Kefir Kültürü İnokulasyonu ile Üretilen Dondurmanın Fonksiyonel, Besinsel ve Biyolojik Özellikleri

Öz

Bu araştırmada üç farklı oranda kefir kültürü inokülasyonu ile olgunlaştırılan dondurma mikslerinden üretilen dondurmaların fizikokimyasal, mikrobiyolojik ve teknolojik değerlerinde meydana gelen değişimlerin incelenmiştir. Dondurma miksine kefir kültürü ilavesi miksin firmness, cohesiveness ve indeks of viscosity değerlerinin azalmasına consistency değerinin ise artmasına neden olmuştur. Ayrıca bu mikslerden üretilen dondurmalarda kontrol örneğine kıyasla pH, aw,% kuru madde, ilk damlama, tamamen erime, overrun ve tüm TPA değerleri de azalış göstermiştir. Ek olarak tespit edilen bu değişimler, ilave edilen kültür miktarına paralel şekilde artış göstermiştir. Örnekler arasında en düşük pH (5.74), aw (0.710), % kuru madde (11.35), ilk damlama (15.25 min.), tamamen erime (71.28 min.), overrun (43.67 %) değerleri en düşük örnek %1.5 kefir kültürü inokülasyonu ile olgunlaştırılan mikslerden üretilen dondurma örnekleri olmuştur. Benzer şekilde en düşük hardness (1759.32 N),springiness(0.90), cohesiveness (0.23), gumminess (742.42N), chewiness (374.73N) ve resilience (0.698) değerleri de aynı örneklerde tespit edilmiştir.

Anahtar Kelimeler

• dondurma,
• kefir
• starter kültür
• fermentasyon

The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation

Öz

This study aims to investigate the alterations in the microbiological, physicochemical, and technological characteristics of ice cream made of mixes ripened with kefir culture inoculation at three different rates. Adding kefir culture to the mix decreased the its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw, % dry matter, first drop, complete melting, volume increase and all TPA values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5% kefir culture inoculation yielded the lowest pH (5.74), aw (0.710), % dry matter (11.35), first drop (15.25 min.), complete melting (71.28 min.) and overrun (43.67%) values, as well as the lowest hardness (1759.32 N), springiness (0.90), cohesiveness (0.23), gumminess (742.42 N), chewiness (374.73 N) and resilience (0.698) results.

Anahtar Kelimeler

• ice cream
• kefir
• starter culture
• fermentation

Kaynakça

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