Kızılcık meyvesi ilavesiyle yoğurdun bazı biyokimyasal özelliklerinin zenginleştirilmesi
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, püre haline getirilen taze kızılcık meyvesi farklı oranlarda (%5, %10 ve %15) yoğurtlara ilave edilerek meyveli yoğurt üretilmiştir. Meyveli yoğurtlar +4 oC'de 21 gün süre ile depolanmış ve birer haftalık aralıklarla yoğurtların fizikokimyasal ve biyokimyasal özelliklerinde meydana gelen değişimler incelenmiştir. Meyveli yoğurtların, su tutma kapasitesi ve viskozite değerlerinde önemli bir artış sağlandığı saptanırken, serum ayrılması değerlerinde ise azalma meydana geldiği belirlenmiştir. Kızılcık püresi ilavesi ile meyveli yoğurtların reoloji ve tekstür profili analiz sonuçlarında istatiksel açıdan anlamlı değişiklikler meydana gelmiştir (P<0.05). Meyveli yoğurtların toplam aerobik mezofilik bakteri ve küf-maya sayılarında artış meydana geldiği saptanmıştır (P<0.05). Meyveli yoğurtların, pH, protein, yağ ve kül değerlerinde azalma, kuru madde ve titrasyon asitliği değerlerinde ise önemli bir artış meydana geldiği saptanmıştır (P<0.05). Kızılcık meyvesinin kırmızı renginden dolayı meyveli yoğurt örneklerinin L* ve b* değerlerinde azalma, a* değerinde ise istatiksel açıdan artış meydana gelmiştir (P<0.05). Kızılcık ilave edilme miktarı ile orantılı olarak, meyveli yoğurtların, ABTS ve DPPH antioksidan aktivite, toplam fenolik madde ve antosiyanin miktarları üzerine önemli bir etkisinin olduğu belirlenmiştir. Depolamanın 1. gününde örneklerin ABTS antioksidan aktivite değerleri, kızılcık oranına bağlı olarak 8.85±0.25 mmol TE/g'den 43.01±1.33 mmol TE/g'e yükselmiştir. Benzer şekilde DPPH antioksidan aktivite değerlerinde de 719.32±1.21'den 1407.885±11.83 mmol TE/g'a artış olmuştur. Kızılcık püresinin eklenme oranına bağlı olarak, biyokimyasal analiz sonuçlarında depolamanın diğer günlerinde benzer artışlar olduğu tespit edilmiştir. En yüksek antioksidan aktivite değerleri %15 oranında kızılcık ilave edilen yoğurt örneklerinde saptanmıştır. Sonuç olarak, yoğurt örneğine eklenen %10 oranında kızılcık miktarının, fizikokimyasal (TPA özellikleri, reolojik davranışlar, renk ve serum ayrılması değerleri) ve biyokimyasal (antioksidan aktivite, antosiyanin ve fenolik bileşikler) özelliklerine olumlu katkılar sağladığı saptanmıştır. Meyveli yoğurt üretimi için, %10 oranında kızılcık püresi eklenmenin uygun olabileceği sonucuna varılmıştır.
In this study, fruit yogurt was produced by adding cranberry fruit puree to yogurts at different levels of 5%, 10% and 15% (w/w). Fruit yogurts were stored at +4 oC for 21 days and the changes in the physicochemical and biochemical properties of the samples were examined at one-week intervals. A significant increase was achieved in the water holding capacity and viscosity values of fruit yogurts, while a decrease was observed in the serum separation values. Statistically significant changes were occurred in the rheology and texture profile analysis results of fruit yogurts with the addition of cranberry puree (P<0.05). It was determined that there was an increase in the total aerobic mesophilic bacteria and mold-yeast counts of fruit yogurt samples (P<0.05). There was a decrease in pH, protein, fat and ash values, while significant increases were determined in dry matter and titration acidity values of fruit yogurts (P<0.05). Due to the red color of the cranberry fruit, the L* and b* values of the fruit yogurt samples decreased, while the a* value increased statistically (P<0.05). It was determined that using cranberry fruit in yogurt manufacture had a significant effect on ABTS and DPPH antioxidant activity, total phenolic substance and anthocyanin amounts and these increasing were in proportion to the amount of cranberry added. ABTS antioxidant activity values of the samples increased from 8.85±0.25 mmol TE/g to 43.01±1.33 mmol TE/g depending on the cranberry ratio on the 1st day of storage. Similarly, there was an increase in DPPH antioxidant activity values from 719.32±1.21 to 1407.885±11.83 mmol TE/g. Depending on the addition rate of cranberry puree, similar increases were found in the biochemical analysis results on other days of storage. The highest antioxidant activity values were found in yogurt samples with 15% cranberry added. As a result, it was determined that 10% amount of cranberry added to the yogurt sample contributed positively to the physicochemical (TPA properties, rheological behavior, color and serum separation values) and biochemical (antioxidant activity, anthocyanin and phenolic compounds) properties of fruit yogurt. It was concluded that for the production of fruit yogurt, it would be appropriate to add 10% cranberry puree.
In this study, fruit yogurt was produced by adding cranberry fruit puree to yogurts at different levels of 5%, 10% and 15% (w/w). Fruit yogurts were stored at +4 oC for 21 days and the changes in the physicochemical and biochemical properties of the samples were examined at one-week intervals. A significant increase was achieved in the water holding capacity and viscosity values of fruit yogurts, while a decrease was observed in the serum separation values. Statistically significant changes were occurred in the rheology and texture profile analysis results of fruit yogurts with the addition of cranberry puree (P<0.05). It was determined that there was an increase in the total aerobic mesophilic bacteria and mold-yeast counts of fruit yogurt samples (P<0.05). There was a decrease in pH, protein, fat and ash values, while significant increases were determined in dry matter and titration acidity values of fruit yogurts (P<0.05). Due to the red color of the cranberry fruit, the L* and b* values of the fruit yogurt samples decreased, while the a* value increased statistically (P<0.05). It was determined that using cranberry fruit in yogurt manufacture had a significant effect on ABTS and DPPH antioxidant activity, total phenolic substance and anthocyanin amounts and these increasing were in proportion to the amount of cranberry added. ABTS antioxidant activity values of the samples increased from 8.85±0.25 mmol TE/g to 43.01±1.33 mmol TE/g depending on the cranberry ratio on the 1st day of storage. Similarly, there was an increase in DPPH antioxidant activity values from 719.32±1.21 to 1407.885±11.83 mmol TE/g. Depending on the addition rate of cranberry puree, similar increases were found in the biochemical analysis results on other days of storage. The highest antioxidant activity values were found in yogurt samples with 15% cranberry added. As a result, it was determined that 10% amount of cranberry added to the yogurt sample contributed positively to the physicochemical (TPA properties, rheological behavior, color and serum separation values) and biochemical (antioxidant activity, anthocyanin and phenolic compounds) properties of fruit yogurt. It was concluded that for the production of fruit yogurt, it would be appropriate to add 10% cranberry puree.
Açıklama
Anahtar Kelimeler
Meyveli yoğurt
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Mutlu, M. D. (2022). Kızılcık meyvesi ilavesiyle yoğurdun bazı biyokimyasal özelliklerinin zenginleştirilmesi. Yayınlanmış Yüksek Lisans Tezi. İnönü Üniversitesi, Malatya.
