Geleneksel Bir Anadolu İçeceği olan Semizotu ve/veya Acı Biber İlaveli Ayranın Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Bir Ön Çalışma

Abstract

Drinking yogurt (ayran) is one of the valuable traditional Anatolian dairy products. Ayran is prepared traditionally through adding water and salt to yogurt or manufactured industrially by fermentation of yogurt culture added diluted milk. Nowadays, interest and consumption of traditional different fermented dairy products have spread rapidly around the world. Although cucumber-yogurt (cacik), soda ayran, fruitful ayran have a commercial face, there is still locally consumed drinking yogurt ayran types. One of the locally consumed ayran types is herby-hot ayran from Puturge-Malatya. In the preparation of herby-hot ayran, the flavoring herbs/spices are added to the ayran in earthenware pots then buried under the soil and left to ferment spontaneously for at least 15 days. The objectives of this study were to determine physicochemical, microbiological, and sensory properties of traditional purslane and/or Cayenne pepper added drinking yogurt from Puturge-Malatya, Turkey. The analysis results were found total dry matter 5.80-7.03 %, pH 3.77-4.30, titratable acidity 0.61-1.17 % lactic acid, serum separation 11.17-21.5 mL (50 mL)-1. Levels of lactic acid bacteria (LAB) ranged from 7.00 to 8.04 log cfu mL-1 and the mold and yeast (MY) levels varied from 5.25 to 6.98 log cfu mL-1 for studied samples. Properties of traditional herby-hot ayran are found different from plain ayran. The results demonstrated that this product may have the potential for consumer preference. To reveal the changes occurring in product characteristics during the fermentation period would be thus of interest.

Farkli Vakum Basinçlarinda Li̇yofi̇li̇ze Edi̇len Yoğurt Tozlarindan Rekonsti̇tüye Edi̇lmi̇ş Ayranlarda Fi̇zi̇koki̇myasal Ve Duyusal Özelli̇kleri̇n Değerlendi̇ri̇lmesi̇

“…As mentioned earlier, serum separation was greater in reconstituted samples because the lyophilization process caused an irreversible rearrangement of protein networks in the acid gel matrix (Kumar and Mishra, 2004). Also, serum separation observed in reconstituted ayran samples was found to be higher than that of ayran drinks produced by traditional methods in the literature (Değirmenci et al, 2021;Ozdemir and Kilic, 2004). Regarding this situation, it has been suggested that increasing the dry matter content of fermented dairy products can solve textural problems in maintaining the quality of the final product (Doğan, 2011).…”