Farklı ingradiyent ilavesi ile acı bakla sütünden süt esaslı olmayan fermente ürün eldesi
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada fonksiyonel özellikteki acı bakladan elde edilen acı bakla sütünün (ABS), yine fonksiyonel özelliği bilinen yumurta beyazı proteini tozu (YBPT) ve farklı dissakkaritler (laktoz ve maltoz) ile zenginleştirilmesi neticesinde süt esaslı olmayan fermente ürün elde edilmiştir. Bu amaçla araştırmada, acı bakla sütüne ilk olarak starter kültürlerin canlılığını teşvik etmek amacı ile laktoz ve maltoz ayrı ayrı % 0.5 w/v oranında ilave edilmiştir. Daha sonra da laktozlu ve maltozlu sütler 85 °C’de 20 dakika pastörize edilip 50-55 °C’ye soğutulmuştur. Soğutmayı takiben yumurta beyazı protein tozu (%3 w/v) ile kurumaddesi % 12-13’e ayarlanmıştır. Sonuçta acı bakla sütüne % 0.5 (w/v) düzeyinde maltoz ve laktoz ilave edilerek ABSM ve ABSL örnekleri, acı bakla sütüne hiçbir ingradiyent ilave edilmeden de ABS (K) örneği elde edilmiştir. Çalışmada YBPT ile farklı dissakkaritlerin, bir yandan starter kültürlerin aktiviteleri, diğer yandan da elde edilen fermente ürünlerin fiziko-kimyasal, reolojik, mikrobiyolojik ve duyusal özellikleri üzerine olan etkileri depolamanın 1.; 7.; 14.; ve 28. günlerinde belirlenmiştir. Araştırmada, ABSM ve ABSL örnekleri fizikokimyasal, reolojik, mikrobiyolojik özellikler açısından beğenilmiştir. Kontrol örnekleri ise fermente içecek statüsünde değerlendirilmiştir.
In the research, non-milk based fermented product was obtained as a result of enrichment of the lupin milk (LM) obtained from lupin with known functional properties with egg white protein powder (EWPP) and different disaccharides (lactose and maltose) . For this purpose, almond milk were first added to lactose and maltose at a rate of 0.5 % w / v to promote the viability of starter cultures. Then lactose and maltose milks were pasteurized at 85 ° C for 20 minutes and cooled to 50-55 ° C. Following the cooling, the egg white protein dust (3% w / v) and the dry matter were adjusted to 12-13%. As a result, maltose and lactose were added at a level of 0.5% (w / v) of lupine milk LMM and LML and the LM (C) sample was obtained without adding any additives. In the study, the effects of EWPP with different disaccharides, on one hand on the fermented products’s physiochemical, rheological, microbiological and sensory characteristics, and on the other hand on the starter cultures, determined on the 1st, 7th, 14th, and the 28th of storage during the experiment, the two samples (LMM and LML) were monitored and an excellent result was obtained. Control samples were evaluated for fermented beverage status.
In the research, non-milk based fermented product was obtained as a result of enrichment of the lupin milk (LM) obtained from lupin with known functional properties with egg white protein powder (EWPP) and different disaccharides (lactose and maltose) . For this purpose, almond milk were first added to lactose and maltose at a rate of 0.5 % w / v to promote the viability of starter cultures. Then lactose and maltose milks were pasteurized at 85 ° C for 20 minutes and cooled to 50-55 ° C. Following the cooling, the egg white protein dust (3% w / v) and the dry matter were adjusted to 12-13%. As a result, maltose and lactose were added at a level of 0.5% (w / v) of lupine milk LMM and LML and the LM (C) sample was obtained without adding any additives. In the study, the effects of EWPP with different disaccharides, on one hand on the fermented products’s physiochemical, rheological, microbiological and sensory characteristics, and on the other hand on the starter cultures, determined on the 1st, 7th, 14th, and the 28th of storage during the experiment, the two samples (LMM and LML) were monitored and an excellent result was obtained. Control samples were evaluated for fermented beverage status.
Açıklama
Anahtar Kelimeler
Acı Bakla Sütü, Starter Kültür, Laktoz, Maltoz, Süt Esaslı Olmayan Fermente Ürün, Fizikokimyasal, Reolojik ve Tekstürel Özellikler, Yağ Asidi, Kompozisyonu, Mikroorganizma Düzeyi, Duyusal Özellikler, Lupin Milk, Starter Culture, Maltose, Lactose, Non-Milk Based Fermented Product, Physiochemical, Rheological and Textural Characteristics, Fatty Acid, Composition, Microorganism Level, Sensory Properties
