Yeni bir ürün: Naneli kefir
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Date
2017
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Hatay Mustafa Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Çalışmada, kefir üretimi; UHT süt, kefir starter kültür ve nane suyu kullanılarak gerçekleştirilmiştir. Nane suyu % 0 (Kontrol), % 2 ve % 4 oranlarında süte ilave edilmiştir. Üretilen kefirlerde depolamanın 1., 7., 14. ve 21. günlerinde kimyasal, biyokimyasal ve duyusal nitelikler saptanmıştır. Ön-kolon türevlendime tekniğiyle serbest aminoasitler, organik asitler ve karbonhidratlar Yüksek Performanslı Sıvı Kromatografisi (YPSK)'nde analiz edilmiştir. Serbest yağ asitleri ve uçucu organik bileşenler sırasıyla alüminyum oksit absorbsiyonu ve Katı Faz Mikro Ekstraksiyon (KFME) teknikleri kullanılarak ekstrakte edilmiştir. Bu bileşenler Gaz Kromatografisi/Kütle Spektrometresi'nde analizlenmiştir. Kefir üretimi üç tekerrürlü olarak gerçekleştirilmiştir. Kefirlerin genel kimyasal nitelikleri birbirleriyle benzerlik göstermektedir. Depolama süresince kefirlerin pH değerleri azalma gösterirken, titrasyon asitlikleri (naneli kefirler hariç) artma göstermiştir. Sitrik, süksinik ve propiyonik asitler kontrol kefirine kıyasla naneli kefirlerde önemli düzeyde yüksek (P<0.01) bulunmuştur. Serbest yağ asitlerinden linolenik asit kontrol kefirine kıyasla naneli kefirlerde fazla miktarda tespit edilmesine karşın, toplam serbest yağ asitleri önemli oranda düşük bulunmuştur. Kısa ve orta zincirli serbest yağ asitlerine kıyasla oleik, linoleik ve linolenik asit gibi uzun zincirli yağ asitleri depolama süresince tüm kefirlerde artmıştır. Süte nane ilavesi, kefirlerde belirlenen uçucu bileşenlerin sayılarında ve oranlarında değişime neden olmuştur. Alkoller ve monoterpenler sırasıyla Kontrol kefiri ve naneli kefirlerde en fazla tespit edilen uçucu bileşenler olmuştur. Kontrol kefirinde en baskın olarak belirlenen uçucu bileşen etanol iken, naneli kefirlerde ise bir monoterpen olan karvondur. Depolama periyodu sonucunda, alkollerde bir azalma, esterlerde ise bir artma gözlemlenmiştir. Serbest aminoasitlerden lisin ve arjinin sırasıyla kontrol kefirinde ve naneli kefirlerde en baskın olarak belirlenen aminoasitlerdir. Depolama periyodu sonunda toplam aminoasitlerde bir azalma gözlemlenmiştir. Depolamanın ilk gününde, Kontrol kefiri panelistlerce gerçekleştirilen genel kabul edilebilirlik bakımından en yüksek puana (9 üzerinden 8) sahip olmasına rağmen puan depolama süresince önemli miktarda azalma göstermiştir. Buna karşılık, genel kabul edilebilirlik puanları naneli kefirlerde değişim göstermemiştir. Depolamanın sonunda % 2 Naneli kefir en yüksek genel kabul edilebilirlik puanına (9 üzerinden 7) sahip olmuştur. Sonuç olarak, kefir yapımında süte nane ilavesi kefirin biyokimyasal kompozisyonunda değişimlere neden olmuş ve kefirin raf ömrü olumlu yönde etkilenmiştir. Panelistler, depolama süresince, naneli kefirleri kontrol kefirine kıyasla daha çok beğenmişlerdir. Bu nedenle nane suyu ilaveli kefir üretilebileceği sonucuna ulaşılmıştır.
In this study, Kefirs were produced using UHT (Ultra High Temperature) milk, kefir starter culture and peppermint juice which were added to milk at ratios of 0 % (Control), 2% and 4%. Produced kefirs were analyzed for chemical, biochemical and sensory properties at 1, 7, 14 and 21 days of storage. The free amino acids and also organic acids and carbohydrates were analyzed on high-performance liquid chromatography (HPLC) with pre-column derivatization technique. The free fatty acids and volatile organic compounds were extracted using aluminium oxide adsorbtion and Solid Phase Micro-Extraction (SPME) techniques, respectively. They were analyzed on gas chromatography/mass spectrometry (GC/MS). Kefir-making was carried out in triplicate. With respect to gross-chemical composition, The Kefir samples had similar each other. While pH values of Kefirs decreased during storage, titratable acidity (with exception of Kefirs with peppermint juice) increased. Citric, succinic and propionic acids were significantly (P<0.01) higher in Kefirs with peppermint juice than Control kefir. Of free fatty acids, linolenic acid increased in Kefirs with peppermint juice whereas total free fatty acids were significantly lower in those in comparision with control. When compared with short- and medium-chain free fatty acids, long chain free fatty acids such as oleic, linoleic and linolenic acid increased during storage. The addition of peppermint juice to milk resulted in a change in numbers and ratios of volatile compounds identified in Kefirs. Alcohols and monoterpenes were predominant volatile compounds identified in Control kefir and Kefirs with peppermint juice, respectively. Ethanol and carvone were identified in the Kefirs as major alcohol and monoterpene, respectively. Storage period resulted in a decrease in alcohols and an increase in esters. With regard to free amino acids, lysine and arginine were the principal amino acids in Control kefir and Kefirs with peppermint, respectively. The storage period caused a decrease in total amino acids. At the first day of storage, Control kefir was received the highest overall acceptability score (8 out of 9) by panellists whereas score decreased significantly during storage. On the contrary, the overall acceptability scores of Kefirs with peppermint juice unchanged. At the end of storage Kefir with pepppermint juice of 2 % had the highest overall acceptability score (7 out of 9). As a result, the addition of peppermint juice to milk for kefir-making caused significant changes in biochemical composition of Kefir and also effected possitively the shelf-life of Kefir. The panellists liked to Kefirs with peppermint juice during storage compared to Kefir without peppermint. Therefore, it was concluded that the peppermint juice at the different ratios could use for Kefir-making.
In this study, Kefirs were produced using UHT (Ultra High Temperature) milk, kefir starter culture and peppermint juice which were added to milk at ratios of 0 % (Control), 2% and 4%. Produced kefirs were analyzed for chemical, biochemical and sensory properties at 1, 7, 14 and 21 days of storage. The free amino acids and also organic acids and carbohydrates were analyzed on high-performance liquid chromatography (HPLC) with pre-column derivatization technique. The free fatty acids and volatile organic compounds were extracted using aluminium oxide adsorbtion and Solid Phase Micro-Extraction (SPME) techniques, respectively. They were analyzed on gas chromatography/mass spectrometry (GC/MS). Kefir-making was carried out in triplicate. With respect to gross-chemical composition, The Kefir samples had similar each other. While pH values of Kefirs decreased during storage, titratable acidity (with exception of Kefirs with peppermint juice) increased. Citric, succinic and propionic acids were significantly (P<0.01) higher in Kefirs with peppermint juice than Control kefir. Of free fatty acids, linolenic acid increased in Kefirs with peppermint juice whereas total free fatty acids were significantly lower in those in comparision with control. When compared with short- and medium-chain free fatty acids, long chain free fatty acids such as oleic, linoleic and linolenic acid increased during storage. The addition of peppermint juice to milk resulted in a change in numbers and ratios of volatile compounds identified in Kefirs. Alcohols and monoterpenes were predominant volatile compounds identified in Control kefir and Kefirs with peppermint juice, respectively. Ethanol and carvone were identified in the Kefirs as major alcohol and monoterpene, respectively. Storage period resulted in a decrease in alcohols and an increase in esters. With regard to free amino acids, lysine and arginine were the principal amino acids in Control kefir and Kefirs with peppermint, respectively. The storage period caused a decrease in total amino acids. At the first day of storage, Control kefir was received the highest overall acceptability score (8 out of 9) by panellists whereas score decreased significantly during storage. On the contrary, the overall acceptability scores of Kefirs with peppermint juice unchanged. At the end of storage Kefir with pepppermint juice of 2 % had the highest overall acceptability score (7 out of 9). As a result, the addition of peppermint juice to milk for kefir-making caused significant changes in biochemical composition of Kefir and also effected possitively the shelf-life of Kefir. The panellists liked to Kefirs with peppermint juice during storage compared to Kefir without peppermint. Therefore, it was concluded that the peppermint juice at the different ratios could use for Kefir-making.
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Keywords
Gıda Mühendisliği, Food Engineering
