Manda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesi

Yıl 2023, Cilt: 60 Sayı: 1, 37 - 51, 01.04.2023

Cansu Kırmaz , Özer Kınık , Filiz İçier

https://doi.org/10.20289/zfdergi.1120746

Öz

Amaç: Bu çalışmada farklı ruminant sütlerinin çeşitli kombinasyonları ile kefir üretmek üzere ürün geliştirilmesi ve kefirin reolojik modellere uyumu ve duyusal özelliklerinin belirlenmesi amaçlanmıştır.
Materyal ve Yöntem: Farklı ruminant süt türleri ile üretilen kefirin reolojik özellikleri 15-20C'de ölçülen kayma hızı (γ), kayma gerilimi (τ), kıvam katsayısı (K), akış davranış indeksi (n), eşik kayma gerilimi (τ0) ve görünür viskozite (µapp) değerleri matematiksel modeller (Newton, Power law, Bingham) ile karakterize edilerek hesaplanmıştır. Yüz ifadeli duyusal değerlendirme formu ve puanlama yönteminde yararlanarak duyusal değerlendirme gerçekleştirilmiştir.
Araştırma Bulguları: Reolojik analizler sonucunda, yüksek korelasyon katsayısı (R2) değerleri ile gösterilen kefir türlerinin akış davranışlarını açıklamak için Power-law modelinin uygun olduğu belirlenmiştir. Farklı süt türleri ile işlenen kefirin akış diyagramları, Newtonian olmayan kayma incelmesi davranışı sergilemektedir. Duyusal analiz sonuçlarına göre, örneklerin duyusal olarak çok fazla takdir almadığı görülmektedir.
Sonuç: Raf ömrünün 28 gün olması gerektiği sonucuna varılmıştır. Bu sayede hem duyusal özellikler raf ömrünün sonuna kadar korunabilir hem de reolojik özellikleri raf ömrü boyunca birbirleriyle uyumlu kalabilir.

Anahtar Kelimeler

Fermente süt ürünleri, kefir, duyusal özellikler, reoloji, ruminant sütleri

Destekleyen Kurum

Tez çalışmamdan üretilen bu çalışma Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından desteklenmiştir.

Proje Numarası

FYL-2019-20613

Teşekkür

Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü'ne ve emeği geçen hocalarıma teşekkür ederim.

Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures

Öz

Objective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir.
Material and Methods: The shear rate (γ) and shear stress (τ) values measured at 15-20C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models (Newton, Power law, Bingham), consistency coefficient (K), flow behavior index (n), threshold shear stress (τ0) and apparent viscosity (µapp) values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method.
Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient (R2) values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties.
Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life.

Anahtar Kelimeler

Fermented milk products, kefir, organoleptic properties, rheology, ruminant milks

Proje Numarası

FYL-2019-20613

Kaynakça

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