FARKLI ORANLARDA PEYNİRALTI SUYU VE SÜT BAZLI FERMENTE İÇECEKLERİN BAZI ÖZELLİKLERİ

Year 2023, Volume: 48 Issue: 1, 38 - 49, 15.02.2023

Nazlı Kanca , Canan Altınay , Rabia Albayrak Delialioğlu

https://doi.org/10.15237/10.15237/gida.GD22103

Abstract

Çalışmada, farklı oranlarda (%0, %25, %50, %75, %100) peyniraltı suyu (PAS) içeren inek sütünden fermente içecek üretimi gerçekleştirilmiştir. PAS miktarının artması ile, örneklerin temel bileşen içerikleri ile parlaklık değerleri azalmış, sarılık-yeşillik artmıştır (P<0.05). Örneklerin pH/titrasyon asitliği değerleri PAS ilavesinden etkilenmiş, ayrıca 14 günlük depolama süresi boyunca pH değerleri düşmüş, titrasyon asitliği değerleri artmıştır (P<0.05). Yüksek PAS içeriği, serum ayrılmasının artmasına, kıvam indeksinin düşmesine neden olmuştur (P<0.05). Streptococcus spp. içerikleri PAS miktarından etkilenirken (P<0.05), Lactobacillus spp.-Bifidobacterium spp. ve toplam aerobik mezofilik bakteri içeriklerinde farklılık gözlenmemiştir (P>0.05). Duyusal analiz sonuçlarına göre, görünüş, yapı, lezzet ve toplam kabul edilebilirlik özellikleri bakımından en düşük puanları, en yüksek PAS içeriğine sahip örnekler (%75 ve %100) almıştır (P<0.05).

Keywords

Duyusal değerlendirme, fermente içecek, laktik asit bakterileri, peyniraltı suyu, renk, reoloji, serum ayrılması

SOME PROPERTIES OF WHEY AND MILK-BASED FERMENTED BEVERAGES IN DIFFERENT PROPORTIONS

Abstract

In the study, fermented beverages were produced from cow's milk including whey at different rates (0%, 25%, 50%, 75%, 100%). As the whey increase, the gross composition and the brightness of the samples decreased, the yellowness-greenness increased (P<0.05). The pH/titratable acidity values were affected by the addition of whey, furthermore the pH values decreased and the titratable acidity values increased (P<0.05) during the 14-day storage. High whey content caused an increase in phase separation and a decrease in the consistency index (P<0.05). While the counts of Streptococcus spp. were affected by the whey amount (P<0.05), no difference was observed in Lactobacillus spp.-Bifidobacterium spp. and total aerobic mesophilic bacteria counts (P>0.05). Sensory analysis revealed that the samples with the highest whey content (75% and 100%) got the lowest scores in terms of appearance, texture, flavor and total acceptability (P<0.05).a

Keywords

Sensory evaluation, fermented beverage, lactic acid bacteria, whey, color, rheology, phase separation

References

• Agarkova, E.Y., Kruchinin, A.G., Zolotaryov, N.A., Pryanichnikova, N.S., Belyakova, Z.Y., Fedorova, T.V. (2020). Processing cottage cheese whey components for functional food production. Foods and Raw Materials 8(1): 52-59, doi: 10.21603/2308-4057-2020-1-52-59.
• Akpinar, A., Torunoglu, F.A., Yerlikaya, O., Kinik, O., Akbulut, N., Uysal, H.R. (2015). Fermented probiotic beverages produced with reconstituted whey and cow milk. Agro FOOD Industry Hi-Tech 26(4): 24-27.
• Atamer, M., Sezgin, E. (1986). Yoğurtta kurumadde artırımının pıhtının fiziksel özellikleri üzerine etkisi. GIDA 11(6): 327-331.
• Anonim. (2009). Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği. 16 Şubat 2022 tarih ve 27143 sayılı Resmî Gazete, Ankara. https://www.resmigazete.gov.tr/eskiler/2009/02/20090216-8.htm
• Barba, F.J. (2021). An integrated approach for the valorization of cheese whey. Foods 10(3): 564, doi: 10.3390/foods10030564.
• Barbut, S. (2006). Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters. LWT-Food Science and Technology 39(6): 660-664, doi: 10.1016/j.lwt.2005.03.017.
• Berkay Karaca, O., Güven, M., Yaşar, K., Kaya, S., Kahyaoğlu, T. (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology, 62(1): 93-99, doi: 10.1111/j.1471-0307.2008.00456.x.
• Brandelli, A., Daroit, D.J., Corrêa, A.P.F. (2015). Whey as a source of peptides with remarkable biological activities. Food Research International 73: 149-161, doi: 10.1016/j.foodres.2015.01.016.
• Carvalho, F., Prazeres, A. R., Rivas, J. (2013). Cheese whey wastewater: Characterization and treatment. Science of the Total Environment 445-446: 385-396, doi: 10.1016/j.scitotenv.2012.12.038.
• Chegini, G., Taheri, M. (2013). Whey powder: Process technology and physical properties: a review. Middle-East Journal of Scientific Research 13(10): 1377-1387, doi: 10.5829/idosi.mejsr.2013.13.10.1239.
• De Gobba, C., Espejo-Carpio, F.J., Skibsted, L.H., Otte, J. (2014). Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases. International Dairy Journal 39(1): 28-40, doi: 10.1016/j.idairyj.2014.03.015.
• Guler-Akin, M.B., Goncu, B., Akin, M.S. (2016). Some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder. Advances in Microbiology 6(14): 1010-1020, doi: 10.4236/aim.2016.614095.
• Hooi, R., Barbano, D.M, Bradley, R.L, Budde, D., Bulthaus, M., Chettiar, M. (2004). Chemical and physical methods. In: Standard Methods for the Examination of Dairy Products, Wehr, H.M., Frank, J.F. (chief ed.), American Public Health Association, the USA, pp. 363-532.
• Kareb, A., Aider, M. (2019). Whey and its derivatives for probiotics, prebiotics, synbiotics, and functional foods: A critical review. Probiotics and Antimicrobial Proteins 11(2): 348-369, doi: 10.1007/s12602-018-9427-6.
• Madenci, A.B., Bilgiçli, N. (2014). Effect of whey protein concentrate and buttermilk powders on rheological properties of dough and bread quality. Journal of Food Quality 37(2): 117-124, doi: 10.1111/jfq.12077.
• Özer, B. (2006). Yoğurt bilimi ve teknolojisi. Sidas Medya Ltd. Şti., İzmir, Türkiye.
• Patocka, G., Cervenkova, R., Narine, S., Jelen, P. (2006). Rheological behaviour of dairy products as affected by soluble whey protein isolate. International Dairy Journal 16(5): 399-405, doi: 10.1016/j.idairyj.2005.05.010.
• Penna, A.L.B., Sivieri, K., Oliveira, M.N.D. (2001). Relation between quality and rheological properties of lactic beverages. Journal of Food Engineering 49(1): 7-13, doi: 10.1016/S0260-8774(00)00179-5.
• Pereira, Á.M.d.S., de Farias, D.R.B., de Queiroz, B.B., Nobre, M.S.d.C., Cavalcanti, M.T., Salles, H.O., dos Santos, K.M.O., de Medeiros, A.C.D., Florentino, E.R., Buriti, F.C.A. (2019). Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the proteolysis and ACE-inhibitory activity of a beverage based on reconstituted goat whey powder. Probiotics and Antimicrobial Proteins 11: 273-282, doi: 10.1007/s12602-017-9362-y.
• Pescuma, M., Hébert, E.M., Mozzi, F., De Valdez, G.F. (2010). Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology 141(1-2), 73-81, doi: 10.1016/j.ijfoodmicro.2010.04.011.
• Prazeres, A. R., Carvalho, F., Rivas, J. (2012). Cheese whey management: A review. Journal of Environmental Management 110: 48-68. doi: 10.1016/j.jenvman.2012.05.018.
• Revilla, I., Gonzalez-Martin, M.I., Vivar-Quintana, A.M., Blanco-Lopez, M.A., Lobos-Ortega, I.A., Hernandez-Hierro, J.M. (2016). Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy. Journal of Dairy Science 99(7): 5074-5082, doi: 10.3168/jds.2015-10564.
• Skryplonek, K., Dmytrów, I., Mituniewicz-Małek, A. (2019). Probiotic fermented beverages based on acid whey. Journal of Dairy Science 102(9): 7773-7780. doi: 10.3168/jds.2019-16385.
• Tamuçay-Özünlü, B., Koçak, C. (2010). Farklı inkübasyon sonu asitliğinin ayran kalitesine etkisi. GIDA 35(2): 113-119.
• TUIK (2022). https://data.tuik.gov.tr/Bulten/Index?p=Sut-ve-Sut-Urunleri-Uretimi-Temmuz-2022-45755 (Erişim tarihi: 19 Ekim 2022).
• Yerlikaya, O. (2014). Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages. Mljekarstvo 64(4): 268-279, doi: 10.15567/mljekarstvo.2014.0406.