FARKLI VAKUM BASINÇLARINDA LİYOFİLİZE EDİLEN YOĞURT TOZLARINDAN REKONSTİTÜYE EDİLMİŞ AYRANLARDA FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİN DEĞERLENDİRİLMESİ

Year 2022, Volume: 47 Issue: 4, 705 - 715, 30.08.2022

Hale İnci Öztürk

https://doi.org/10.15237/gida.GD22049

Abstract

Yoğurdun raf ömrünü uzatmak ve farklı formülasyonlarda kullanmak amacıyla kurutma işlemi gerçekleştirilmektedir. Kurutma işlemleri arasında liyofilizasyon, kurutulan ürünlerin özelliklerinin yüksek düzeyde korunması açısından ön plana çıkmaktadır. Bu çalışmada, farklı liyofilizasyon basınçlarının (0.5 ve 1.0 mbar) rekonstitüye edilmiş ayran numunelerinin (0.5A ve 1.0A) fizikokimyasal özellikleri üzerindeki etkisi 28 günlük soğuk depolama süresince incelenmiştir. Ayrıca, rekonstitüye ayran örneklerinin duyusal analizleri de yapılmıştır. Analiz bulguları doğrudan üretilen ayran (kontrol) ile karşılaştırılmıştır. Elde edilen sonuçlara göre, rekonstitüye edilmiş örneklerde serum ayrılması daha fazla artmıştır, ancak, azalan liyofilizasyon basıncı ile sineresiz azalmıştır. En yüksek viskozite kontrol numunesinde (6.97 mPa.s) belirlenmiş olup, bunu sırasıyla 0.5A (5.56 mPa.s) ve 1.0A (4.66 mPa.s) takip etmiştir. Sonuç olarak, artan liyofilizasyon basıncı, rekonstitüye edilmiş ayranın fizikokimyasal ve duyusal özelliklerini olumsuz yönde etkilemiştir.

Keywords

Rekonstitüye ayran, sineresiz, viskozite, liyofilizasyon basıncı, toz yoğurt

EVALUATION OF PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN RECONSTITUTED AYRAN DRINKS FROM YOGURT POWDERS LYOPHILIZED UNDER DIFFERENT VACUUM PRESSURES

Abstract

To extend the shelf life of yogurt and to use it in different formulations, a drying process is performed. Among the drying processes, lyophilization comes to the forefront in terms of preserving the properties of dried products at a high level. In this study, the effect of different lyophilization pressures (0.5 and 1.0 mbar) on the physicochemical properties of reconstituted ayran samples (0.5A and 1.0A) was investigated during 28 days of cold storage. Besides, sensory analyses of the reconstituted ayran samples were also performed. The outcomes were compared with the ayran produced directly (control). According to the results, serum separation increased more in reconstituted samples, however, syneresis declined with decreasing lyophilization pressure. The highest viscosity was determined in the control sample (6.97 mPa.s), followed by 0.5A (5.56 mPa.s) and 1.0A (4.66 mPa.s), respectively. Consequently, the increased lyophilization pressure negatively affected the physicochemical and sensorial properties of reconstituted ayran.

Keywords

Reconstituted ayran, syneresis, viscosity, lyophilization pressure, powdered yogurt

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