Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2018, Cilt: 3 Sayı: 3, 54 - 60, 31.12.2018
https://doi.org/10.31797/vetbio.499749

Öz

Kaynakça

  • Altın, G., Gültekin-Özgüven, M., Ozcelik, B. (2018). Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (drinking yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity. Food Hydrocolloids, 81: 364-370. DOI: 10.1016/j.foodhyd.2018.02.051
  • Anonymous (1994). TS 1018 Raw milk standard. Turkish Standards Institute. Necatibey Caddesi, 112. Bakanlıklar, Ankara, s.5.
  • Anonymous (2000). Turkish food codex, Communique on Raw Milk and Heat-Treated Drinking Milk Turkish food codex regulations, regulation No:2000/6. Ankara, Turkey: Republic of Turkey Ministry of Food, Agriculture and Livestock.
  • Anonymous (2003). TS 3810 Ayran. Turkish Standards Institute. Necatibey Caddesi, 112. Bakanlıklar, Ankara.
  • Anonymous (2009). Turkish food codex, Fermented milk products. Turkish food codex regulations, regulation No:2009/25. Ankara, Turkey: Republic of Turkey Ministry of Food, Agriculture and Livestock.
  • AOAC (1990). Official methods for analysis of official analytical chemists, 15th ed., Arlington, VA.
  • Arslan, S., Özel, S. (2012). Some properties of stirred yoghurt made with processes grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice. Milchwissenschaft, 67 (3), 281-285.Atamer, M., Gürsel, A., Tamuçay, B., Gençer, N., Yıldırım, G., Odabaşı, S., Karademir, E., Şenel, E., Kırdar, S. (1999). A study on the Utilization of pectin in manufacture of long-life ayran. Food, 24 (2), 119-126.
  • Ayar, A., Burucu, H. (2013). Effect of whey fractions on microbial and physicochemical properties of probiotic ayran (drinkable yogurt). Int Food Research J, 20(3), 1409-1415.
  • Baruzzi, F., Quintieri, L., Caputo, L., Cocconcelli, P., Borcakli, M., Owczarek, L., Jasinska, U.T., Skapska, S., Morea, M. (2016). Improvement of Ayran quality by the selection of autochthonous microbial cultures. Food Microbiol, 60, 92-103. DOI:10.1016/j.fm.2016.07.001
  • 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, 406-412. DOI: 10.1016/j.ultsonch.2014.08.009
  • Gülmez , Güven, A., Sezer, Ç., Duman, B. (2003). Evaluation of microbiological and chemical quality of ayran samples marketed in Kars and Ankara cities in Turkey. Kafkas Univ. Vet. Med. J., 9 (1), 49-52.
  • IDF (2010). Milk, cream and evaporated milk-determination of total solids content (Reference method). IDF 021. Brussels: International Dairy Federation.
  • IDF (2008). Milk-determination of fat content. IDF 226. Brussels: International Dairy Federation.
  • IDF (1993). Milk-determination of titratable acidity. Brussels: International Dairy Federation.
  • Koçak, C., Avşar, T.K., Tamuçay, B. (2006). A comparative study on the production methods of ayran. Food, 31 (4), 225-231.
  • Koçak, C., Avşar, Y.K. (2010). Ayran: microbiology and technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press, Taylor & Francis Group, Raton, FL, 123-141.Kong, J.M., Chia L.S., Goh N.K., Chia T.F., Brouillard R. (2003). Analysis and Biological Activities of Anthocyanins, Phytochemistry, 64, 923-933. DOI:10.1016/S0031-9422(03)00438-2
  • Köksoy, A., Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. Int Dairy J,13, 835-839. DOI: 10.1016/S0958-6946(03)00103-1
  • Krokida, M.K., Philippopoulos C. (2006). Volatile of apples during air and freeze drying, J Food Eng, 73, 135- 141.
  • Matter, A.A., Eman, A.M.M, Nahla, S.Z. (2016). Fruit Flavored Yoghurt: Chemical, Functional and Rheological Properties. Int J Environ Agric Res, 5 (2), 57-66. ISSN:[2454-1850]
  • Özkan, M. 2009. Changes in Phenolic Substances and Antioxidants in the Production and Storage of Black Carrot Concentrate and the Relationship Between These Changes and Antioxidant Activity. Ankara: Ankara Üniversity Scientific Research Project Final Report.
  • Patır, B., Öksüztepe, G., Şeker, P., Dikici, A. (2006). Microbiological and Chemical Quality of Packaged or Nonpackaged Ayran marketed in Elazığ. F U J Health Sci, 20 (5), 357-363.
  • Polat, S., 2009. Determination of some characteristics ayran production with using different cultures. Adana, Turkey, Thesis of MSc, Cukurova University Institue of Natural and Applied Sciences, Food Engineering.
  • Şanlı, T., Sezgin, E., Şenel, E., Mehlika, B. (2011). The effect of transglutaminase on somephysicochemical and sensory properties of the Turkish drinking yoghurt Ayran. Int J Dairy Technol, 66 (3), 410-416. DOI: 10.1111/1471-0307.12045 Şen, E., Küplülü, Ö. (2004). Determination of Agreement to Turkish Food Codex of Unpackaged Ayran Consumed in Ankara. Etlik Vet Microbiol J, 15 (1-2), 55-60.
  • Sharma, K.D., Karki S., Thakur N.S., Attri S. (2012). Chemical composition, functional properties and processing of carrot - a review, J Food Sci Technol, 49, 22-32. DOI: 10.1007/s13197-011-0310-7
  • Şimsek, B., Sagdic, O., Ozcelik, S. (2007). Survival of O157:H7 during the storage Escherichia coli of Ayran produced with different spices. J Food Eng, 78, 676-680. DOI: 10.1016/j.jfoodeng.2005.11.005
  • Tamuçay Özünlü, B., Koçak, C. (2010a). Effect of ending the incubationa at different pH’s on quality of ayran. Food, 35(2), 113-119.
  • Tamuçay Özünlü, B., Koçak, C. (2010b). The effects of Different heat treatments of milk on Quality of ayran. Food, 35 (5), 355-362.
  • Tonguç, İ.E. (2006). A Study on Ayran Production Using Probiotic Bacteria. İzmir, Turkey, Thesis of MSc, Ege University Institue of Natural and Applied Sciences.
  • Uyan, S.E., Baysal T., Yurdagel Ü., El S.N. (2004). Effects of drying process on antioxidant activity of purple carrots, Nahrung/Food, 48, 57-60. DOI: 10.1002/food.200300373
  • Witrowa-Rajchert, D., Bawol, A., Czapski, J., Kidon, M. (2009). Studies on Drying of Purple Carrot Roots. Dry Technol, 27: 1325-1331. DOI: 10.1080/07373930903226043
  • Yıldız, F. (2010). Overview of yogurt and other fermented dairy products. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press, Taylor & Francis Group, Raton, FL, 1-122.

Some properties of ayran fortified with black carrot powder

Yıl 2018, Cilt: 3 Sayı: 3, 54 - 60, 31.12.2018
https://doi.org/10.31797/vetbio.499749

Öz

Ayran is a traditional Turkish salty drinkable fermented product prepared
by the addition of water to yogurt or by the addition of yogurt culture to
standardized milk. Black carrot is well known and very rich source of
anthocyanins and combining with ayran was obtained a product that is natural,
nutritious and highly attractive for consumer. In this study, black carrots were
dried and powdered by freeze drying method and four batches of ayrans were
manufactured by adding dried black carrots powder into the milk at increasing
rates. One batch was treated as a control sample without black carrot powder addition
and three batches of ayrans were manufactured by adding black carrot powder at
the rates of 0.25%, 0.5% and 1%. All of the samples were pasteurized at 90°C
for 5 minutes. Following the pasteurization, milks were cooled to 46
±1°C and then inoculated with starter culture. Inoculated milks were
incubated until the pH became 4.6-4.7. Ayran samples were cooled down and 0.5% salt
was added. The mixture was homogenized and filled into 200 g of cups and stored
at 4oC before analyses. At the 5th and 20th minutes, the lowest
antioxidant activity values were found to be 5.88% and 6.08% for control
sample, while the highest antioxidant activity values were found 19.90% and
21.6% for ayran with 1% black carrot powder. Increasing concentrations of added
black carrot into the milk, resulted higher antioxidant activity in ayran as determined
by DPPH method (p<0.05). However, pH, dry matter, fat, protein and salt
contents of the ayran samples were not influenced by black carrot powder
addition (p>0.05). 

Kaynakça

  • Altın, G., Gültekin-Özgüven, M., Ozcelik, B. (2018). Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (drinking yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity. Food Hydrocolloids, 81: 364-370. DOI: 10.1016/j.foodhyd.2018.02.051
  • Anonymous (1994). TS 1018 Raw milk standard. Turkish Standards Institute. Necatibey Caddesi, 112. Bakanlıklar, Ankara, s.5.
  • Anonymous (2000). Turkish food codex, Communique on Raw Milk and Heat-Treated Drinking Milk Turkish food codex regulations, regulation No:2000/6. Ankara, Turkey: Republic of Turkey Ministry of Food, Agriculture and Livestock.
  • Anonymous (2003). TS 3810 Ayran. Turkish Standards Institute. Necatibey Caddesi, 112. Bakanlıklar, Ankara.
  • Anonymous (2009). Turkish food codex, Fermented milk products. Turkish food codex regulations, regulation No:2009/25. Ankara, Turkey: Republic of Turkey Ministry of Food, Agriculture and Livestock.
  • AOAC (1990). Official methods for analysis of official analytical chemists, 15th ed., Arlington, VA.
  • Arslan, S., Özel, S. (2012). Some properties of stirred yoghurt made with processes grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice. Milchwissenschaft, 67 (3), 281-285.Atamer, M., Gürsel, A., Tamuçay, B., Gençer, N., Yıldırım, G., Odabaşı, S., Karademir, E., Şenel, E., Kırdar, S. (1999). A study on the Utilization of pectin in manufacture of long-life ayran. Food, 24 (2), 119-126.
  • Ayar, A., Burucu, H. (2013). Effect of whey fractions on microbial and physicochemical properties of probiotic ayran (drinkable yogurt). Int Food Research J, 20(3), 1409-1415.
  • Baruzzi, F., Quintieri, L., Caputo, L., Cocconcelli, P., Borcakli, M., Owczarek, L., Jasinska, U.T., Skapska, S., Morea, M. (2016). Improvement of Ayran quality by the selection of autochthonous microbial cultures. Food Microbiol, 60, 92-103. DOI:10.1016/j.fm.2016.07.001
  • 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, 406-412. DOI: 10.1016/j.ultsonch.2014.08.009
  • Gülmez , Güven, A., Sezer, Ç., Duman, B. (2003). Evaluation of microbiological and chemical quality of ayran samples marketed in Kars and Ankara cities in Turkey. Kafkas Univ. Vet. Med. J., 9 (1), 49-52.
  • IDF (2010). Milk, cream and evaporated milk-determination of total solids content (Reference method). IDF 021. Brussels: International Dairy Federation.
  • IDF (2008). Milk-determination of fat content. IDF 226. Brussels: International Dairy Federation.
  • IDF (1993). Milk-determination of titratable acidity. Brussels: International Dairy Federation.
  • Koçak, C., Avşar, T.K., Tamuçay, B. (2006). A comparative study on the production methods of ayran. Food, 31 (4), 225-231.
  • Koçak, C., Avşar, Y.K. (2010). Ayran: microbiology and technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press, Taylor & Francis Group, Raton, FL, 123-141.Kong, J.M., Chia L.S., Goh N.K., Chia T.F., Brouillard R. (2003). Analysis and Biological Activities of Anthocyanins, Phytochemistry, 64, 923-933. DOI:10.1016/S0031-9422(03)00438-2
  • Köksoy, A., Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. Int Dairy J,13, 835-839. DOI: 10.1016/S0958-6946(03)00103-1
  • Krokida, M.K., Philippopoulos C. (2006). Volatile of apples during air and freeze drying, J Food Eng, 73, 135- 141.
  • Matter, A.A., Eman, A.M.M, Nahla, S.Z. (2016). Fruit Flavored Yoghurt: Chemical, Functional and Rheological Properties. Int J Environ Agric Res, 5 (2), 57-66. ISSN:[2454-1850]
  • Özkan, M. 2009. Changes in Phenolic Substances and Antioxidants in the Production and Storage of Black Carrot Concentrate and the Relationship Between These Changes and Antioxidant Activity. Ankara: Ankara Üniversity Scientific Research Project Final Report.
  • Patır, B., Öksüztepe, G., Şeker, P., Dikici, A. (2006). Microbiological and Chemical Quality of Packaged or Nonpackaged Ayran marketed in Elazığ. F U J Health Sci, 20 (5), 357-363.
  • Polat, S., 2009. Determination of some characteristics ayran production with using different cultures. Adana, Turkey, Thesis of MSc, Cukurova University Institue of Natural and Applied Sciences, Food Engineering.
  • Şanlı, T., Sezgin, E., Şenel, E., Mehlika, B. (2011). The effect of transglutaminase on somephysicochemical and sensory properties of the Turkish drinking yoghurt Ayran. Int J Dairy Technol, 66 (3), 410-416. DOI: 10.1111/1471-0307.12045 Şen, E., Küplülü, Ö. (2004). Determination of Agreement to Turkish Food Codex of Unpackaged Ayran Consumed in Ankara. Etlik Vet Microbiol J, 15 (1-2), 55-60.
  • Sharma, K.D., Karki S., Thakur N.S., Attri S. (2012). Chemical composition, functional properties and processing of carrot - a review, J Food Sci Technol, 49, 22-32. DOI: 10.1007/s13197-011-0310-7
  • Şimsek, B., Sagdic, O., Ozcelik, S. (2007). Survival of O157:H7 during the storage Escherichia coli of Ayran produced with different spices. J Food Eng, 78, 676-680. DOI: 10.1016/j.jfoodeng.2005.11.005
  • Tamuçay Özünlü, B., Koçak, C. (2010a). Effect of ending the incubationa at different pH’s on quality of ayran. Food, 35(2), 113-119.
  • Tamuçay Özünlü, B., Koçak, C. (2010b). The effects of Different heat treatments of milk on Quality of ayran. Food, 35 (5), 355-362.
  • Tonguç, İ.E. (2006). A Study on Ayran Production Using Probiotic Bacteria. İzmir, Turkey, Thesis of MSc, Ege University Institue of Natural and Applied Sciences.
  • Uyan, S.E., Baysal T., Yurdagel Ü., El S.N. (2004). Effects of drying process on antioxidant activity of purple carrots, Nahrung/Food, 48, 57-60. DOI: 10.1002/food.200300373
  • Witrowa-Rajchert, D., Bawol, A., Czapski, J., Kidon, M. (2009). Studies on Drying of Purple Carrot Roots. Dry Technol, 27: 1325-1331. DOI: 10.1080/07373930903226043
  • Yıldız, F. (2010). Overview of yogurt and other fermented dairy products. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press, Taylor & Francis Group, Raton, FL, 1-122.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Dilek Say 0000-0003-3932-6414

İbrahim Başar Saydam Bu kişi benim

Nuray Güzeler

Yayımlanma Tarihi 31 Aralık 2018
Gönderilme Tarihi 20 Aralık 2018
Kabul Tarihi 28 Aralık 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 3 Sayı: 3

Kaynak Göster

APA Say, D., Saydam, İ. B., & Güzeler, N. (2018). Some properties of ayran fortified with black carrot powder. Journal of Advances in VetBio Science and Techniques, 3(3), 54-60. https://doi.org/10.31797/vetbio.499749

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