Determination of the Effect of Garden Cress (Lepidium sativum L.) on the Ripening Parameters of White Cheese

Ömer F Çelik; Özlem Kılıç; Sibel Kurt; Zekai Tarakçı

doi:10.18016/ksutarimdoga.vi.1025907

TR EN

Tere Otunun (Lepidium sativum L.) Beyaz Peynirin Olgunlaşma Parametrelerine Etkisinin Belirlenmesi

Öz

Bu çalışmanın amacı, tere otunun (Lepidium sativum L.) Beyaz peynirin olgunlaşması üzerine etkisini belirlemektir. Kontrol Beyaz peynir ve dört farklı tere otu konsantrasyonu (%0.6-1.2-1.8-2.4) içeren Beyaz peynirler üretilmiş ve bunların kurumadde, yağ ve protein içerikleri; pH ve titre edilebilir asitlik seviyeleri; suda çözünür azot (WSN) ve triklorasetik asit (TCA)’te-çözünür azot (TCA-SN) oranları belirlenmiş ve 90 günlük depolama süresince α- ve β-kazein parçalanma oranlarını gösteren elektroforetogramlar elde edilmiştir. Tere otu katkısının WSN ve TCA-SN oranları üzerinde istatistiksel olarak anlamlı bir etkisi tespit edilememiştir (P>0.05). Hem α- hem de β- Kazein parçalanma düzeyi, depolama periyodu boyunca artarken β-Kazeinin α-Kazeine kıyasla daha az parçalandığı gözlenmiştir. α-Kazein için parçalanma seviyeleri tüm peynir türleri için benzer iken, tere otu ilave edilen peynirlerde β-Kazeinin daha fazla parçalandığı belirlenmiştir. Duyusal özellikler açısından peynir örnekleri arasında istatistiksel olarak önemli bir farka rastlanmamıştır (P>0.05). Sonuçlar, tere otunun β-Kazeine özgü bir proteaz taşıyabileceğini ve Beyaz peynirin tere otu tüketiminde taşıyıcı olarak başarılı bir şekilde kullanılabileceğini göstermektedir. Bu çalışma, tere otunun gıda ürünlerinde kullanımı hakkındaki sınırlı bilgiye katkıda bulunacaktır. Ayrıca, tere otunun farklı ürünlere uygulanmasıyla pazardaki ürün çeşitliliğini artıracağı düşünülmektedir.

Anahtar Kelimeler

Determination of the Effect of Garden Cress (Lepidium sativum L.) on the Ripening Parameters of White Cheese

Abstract

The aim of this study is to reveal the effect of Lepidium sativum L. on the ripening characteristics of White cheese. A control White cheese without garden cress and White cheeses with four different concentrations of garden cress (0.6-1.2-1.8-2.4%) were produced and their dry matter, fat, and protein contents; pH and titratable acidity levels; water-soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) were determined and electrophoretograms showing α- and β-casein degradation rates were obtained for the storage of 90 days. The addition of garden cress did not affect WSN and TCA-SN values significantly (P>0.05). Both α- and β- casein degradations increased with storage; the latter being relatively less broken down. The degradation levels for α-casein were similar for all cheese types while β-casein was more degraded when garden cress was included in the cheeses. There was no statistically significant difference between cheese samples in terms of sensory properties (P>0.05). The results suggest that garden cress may carry a β-casein specific protease and could be conveyed with White cheese successfully. This study will contribute to the limited knowledge on the utilization of garden cress in food products. Also, the application of garden cress is thought to expand the product variety in the market.

Keywords

Supporting Institution

NA

Project Number

NA

Thanks

The authors would like to thank Sül-Meh-Ser Körpe LLC (Samsun, Turkey) for their help on the cheese production. No financial support was provided for this study.

References

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Ömer F Çelik ^*
0000-0002-6105-4825
Türkiye

Özlem Kılıç
0000-0003-4357-7558
Türkiye

Sibel Kurt
0000-0002-8861-452X
Türkiye

Zekai Tarakçı
0000-0002-3828-3232
Türkiye

Publication Date

December 30, 2022

Submission Date

November 19, 2021

Acceptance Date

February 24, 2022

Published in Issue

Year 2022 Volume: 25 Number: Ek Sayı 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1025907

IZ

https://izlik.org/JA49LK43PU

Cite

RIS / Bibtex

APA

Çelik, Ö. F., Kılıç, Ö., Kurt, S., & Tarakçı, Z. (2022). Determination of the Effect of Garden Cress (Lepidium sativum L.) on the Ripening Parameters of White Cheese. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(Ek Sayı 1), 222-230. https://doi.org/10.18016/ksutarimdoga.vi.1025907

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https://doi.org/10.1007/s12602-025-10629-9