Bazı tıbbi aromatik bitkilerin Mozzarella peynirinin bazı özellikleri üzerine etkisi
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada üretimi Mozzarella peynirinin fonksiyonel özellikleri tıbbi ve aromatik bitkilerin (kekik; Origanum onites L., biberiye; Rosmarinus officinalis L., reyhan; Ocimum basilicum L., nane; Mentha piperita L.) kullanılarak geliştirilmiştir. Üretilen Mozzarella peynirlerinin fiziksel, kimyasal ve reolojik özellikleri ile mikrobiyolojik karakteristikleri depolama periyodu boyunca (1., 7.14., 21. ve 38. günler) incelenmiştir. Araştırmada; peynirlerin antioksidan kapasitesi, toplam fenolik madde içeriği, antimikrobiyal aktivitesi belirlenmiş, duyusal değerlendirme yapılmış ve bu özelliklerin üründeki etkinliği ortaya konulmuştur. Elde edilen veriler istatistiksel olarak değerlendirilmiştir (p<0,05).
Sonuç olarak, insan sağlığının açısından birçok yararları olan tıbbi ve aromatik bitkilerin tüketicilere ulaştırılmasında geniş çapta tüketilen geleneksel fermente bir süt ürünü olan Mozzarella peynirin önemli bir süt ürünü olduğu görülmüştür. Bu bağlamda çalışma, tıbbi ve aromatik bitkilerin faydalarının önemini vurgulayan ve aynı zamanda ülkemiz süt endüstrisine ve bilime katkı sağlayabilecek referans bir çalışma niteliği taşıyan sonuçlar ortaya koymuştur.
In this study, functional properties of Mozzarella cheese that was produced from cow, was tried to be improved by medicinal aromatic herbs (thyme; Origanum onites L., rosemary; Rosmarinus officinalis L., basil; Ocimum basilicum L., mint; Mentha piperita L.). The physical, chemical and rheological properties of these cheeses and the microbial characteristics were examined throughout their storage period (1st, 7th,14th 21th, and 28th days). Antioxidant capacity, total phenolic content, antimicrobial activity of these Mozzarella cheeses and efficiency of this capacity in the product were determined. With the help of sensory analysis performed all through the storage period, it was estimated whether the usage of those medicinal and aromatic plants affected the appearance, aroma, taste, and overall acceptability properties. The obtained data were evaluated statistically (p<0,05). Consequently, the Mozzarella cheese, a fermented dairy product consumed widely, in the Turkey especially last years is a promising dairy product in the delivery of medicinal aromatic plants which have many benefits for human health. In this context, the study emphasizes the importance of the benefits of medicinal aromatic plants and at the same time has produced results that could make it is a reference work for the dairy industry in our country and fort the science.
In this study, functional properties of Mozzarella cheese that was produced from cow, was tried to be improved by medicinal aromatic herbs (thyme; Origanum onites L., rosemary; Rosmarinus officinalis L., basil; Ocimum basilicum L., mint; Mentha piperita L.). The physical, chemical and rheological properties of these cheeses and the microbial characteristics were examined throughout their storage period (1st, 7th,14th 21th, and 28th days). Antioxidant capacity, total phenolic content, antimicrobial activity of these Mozzarella cheeses and efficiency of this capacity in the product were determined. With the help of sensory analysis performed all through the storage period, it was estimated whether the usage of those medicinal and aromatic plants affected the appearance, aroma, taste, and overall acceptability properties. The obtained data were evaluated statistically (p<0,05). Consequently, the Mozzarella cheese, a fermented dairy product consumed widely, in the Turkey especially last years is a promising dairy product in the delivery of medicinal aromatic plants which have many benefits for human health. In this context, the study emphasizes the importance of the benefits of medicinal aromatic plants and at the same time has produced results that could make it is a reference work for the dairy industry in our country and fort the science.
Açıklama
Anahtar Kelimeler
Mozzarella Peyniri, Tıbbi ve Aromatik Bitki, Fonksiyonel Gıda, Mozzarella Peyniri, Medicinal Aromatic Plants, Functional Food
