Farklı protein katkılarıyla zenginleştirilmiş fermente süt içeceklerinin duyusal tercihler ve fonksiyonel özellikleri üzerine etkisi
Küçük Resim Yok
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmada fermente süt içeceklerinde sütün doğal bileşenleri olan peynir altı suyu proteinleri, kazein ve yağsız süttozu ile zenginleştirme işlemi yapılarak hem tüketicide duyusal tercihlerin nasıl değiştiği hem de ürünün fonksiyonel özellikleri incelenmiştir. Örneklerin pH, titrasyon asitliği, kuru madde, protein, yağ ve kül değerleri gerek Fermente Süt Ürünleri Tebliği'nin ilgili maddelerine gerekse benzer çalışmalara uyumlu olduğu görülmüştür. Kefirlerde KAZ örneğinde depolama süresince serum ayrılması görülmezken ayran örneklerinde en yüksek serum ayrılması KAZ örneğinde gözlenmiştir. Bu durum ayran üretiminde kullanılan tuz miktarı ile ilişkilendirilmiştir. Kefir KAZ örneği dışında depolama süresince serum ayrılması değerlerinde önemli derece (p<0,05) artış görülmüştür. Hem kefir hem de ayran örnekleri içerisinde renk değerlerinden en yüksek L* değeri PAS örneğinde ölçülmüştür. Örneklerin a* değerleri arasında önemli (p<0,05) farklılık olduğu belirlenmiştir. Çalışmada geliştirilen kefir ve ayran örneklerine In vitro sindirim modeli uygulanmıştır. Sindirim öncesi %ADE inhibisyon değerleri %78,63-90,30 aralığında değişim göstermiştir. Kontrol örneğine ait %ADE inhibisyon değerlerinin sindirimin tüm aşamalarında en düşük seviyede kaldığı ve K örneği ile proteince zengin örnekler arasındaki farkın önemli (p<0,05) olduğu saptanmıştır. Sindirim öncesinde 0,3615-0,5512 mMeq Askorbik asit/μg aralığında değişen Antioksidan aktivite değeri gastrointestinal sindirim sonrasında 1,3796-1,9313 mMeq Askorbik asit/μg olarak tespit edilmiştir (p<0,05). Kefir örneklerinde Lactobacillus spp., Lactococcus spp, maya miktarları sırasıyla 5,43-7,77 log kob/ml, 8,79 – 11,05 log kob/ml, 2,45 - 7,78 log kob/ml aralığında değişim göstermiştir. Ayran örneklerine ait Lactobacillus spp. düzeyi 5,00-8,26 log kob/ml, Streptococcus spp. düzeyi 8,01-10,58 log kob/ml aralığında değişim göstermiştir. Kefir örneklerinde R2, χ², RMSE değerleri incelendiğinde KAZ örneği Herschel-Bulkley modeline uyum gösterirken K, YST, PAS ve MIX örnekleri Üssel modele uyum sağlamıştır. Ayran örneklerinde PAS örneği Herschel-Bulkley modeline uyum gösterirken K, YST, KAZ ve MIX örnekleri için üssel modele uyum tespit edilmiştir. Kazein içeriği yüksek olan KAZ ve MIX örneklerine ait kıvam katsayısı ve görünür viskozite değerlerinin K, YST ve PAS örneklerinden önemli (p<0,05) düzeyde yüksek olduğu tespit edilmiştir. Tanımlayıcı duyusal analizde kefir örnekleri için lezzet ve tat bileşenlerinde 28 günlük depolama süresince dalgalanmalar olduğu görülmüştür. KAZ örneklerinde hayvanımsı lezzette artış görüldüğü, PAS ilaveli örneklerde ise kremamsı lezzetin arttığı saptanmıştır. Ayran örneklerine ait tuzlu tat değeri depolama sonunda PAS örneğinde istatistiksel olarak farklı (p<0,05) bulunmuştur. Tüketici testinde lezzet, kıvam, genel beğeni, doygunluk ve ara öğün tercihleri değerlendirilmiştir. Tüketiciye yöneltilen tüm sorular için kefir örnekleri içerisinde en çok MIX örneği tercih edilmiştir. Ayran örneklerinde lezzet, kıvam ve genel beğeni açısından en çok PAS örneği, doygunluk ve ara öğün tercihinde KAZ örneği beğenilmiştir. Hem kefir hem de ayran örneklerinde proteince zengin örnekler kontrol örneğinden istatistiksel olarak farklı (p<0,05) bulunmuştur. Sonuç olarak, artan sağlıklı beslenme eğilimi ve fermente ürünlerdeki terapötik etkiler dikkate alındığında ülkemizde en çok tercih edilen fermente içecekler için protein içeriği arttırılmış 4 adet kefir, 4 adet ayran olmak üzere etikette toplam 8 adet beslenme beyanı yapılabileceği görülmüştür. Geliştirilen örneklerde %ADE inhibisyon aktivitesi, antioksidan aktivite kapasitesinde artış olduğu saptanmıştır. Bu sonuçlar ışığında proteince zengin fermente içeceklerin sağlık destekleyici etkilerinden dolayı sağlıklı beslenme modeline katkı sağlayacağı söylenebilir. Ayrıca çalışmada yapılan fizikokimyasal, mikrobiyolojik, reolojik ve duyusal analizlerde elde edilen verilerin proteince zengin kefir ve ayran üretimi için sektörel düzeyde araştırma geliştirme çalışmalarına ışık tutacağı düşünülmektedir.
In the study, both the sensory preferences of the consumers and the functional properties of the product were investigated by enriching the fermented milk beverages with whey proteins, casein and skim milk powder, which are natural components of milk. The pH, titration acidity, dry matter, protein, fat and ash values of the samples were found to be compatible with the relevant articles of the Turkish Food Codex, Communiqué No. 2009/25 on Fermented Milk and similar studies. While no serum separation was observed in the KAZ sample in kefir during storage, the highest serum separation was observed in the KAZ sample in the ayran samples. This situation is associated with the amount of salt used in ayran production. Except for the kefir KAZ sample, a significant (p˂0.05) increase was observed in serum separation values during storage. Among both kefir and ayran samples, the highest L* value among the color values was measured in the PAS sample. It was determined that there was a significant (p˂0.05) difference between the a* values of the samples. pH values for kefir and ayran samples were determined as 4.48-4.28 and 4.41-4.11, respectively. Titration acidity values for calculating %LA values were reported as 0.8685-0.9900 and 0.5342-0.7931 for kefir and ayran, respectively. In vitro digestion model was applied to kefir and ayran samples developed in the study. Pre-digestion %ACE inhibition values ranged from 78.63 to 90.30%. It was determined that the %ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and the difference between the K sample and the protein-rich samples was significant (p˂0.05). Antioxidant activity value, which varied between 0.3615-0.5512 before digestion, was found to be 1.3796-1.9313 after gastrointestinal digestion (p˂0.05). In kefir samples, Lactobacillus spp., Lactococcus spp, yeast amounts varied in the range of 5.43-7.77 cfu/ml, 8.79 – 11.05 log cfu/ml, 2.45 – 7.78 log cfu/ml, respectively. Lactobacillus spp. level 5.00-8.26 log cfu/ml, Streptococcus spp. level varied between 8.01-10.58 log cfu/ml. When the R2, χ², RMSE values of the kefir samples were examined, the KAZ sample conformed to the Herschel-Bulkley model, while the K, YST, PAS and MIX samples fit the Exponential model. In the ayran samples, the PAS sample was found to fit the Herschel-Bulkley model, while the K, YST, KAZ and MIX samples were found to be fit to the Exponential model. It was determined that the consistency coefficient and apparent viscosity values of KAZ and MIX samples with high casein content were significantly (p˂0.05) higher than those of K, YST and Whey samples. In the descriptive sensory analysis, it was observed that there were fluctuations in flavor and flavor components for kefir samples during 28 days of storage. It was determined that there was an increase in animal flavor in KAZ samples, and an increase in creamy flavor in PAS added samples. The salty taste value of the ayran samples was found to be statistically different (p˂0.05) in the PAS sample at the end of storage. In the consumer test, taste, consistency, general taste, saturation and snack preferences were evaluated. For all the questions directed to the consumer, the MIX sample was preferred the most among the kefir samples. Whey sample was preferred the most in terms of taste, consistency and general taste in ayran samples, and KAZ sample was preferred in terms of saturation and snack choice. Protein-rich samples were statistically different from the control sample (p˂0.05) in both kefir and ayran samples. As a result, considering the increasing trend of healthy eating and the therapeutic effects in fermented products, it has been seen that a total of 8 nutrition claims can be made on the label, including 4 kefir and 4 ayran with increased protein content for the most preferred fermented beverages in our country. In the developed samples, it was determined that there was an increase in %ACE inhibition activity and Antioxidant activity capacity. In the light of these results, it can be said that protein-rich fermented beverages will contribute to a healthy diet model due to their health-supporting effects. In addition, it is thought that the data obtained from the physicochemical, microbiological, rheological and sensory analyzes carried out in the study will shed light on sectoral research and development studies for the production of protein-rich kefir and ayran.
In the study, both the sensory preferences of the consumers and the functional properties of the product were investigated by enriching the fermented milk beverages with whey proteins, casein and skim milk powder, which are natural components of milk. The pH, titration acidity, dry matter, protein, fat and ash values of the samples were found to be compatible with the relevant articles of the Turkish Food Codex, Communiqué No. 2009/25 on Fermented Milk and similar studies. While no serum separation was observed in the KAZ sample in kefir during storage, the highest serum separation was observed in the KAZ sample in the ayran samples. This situation is associated with the amount of salt used in ayran production. Except for the kefir KAZ sample, a significant (p˂0.05) increase was observed in serum separation values during storage. Among both kefir and ayran samples, the highest L* value among the color values was measured in the PAS sample. It was determined that there was a significant (p˂0.05) difference between the a* values of the samples. pH values for kefir and ayran samples were determined as 4.48-4.28 and 4.41-4.11, respectively. Titration acidity values for calculating %LA values were reported as 0.8685-0.9900 and 0.5342-0.7931 for kefir and ayran, respectively. In vitro digestion model was applied to kefir and ayran samples developed in the study. Pre-digestion %ACE inhibition values ranged from 78.63 to 90.30%. It was determined that the %ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and the difference between the K sample and the protein-rich samples was significant (p˂0.05). Antioxidant activity value, which varied between 0.3615-0.5512 before digestion, was found to be 1.3796-1.9313 after gastrointestinal digestion (p˂0.05). In kefir samples, Lactobacillus spp., Lactococcus spp, yeast amounts varied in the range of 5.43-7.77 cfu/ml, 8.79 – 11.05 log cfu/ml, 2.45 – 7.78 log cfu/ml, respectively. Lactobacillus spp. level 5.00-8.26 log cfu/ml, Streptococcus spp. level varied between 8.01-10.58 log cfu/ml. When the R2, χ², RMSE values of the kefir samples were examined, the KAZ sample conformed to the Herschel-Bulkley model, while the K, YST, PAS and MIX samples fit the Exponential model. In the ayran samples, the PAS sample was found to fit the Herschel-Bulkley model, while the K, YST, KAZ and MIX samples were found to be fit to the Exponential model. It was determined that the consistency coefficient and apparent viscosity values of KAZ and MIX samples with high casein content were significantly (p˂0.05) higher than those of K, YST and Whey samples. In the descriptive sensory analysis, it was observed that there were fluctuations in flavor and flavor components for kefir samples during 28 days of storage. It was determined that there was an increase in animal flavor in KAZ samples, and an increase in creamy flavor in PAS added samples. The salty taste value of the ayran samples was found to be statistically different (p˂0.05) in the PAS sample at the end of storage. In the consumer test, taste, consistency, general taste, saturation and snack preferences were evaluated. For all the questions directed to the consumer, the MIX sample was preferred the most among the kefir samples. Whey sample was preferred the most in terms of taste, consistency and general taste in ayran samples, and KAZ sample was preferred in terms of saturation and snack choice. Protein-rich samples were statistically different from the control sample (p˂0.05) in both kefir and ayran samples. As a result, considering the increasing trend of healthy eating and the therapeutic effects in fermented products, it has been seen that a total of 8 nutrition claims can be made on the label, including 4 kefir and 4 ayran with increased protein content for the most preferred fermented beverages in our country. In the developed samples, it was determined that there was an increase in %ACE inhibition activity and Antioxidant activity capacity. In the light of these results, it can be said that protein-rich fermented beverages will contribute to a healthy diet model due to their health-supporting effects. In addition, it is thought that the data obtained from the physicochemical, microbiological, rheological and sensory analyzes carried out in the study will shed light on sectoral research and development studies for the production of protein-rich kefir and ayran.
Açıklama
Anahtar Kelimeler
Kefir, Ayran, Süt Proteinleri, Duyusal, Reoloji, In Vitro Sindirim, ADE İnhibisyonu, Antioksidan Aktivite, Kefir, Ayran, Milk Proteins, Sensory, Rheology, In Vitro Digestion, ACE Inhibition, Antioxidant Activity
