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Effects of Kefir Powder Fortification on Yogurt Qual

Year 2018, Volume: 24 Issue: 2, 238 - 244, 01.06.2018
https://doi.org/10.15832/ankutbd.446446

Abstract

The aim of this research was to improve functional properties and sensory of plain set type yogurt since yogurt bacteria have low probiotic properties. Total solid standardization (to 15% w v-1) of milks was made with either using natural kefir powder as a treatment group (KTYO) or milk powder as a control group (YKON). Kefir powder was produced with freeze-dried kefir made from kefir grains. Microbial, chemical, sensory and physical properties of yogurts were determined during cold storage. The attributes determined on the yogurts were pH, total solids, titratable acidity, whey separation, sensory properties, color parameters and flavor. Numbers of Lactobacillus spp. in yogurt samples contained either kefir powder or milk powder were similar and did not change significantly during cold storage. L. acidophilus and Bifidobacterium spp. contents of KTYO ranged between 5.79-6.93 log cfu g-1 and 4.05-4.83 log cfu g-1 during the cold storage, respectively. There was no significant reduction in the number of L. acidophilus and Bifidobacterium spp. during the storage (P>0.05). In general, sensory properties of the YKON and KTYO were similar (P>0.05).  


References

  • Ahmed Z, Yanping W, Asıf A, Salman T K, Mehrun N, Hajra A & Asma A (2013). Kefir and health, a contemporary perspective. Critical Reviews in Food Science and Nutrition 53: 422-434
  • AOAC International (1992). Official Methods of Analysis. 14th ed. AOAC International, Arlington, VA
  • 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. International Journal of Food Microbiology 149: 194-208
  • Atamer M & Sezgin E (1986). Yoğurtlarda kurumadde artırımının pıhtının fiziksel özellikleri üzerine etkisi. Gıda 11: 327-331
  • Cais-Sokolinska D & Pikul J (2006). Use of colour measurement to evaluate yoghurt quality during storage. Itallian Journal of Food Science 18: 63-71
  • Dave R I & Shah N P (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 7: 31-41
  • Guzel-Seydim Z B, Sezgin E & Seydim A C (2005). Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control 16: 205-209
  • Guzel-Seydim Z B, Kok-Taş T, Greene A K & Seydim A C (2011). Review: Functional properties of kefir. Food Science and Nutrition 51: 261-268
  • Kök Taş T, Ekinci F Y & Guzel-Seydim Z B (2012). Identification of microbial flora in kefir grains produced in Turkey using PCR. International Journal of Dairy Technology 65: 126-131
  • Lourens-Hattingh A & Viljoen B C (2001). Yogurt as probiotic carrier food. International Dairy Journal 11: 1-17
  • Meilgaard M, Civille G V & Carr B T (1999). Sensory Evaluation Techniques. 3rd Ed. USA: CRC Press, LLC
  • Mossel D A A, Corry J E L, Stuijk C B & Baird R M (1995). Essential of the microbiology of food: a texbook for advance studies (1th ed.). John Wiley, New York
  • Özer B H, Uzun Y S & Kırmacı H A (2008). Effect of cell immobilization on viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB12 in kasar cheese. International Journal of Dairy Technology 61: 237-244
  • Ranadheera C S, Evans C A, Adams M C & Baines S K (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat`s milk. Food Chemistry 135: 1411-1418
  • Routray W & Mishra H N (2011). Scientific and technical aspects of yogurt aroma and taste. Comprehensive Reviews in Food Science and Food Safety 10: 208-220 Y
  • alçın S (1985). Yogurtta aroma ve lezzet bileşiklerinin oluşumu. A.U. Veteriner Fakültesi Dergisi 32: 237-249.
  • Yılmazer M & Seçilmiş H (2006). Gaz kromatografisi headspace sistemi ile süt ürünlerinde bazı aroma bileşenlerinin analizi. Türkiye 9. Gıda Kongresi, 24-26 Mayıs, Abant İzzet Baysal Üniversitesi, Bolu, s. 625-628
Year 2018, Volume: 24 Issue: 2, 238 - 244, 01.06.2018
https://doi.org/10.15832/ankutbd.446446

Abstract

References

  • Ahmed Z, Yanping W, Asıf A, Salman T K, Mehrun N, Hajra A & Asma A (2013). Kefir and health, a contemporary perspective. Critical Reviews in Food Science and Nutrition 53: 422-434
  • AOAC International (1992). Official Methods of Analysis. 14th ed. AOAC International, Arlington, VA
  • 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. International Journal of Food Microbiology 149: 194-208
  • Atamer M & Sezgin E (1986). Yoğurtlarda kurumadde artırımının pıhtının fiziksel özellikleri üzerine etkisi. Gıda 11: 327-331
  • Cais-Sokolinska D & Pikul J (2006). Use of colour measurement to evaluate yoghurt quality during storage. Itallian Journal of Food Science 18: 63-71
  • Dave R I & Shah N P (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 7: 31-41
  • Guzel-Seydim Z B, Sezgin E & Seydim A C (2005). Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control 16: 205-209
  • Guzel-Seydim Z B, Kok-Taş T, Greene A K & Seydim A C (2011). Review: Functional properties of kefir. Food Science and Nutrition 51: 261-268
  • Kök Taş T, Ekinci F Y & Guzel-Seydim Z B (2012). Identification of microbial flora in kefir grains produced in Turkey using PCR. International Journal of Dairy Technology 65: 126-131
  • Lourens-Hattingh A & Viljoen B C (2001). Yogurt as probiotic carrier food. International Dairy Journal 11: 1-17
  • Meilgaard M, Civille G V & Carr B T (1999). Sensory Evaluation Techniques. 3rd Ed. USA: CRC Press, LLC
  • Mossel D A A, Corry J E L, Stuijk C B & Baird R M (1995). Essential of the microbiology of food: a texbook for advance studies (1th ed.). John Wiley, New York
  • Özer B H, Uzun Y S & Kırmacı H A (2008). Effect of cell immobilization on viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB12 in kasar cheese. International Journal of Dairy Technology 61: 237-244
  • Ranadheera C S, Evans C A, Adams M C & Baines S K (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat`s milk. Food Chemistry 135: 1411-1418
  • Routray W & Mishra H N (2011). Scientific and technical aspects of yogurt aroma and taste. Comprehensive Reviews in Food Science and Food Safety 10: 208-220 Y
  • alçın S (1985). Yogurtta aroma ve lezzet bileşiklerinin oluşumu. A.U. Veteriner Fakültesi Dergisi 32: 237-249.
  • Yılmazer M & Seçilmiş H (2006). Gaz kromatografisi headspace sistemi ile süt ürünlerinde bazı aroma bileşenlerinin analizi. Türkiye 9. Gıda Kongresi, 24-26 Mayıs, Abant İzzet Baysal Üniversitesi, Bolu, s. 625-628
There are 17 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Burcu Bozova This is me

Tuğba Kök Taş This is me

Zeynep Güzel Seydim

Publication Date June 1, 2018
Submission Date October 8, 2014
Acceptance Date September 19, 2017
Published in Issue Year 2018 Volume: 24 Issue: 2

Cite

APA Bozova, B., Kök Taş, T., & Güzel Seydim, Z. (2018). Effects of Kefir Powder Fortification on Yogurt Qual. Journal of Agricultural Sciences, 24(2), 238-244. https://doi.org/10.15832/ankutbd.446446

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