FARKLI YAĞLI TOHUMLARDAN ELDE EDİLEN BİTKİSEL SÜTLERDEN ÜRETİLEN KEFİRLERİN BAZI FİZİKSEL VE DUYUSAL ÖZELLİKLERİ

Year 2023, Volume: 48 Issue: 1, 227 - 241, 15.02.2023

Emine Mine Çomak Göçer , Ebru Koptagel

https://doi.org/10.15237/gida.GD22098

Cited By: 1

Abstract

Bu çalışmada fındık, badem, fıstık, ceviz ve kaju yağlı tohumlarından katkı maddesi ve şeker ilavesi olmaksızın bitkisel süt üretilmiştir. Bitkisel sütler kefir starter kültürü kullanılarak fermente edilmiştir. Bitkisel sütlerin yanı sıra inek sütünden de kefir üretilmiştir. Üretilen kefir örnekleri 4°C’de 30 gün süreyle depolanmıştır. Depolama süresince kefir örneklerinde belirlenen serum ayrılması değerleri, renk parametreleri ve panelistler tarafından örneklerin duyusal özelliklerini değerlendirmek amacıyla verilen puanlar karşılaştırılmıştır. En yüksek serum ayrılması değeri ceviz sütünden üretilen kefir örneğinde (18 ml), en düşük serum ayrılması değeri ise fıstık sütünden üretilen kefir örneğinde (1.16 ml) belirlenmiştir. L*, a*, b*, ∆E değerleri ile panelistler tarafından verilen renk, görünüş, yapı ve kıvam puanlarının depolama süresince azaldığı, buna karşılık kroma, hue açısı ve beyazlık indeksi değerleri ile panelistler tarafından verilen tat ve koku puanlarının ise depolama süresince arttığı tespit edilmiştir. Genel beğeni açısından en çok fındık sütünden üretilen kefir örneği (3.76) beğenilirken, en az kaju sütünden üretilen kefirin (2.46) beğenildiği tespit edilmiştir.

Keywords

Kefir, bitkisel süt, serum ayrılması, renk, duyusal özellik

Supporting Institution

Akdeniz Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

TSA-2020-5316

SOME PHYSICAL AND SENSORY PROPERTIES OF KEFIR MADE FROM VEGETABLE MILK FROM DIFFERENT NUTS

Abstract

In this study, vegetable milk was produced from oilseeds of hazelnut, almond, peanut, walnut and cashew without additives and sugar. Vegetable milks were fermented using kefir starter culture. In addition to vegetable milk, kefir was also produced from cow's milk. The kefir samples were stored at 4°C for 30 days. The whey separation values, color parameters and the scores given by the panelists to evaluate the sensory properties of the samples were compared during the storage period. The highest serum separation value was determined in the kefir sample produced from walnut milk (18 ml), and the lowest serum separation value was determined in the kefir sample produced from peanut milk (1.16 ml). It was determined that the L, a, b, ∆E values and the color and appearance, structure and consistency scores given by the panelists decreased during storage, while the chroma, hue angle and whiteness index values and the taste and odor scores given by the panelists increased. In terms of general appreciation, kefir produced from hazelnut milk (3.76) was preferred the most, while kefir produced from cashew milk (2.46) was the least appreciated.

Keywords

Kefir, vegetable milk, whey seperation, colour, sensorial properties

Project Number

TSA-2020-5316

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