Kurutulmuş Meyve İlaveli Fonksiyonel Peynirlerinin Üretimi: Fizikokimyasal, Olgunlaşma Parametreleri ve Kazein Fraksiyonlarındaki Değişimler

Öz

Bu çalışmada, farklı kurutulmuş meyve ilavesinin beyaz peynirlerin fizikokimyasal, biyokimyasal ve biyoaktif özellikleri üzerindeki etkilerini araştırmak amacıyla beş çeşit beyaz peynir örneği üretilmiştir. Dört adet deneysel peynirin üretiminde pıhtıya %2 (ağırlıkça) oranında kurutulmuş karadut, böğürtlen, siyah üzüm veya ahududu ilave edilmiş, meyve ilave edilmeyen bir peynir ise kontrol olarak kullanılmıştır. Peynirler vakum ambalajda paketlenerek 7 ± 1 °C’de 90 gün boyunca olgunlaşmaya bırakılmıştır. Olgunlaşmanın 3., 30., 60. ve 90. günlerinde çeşitli analizler için örnekler alınmıştır. Bu analizler kapsamında fizikokimyasal parametreler (kuru madde, kül, yağ, pH, titrasyon asitliği, tuz), toplam protein, olgunlaşma indeksleri (suda çözünen azot (WSN), protein dışı azot (NPN), WSN/TN, NPN/TN), antioksidan aktivite, toplam fenolik içerik ve elektroforetik kazein fraksiyonları belirlenmiştir. Farklı kurutulmuş meyve içeren peynirlerde kuru madde, pH, tuz, asitlik, WSN, NPN ve olgunlaşma indeksi değerlerinde istatistiksel olarak önemli farklılıklar saptanmıştır (P<0.05). Buna karşın, meyve çeşidi, olgunlaşma süresi ve bunların etkileşimlerinin peynirlerin yağ ve toplam protein içerikleri üzerindeki etkileri istatistiksel olarak önemli bulunmamıştır (P>0.05). Kurutulmuş meyve ilave edilen peynirlerin antioksidan aktivite değerleri, kontrol peynirine göre çok daha yüksek bulunmuştur. Aynı şekilde, kurutulmuş meyve ilavesi tüm peynir örneklerinde toplam fenolik içerikte belirgin bir artışa yol açmış ve meyve ilaveli peynirlerde bu bakımdan kontrol peynirine göre daha yüksek değerler belirlenmiştir. Elektroforetik analiz sonuçları, olgunlaşma süresince tüm peynir örneklerinde β-kazein ve αs1-kazein düzeylerinin azaldığını göstermiştir. β-kazein ve αs1-kazein oranlarındaki azalma, kurutulmuş meyve ilave edilmiş peynirlerde kontrol örneğindekinden daha fazla olmuştur. Sonuç olarak, kurutulmuş karadut, böğürtlen, siyah üzüm ve ahududu meyvelerinin, yüksek antioksidan ve fenolik içerikli fonksiyonel beyaz peynir üretiminde etkin bir şekilde kullanılabileceği belirlenmiştir.

Anahtar Kelimeler

• Peynir
• Kurutulmuş meyve
• Biyokimyasal
• Olgunlaşma
• Antioksidan aktivite
• Fenolik bileşikler

Functional White Cheeses with Dried Fruit Addition: Changes in Physicochemical Properties, Ripening Parameters and Casein Fractions

Öz

In this study, five types of white-brined cheese were produced to investigate the effects of incorporating different dried fruits on their physicochemical, biochemical, and bioactive properties. Four experimental cheeses were made by adding 2% (w/w) of dried black mulberry, blackberry, black grape, or raspberry to the curd, while one cheese without fruit served as a control. The cheeses were vacuum-packaged and ripened at 7 ± 1 °C for 90 days. Samples were collected on days 3, 30, 60, and 90 of ripening for a series of analyses. These included physicochemical parameters (dry matter, ash, fat, pH, titratable acidity, salt), total protein, ripening indices (water-soluble nitrogen (WSN), non-protein nitrogen (NPN), WSN/TN, NPN/TN), antioxidant activity, total phenolic content, and protein degradation assessed by electrophoretic separation of casein fractions. Cheeses containing different dried fruits showed significant differences in dry matter, pH, salt content, titratable acidity, WSN, NPN, and ripening index values (P<0.05). In contrast, the effects of fruit variety, ripening period, and their interaction on fat and total protein contents were not significant (P>0.05). The dried-fruit-enriched cheeses had much higher antioxidant activity than the control cheese. Likewise, the addition of dried fruits led to a marked increase in total phenolic content in all samples, with the fruit-added cheeses showed higher phenolic content values than that of the control. Electrophoretic analysis results indicated that β-casein and αs1-casein levels decreased in all cheeses during ripening. This reduction in β-casein and αs1-casein was more pronounced in the fruit-fortified cheeses compared to the control. In conclusion, the results demonstrate that dried black mulberry, blackberry, black grape, and raspberry can be effectively used in white cheese production to obtain functional cheeses with enhanced antioxidant and phenolic properties.

Anahtar Kelimeler

• Cheese
• Dried fruit
• Biochemical
• Ripening
• Antioxidant activity
• Phenolic compound

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