EFFECTS OF CULTURE TYPE ON VOLATILE COMPONENT PROFILE AND SENSORY PROPERTIES OF YOGURT

Year 2024, , 595 - 606, 14.08.2024

Emine Tuğçe Elmas , Yonca Yuceer

https://doi.org/10.15237/gida.GD24045

Abstract

In this study, it was aimed to determine the effect of using different varieties of cultures in yogurt production on some chemical, sensory properties and volatile compounds. Six different starter cultures were used for this purpose. It was revealed that the protein, ash, titratable acidity, lactose and tyrosine values of yoghurts varied between 4.13-4.38%, 1.10-1.21%, 0.92-1.23%, 5.62-6.19% and 9.57-14.76 mg tyrosine/100g yogurt, respectively. Solid phase microextraction technique and Gas Chromatography-Mass Spectrometry were used to determine volatile components. Acetaldehyde, diacetyl, acetoin, acetic acid, butanoic acid and hexanoic acid were determined as the characteristic volatile compounds of yoghurts. As a result of descriptive sensory analysis, the terms lumpy structure, consistency, ropy structure, fermented and sour were determined as the most intensely perveived sensory characteristics by the panelists.

Keywords

yogurt, culture, volatile component, sensory

YOĞURDUN UÇUCU BİLEŞEN PROFİLİ VE DUYUSAL ÖZELLİKLERİ ÜZERİNE KÜLTÜR ÇEŞİDİNİN ETKİLERİ

Abstract

Çalışmada, yoğurt üretiminde farklı kültür çeşitleri kullanımının yoğurdun bazı kimyasal ve duyusal özellikleri ile uçucu bileşenleri üzerine etkisinin belirlenmesi amaçlanmıştır. Bu amaçla altı farklı ticari kültür kullanılmıştır. Yoğurt örneklerinin protein, kül, titrasyon asitliği, laktoz ve tirozin değerlerinin sırasıyla %4.13-4.38, %1.10-1.21, %0.92-1.23, %5.62-6.19 ve 9.57-14.76 mg tirozin/100 g yoğurt arasında değiştiği ortaya konmuştur. Uçucu bileşenlerin belirlenmesi amacıyla katı faz mikroekstraksiyon tekniği ve Gaz Kromatografisi-Kütle Spektrometresi kullanılmıştır. Analiz sonucunda asetaldehit, diasetil, asetoin, asetik asit, bütanoik asit ve hekzanoik asit yoğurtların karakteristik uçucu bileşenleri olarak saptanmıştır. Tanımlayıcı duyusal analizler sonucunda topaklı yapı, kıvam, sünen yapı, fermente ve ekşi terimleri panelistlerce en yoğun algılanan duyusal özellikler olarak belirlenmiştir.

Keywords

yoğurt, kültür, uçucu bileşen

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