A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage

Yıl 2021, Cilt: 11 Sayı: 2, 486 - 495, 15.12.2021

Atiye Değirmenci Mehtap Er Kemal Gülsüm Merve Boyracı Mehmet Kemal Oktay Yıldız

https://doi.org/10.31466/kfbd.931444

Cited By: 1

Öz

Drinking yogurt (ayran) is one of the valuable traditional Anatolian dairy products. Ayran is prepared traditionally through adding water and salt to yogurt or manufactured industrially by fermentation of yogurt culture added diluted milk. Nowadays, interest and consumption of traditional different fermented dairy products have spread rapidly around the world. Although cucumber-yogurt (cacik), soda ayran, fruitful ayran have a commercial face, there is still locally consumed drinking yogurt ayran types. One of the locally consumed ayran types is herby-hot ayran from Puturge-Malatya. In the preparation of herby-hot ayran, the flavoring herbs/spices are added to the ayran in earthenware pots then buried under the soil and left to ferment spontaneously for at least 15 days. The objectives of this study were to determine physicochemical, microbiological, and sensory properties of traditional purslane and/or Cayenne pepper added drinking yogurt from Puturge-Malatya, Turkey. The analysis results were found total dry matter 5.80-7.03 %, pH 3.77-4.30, titratable acidity 0.61-1.17 % lactic acid, serum separation 11.17-21.5 mL (50 mL)-1. Levels of lactic acid bacteria (LAB) ranged from 7.00 to 8.04 log cfu mL-1 and the mold and yeast (MY) levels varied from 5.25 to 6.98 log cfu mL-1 for studied samples. Properties of traditional herby-hot ayran are found different from plain ayran. The results demonstrated that this product may have the potential for consumer preference. To reveal the changes occurring in product characteristics during the fermentation period would be thus of interest.

Anahtar Kelimeler

Fermented products, Drinkable yogurt, Herby hot ayran, Purslane, Cayenne pepper

Teşekkür

The authors would like to give special thanks to the Puturge Food, Agriculture and Livestock District Direction, Malatya, Turkey who assisted with the production of samples. Some part of this article was presented as an poster presentation in International Symposium on Medicinal, Aromatic and Dye Plants, Malatya.

Geleneksel Bir Anadolu İçeceği olan Semizotu ve/veya Acı Biber İlaveli Ayranın Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Bir Ön Çalışma

Öz

İçilebilir yoğurt (ayran), Anadolu'nun değerli geleneksel süt ürünlerinden biridir. Ayran geleneksel olarak yoğurda su ve tuz ilave edilerek hazırlanır veya yoğurt kültürü ilave edilen seyreltilmiş sütün fermantasyonu ile endüstriyel olarak üretilir. Günümüzde, geleneksel farklı fermente süt ürünlerinin tüketimi ve onlara olan ilgi dünya çapında hızla yayılmaktadır. Cacık, sodalı ayran, meyveli ayran ticari bir yüze sahip olsa da, hala yerel olarak tüketilen ayran çeşitleri mevcut olup bunlardan biri de Puturge-Malatya'nın otlu-acılı ayranıdır. Otlu-acılı ayran üretiminde, çömleklerdeki ayrana aroma verici otlar/baharatlar eklenir ve en az 15 gün toprak altındaki çömleklerde spontan fermantasyona bırakılır. Bu çalışmanın amacı, Puturge-Malatya’nın geleneksel semizotu ve/veya acı biber ilaveli ayranının fizikokimyasal, mikrobiyolojik ve duyusal özelliklerini belirlemektir. Örneklerin toplam kuru madde % 5.80-7.03, pH 3.77-4.30, titre edilebilir asitlik % 0.61-1.17 laktik asit ve serum ayrılması 11.17-21.5 mL (50 mL) -1 aralığında belirlenmiştir. Laktik asit bakteri (LAB) seviyeleri 7.00 ile 8.04 log cfu mL-1 ve küf ve maya (MY) değerleri 5.25 ile 6.98 log cfu mL-1 arasında değişmiştir. Geleneksel otlu-acılı ayranın özellikleri sade ayrandan farklı bulunmuştur. Çalışmanın sonuçları, bu ürünün tüketicilerin tercih edebileceği bir potansiyele sahip olabileceğini göstermiştir. Fermantasyon sırasında ürün karakteristiğinde meydana gelen değişiklikleri ortaya çıkarmak bundan sonraki çalışmamızda ilgi alanımız olacaktır.

Anahtar Kelimeler

Fermente ürünler, İçilebilir yoğurt, Otlu acılı ayran, Semiz otu, Acı biber

Kaynakça

• Akcay F., Besir A., Yazici F. (2020). Effect of Cayenne Pepper Addition On Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran. Acta Universitatis Cinbinesis, Series E: Food Technology, 24(1), pp. 79-87.
• Altug T., Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme, Sidas Medya, İzmir, Türkiye.
• Amirdivani, S., Baba, A. S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Science and Technology, 44(6), pp. 1458-1464.
• Anli T., Sezgin E., Enel E., Benli M. (2013). The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yogurt Ayran. International Journal of Dairy Technology, 66, pp. 410–416.
• AOAC. (2005). Official methods of analysis of the association of official analytical chemists (18th ed.), Arlington, VA, The Association.
• Çardak A.D., Yilmaz M. (2011). Survey of the bacteriological quality of dairy products in the province of Aydin, Turkey. Milchwissenschaft-Milk Science International, 66(3), pp. 304-306.
• Cetin B., Atik A., Karasu S. (2014). Kırklareli’nde Üretilen Yoğurt ve Ayranların Fizikokimyasal ve Mikrobiyolojik Kalitesi. Academic Food Journal/Akademik GIDA, 12(2), pp. 57-60.
• Downes, F. P., Ito, K. (2001). Compendium of methods for the microbiological examination of foods, American Public Health Association, Washington, USA.
• Erkaya T., Başlar M., Şengül M., Ertugay M.F. (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics sonochemistry, 23, pp. 406-412.
• Ertugay M.F., Baslar M., Sengul M., Sallan S. (2012). The effect of acoustic energy on viscosity and serum separation of traditional Ayran, a Turkish Yogurt Drink. Gida, 37, pp. 253-257.
• Estrada, J. D., Boeneke, C., Bechtel, P., Sathivel, S. (2011). Developing a strawberry yogurt fortified with marine fish oil. Journal of Dairy Science, 94(12), pp. 5760-5769.
• Gharibzahedi S.M.T., Chronakis I.S. (2018). Crosslinking of milk proteins by microbial transglutaminase: utilization in functional yogurt products. Food chemistry, 245, pp. 620–632.
• Gursoy O., Yilmaz Y., Gokce O., Ertan K. (2016). Effect of ultrasound power on physicochemical and rheological properties of yogurt drink produced with thermosonicated milk. Emirates Journal of Food and Agriculture, 28(4), pp. 235-241.
• Janhoj T., Frost M.B., Ipsen R. (2008). Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids, 22 (5): 798-806.
• Joung, J. Y., Lee, J. Y., Ha, Y. S., Shin, Y. K., Kim, Y., Kim, S. H., Oh, N. S. (2016). Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts. Korean journal for food science of animal resources, 36(1), pp. 90-99.
• Karaaslan, M., Ozden, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT-Food Science and Technology, 44(4), pp. 1065-1072.
• Karim M., Alimi M., Shokoohi S., Fazeli F. (2017). Effect of long-chain inulin and modified starch on the physicochemical and rheological properties of doogh (Iranian yogurt drink). Acta Alimentaria, 46(1), pp. 51-60.
• Kiani H., Mousavi S.M.A., Emam-Djomeh Z. (2008). Rheological properties of Iranian yogurt drink. Doogh, International Journal of Dairy Science, 3(2), pp. 71-78.
• Köksoy A., Kılıç M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yogurt drink. International Dairy Journal, 13(10), pp. 835-839.
• Kucukoner E., Tarakci Z., Sagdic O. (2006). Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product. Journal of the Science of Food and Agriculture, 86(2), pp. 333-338.
• Laurent M.A., Boulenguer P. (2003. Stabilization mechanism of acid dairy drinks (ADD) induced by pectin. Food Hydrocolloids, 17(4), pp. 445-454.
• Ozdemir U., Kilic M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran. Journal of texture studies, 35(4), pp. 415-428.
• Riener J., Noci F., Cronin D.A., Morgan D.J., Lyng J.G. (2009). The effect of thermosonication of milk on selected physicochemical and microstructural properties of yogurt gels during fermentation. Food Chemistry, 114(3), pp. 905-911.
• Shirkhani M., Madadlou A., Khosrowshahi A. (2015). Enzymatic modification to stabilize the fermented milk drink. Doogh, Journal of Texture Studies, 46(1), pp. 22-33.
• TFC. (2009). Turkish Food Codex, fermented milk products. Turkish Food Codex Regulations, Regulation No: 2009/25. Republic of Turkey Ministry of Food, Agriculture and Livestock, Ankara, Turkey.
• Tuna A., Ay B.H., Karakuş Ş. (2020). Integration of medicinal and aromatic plants in an urban landscape as a living heritage: an example in Malatya City (Turkey). Environmental Monitoring and Assessment, 192(8), pp. 1-16.