Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria

Aktaş, Haktan; Aktaş, Hacer Meral; Ürkek, Bayram; Şengül, Mustafa; Çeti̇n, Bülent

doi:10.1007/s12602-023-10129-8

Probiotics & Antimicro. Prot.

2023

DOI: 10.1007/s12602-023-10129-8

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Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria

Haktan Aktaş

Hacer Meral Aktaş

Bayram Ürkek

et al.

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2024

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Cited by 2 publications

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Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Aktaş,

Çetin

2024

International Journal of Food Engineering

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In the study, in order to develop novel starter cultures, three types of yoghurt were produced with different combinations of autochthonous yoghurt bacteria and the samples were investigated in terms of fermentation, microbiological quality, physicochemical properties (pH, acidity, water-holding capacity, apparent viscosities, and rheological properties), organic and benzoic acid contents, and sensory properties during 28 days. Lactobacillus delbrueckii subsp. bulgaricus content of all samples was between 7.29 and 8.58, and Streptococcus thermophilus content was between 8.03 and 9.02 log CFU/g during storage. Yoghurt type and storage time statistically affected pH, acidity, water-holding capacity, apparent viscosity, rheological properties, organic and benzoic acid content, and some sensory parameters. The general acceptability scores of the probiotic, traditional, exopolysaccharide, and control samples during storage were 8.27, 7.82, 7.53, and 7.47 respectively. Moreover, the results revealed that the strain combinations for probiotic, traditional, and exopolysaccharide yoghurt samples can be used as novel starter cultures for yoghurt production.

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Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Aktaş,

Çetin

2024

International Journal of Food Engineering

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Turuncu Havuç (Daucus Carota L.) Karotenoidleri ile Zenginleştirilmiş Kefir Üretimi

Ayçiçek,

Esen,

Berktaş

et al. 2024

Karadeniz Fen Bilimleri Dergisi

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Kefir birçok probiyotik bakteri ve maya türlerini bünyesinde bulunduran doğal bir fermente süt ürünüdür. Son yıllarda tüketicilerin probiyotik ürünlere olan artan talepleri nedeniyle bu ürünlerden birisi olan kefirin fonksiyonelliğinin ve aromasının geliştirilmesine yönelik çalışmalar yapılmaktadır. Bu amaçla farklı bitkisel kaynak ve aroma maddeleri ile zenginleştirilen alternatif kefir çeşitleri üretilmektedir. Bu çalışmada turuncu renkteki havuçtan ekstrakte edilen karotenoidlerin kefir formülasyonuna ilave edilmesi ile kefirin bazı özellikleri üzerindeki değişimler incelenmiştir. Turuncu havuçtan karotenoidler aseton ile ekstrakte edildikten sonra ayçiçek yağı fazına geçirilerek karotenoid ekstraktı elde edilmiştir. Ardından inek sütü ve kefir mayası ile birlikte farklı oranlarda (%0.1, 0.3, 0.5, v/v) karotenoid ekstraktı kefir üretimine dahil edilmiş ve 30 °C’de 24 saat süre ile fermantasyon işlemi gerçekleştirilmiştir. Karotenoid maddelerce zenginleştirilmiş kefirlerin kurumadde, kül, protein, renk, titre edilebilir asitlik, β-karoten ve duyusal analizleri gerçekleştirilmiştir. Zenginleştirilmiş kefirlerin asitlik ve pH değerlerinde anlamlı değişme görülmezken (P >0,05), β-karoten içeriği 1,41-4,07 mg/100 mL değerlerine anlamlı olarak (P

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Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria

Cited by 2 publications

References 47 publications

Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Turuncu Havuç (Daucus Carota L.) Karotenoidleri ile Zenginleştirilmiş Kefir Üretimi

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