim, Y. S. (2015). Validation and determination of the contents of acetaldehyde and formaldehyde in foods. Toxicological research, 31(3), 273-278.
26. Kaminarides, S., Stamou, P. and Massouras, T. (2007). Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content. International Journal of Food Science and Technology, 42(9): 1019-1028.
27. Karagözlü, C, (1997) Research on fruit yogurt production, preparation of fruit mixture, storage periods and some qualities of yogurts (PhD. Thesis) Ege University, Natural and Applied Sciences Department, Department of Dairy Technology. İzmir, Türkiye. (In Turkish)
28. Khalil, I. A. Q. M. and Hussain, M. H. (2024). Study of the qualitative and sensory properties of yogurt manufactured by adding medicinal and aromatic plant extract (mint). Journal of Kerbala for Agricultural Sciences, 11(3): 47-60.
29. Quigley, E. M. (2019). Prebiotics and probiotics in digestive health. Clinical Gastroenterology and Hepatology, 17(2): 333-344.
30. Mbaeyi-Nwaoha, I. E., Uzoigwe, A. C. and Onyeaka, H. (2024). Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale). Journal of Food Quality, 2024(1): 8262211.
31. Mahdian, E. and Tehrani, M. M. (2007). Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt. Agricultural and Environmental Sciences,2(5): 587-592.
32. Marcone, S, Belton, O. and Fitzgerald, D. J. (2017). Milk-derived bioactive peptides and their health promoting effects: A potential role in atherosclerosis. British Journal of Clinical Pharmacology, 83: 152–162.
33. Muro, U., Álvarez, F., Rodriguez, R., Cuenca, A. and Jurado, T. (2011). Review: Production and functionality of active peptides from milk. Food Science Technology International, 17: 293–317.
34. Nongonierma, A. B., Cayot, P., Springett, M., Le Quéré, J. L., Cachon, R. and Voilley, A. (2007). Transfers of small analytes in a multiphasic stirred fruit yoghurt model. Food Hydrocolloids, 21(2): 287-296.
35. Nongonierma, A. B. and FitzGerald, R. J. (2015). The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A review. Journal of Functional Foods, 17: 640–656.
36. Ogunyemi, O., Gyebi, G., Shaibu, R., Fabusiwa, M. and Olaiya, C. (2021). Antioxidant, nutritional, and physicochemical quality of yoghurt produced from a milk-based fermentation mix enhanced with food spices. Croatian Journal of Food Science and Technology, 13(2): 201-209.
37. Özcan, M. and Erkmen, O. (2001). Antimicrobial activity of the essential oils of Turkish plant spices. European Food Research and Technology, 212: 658-660.
38. Özcan, T., Özdemir, T. and Avci, H. R. (2021). Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. International Journal of Dairy Technology, 74(1): 148-160.
39. Özdikmenli S. (2011). Inhibitory effect of spice essential oils on Salmonella spp. and Staphylococcus aureus pathogens in ground meat for meatballs (MSc. Thesis) Çanakkale 18 Mart University, Department of Food Engineering, Institute of Science, Çanakkale, Türkiye. (In Turkish)
40. Özel, S., Sabanoğlu, S., Çon, A. H. and Şimşek, Ö. (2015). Diversity and stability of yeast species during the fermentation of tarhana. Food Biotechnology, 29(1): 117-129.
41. Özer, E. D., Esen, M. K., İçigen, M. and Özer, C. O. (2021). Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production. International Journal of Gastronomy and Food Science, 25: 100376.
42. Rasic, J. L. and Kurman, J. A. (1978). Yoghurt, fermented fresh milk products. Copenhagen: Technical Dairy Publishing House, Copenhagen, Denmark.
43. Tamime, A. Y. and Robinson, R. K. (1999). Yoghurt: Science and technology. 2nd edn. CRC Press, Boca Raton, New York, U. S. A.
44. Telci, I., Sahbaz, N. I., Yilmaz, G. and Tugay, M. E. (2004). Agronomical and chemical characterization of spearmint (Mentha spicata L.) originating in Turkey. Economic Botany, 58(4): 721-728.
45. Tian, H., Yu, B., Yu, H. and Chen, C. (2020). Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses. Journal of Dairy Science, 103(9): 7957-7967.
46. Zainoldin, K. H. and Baba, A. S. (2009). The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt. World Academy of Science, Engineering and Technology, 60 (3): 361-366.
47. Zhou, Y., Wang, R., Zhang, Y., Yang, Y., Sun, X., Zhang, Q. and Yang, N. (2020) Biotransformation of Phenolics and Metabolites and the Change in Antioxidant Activity in Kiwifruit Induced by Lactobacillus Plantarum Fermentation. Journal of the Science of Food Agriculte,100: 3283–3290.