CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

Ertan Ermiş; Rabia Güneş; İnci Zent; Muhammed Yusuf Çağlar; Mustafa Tahsin Yılmaz

doi:10.15237/gida.GD18022

Araştırma Makalesi

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS VE STREPTOCOCCUS THERMOPHILUS İLE FERMENTE EDİLMİŞ FINDIK SÜTÜNÜN KARAKTERİZASYONU

Yıl 2018, , 677 - 686, 15.06.2018

Ertan Ermiş , Rabia Güneş İnci Zent Muhammed Yusuf Çağlar , Mustafa Tahsin Yılmaz

https://doi.org/10.15237/gida.GD18022

Cited By: 8

Öz

Ham fındıktan Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus thermophilus ticari suşları kullanılarak sağlığı
teşvik edici, fonksiyonel özellikte fermente bir ürün elde edilmiştir. İlk
aşamada, ultrasonikasyon uygulaması ile fındık sütünün homojenizasyonu
sağlanmıştır. Elde edilen fermente ürününün pH, titre edilebilir asitlik, serum
ayrılma kapasitesi, protein içeriği, yağ içeriği ve kül içeriği sırasıyla 4.95,
1.25 g laktik asit/100mL, %28.00, %2.60, %7.03 ve %0.66 olarak bulunmuştur.
Reolojik analizlerden elde edilen veriler fermente fındık sütünün Newtonian
olmayan psödoplastik akış davranışı sergilediğini ve yapısının viskozdan daha
elastik olduğunu göstermiştir. Duyusal analiz, renk, aroma, tipik yoğurt kokusu
ve genel kabul edilebilirlik gibi fermente fındık sütünün bazı niteliklerinin
Ayran’dan daha az takdir edildiğini, ancak diğer bazı özelliklerin tatmin edici
olduğu sonucuna varılmıştır.

Anahtar Kelimeler

Fındık, fermentasyon, fonksiyonel gıdalar, bitki esaslı gıdalar, Ayran

Kaynakça

Alasalvar, C., Shahidi, F., Liyanapathirana, C.M., Ohshima, T. (2003) Turkish Tombul Hazelnut ( Corylus avellana L.). 1. Compositional Characteristics. J Agric Food Chem 51:3790–3796. doi: 10.1021/jf0212385
Al-Nabulsi, A., Shaker, R., Osaili, T., Al-Taani, M., Olaimat, A., Awaisheh, S., Abushelaibi, A. & Holley, R. (2014). Sensory Evaluation of Flavored Soy Milk-Based Yogurt: A Comparison between Jordanian and Malaysian Consumers. Journal of Food Science and Engineering, 4(1), 27.
AOAC (2000) Official Methods of Analysis of AOAC International. Assoc Off Anal Chem Int Method ce 2-66. doi: 10.3109/15563657608988149
AOCS (2009) Determination of cis-, trans-, Saturated, Monounsaturated and Polyunsaturated Fatty Acids in Vegetable or Non-Ruminant Animal Oils and Fats by Capillary GLC (Ce 1h-05). In: Official Methods and Recommended Practices of the AOCS. p Ce 1h-05
Ashraf, R., & Shah, N. P. (2011). Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt—A review. Int. J. Food Microbiol.. 149(3), 194-208. doi: 10.1016/j.ijfoodmicro.2011.07.008
Bernat, N., Cháfer, M., Chiralt, A., & González‐Martínez, C. (2014). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. Int. J. Food. Sci. Technol., 49(12), 2553-2562. doi: 10.1111/ijfs.12585
Bernat, N., Chafer, M., Rodríguez-García, J., Chiralt, A., & González-Martínez, C. (2015). Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT - Food Sci. Technol., 62(1), 488-496. doi: 10.1016/j.lwt.2014.10.045
Ertugay, M. F., Şengül, M., & Şengül, M. (2004). Effect of ultrasound treatment on milk homogenisation and particle size distribution of fat. Turk. J. Vet. Anim. Sci. 28(2), 303-308.
Ghoddusi, H. B., & Robinson, R. K. (1996). Enumeration of starter cultures in fermented milks. J. Dairy Res. 63(1), 151-158. doi: 10.1017/S0022029900031629 He, S., & Hekmat, S. (2014). Sensory Evaluation of Non-Dairy Probiotic Beverages. J. Food Res., 4(1), 186-192. doi: http://dx.doi.org/10.5539/jfr.v4n1p186
Wu, H., Hulbert, G. J., & Mount, J. R. (2000). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innov. Food Sci. Emerg. Technol., 1(3), 211-218. doi: 10.1016/S1466-8564(00)00020-5
Ilyasoğlu, H., Yılmaz, F., Burnaz, N. A., & Baltacı, C. (2015). Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology. LWT-Food Sci. Tech., 62(1), 497-505. doi: 10.1016/j.lwt.2014.06.023
Janhøj, T., Frøst, M. B., & Ipsen, R. (2008). Sensory and rheological characterization of acidified milk drinks. Food Hydrocoll, 22(5), 798-806. doi: 10.1016/j.foodhyd.2007.03.006
Jeske, S., Zannini, E., & Arendt, E. K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods Hum. Nutr., 72(1), 26-33. doi: 10.1007/s11130-016-0583-0
Köksoy, A., & Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. Int. Dairy J., 13(10), 835-839. doi: 10.1016/S0958-6946(03)00103-1
Kök, M. S. (2010). Characterization of galactomannan stabilised yogurt drink using dynamic rheology. Int. J. Food Prop., 13(1), 209-220. doi: 10.1080/10942910903115095
Köksal, A. İ., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem., 99(3), 509-515. doi: 10.1016/j.foodchem.2005.08.013
Lainas, K., Alasalvar, C., & Bolling, B. W. (2016). Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. J. Funct. Foods, 23, 647-653. doi: 10.1016/j.jff.2016.03.029
McDorman T.L. (2009). Context and Background. In: Salt Water Neighbors. Oxford University Press, pp 9–45
Munoz, J., Rincon, F., Alfaro, M. C., Zapata, I., de la Fuente, J., Beltrán, O., & de Pinto, G. L. (2007). Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions. Carbohydr. Polym., 70(2), 198-205. doi: 10.1016/j.carbpol.2007.03.018
O’Sullivan, J., Beevers, J., Park, M., Greenwood, R., & Norton, I. (2015). Comparative assessment of the effect of ultrasound treatment on protein functionality pre-and post-emulsification. Colloids Surfaces A Physicochem Eng Asp, 484, 89-98. doi: 10.1016/j.colsurfa.2015.07.065
Pleissner, D., Demichelis, F., Mariano, S., Fiore, S., Gutiérrez, I. M. N., Schneider, R., & Venus, J. (2017). Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste. J. Clean Prod., 143, 615-623. doi: 10.1016/j.jclepro.2016.12.065
Ross-Murphy SB (1984) Rheological methods. In: Chan HW-S (ed) Biophysical methods in food research. Blackwell, Palo Alto, CA, USA, pp 195–290
Routray, W., Mishra, H.N. (2012). Sensory evaluation of different drinks formulated from dahi (Indian Yogurt) powder using fuzzy logic. J. Food Process. Preserv., 36(1), 1–10. doi: 10.1111/j.1745-4549.2011.00545.x
Sharoba, A. M., Senge, B., El-Mansy, H. A., Bahlol, H. E., & Blochwitz, R. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. Eur. Food Res. Technol., 220(2), 142-151. doi: 10.1007/s00217-004-0981-7
Simsek, A., Aykut, O. (2007). Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. Int. J. Food Sci. Nutr., 58(8), 677–688. doi: 10.1080/09637480701403202
Steffe, J. F. (1996). Rheological methods in food process engineering. Freeman press.
Wijesinha, R., Burlingame, B. (2013). Milk and dairy product composition. In: Muehlhoff E, Bennett A, McMahon D (eds) Milk and Dairy Products in Human nutrition. FAO, pp 41–102
Yasmin, A., Butt, M.S., Yasin, M., Qaisrani, T.B. (2015). Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink. J. Food Sci. Technol., 52(3), 1849–1856. doi: 10.1007/s13197-014-1535-z

CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

Yıl 2018, , 677 - 686, 15.06.2018

Ertan Ermiş , Rabia Güneş İnci Zent Muhammed Yusuf Çağlar , Mustafa Tahsin Yılmaz

https://doi.org/10.15237/gida.GD18022

Cited By: 8

Öz

Raw hazelnut milk were used to
develop new plant-based fermented product using commercial starter mix
containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the current
demand for health promoting and functional plant-based dairy-like products. The
pH, titratable acidity (TA), serum separation (SS), protein content, fat
content and ash content of fermented product were found to be 4.95, 1.25 g
lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented
hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it’s
structure was more predominantly elastic than viscous. Sensory analysis showed
that some attributes of fermented hazelnut milk such as color, aroma,
consistency, typical yoghurt odor and overall acceptability were less
appreciated than Ayran (commercial cow milk yogurt drink) whereas some other
attributes were found as satisfying.

Anahtar Kelimeler

Hazelnut, fermentation, functional foods, foods of plant origin, Ayran

Kaynakça

Alasalvar, C., Shahidi, F., Liyanapathirana, C.M., Ohshima, T. (2003) Turkish Tombul Hazelnut ( Corylus avellana L.). 1. Compositional Characteristics. J Agric Food Chem 51:3790–3796. doi: 10.1021/jf0212385
Al-Nabulsi, A., Shaker, R., Osaili, T., Al-Taani, M., Olaimat, A., Awaisheh, S., Abushelaibi, A. & Holley, R. (2014). Sensory Evaluation of Flavored Soy Milk-Based Yogurt: A Comparison between Jordanian and Malaysian Consumers. Journal of Food Science and Engineering, 4(1), 27.
AOAC (2000) Official Methods of Analysis of AOAC International. Assoc Off Anal Chem Int Method ce 2-66. doi: 10.3109/15563657608988149
AOCS (2009) Determination of cis-, trans-, Saturated, Monounsaturated and Polyunsaturated Fatty Acids in Vegetable or Non-Ruminant Animal Oils and Fats by Capillary GLC (Ce 1h-05). In: Official Methods and Recommended Practices of the AOCS. p Ce 1h-05
Ashraf, R., & Shah, N. P. (2011). Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt—A review. Int. J. Food Microbiol.. 149(3), 194-208. doi: 10.1016/j.ijfoodmicro.2011.07.008
Bernat, N., Cháfer, M., Chiralt, A., & González‐Martínez, C. (2014). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. Int. J. Food. Sci. Technol., 49(12), 2553-2562. doi: 10.1111/ijfs.12585
Bernat, N., Chafer, M., Rodríguez-García, J., Chiralt, A., & González-Martínez, C. (2015). Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT - Food Sci. Technol., 62(1), 488-496. doi: 10.1016/j.lwt.2014.10.045
Ertugay, M. F., Şengül, M., & Şengül, M. (2004). Effect of ultrasound treatment on milk homogenisation and particle size distribution of fat. Turk. J. Vet. Anim. Sci. 28(2), 303-308.
Ghoddusi, H. B., & Robinson, R. K. (1996). Enumeration of starter cultures in fermented milks. J. Dairy Res. 63(1), 151-158. doi: 10.1017/S0022029900031629 He, S., & Hekmat, S. (2014). Sensory Evaluation of Non-Dairy Probiotic Beverages. J. Food Res., 4(1), 186-192. doi: http://dx.doi.org/10.5539/jfr.v4n1p186
Wu, H., Hulbert, G. J., & Mount, J. R. (2000). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innov. Food Sci. Emerg. Technol., 1(3), 211-218. doi: 10.1016/S1466-8564(00)00020-5
Ilyasoğlu, H., Yılmaz, F., Burnaz, N. A., & Baltacı, C. (2015). Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology. LWT-Food Sci. Tech., 62(1), 497-505. doi: 10.1016/j.lwt.2014.06.023
Janhøj, T., Frøst, M. B., & Ipsen, R. (2008). Sensory and rheological characterization of acidified milk drinks. Food Hydrocoll, 22(5), 798-806. doi: 10.1016/j.foodhyd.2007.03.006
Jeske, S., Zannini, E., & Arendt, E. K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods Hum. Nutr., 72(1), 26-33. doi: 10.1007/s11130-016-0583-0
Köksoy, A., & Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. Int. Dairy J., 13(10), 835-839. doi: 10.1016/S0958-6946(03)00103-1
Kök, M. S. (2010). Characterization of galactomannan stabilised yogurt drink using dynamic rheology. Int. J. Food Prop., 13(1), 209-220. doi: 10.1080/10942910903115095
Köksal, A. İ., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem., 99(3), 509-515. doi: 10.1016/j.foodchem.2005.08.013
Lainas, K., Alasalvar, C., & Bolling, B. W. (2016). Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. J. Funct. Foods, 23, 647-653. doi: 10.1016/j.jff.2016.03.029
McDorman T.L. (2009). Context and Background. In: Salt Water Neighbors. Oxford University Press, pp 9–45
Munoz, J., Rincon, F., Alfaro, M. C., Zapata, I., de la Fuente, J., Beltrán, O., & de Pinto, G. L. (2007). Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions. Carbohydr. Polym., 70(2), 198-205. doi: 10.1016/j.carbpol.2007.03.018
O’Sullivan, J., Beevers, J., Park, M., Greenwood, R., & Norton, I. (2015). Comparative assessment of the effect of ultrasound treatment on protein functionality pre-and post-emulsification. Colloids Surfaces A Physicochem Eng Asp, 484, 89-98. doi: 10.1016/j.colsurfa.2015.07.065
Pleissner, D., Demichelis, F., Mariano, S., Fiore, S., Gutiérrez, I. M. N., Schneider, R., & Venus, J. (2017). Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste. J. Clean Prod., 143, 615-623. doi: 10.1016/j.jclepro.2016.12.065
Ross-Murphy SB (1984) Rheological methods. In: Chan HW-S (ed) Biophysical methods in food research. Blackwell, Palo Alto, CA, USA, pp 195–290
Routray, W., Mishra, H.N. (2012). Sensory evaluation of different drinks formulated from dahi (Indian Yogurt) powder using fuzzy logic. J. Food Process. Preserv., 36(1), 1–10. doi: 10.1111/j.1745-4549.2011.00545.x
Sharoba, A. M., Senge, B., El-Mansy, H. A., Bahlol, H. E., & Blochwitz, R. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. Eur. Food Res. Technol., 220(2), 142-151. doi: 10.1007/s00217-004-0981-7
Simsek, A., Aykut, O. (2007). Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. Int. J. Food Sci. Nutr., 58(8), 677–688. doi: 10.1080/09637480701403202
Steffe, J. F. (1996). Rheological methods in food process engineering. Freeman press.
Wijesinha, R., Burlingame, B. (2013). Milk and dairy product composition. In: Muehlhoff E, Bennett A, McMahon D (eds) Milk and Dairy Products in Human nutrition. FAO, pp 41–102
Yasmin, A., Butt, M.S., Yasin, M., Qaisrani, T.B. (2015). Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink. J. Food Sci. Technol., 52(3), 1849–1856. doi: 10.1007/s13197-014-1535-z

Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Diğer ID	GD18022
Bölüm	Makaleler
Yazarlar	Ertan Ermiş 0000-0002-1461-7357 Rabia Güneş Bu kişi benim İnci Zent Bu kişi benim Muhammed Yusuf Çağlar Mustafa Tahsin Yılmaz
Yayımlanma Tarihi	15 Haziran 2018
Yayımlandığı Sayı	Yıl 2018

Kaynak Göster

APA	Ermiş, E., Güneş, R., Zent, İ., Çağlar, M. Y., vd. (2018). CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS. Gıda, 43(4), 677-686. https://doi.org/10.15237/gida.GD18022
AMA	Ermiş E, Güneş R, Zent İ, Çağlar MY, Yılmaz MT. CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS. GIDA. Haziran 2018;43(4):677-686. doi:10.15237/gida.GD18022
Chicago	Ermiş, Ertan, Rabia Güneş, İnci Zent, Muhammed Yusuf Çağlar, ve Mustafa Tahsin Yılmaz. “CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS”. Gıda 43, sy. 4 (Haziran 2018): 677-86. https://doi.org/10.15237/gida.GD18022.
EndNote	Ermiş E, Güneş R, Zent İ, Çağlar MY, Yılmaz MT (01 Haziran 2018) CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS. Gıda 43 4 677–686.
IEEE	E. Ermiş, R. Güneş, İ. Zent, M. Y. Çağlar, ve M. T. Yılmaz, “CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS”, GIDA, c. 43, sy. 4, ss. 677–686, 2018, doi: 10.15237/gida.GD18022.
ISNAD	Ermiş, Ertan vd. “CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS”. Gıda 43/4 (Haziran 2018), 677-686. https://doi.org/10.15237/gida.GD18022.
JAMA	Ermiş E, Güneş R, Zent İ, Çağlar MY, Yılmaz MT. CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS. GIDA. 2018;43:677–686.
MLA	Ermiş, Ertan vd. “CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS”. Gıda, c. 43, sy. 4, 2018, ss. 677-86, doi:10.15237/gida.GD18022.
Vancouver	Ermiş E, Güneş R, Zent İ, Çağlar MY, Yılmaz MT. CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS. GIDA. 2018;43(4):677-86.