Kestane sütü ile zenginleştirilmiş kefir üretimi
Loading...
Date
2022-03-23
Authors
Görgün, Buse Usta
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada, kestane (Castanea sativa Mill.) sütü ve rekonstitüe süt karışımı ile starter olarak ticari kültür ve dane kullanılarak üretilen kefirlerin mikrobiyolojik, fiziko-kimyasal, tekstürel, antioksidatif ve duyusal özellikleri araştırılmıştır. Kestane sütü üretimi optimizasyonu, yüzey yanıt yöntemi (RSM)’ne göre, sulandırma oranı (𝑥1), sulandırma sıcaklığı (𝑥2), pastörizasyon süresi (𝑥3) ve pastörizasyon sıcaklığı (𝑥4) değişkenleri kullanılarak gerçekleştirilmiştir. Optimizasyon sonuçlarına göre, kestane sütü üretiminde sulandırma oranı 1/4, sulandırma sıcaklığı 37,562°C, pastörizasyon süresi 24,996 dk ve pastörizasyon sıcaklığı 84,433°C olarak kullanılmıştır. Kestane sütü konsantrasyonları % 0, 10, 20, 30, 40, 50 ve 100 olacak şekilde rekonstitüe süte ilave edilerek kefir üretimi gerçekleştirilmiştir. Kefir örneklerinde Lactobacillus sayısı 7,24-9,51 kob/mL; Lactococcus sayısı 7,27-10,33 kob/mL; asetik asit bakteri sayısı 5,08-8,75 kob/mL; maya sayısı 1,48-7,90 kob/mL; titrasyon asitliği % 0,20-1,16; serum ayrılması 0-14,50 mL/25 g; kurumadde % 9,02-14,29; kül % 0,53-0,92; protein % 2,20-4,40; yağ % 0,13-0,47; asetaldehit 0,82-3,66 mg/100 mL; diasetil değeri 1,11-117,28 mg/100 mL; etil alkol 26,61-146,51 mg/100 mL; karbondioksit 92,40-507,10 mg/100 mL; ABTS 8,62-37,05 mg/100 mL; FRAP 5,31-25,84 mg/100 mL; DPPH 8,67-24,26 mg/100 mL ve toplam fenolik madde 77,67-341,47 mg/100 mL değerleri arasında değişmiştir. Kefir örneklerinde arjinin, lösin ve alanin amino asitleri; oleik, palmitik ve linoleik yağ asitleri; sitrik, formik ve okzalik organik asitleri; K, Ca ve P elementleri ile C, A ve E vitamini değerlerinin yüksek olduğu gözlenmiştir. Kefir örneklerinde renk değerleri ve tekstürel parametreler arasındaki farklılıkların istatistiksel olarak önemli (p<0,01) olduğu belirlenmiştir. Elde edilen sonuçlara göre kestane sütünün fonksiyonel bileşim ve teknolojik anlamda kefirin özelliklerini geliştirdiği ve tüketici açısından kabul edilebilirliğinin yüksek olduğu saptanmıştır.
In the present study, microbiological, physico-chemical, textural, sensory and antioxidative properties of kefir produced with chestnut milk and reconstituted milk mixture as well as with commercial culture and grain were investigated. Optimization of chestnut milk production was performed using the dilution rate (𝑥1), dilution temperature (𝑥2), pasteurization time (𝑥3) and pasteurization temperature (𝑥4) variables according to response surface method (RSM). According to the optimization results, the dilution rate of 1/4, dilution temperature of 37,562°C, pasteurization time of 24,996 minutes and pasteurization temperature of 84,433°C were used in chestnut milk production. Kefir production was carried out by adding chestnut milk at the rate of 0, 10, 20, 30, 40, 50 and 100 % to reconstituted milk. Lactobacillus cell counts in kefir samples determined between 7,24-9,51 cfu/mL; whilst Lactococcus counts varied between 7,27-10,33 cfu/mL; acetic acid bacteria counts 5,08-8,75 cfu/mL; yeast population 1,48-7,90 cfu/mL; titratable acidity 0,20-1,16 %; serum separation 0-14,50 mL/25 g; dry matter 9,02-14,29%; ash 0,53-0,92 %; protein 2,20-4,40 %; fat 0,13-0,47 %; acetaldehyde 0,82-3,66 mg/100 mL; diacetyl value 1,11-117,28 mg/100 mL; ethyl alcohol 26,61-146,51 mg/100 mL; carbon dioxide 92,40-507,10 mg/100 mL; ABTS 8,62-37,05 mg/100 mL; FRAP 5,31-25,84 mg/100 mL; DPPH 8,67-24,26 mg/100 mL; and total phenolic compounds 77,67- 341,47 mg/100 mL. It has been observed that arginine, leucine and alanine amino acids; oleic, palmitic and linoleic fatty acids; citric, formic and oxalic organic acids; K, Ca and P elements and the vitamin C, A and E values were high in kefir samples. The differences between color values and textural parameters in samples were found as statistically significant (p<0,01). Depending upon the obtained outcomes, one could state that chestnut milk has improved the properties of kefir in terms of functional nutrients and technology, and its use with reconstituted milk has high/significant consumer acceptability.
In the present study, microbiological, physico-chemical, textural, sensory and antioxidative properties of kefir produced with chestnut milk and reconstituted milk mixture as well as with commercial culture and grain were investigated. Optimization of chestnut milk production was performed using the dilution rate (𝑥1), dilution temperature (𝑥2), pasteurization time (𝑥3) and pasteurization temperature (𝑥4) variables according to response surface method (RSM). According to the optimization results, the dilution rate of 1/4, dilution temperature of 37,562°C, pasteurization time of 24,996 minutes and pasteurization temperature of 84,433°C were used in chestnut milk production. Kefir production was carried out by adding chestnut milk at the rate of 0, 10, 20, 30, 40, 50 and 100 % to reconstituted milk. Lactobacillus cell counts in kefir samples determined between 7,24-9,51 cfu/mL; whilst Lactococcus counts varied between 7,27-10,33 cfu/mL; acetic acid bacteria counts 5,08-8,75 cfu/mL; yeast population 1,48-7,90 cfu/mL; titratable acidity 0,20-1,16 %; serum separation 0-14,50 mL/25 g; dry matter 9,02-14,29%; ash 0,53-0,92 %; protein 2,20-4,40 %; fat 0,13-0,47 %; acetaldehyde 0,82-3,66 mg/100 mL; diacetyl value 1,11-117,28 mg/100 mL; ethyl alcohol 26,61-146,51 mg/100 mL; carbon dioxide 92,40-507,10 mg/100 mL; ABTS 8,62-37,05 mg/100 mL; FRAP 5,31-25,84 mg/100 mL; DPPH 8,67-24,26 mg/100 mL; and total phenolic compounds 77,67- 341,47 mg/100 mL. It has been observed that arginine, leucine and alanine amino acids; oleic, palmitic and linoleic fatty acids; citric, formic and oxalic organic acids; K, Ca and P elements and the vitamin C, A and E values were high in kefir samples. The differences between color values and textural parameters in samples were found as statistically significant (p<0,01). Depending upon the obtained outcomes, one could state that chestnut milk has improved the properties of kefir in terms of functional nutrients and technology, and its use with reconstituted milk has high/significant consumer acceptability.
Description
Keywords
Kefir, Optimizasyon, Kestane sütü, Rekonstitüe süt, Chestnut milk, Optimization, Reconstituted milk
Citation
Görgün, B. U. (2022). Kestane sütü ile zenginleştirilmiş kefir üretimi. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.