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

Destekleyen Kurum

NA

Proje Numarası

NA

Teşekkür

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.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

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

Yayımlanma Tarihi

30 Aralık 2022

Gönderilme Tarihi

19 Kasım 2021

Kabul Tarihi

24 Şubat 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 25 Sayı: Ek Sayı 1

DOI

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

IZ

https://izlik.org/JA49LK43PU

Kaynak Göster

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

Cited By

Development and Techno-functional Characterization of Beyaz Cheese Fortified with Walnut (Juglans regia L.) Leaf Powder and Lactobacillus acidophilus LA-5

Probiotics and Antimicrobial Proteins

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

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

Öz

Anahtar Kelimeler

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

Abstract

Keywords

Destekleyen Kurum

Proje Numarası

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Development and Techno-functional Characterization of Beyaz Cheese Fortified with Walnut (Juglans regia L.) Leaf Powder and Lactobacillus acidophilus LA-5

e-ISSN: 2619-9149