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Investigation of Consumer Reactions Towards Yoghurts Produced by Using Autochthonous Isolates

Yıl 2024, Cilt: 3 Sayı: 1, 59 - 67, 31.03.2024

Öz

Microorganism diversity of yoghurt, an important fermented milk product, is decreasing, because only two strains are used in production and industrial yoghurts are used as starter cultures. In this study, a total of 114 traditional and exopolysaccharide (EPS)-yoghurt samples produced from cow milk using different combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were offered to consumers. Consumers were asked to evaluate some characteristics (general acceptability, packaging and labelling, flavor, texture, and odor) of yoghurt samples using a hedonic 5-point scale (1: dislike extremely; 2: dislike slightly; 3: neither like nor dislike; 4: like slightly; 5: like extremely). 60% of consumers scored general acceptability as "like extremely" for the samples. 13.30% of consumers preferred “neither like nor dislike” for packaging and labelling. In addition, consumers were asked to produce homemade yoghurt using these yoghurts and 73.30% of consumers liked flavor of the homemade yoghurt. Textural properties of homemade yoghurt with traditional and EPS-yoghurts were evaluated as "like extremely" by 66.70 and 73.30 % of consumers, respectively. Finally, odor properties of homemade yoghurt with traditional samples were liked by 73.30% of consumers. On the contrary, 46.70% of consumers liked odor of homemade yoghurt with EPS-yoghurt samples. Results showed that packaging and labelling of the yoghurt samples and odor characteristic of EPS-yoghurt need to be improved. It is thought that the yoghurt samples were generally liked by consumers and these products can be consumed as yoghurt or can be used as starter culture in homemade production. The products can be beneficial for national economy and preservation of diversity of yoghurt bacteria.

Kaynakça

  • Aktaş, H. (2023). Isolation of probiotic and starter yoghurt bacteria and determination of microbiological, physicochemical and technological properties of yoghurts produced with selected strains [PhD thesis, Atatürk University].
  • Aktaş, H., & Çetin B. (2024). Multidimensional evaluation of techno-functional properties of yoghurt bacteria. International Dairy Journal, 148, 105795. https://doi.org/10.1016/j.idairyj.2023.105795
  • Aktaş, H., Yıldız, S., & Çetin, B. (2022). Probiotic and technological properties of isolates from homemade and industrial yoghurts. Journal of Food Processing and Preservation, 46, e17135. https://doi.org/10.1111/jfpp.17135
  • Azam, M., Mohsin, M., Ijaz, H., Tulain, U. R., Ashraf, M. A., Fayyaz, A., Ul Abadeen, Z., & Kamran, Q. (2017). Lactic acid bacteria in traditional fermented Asian foods. Pakistan Journal of Pharmaceutical Sciences, 30(5), 1803-1814.
  • Barak, S., & Mudgil, D. (2020). Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt. Biointerface Research in Applied Chemistry, 10(3), 5564-5568. https://doi.org/10.33263/BRIAC103.564568
  • Bibiana, I., Joseph, S., & Julius, A. (2014). Physicochemical, microbiological and sensory evaluation of yoghurt sold in Makurdi metropolis. African Journal of Food Science and Technology, 5(6), 129-135. https://doi.org/10.14303/ajfst.2014.052
  • Celik, O. F., Con, A. H., Saygin, H., Şahin, N., & Temiz, H. (2021). Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures. LWT-Food Science and Technology, 148, 111774. https://doi.org/10.1016/j.lwt.2021.111774
  • de Morais Sato, P., Mais, L. A., Khandpur, N., Ulian, M. D., Bortoletto Martins, A. P., Garcia, M.T., Spinillo, C G., Rojas, C. F. U., Jaime, P. C., & Scagliusi, F. B. (2019). Consumers’ opinions on warning labels on food packages: A qualitative study in Brazil. PLOS One, 14(6), e0218813. https://doi.org/10.1371/journal.pone.0218813
  • Dertli, E., Mercan, E., Arıcı, M., Yılmaz, M. T., & Sağdıç, O. (2016). Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT-Food Science and Technology, 71, 116-124. https://doi.org/10.1016/j.lwt.2016.03.030
  • Folkenberg, D. M., Dejmek, P., Skriver, A., Guldager, H. S., & Ipsen, R. (2006). Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures. International Dairy Journal, 16(2), 111-118. https://doi.org/10.1016/j.idairyj.2004.10.013
  • Kayacan Çakmakoğlu, S., Vurmaz, M., Bezirci, E., Kaya, Y., Dikmen, H., Göktaş, H., Demirbaş, F., Encu, B., Acar Soykut, E., Alemdar, F., Çakır, İ., Durak, M. Z., Arıcı, M., Sağdıç, O., Türker, M., & Dertli, E. (2022). Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation. Preparative Biochemistry and Biotechnology, 18, 1-10. https://doi.org/10.1080/10826068.2022.2098325
  • Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22(8), 733-747. https://doi.org/10.1016/j.foodqual.2011.05.008 Madhubasani, G. B. L., Prasanna, P. H. P., Chandrasekara, A., Gunasekara, D. C. S., Senadeera, P., Chandramali, D. V. P., & Vidanarachchi, J. K. (2020). Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt. Journal of Food Processing and Preservation, 44(3), e14361. https://doi.org/10.1111/jfpp.14361
  • Meijer, G. W., Detzel, P., Grunert, K. G., Robert, M. C., & Stancu, V. (2021). Towards effective labelling of foods. An international perspective on safety and nutrition. Trends in Food Science & Technology, 118, 45-56. https://doi.org/10.1016/j.tifs.2021.09.003
  • Meral Aktaş, H., & Erdoğan, A. (2022). Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese. Journal of Food Processing and Preservation, 46(10), 1-13. https://doi.org/10.1111/jfpp.16837
  • Olugbuyiro, J. A. O., & Oseh, J. E. (2011). Physico-chemical and sensory evaluation of market yoghurt in Nigeria. Pakistan Journal of Nutrition, 10(10), 914-918. Omola, E. M., Kawo, A. H., & Shamsudden, U. (2014). Hysico-chemical, sensory and microbiological qualities of yoghurt brands sold in Kano Metropolis, Nigeria. Bayero Journal of Pure and Applied Sciences, 7(2), 26-30. https://doi.org/10.4314/bajopas.v7i2.6
  • Patel, A. S., & Roy, S. K. (2016). Comparative rheological study of goat milk yoghurt and cow milk yoghurt. Indian Journal of Dairy Science, 69(1), 124-127.
  • Popovic, N., Brdaric, E., Dokic, J., Dinic, M., Veljovic, K., Golic, N., & Terzic-Vidojevic, A. (2020). Yogurt produced by novel natural starter cultures improves gut epithelial barrier In vitro. Microorganisms, 8, 1586. https://doi.org/10.3390/microorganisms8101586
  • Pourahmad, R., & Mazaheri Assadi, M. (2007). Use of isolated autochthonous starter cultures in yogurt production. International Journal of Dairy Technology, 60(4), 259-262. https://doi.org/10.1111/j.1471-0307.2007.00343.x
  • Ramos, F. D., & Squeff, T.C. (2020). The Importance of Labelling Food Items: Information, Food Security and Sustainable Consumption. In: A. D. Amaral Junior, L. D. Almeida & L. Klein Vieira (Eds.), Sustainable Consumption (pp. 229-247). Springer. https://doi.org/10.1007/978-3-030-16985-5_14
  • Robinson, R. K., Lucey, J. A., & Tamime, A. Y. (2006). Manufacture of yoghurt. London: Blackwell Publishing.
  • Sharif, M. K., Butt, M. S., Sharif, H. R., & Nasir, M. (2017). Sensory Evaluation and Consumer Acceptability. In: R. Brul´e, J. Thomas, C. Pierre & G. Schuck (Eds.), Handbook of Food Science and Technology (pp. 362-386). John Wiley & Sons.
  • Surono, I. S., & Hosono, A. (2003). Fermented Milks. In H. Roginski, J. W. Fuquay & P. F. Fox (Eds.), Encyclopedia of Dairy Sciences (pp. 1018-1023). Academic Press.
  • Tamime, A. Y., & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: Science and technology. Cambridge: Woodhead Publishing.
  • Tavşancıl, E. (2006). Tutumların Ölçülmesi ve SPSS ile Veri Analizi. Ankara: Nobel Akademik Yayıncılık.
  • Tiwari, S., Kavitake, D., Devi, P. B., & Shetty, P. H. (2021). Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. International Journal of Biological Macromolecules, 183, 1585-1595. https://doi.org/10.1016/j.ijbiomac.2021.05.140
  • Topisirovic, L., Kojic, M., Fira, D., Golic, N., Strahinic, I., & Lozo, J. (2006). Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation. International Journal of Food Microbiology, 112(3), 230-235. https://doi.org/10.1016/j.ijfoodmicro.2006.04.009
  • Zapasnik, A., Sokolowska, B., & Bryla, M. (2022). Role of lactic acid bacteria in food preservation and safety. Foods, 11(9), 1283. https://doi.org/10.3390/foods11091283

Otokton İzolatlar Kullanılarak Üretilen Yoğurtlara Yönelik Tüketici Beğenisinin İncelenmesi

Yıl 2024, Cilt: 3 Sayı: 1, 59 - 67, 31.03.2024

Öz

Üretiminde sadece iki bakterinin kullanılması ve endüstriyel yoğurtların starter kültür olarak kullanılması gibi nedenlerden dolayı önemli bir fermente süt ürünü olan yoğurdun mikroorganizma çeşitliliğinde azalmalar/kaybolmalar görülmektedir. Bu çalışmada, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus’un farklı kombinasyonları ile inek sütünden üretilmiş 114 geleneksel ve EPS-yoğurt örneği tüketici beğenisine sunulmuştur. Tüketicilerden söz konusu yoğurtların bazı özelliklerini (genel kabul edilebilirlik, ambalaj ve etiket, tat, tekstür ve koku) 5 noktalı hedonik skala (1: hiç beğenmedim; 2: beğenmedim; 3: kararsızım; 4: beğendim; 5: çok beğendim) yardımıyla değerlendirmeleri istenmiştir. Tüketicilerin % 60’ı her iki örneğin genel kabul edilebilirlik skorlarını “aşırı derecede beğendim” şeklinde değerlendirmişlerdir. Tüketicilerin % 13,30’u örneklerin ambalaj ve etiket özelliklerine “ne iyi ne de kötü” şeklinde puanlamışlardır. Ayrıca, tüketicilerden bu yoğurtları kullanarak ev yapımı yoğurt üretmeleri istenmiş ve tüketicilerin % 73,30’u bu ev yapımı yoğurtların tat özelliklerini beğenilmiştir. Geleneksel ve EPS-yoğurtlardan üretilen ev yapımı yoğurtların tekstürel özellikleri ise sırasıyla tüketicilerin % 66,70 ve 73,30’u tarafından “aşırı derecede beğendim” şeklinde değerlendirilmiştir. Son olarak, geleneksel örneklerden üretilen ev yapımı yoğurtların kokusu tüketicilerin % 73,30’u tarafından beğenilmiştir. Bunun aksine, EPS-yoğurttan üretilen ev yapımı yoğurtların kokusu tüketicilerin % 46,70’i tarafından beğenilmiştir. Bu sonuçlar, yoğurt örneklerinin ambalaj ve etiket özellikleri ile EPS-yoğurtların koku özelliklerinin iyileştirilmesi gerektiğini göstermiştir. Bunların dışında, yoğurt örneklerinin genel olarak tüketiciler tarafından beğenildiği ve bu ürünlerin yoğurt olarak tüketilebileceği veya ev yapımı üretimlerde starter kültür olarak kullanılabileceği düşünülmektedir. Bu ürünlerin ülke ekonomisine ve yoğurt bakterilerinin çeşitliliğinin korunmasına faydalı olacağı düşünülmektedir.

Kaynakça

  • Aktaş, H. (2023). Isolation of probiotic and starter yoghurt bacteria and determination of microbiological, physicochemical and technological properties of yoghurts produced with selected strains [PhD thesis, Atatürk University].
  • Aktaş, H., & Çetin B. (2024). Multidimensional evaluation of techno-functional properties of yoghurt bacteria. International Dairy Journal, 148, 105795. https://doi.org/10.1016/j.idairyj.2023.105795
  • Aktaş, H., Yıldız, S., & Çetin, B. (2022). Probiotic and technological properties of isolates from homemade and industrial yoghurts. Journal of Food Processing and Preservation, 46, e17135. https://doi.org/10.1111/jfpp.17135
  • Azam, M., Mohsin, M., Ijaz, H., Tulain, U. R., Ashraf, M. A., Fayyaz, A., Ul Abadeen, Z., & Kamran, Q. (2017). Lactic acid bacteria in traditional fermented Asian foods. Pakistan Journal of Pharmaceutical Sciences, 30(5), 1803-1814.
  • Barak, S., & Mudgil, D. (2020). Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt. Biointerface Research in Applied Chemistry, 10(3), 5564-5568. https://doi.org/10.33263/BRIAC103.564568
  • Bibiana, I., Joseph, S., & Julius, A. (2014). Physicochemical, microbiological and sensory evaluation of yoghurt sold in Makurdi metropolis. African Journal of Food Science and Technology, 5(6), 129-135. https://doi.org/10.14303/ajfst.2014.052
  • Celik, O. F., Con, A. H., Saygin, H., Şahin, N., & Temiz, H. (2021). Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures. LWT-Food Science and Technology, 148, 111774. https://doi.org/10.1016/j.lwt.2021.111774
  • de Morais Sato, P., Mais, L. A., Khandpur, N., Ulian, M. D., Bortoletto Martins, A. P., Garcia, M.T., Spinillo, C G., Rojas, C. F. U., Jaime, P. C., & Scagliusi, F. B. (2019). Consumers’ opinions on warning labels on food packages: A qualitative study in Brazil. PLOS One, 14(6), e0218813. https://doi.org/10.1371/journal.pone.0218813
  • Dertli, E., Mercan, E., Arıcı, M., Yılmaz, M. T., & Sağdıç, O. (2016). Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT-Food Science and Technology, 71, 116-124. https://doi.org/10.1016/j.lwt.2016.03.030
  • Folkenberg, D. M., Dejmek, P., Skriver, A., Guldager, H. S., & Ipsen, R. (2006). Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures. International Dairy Journal, 16(2), 111-118. https://doi.org/10.1016/j.idairyj.2004.10.013
  • Kayacan Çakmakoğlu, S., Vurmaz, M., Bezirci, E., Kaya, Y., Dikmen, H., Göktaş, H., Demirbaş, F., Encu, B., Acar Soykut, E., Alemdar, F., Çakır, İ., Durak, M. Z., Arıcı, M., Sağdıç, O., Türker, M., & Dertli, E. (2022). Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation. Preparative Biochemistry and Biotechnology, 18, 1-10. https://doi.org/10.1080/10826068.2022.2098325
  • Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22(8), 733-747. https://doi.org/10.1016/j.foodqual.2011.05.008 Madhubasani, G. B. L., Prasanna, P. H. P., Chandrasekara, A., Gunasekara, D. C. S., Senadeera, P., Chandramali, D. V. P., & Vidanarachchi, J. K. (2020). Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt. Journal of Food Processing and Preservation, 44(3), e14361. https://doi.org/10.1111/jfpp.14361
  • Meijer, G. W., Detzel, P., Grunert, K. G., Robert, M. C., & Stancu, V. (2021). Towards effective labelling of foods. An international perspective on safety and nutrition. Trends in Food Science & Technology, 118, 45-56. https://doi.org/10.1016/j.tifs.2021.09.003
  • Meral Aktaş, H., & Erdoğan, A. (2022). Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese. Journal of Food Processing and Preservation, 46(10), 1-13. https://doi.org/10.1111/jfpp.16837
  • Olugbuyiro, J. A. O., & Oseh, J. E. (2011). Physico-chemical and sensory evaluation of market yoghurt in Nigeria. Pakistan Journal of Nutrition, 10(10), 914-918. Omola, E. M., Kawo, A. H., & Shamsudden, U. (2014). Hysico-chemical, sensory and microbiological qualities of yoghurt brands sold in Kano Metropolis, Nigeria. Bayero Journal of Pure and Applied Sciences, 7(2), 26-30. https://doi.org/10.4314/bajopas.v7i2.6
  • Patel, A. S., & Roy, S. K. (2016). Comparative rheological study of goat milk yoghurt and cow milk yoghurt. Indian Journal of Dairy Science, 69(1), 124-127.
  • Popovic, N., Brdaric, E., Dokic, J., Dinic, M., Veljovic, K., Golic, N., & Terzic-Vidojevic, A. (2020). Yogurt produced by novel natural starter cultures improves gut epithelial barrier In vitro. Microorganisms, 8, 1586. https://doi.org/10.3390/microorganisms8101586
  • Pourahmad, R., & Mazaheri Assadi, M. (2007). Use of isolated autochthonous starter cultures in yogurt production. International Journal of Dairy Technology, 60(4), 259-262. https://doi.org/10.1111/j.1471-0307.2007.00343.x
  • Ramos, F. D., & Squeff, T.C. (2020). The Importance of Labelling Food Items: Information, Food Security and Sustainable Consumption. In: A. D. Amaral Junior, L. D. Almeida & L. Klein Vieira (Eds.), Sustainable Consumption (pp. 229-247). Springer. https://doi.org/10.1007/978-3-030-16985-5_14
  • Robinson, R. K., Lucey, J. A., & Tamime, A. Y. (2006). Manufacture of yoghurt. London: Blackwell Publishing.
  • Sharif, M. K., Butt, M. S., Sharif, H. R., & Nasir, M. (2017). Sensory Evaluation and Consumer Acceptability. In: R. Brul´e, J. Thomas, C. Pierre & G. Schuck (Eds.), Handbook of Food Science and Technology (pp. 362-386). John Wiley & Sons.
  • Surono, I. S., & Hosono, A. (2003). Fermented Milks. In H. Roginski, J. W. Fuquay & P. F. Fox (Eds.), Encyclopedia of Dairy Sciences (pp. 1018-1023). Academic Press.
  • Tamime, A. Y., & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: Science and technology. Cambridge: Woodhead Publishing.
  • Tavşancıl, E. (2006). Tutumların Ölçülmesi ve SPSS ile Veri Analizi. Ankara: Nobel Akademik Yayıncılık.
  • Tiwari, S., Kavitake, D., Devi, P. B., & Shetty, P. H. (2021). Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. International Journal of Biological Macromolecules, 183, 1585-1595. https://doi.org/10.1016/j.ijbiomac.2021.05.140
  • Topisirovic, L., Kojic, M., Fira, D., Golic, N., Strahinic, I., & Lozo, J. (2006). Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation. International Journal of Food Microbiology, 112(3), 230-235. https://doi.org/10.1016/j.ijfoodmicro.2006.04.009
  • Zapasnik, A., Sokolowska, B., & Bryla, M. (2022). Role of lactic acid bacteria in food preservation and safety. Foods, 11(9), 1283. https://doi.org/10.3390/foods11091283
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mikrobiyolojisi, Süt Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Bülent Çetin

Haktan Aktaş

Yayımlanma Tarihi 31 Mart 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 3 Sayı: 1

Kaynak Göster

APA Çetin, B., & Aktaş, H. (2024). Investigation of Consumer Reactions Towards Yoghurts Produced by Using Autochthonous Isolates. Gıda Bilimi Ve Mühendisliği Araştırmaları, 3(1), 59-67.

Content of this journal is licensed under a Creative Commons Attribution NonCommercial 4.0 International License
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