Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food

Reyhan İrkin; Emmun Gamze Berkkaçan

doi:10.18016/ksutarimdoga.vi.895501

TR EN

İnek ve Keçi Sütü Karışımıyla Üretilen İnulin İlaveli Kefirin Fonksiyenel Bir Gıda Olarak Özelliklerinin Geliştirilmesi

Öz

Bu araştırmada % 1 (w/v) ve % 2 (w/v) inülin ilavesiyle üretilmiş inek-keçi sütü kefirlerindeki fiziksel, kimyasal ve mikrobiyal özellikleri araştırılmıştır. Analizler 1., 4., 7., 14., 21. ve 40. günlerinde yapılmıştır. Bu çalışmada tüm örneklerde titrasyon asitliği, Ph değeri, toplam mezofilik aerobik bakteri sayısı, Lactobacillus spp., Lactococcus spp. ve maya sayıları depolama süresi boyunca ilk günden itibaren tespit edilmiştir. Aynı zamanda örneklerin toplam yağ, kurumadde ve vizkozite değerleri raporlanmıştır. Duyusal özellikler için gönüllü panelistlerle değerlendirme yapılmıştır. Tat, yoğunluk ve toplam kabul edilebilirlik puanları hesaplanmıştır. Titrasyon asitliğindeki artışla pH değerindeki azalma depolama boyunca oluşmuştur. Kontrol grup, %1 (w/v) ve % 2 (w/v) inülin ilaveli gruplar için toplam kurumadde ve yağ miktarı, vizkozite, pH ve titrasyon asitliği (%1 laktik asit eşdeğeri) miktarları sırasıyla 11.84 – 13.53, 4.4 – 4.8, 365.8 – 488.7, 4.45 – 4.53, 0.80 – 0.84 olarak belirlenmiştir. Depolamanın 40. gününde toplam mezofilik aerobik bakteri sayısı 10.50-10.55, Lactobacillus spp. 10.24-10.58, Lactococcus spp. 10.25-10.58 ve mayalar 7.60-7.93 log kob ml-1 olarak tespit edilmiştir.

Anahtar Kelimeler

Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food

Abstract

The purpose of this study was to research some properties of kefir that was obtained from the 1% (w/v) and 2% (w/v) inulin addition to cow-goat milk mixture. At this study, changes of titrable acidity, pH value, total mesophilic aerobic bacteria, Lactobacillus spp., Lactococcus spp. and yeast counts of samples in storage were determined. Also, samples’ total fat content, total solid and viscosity values were reported. Taste, consistency and total acceptance of samples were evaluated. Control group, 1% (w/v) and 2% (w/v) inulin added samples’ total solid and fat content, viscosity, pH and titrable acidity (equivalent to lactic acid %) values were investigated and found at the range of; 11.84 – 13.53, 4.4 – 4.8, 365.8 – 488.7, 4.45 – 4.53, 0.80 – 0.84 respectively. At the 40th day of the storage total logarithmic numbers of total mesophilic aerobic bacteria 10.50-10.55, Lactobacillus spp. 10.24-10.58, Lactococcus spp. 10.25-10.58 and yeasts 7.60-7.93 log cfu ml-1 were determined.

Keywords

Teşekkür

We would like to thanks Balikesir University Scientific Research Projects Unit, this study was the part of E. G. Songun’s MSc. Thesis.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Reyhan İrkin ^*
0000-0002-6838-2215
Türkiye

Emmun Gamze Berkkaçan
0000-0002-1525-6880
Türkiye

Yayımlanma Tarihi

30 Haziran 2022

Gönderilme Tarihi

12 Mart 2021

Kabul Tarihi

16 Temmuz 2021

Yayımlandığı Sayı

Yıl 2022 Cilt: 25 Sayı: 3

DOI

https://doi.org/10.18016/ksutarimdoga.vi.895501

IZ

https://izlik.org/JA62LJ33ZT

Kaynak Göster

RIS / Bibtex

APA

İrkin, R., & Berkkaçan, E. G. (2022). Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(3), 556-564. https://doi.org/10.18016/ksutarimdoga.vi.895501

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Food Science & Nutrition

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Sağlık Bilimleri Dergisi

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Harran Tarım ve Gıda Bilimleri Dergisi

https://doi.org/10.29050/harranziraat.1676366

Milk Kefir and Water Kefir Production Using Loquat at Different Extents of Maturity

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi

https://doi.org/10.18016/ksutarimdoga.vi.1770938

Substituting Cow’s Milk with Goat’s Milk Changed the Nutritional, Rheological, and Volatile Profiles of Kefir Produced by Kefir Grains

Dairy

https://doi.org/10.3390/dairy7010011

Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food

İnek ve Keçi Sütü Karışımıyla Üretilen İnulin İlaveli Kefirin Fonksiyenel Bir Gıda Olarak Özelliklerinin Geliştirilmesi

Öz

Anahtar Kelimeler

Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food

Abstract

Keywords

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas

Effects of Inulin Addition on Probiotic Proliferation and Physicochemical Properties in Fat-Free Synbiotic Yogurt Production

Enriching kefir produced from cow and buffalo milks with different doses of partially hydrolyzed guar gum

Milk Kefir and Water Kefir Production Using Loquat at Different Extents of Maturity

Substituting Cow’s Milk with Goat’s Milk Changed the Nutritional, Rheological, and Volatile Profiles of Kefir Produced by Kefir Grains

e-ISSN: 2619-9149