The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation

Mehmet Kılınç

Makale detayları

The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation

Yazarlar:

Mehmet Kılınç

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Gıda Mühendisliği | Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Kocatepe Veteriner Dergisi Vol.18 Issue 3, pp.321-328

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001354179

pISSN:

1308-1594

Anahtar kelimeler:

Özet:

 This study aims to investigate the alterations in the microbiological, physicochemical, and technological characteristics of ice cream made of mixes ripened with kefir culture inoculation at three different rates. Adding kefir culture to the mix decreased the its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw,  dry matter, first drop, complete melting, volume increase and all TPA values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5 kefir culture inoculation yielded the lowest pH 5.74, aw 0.710,  dry matter 11.35, first drop 15.25 min., complete melting 71.28 min. and overrun 43.67 values, as well as the lowest hardness 1759.32 N, springiness 0.90, cohesiveness 0.23, gumminess 742.42 N, chewiness 374.73 N and resilience 0.698 results.

 This study aims to investigate the alterations in the microbiological, physicochemical, and technological characteristics of ice cream made of mixes ripened with kefir culture inoculation at three different rates. Adding kefir culture to the mix decreased the its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw,  dry matter, first drop, complete melting, volume increase and all TPA values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5 kefir culture inoculation yielded the lowest pH 5.74, aw 0.710,  dry matter 11.35, first drop 15.25 min., complete melting 71.28 min. and overrun 43.67 values, as well as the lowest hardness 1759.32 N, springiness 0.90, cohesiveness 0.23, gumminess 742.42 N, chewiness 374.73 N and resilience 0.698 results.

 This study aims to investigate the alterations in the microbiological, physicochemical, and technological characteristics of ice cream made of mixes ripened with kefir culture inoculation at three different rates. Adding kefir culture to the mix decreased the its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw,  dry matter, first drop, complete melting, volume increase and all TPA values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5 kefir culture inoculation yielded the lowest pH 5.74, aw 0.710,  dry matter 11.35, first drop 15.25 min., complete melting 71.28 min. and overrun 43.67 values, as well as the lowest hardness 1759.32 N, springiness 0.90, cohesiveness 0.23, gumminess 742.42 N, chewiness 374.73 N and resilience 0.698 results.

 Bu araştırmada üç farklı oranda kefir kültürü inokülasyonu ile olgunlaştırılan dondurma mikslerinden üretilen dondurmaların fizikokimyasal, mikrobiyolojik ve teknolojik değerlerinde meydana gelen değişimlerin incelenmiştir. Dondurma miksine kefir kültürü ilavesi miksin firmness, cohesiveness ve indeks of viscosity değerlerinin azalmasına consistency değerinin ise artmasına neden olmuştur. Ayrıca bu mikslerden üretilen dondurmalarda kontrol örneğine kıyasla pH, aw, kuru madde, ilk damlama, tamamen erime, overrun ve tüm TPA değerleri de azalış göstermiştir. Ek olarak tespit edilen bu değişimler, ilave edilen kültür miktarına paralel şekilde artış göstermiştir. Örnekler arasında en düşük pH 5.74, aw 0.710,  kuru madde 11.35, ilk damlama 15.25 min., tamamen erime 71.28 min., overrun 43.67  değerleri en düşük örnek 1.5 kefir kültürü inokülasyonu ile olgunlaştırılan mikslerden üretilen dondurma örnekleri olmuştur. Benzer şekilde en düşük hardness 1759.32 N,springiness0.90, cohesiveness 0.23, gumminess 742.42N, chewiness 374.73N ve resilience 0.698 değerleri de aynı örneklerde tespit edilmiştir.

Makale detayları

The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation

Yazarlar:

Mehmet Kılınç

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Gıda Mühendisliği | Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Kocatepe Veteriner Dergisi Vol.18 Issue 3, pp.321-328

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001354179

pISSN:

1308-1594

ice cream

kefir

starter culture

fermentationdondurma,

kefir

starter kültür

fermentasyon

Sayı

Makale detayları

Yazarlar: Mehmet Kılınç

Yayıncı: Afyon Kocatepe University

Ana Başlıklar: Gıda Mühendisliği | Veteriner Gıda Hijyeni ve Teknolojisi

Dergi: Kocatepe Veteriner Dergisi Vol.18 Issue 3, pp.321-328

Belge Tipi: Makale

Yayın Tarihi: 3/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001354179

pISSN: 1308-1594

Sayı

Yazarlar:

Mehmet Kılınç

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Gıda Mühendisliği | Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Kocatepe Veteriner Dergisi Vol.18 Issue 3, pp.321-328

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001354179

pISSN:

1308-1594