Evaluation of the Effect of Ultrasound Application on the Microbiological and Some Physicochemical Properties of Yoghurt at Different Stages of Production

Year 2021, Volume: 4 Issue: 1, 94 - 104, 30.05.2021

Nisanur Ektik , Hakan Tavşanlı

https://doi.org/10.52538/iduhes.929936

Cited By: 1

Abstract

In this study, it was aimed to evaluate the effects of ultrasound application applied to yoghurt samples produced in laboratory environment at different stages of production (before and after fermentation) on the water holding capacity, homogenization and shelf life of yoghurts. In order to achieve this aim, microbiological and physicochemical analyzes were performed on the 1st, 7th and 15th days of the yoghurt groups at 2-4 ° C cold storage. It was determined that there was an increase of 0.5 log in the number of L. delbrueckii subsp. bulgaricus in each group on the 7th day. According to the results of the 7th day in the I + U group, it was found that there was a 1 log decrease in the number of S. thermophilus. The highest yeast count was determined at 5.02 log cfu / g in 15th day samples of again I + U group. The water holding capacity in the control, U + I and I + U groups was determined respectively 28.45%, 52.96%, 46.48% in the first day analyzes, 34.49%, 48.17%, 50,52% in the 7th day analyzes, and 31.34%, 54.84% and 47.84% in the 15th day analysis. Also in homogenization efficiency a significant difference between the control group, U + I and I + U groups has been determined. The highest homogenization efficiency was detected in I + U group at 3.03% level. In the control, U + I and I + U groups L value averages,in color analysis on the 15th day were determined as 81.55; 85.56; and 84.46 respectively. As a result, it was determined that yoghurt bacterial counts, pH and titration acidity values did not cause a defect that would affect taste and aroma during storage under cold storage conditions. In addition, in terms of water holding capacity, homogenization efficiency and L value during storage, it has been determined that ultrasound applications improve the rheological properties of yoghurt and increase its durability under cold storage conditions.

Keywords

Ultrasound, yoghurt, shelf life, water holding capacity, homogenization.

YOĞURT ÜRETİMİNİN FARKLI AŞAMALARINDA ULTRASON UYGULAMASININ YOĞURTLARIN MİKROBİYOLOJİK VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ

Abstract

Bu çalışmada laboratuvar ortamında üretilen yoğurt örneklerine üretimin farklı aşamalarında (mayalamadan önce ve sonra) uygulanan ultrason işleminin yoğurtların su tutma kapasitesi, homojenizasyon ve raf ömrü üzerine etkilerinin değerlendirilmesi amaçlanmıştır. Bu amaca yönelik olarak yoğurt gruplarına 2-4 °C soğuk soğukta muhafazanın 1., 7. ve 15. günlerinde mikrobiyolojik ve fizikokimyasal analizler yapılmıştır. L. delbrueckii subsp. bulgaricus sayısında her grupta 7. günde yaklaşık 0,5 log artışın olduğu belirlenmiştir. İ+U grubunda 7. gün sonuçlarına göre S. thermophilus sayısında 1 log azalmanın olduğu saptanmıştr. En yüksek maya sayısı yine bu grupta İ+U grubunda 15. gün örneklerinde 5,02 log kob/g düzeyinde saptanmıştır. Kontrol, U+İ ve İ+U gruplarında su tutma kapasitesi 1. gün analizlerinde ortalama sırasıyla % 28,45, % 52,96, %46,48 olarak, 7. gün analizlerinde %34,49, %48,17, %50,52 olarak, 15. gün analizlerinde ise %31,34, %54,84 ve %47,84 olarak belirlenmiştir. Homojenizasyon etkinliğinde ise kontrol grubu, U+İ ve İ+U grupları arasında anlamlı bir fark olduğu belirlenmiştir. Homojenizasyon etkinliği en yüksek %3,03 düzeyinde İ+U grubunda tespit edilmiştir. Kontrol, U+İ ve İ+U gruplarında 15. gün renk analizlerinde L değeri ortalamaları sırasıyla 81,55; 85,56; 84,46 olarak belirlenmiştir. Sonuç olarak soğuk muhafaza koşullarında depolama süresince yoğurt bakteri sayıları, pH ve titrasyon asitliği değerlerinin tat ve aromayı etkileyecek bir kusur oluşturmadığı saptanmıştır. Bunun yanı sıra depolama süresince su tutma kapasitesi, homojenizasyon etkinliği ve L değeri bakımından değerlendirildiğinde ultrason uygulamalarının yoğurdun reolojik özelliklerini geliştirdiği ve soğuk muhafaza koşullarında dayanma süresini arttırdığı tespit edilmiştir.

Keywords

Ultrason, yoğurt, raf ömrü, su tutma kapasitesi, homojenizasyon.

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