The Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions

Halil İbrahim Binici; Cihat Özdemir; Salih Özdemir

Makale detayları

The Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions

Yazarlar:

Halil İbrahim Binici | Cihat Özdemir | Salih Özdemir

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.871-878

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001305440

pISSN:

1302-7050

Anahtar kelimeler:

Özet:

 This study aims to increase the functionality of plain kefir by adding citrus fruits. Dry matter ratios of kefir samples ranged from 11.04  to 11.75 . The addition of fruit to kefir reduced the milk-fat ratios. The pH values of kefir samples ranged from 3.37 to 4.08 depending on fruit concentration. pH values also ranged from 3.37 to 4.08 depending on fruit concentration. Kefir samples containing grapefruit 37.5  had the lowest pH value 3.37 among the kefir samples. The viscosity of kefir samples at 20 rpm and 50 rpm at sliding speed ranged from 0.42 Pa.s to 2.88 Pa.s and from 0.31 to 1.60 Pa.s, respectively. The addition of fruit to plain kefir was reduced its viscosity. DPPH of samples was between 1.21 and 38.93  DPPH of samples with citrus fruit were statistically p0.01 higher than that of plain kefir samples. While adding orange to plain kefir samples reduced the amount of ethanol, adding grapefruit increased its amount, conversely. Plain kefir samples had higher acetic acid, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, benzoic acid, benzaldehyde, benzaldehyde 2,5 bis, silanediol dimethyl, and benzyl alcohol ratios than that of orange, mandarin and grapefruit samples. However, the d- limonene, 1-methyl benzene and benzene 2-ethyl-1,3-dimethyl ratios of kefir samples containing orange, mandarin and grapefruit increased significantly compared to plain kefir. Panelists preferred orange 23  and 37.5  and mandarin 37.5  kefir samples more than the others. Panelists gave lower scores to grapefruit-added samples than the other kefir samples.

 This study aims to increase the functionality of plain kefir by adding citrus fruits. Dry matter ratios of kefir samples ranged from 11.04  to 11.75 . The addition of fruit to kefir reduced the milk-fat ratios. The pH values of kefir samples ranged from 3.37 to 4.08 depending on fruit concentration. pH values also ranged from 3.37 to 4.08 depending on fruit concentration. Kefir samples containing grapefruit 37.5  had the lowest pH value 3.37 among the kefir samples. The viscosity of kefir samples at 20 rpm and 50 rpm at sliding speed ranged from 0.42 Pa.s to 2.88 Pa.s and from 0.31 to 1.60 Pa.s, respectively. The addition of fruit to plain kefir was reduced its viscosity. DPPH of samples was between 1.21 and 38.93  DPPH of samples with citrus fruit were statistically p0.01 higher than that of plain kefir samples. While adding orange to plain kefir samples reduced the amount of ethanol, adding grapefruit increased its amount, conversely. Plain kefir samples had higher acetic acid, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, benzoic acid, benzaldehyde, benzaldehyde 2,5 bis, silanediol dimethyl, and benzyl alcohol ratios than that of orange, mandarin and grapefruit samples. However, the d- limonene, 1-methyl benzene and benzene 2-ethyl-1,3-dimethyl ratios of kefir samples containing orange, mandarin and grapefruit increased significantly compared to plain kefir. Panelists preferred orange 23  and 37.5  and mandarin 37.5  kefir samples more than the others. Panelists gave lower scores to grapefruit-added samples than the other kefir samples.

 This study aims to increase the functionality of plain kefir by adding citrus fruits. Dry matter ratios of kefir samples ranged from 11.04  to 11.75 . The addition of fruit to kefir reduced the milk-fat ratios. The pH values of kefir samples ranged from 3.37 to 4.08 depending on fruit concentration. pH values also ranged from 3.37 to 4.08 depending on fruit concentration. Kefir samples containing grapefruit 37.5  had the lowest pH value 3.37 among the kefir samples. The viscosity of kefir samples at 20 rpm and 50 rpm at sliding speed ranged from 0.42 Pa.s to 2.88 Pa.s and from 0.31 to 1.60 Pa.s, respectively. The addition of fruit to plain kefir was reduced its viscosity. DPPH of samples was between 1.21 and 38.93  DPPH of samples with citrus fruit were statistically p0.01 higher than that of plain kefir samples. While adding orange to plain kefir samples reduced the amount of ethanol, adding grapefruit increased its amount, conversely. Plain kefir samples had higher acetic acid, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, benzoic acid, benzaldehyde, benzaldehyde 2,5 bis, silanediol dimethyl, and benzyl alcohol ratios than that of orange, mandarin and grapefruit samples. However, the d- limonene, 1-methyl benzene and benzene 2-ethyl-1,3-dimethyl ratios of kefir samples containing orange, mandarin and grapefruit increased significantly compared to plain kefir. Panelists preferred orange 23  and 37.5  and mandarin 37.5  kefir samples more than the others. Panelists gave lower scores to grapefruit-added samples than the other kefir samples.

 Bu çalışmanın amacı, kefirin işlevselliğinin artırılmak için turunçgil ilave edilmiştir. Kefir örneklerinin kuru madde oranları 11.04  ile 11.75  arasında değişmektedir. Meyve eklenmesi, kefirin süt yağı oranlarını azaltmıştır. Kefir örneklerinin pH değerleri, meyve konsantrasyonuna bağlı olarak 3.37 ile 4.08 arasında değişmektedir. Kefir örnekleri içinde greyfurt bulunanlar 37.5, en düşük pH değerine 3.37 sahip olan kefir örnekleri arasında yer almıştır. Kefir örneklerinin 20 rpm ve 50 rpmdeki kayma hızında viskozitesi sırasıyla 0.42 Pa.s ile 2.88 Pa.s ve 0.31 ile 1.60 Pa.s arasında değişmektedir. Meyve eklennesi, kefirin viskozitesini azaltmıştır. Örneklerin DPPH değerleri 1.21 ile 38.93 arasında değişmektedir. Turunçgiller içeren örneklerin DPPH değerleri istatistiksel olarak p0.01 kefir örneklerinden daha yüksektir. Portakal eklenen kefir örnekleri etanol miktarını azaltırken, greyfurt eklenmiş olan kefir örnekleri etanol miktarını artırmıştır. Düz kefir örnekleri, portakal, mandalina ve greyfurt örneklerinden daha yüksek asetik asit, butanoik asit, heksanoik asit, oktanoik asit, n-dekanoik asit, benzoik asit, benzaldehit, benzaldehit 2,5 bis, silanediyol dimetil ve benzil alkol oranlarına sahip olduğu görülmüştür. Bununla birlikte, portakal, mandalina ve greyfurt içeren kefir örneklerinin d-limonen, 1-metil benzen ve benzen 2-etil-1,3-dimetil oranları kefire göre önemli ölçüde artmıştır. Panelistler diğerlerine oranla daha çok portakal 23 ve 37.5 ve mandalina 37.5 kefir örneklerini tercih etmiştir. Panelistlerin greyfurt eklenmiş örnekleri diğer kefir örneklerine göre daha düşük puan vermiştir.

Makale detayları

The Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions

Yazarlar:

Halil İbrahim Binici | Cihat Özdemir | Salih Özdemir

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.871-878

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001305440

pISSN:

1302-7050

Kefir

Citrus fruits

Aromatic organic matter

Viscosity

Sensory qualityKefir

Citrus meyveleri

Aromatik organik madde

Viskozite

Sensör kalitesi

Sayı

Makale detayları

Yazarlar: Halil İbrahim Binici | Cihat Özdemir | Salih Özdemir

Yayıncı: Tekirdag Namik Kemal University

Ana Başlıklar: Gıda Teknolojileri

Dergi: Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.871-878

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001305440

pISSN: 1302-7050

Sayı

Yazarlar:

Halil İbrahim Binici | Cihat Özdemir | Salih Özdemir

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.871-878

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001305440

pISSN:

1302-7050