Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process

Burcunur DEMİR; Mustafa GÜRSES

doi:https://doi.org/10.21597/jist.990056

Makale detayları

Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process

Yazarlar:

Burcunur DEMİR | Mustafa GÜRSES

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Journal of the Institute of Science and Technology 2022 Vol.12 Issue 2, pp.761-768

Belge Tipi:

Makale

Yayın Tarihi:

5/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000461747

Sıklık:

Üç Aylık

eISSN:

2536-4618

DOI:

https://doi.org/10.21597/jist.990056

Özet:

 

Herein, the effect of rosehip marmalade addition to kefir on it antioxidant activities was investigated. Firstly, the production of kefir, having the supplements of semi-skimmed milk, powder kefir ferment, and rosehip marmalade at different proportions (0% (control), 10%, and 15%) was made. Kefirs were stored in the refrigerator on days 1, 7, 14 and 21 at 4 ± 1ºC. It has been determined that it has a highly significant (p0.05) effect on DPPH. The rosehip marmalade kefirs and control kefirs vitamin C and total phenolic content values were in the range of 7.85-9.04 mg 100g-1 and 1931,18-2447,11 mg GAE L-1, respectively. On the other hand, the 2.2-diphenyl-1-picrylhydrazyl values of the samples were determined up to 67.85 μg ml-1 (EC50). With this research, it was concluded that the low Vitamin C content of kefir, which stands out in dairy products especially with its probiotic character, can be increased and it can be transformed into a fermented product with different sensory characteristics, both probiotic and prebiotic.

Makale detayları

Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process

Yazarlar: Burcunur DEMİR | Mustafa GÜRSES

Yayıncı: Igdir University

Ana Başlıklar: Gıda teknolojisi

Dergi: Journal of the Institute of Science and Technology 2022 Vol.12 Issue 2, pp.761-768

Belge Tipi: Makale

Yayın Tarihi: 5/2022

Belge Dili: İngilizce

Document ID (Org No.): 2000461747

Sıklık: Üç Aylık

eISSN: 2536-4618

DOI: https://doi.org/10.21597/jist.990056

Sayı

Yazarlar:

Burcunur DEMİR | Mustafa GÜRSES

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Journal of the Institute of Science and Technology 2022 Vol.12 Issue 2, pp.761-768

Belge Tipi:

Makale

Yayın Tarihi:

5/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000461747

Sıklık:

Üç Aylık

eISSN:

2536-4618

DOI:

https://doi.org/10.21597/jist.990056