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Siyah üzüm çekirdeği tozunun yoğurtların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi

Year 2020, Volume: 9 Issue: 2, 353 - 362, 30.12.2020
https://doi.org/10.29278/azd.706569

Abstract

Bu çalışmada, farklı oranlarda (0, %0.5 ve %1) siyah üzüm çekirdeği tozu (ÜÇT) ilave edilen yoğurtların bazı kalite özellikleri incelenmiştir. pH değerleri depolama süresine bağlı olarak düşerken, asitlik değerleri ÜÇT ilavesiyle yükseldi. Tüm örneklerin serum ayrılması değerleri depolamanın sonunda düşmüştür. %1 ÜÇT içeren örnek en yüksek viskozite (50 ve 100 rpm) ve kıvam katsayısı değerlerine sahipti. L*, b* C* ve beyaz indeksi değerleri ÜÇT ilavesiyle düşmüş, sadece a* değerleri yükselmiştir. %0.5 ve %1 ÜÇT içeren yoğurt örnekleri tüm duyusal özellikler bakımından kontrol örneğinden daha düşük puanlara sahipti. Sonuç olarak, ÜÇT doğal bir renklendirici kaynağı olarak, yoğurtların reolojik değerlerini ve viskozitesini düzeltmek için kullanılabilir. ÜÇT yoğurtlarda daha düşük konsantrasyonlarda denenmeli. Çünkü yoğurt örneklerinin duyusal özellikleri ÜÇT ilavesinde olumsuz etkilenmiştir.

References

  • Akin, M.B., Akin, M.S., Kirmaci, Z., 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104: 93-99. doi:10.1016/j.foodchem.2006.11.030.
  • Al-Taie, K.L.S., 2014. Antimicrobial effect of black grape seed extract. Iraqi Journal of Science, 55: 382-385.
  • Anonim., 2018. Tarım Ürünleri Piyasaları: Üzüm. Tarımsal Ekon. ve Polit. Geliştirme Enstitüsü 3-6.
  • Atamer, M., Sezgin, E., 1986. Yoğurtlarda, kurumadde arttırımının pıhtının fiziksel özellikleri üzerine etkisi. Gıda Dergisi, 11: 327-331.
  • Azari-Anpar, M.H., Payeinmahali, Daraei Garmakhany, A. ve Sadeghi Mahounak, A., 2017. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel. Journal of Food Processing and Preservation, 41: 1–9. doi:10.1111/jfpp.13209.
  • Bakirci, S. E., Dagdemir, Boran, O.S., Hayaloglu, A.A., 2017. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt. International Journal of Food Science Technology, 52: 180-187. doi:10.1111/ijfs.13264.
  • Bashimov, G., 2017. Türkiye’de üzüm üretimi ve ihracat performansı. U. Ü. Ziraat Fakültesi Derg. 31: 57-68.
  • Brückner-Gühmann, Benthin, M.A., S. Drusch., 2019. Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation. Food Hydrocolloids, 86: 146-153. doi:10.1016/j.foodhyd.2018.03.019.
  • Cecchini, M.M., Contini, R. Massantini, Monarca, D., Moscetti, R., 2011. Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested. Postharvest Biology and Technology, 61: 131-136. doi:10.1016/j.postharvbio.2011.03.001.
  • Chouchouli, V.N., Kalogeropoulos, S.J., Konteles, E., Karvela, Makris, D.P., Karathanos, V.T., 2013. Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT- Food Science and Technology, 53: 522-529. doi:10.1016/j.lwt.2013.03.008.
  • Dave, R.I., Shah, N.P.,1997. Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. International Dairy Journal, 7(8–9): 537–545. https://doi.org/10.1016/S0958-6946(97)00053-8
  • Demirkol, M., Tarakci, Z., 2018. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT- Food Science and Technology, 97: 770-777. doi:10.1016/j.lwt.2018.07.058.
  • Domagala, J., Sady, M., Grega, T., Bonczar, G., 2005. The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute. International Journal of Food Properties, 8(3): 439–448. https://doi.org/10.1080/10942910500267489
  • Guénard-Lampron, V. D., St-Gelais, Villeneuve, S., Turgeon, S.L., 2019. Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit. Journal of Dairy Science, 102: 190-201. doi:10.3168/jds.2018-14565.
  • Karaaslan, M.M., Ozden, Vardin, H., Turkoglu, H., 2011. Phenolic fortification of yogurt using grape and callus extracts. LWT- Food Science and Technology, 4: 1065-1072. doi:10.1016/j.lwt.2010.12.009.
  • Kurt, A., Atalar, I., 2018. Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocolloids, 82: 186-195. doi:10.1016/j.foodhyd.2018.04.011.
  • Kurt, Ş., 2015. The effects of grape seed flour on the raw and cooked beef patties quality. Veterinarija ir Zootechnika, 69; 34-37.
  • Marchiani, R.M., Bertolino, S., Belviso, Giordano, M., Ghirardello, D., Torri, L., Piochi, M., Zeppa, G., 2016. Yogurt enrichment with grape pomace: effect of grape cultivar on physicochemical, microbiological and sensory properties. Journal of Food Quality, 39: 77-89. doi:10.1111/jfq.12181.
  • McLellan, M.R., Lind, L.R., Kime, R.W., 1995. Hue angle determinations and statistical analysis for multiquadrant Hunter L, a, b data. Journal of Food Quality, 18: 235-240.
  • Meilgaard, M.C., Carr, B.T., Civille, G.V., 1999. Sensory Evaluation Techniques. 3rd ed.
  • Metin, M., 2009. Süt ve Mamulleri Analiz Yöntemleri. EÜ, Ege Meslek Yüksekokulu Yay. No: 24, İzmir, Turkey.
  • Nakilcioğlu-Taş, E., Ötleş, S. (2016). Basınçlı su ekstraksiyonuyla elde edilen üzüm çekirdeği ekstraktının polifenol ve organik asit içeriğinin belirlenmesi. Bahçe, 45(2): 67–75.
  • Nogueira, C.H., Albano, Gibbs, P., Teixeira, P., 1998. Microbiological quality of Portuguese yogurts. Journal of Industrial Microbiology Biotechnology, 21: 19-21. doi:10.1038/sj.jim.2900551.
  • Ozcan, T., Kurtuldu, O., 2014. Influence of dietary fiber addition on the properties of probiotic yogurt. International Journal of Chemical Engineering and Applications, 5: 397-401. doi:10.7763/IJCEA.2014.V5.417.
  • 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(3): 1411–1418. https://doi.org/10.1016/j.foodchem.2012.06.025
  • Rockenbach, I.I., Rodrigues, E., Gonzaga, L.V., Caliari, V., Genovese, M.I., Gonalves, A.E.D.S.S., Fett, R., 2011. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, 127: 174-179. doi:10.1016/j.foodchem.2010.12.137.
  • Rosales Soto, M.U., Brown, K., Ross, C.F., 2012. Antioxidant activity and consumer acceptance of grape seed flour-containing food products. International Journal of Food Science Technology, 47: 592-602. doi:10.1111/j.1365-2621.2011.02882.x.
  • Sendra, E., Fayos, P., Lario, Y., Fernández-López, J., Sayas-Barberá, E. ve Pérez-Alvarez, J.A. 2008. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25: 13-21. doi:10.1016/j.fm.2007.09.003.
  • Şengül, M., Erkaya, T., Şengül, M., Yıldız, H., 2012. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage. International Journal of Dairy Technology, 65: 429-436. doi:10.1111/j.1471-0307.2012.00838.x.
  • Şengül, M., Erkaya, T., Şengül, M., Yıldız, H., 2014. An investigation of the antioxidant activities and some physicochemical characteristics of strawberry added yogurt. Italian Journal of Food Science , 26: 135–142.
  • da Silva, D.F., Junior, N.N.T., Gomes, R.G., dos Santos Pozza, M.S., Britten, M., Matumoto-Pintro, P.T., 2017. Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract. Journal of Food Science and Technology, 54: 1608-1615. doi:10.1007/s13197-017-2592-x.
  • de Souza, V.B., Thomazini, M., Balieiro, J.C.D.C. ve Fávaro-Trindade, C.S., 2015. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food and Bioproducts Processing, 93: 39-50. doi:10.1016/j.fbp.2013.11.001.
  • Sun-Waterhouse, D., Zhou, J. ve Wadhwa, S.S., 2013. Drinking yoghurts with berry polyphenols added before and after fermentation. Food Control, 32: 450-460. doi:10.1016/j.foodcont.2013.01.011.
  • Ürkek, B., Şengül, M., Aktaş, H., Gürbüz, Z., 2019. Effects on some physicochemical , rheological and microbiological characteristics of yoghurt enriched with quince powder. 3rd International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP), (16-18 April 2019, Trabzon), 992–998.
Year 2020, Volume: 9 Issue: 2, 353 - 362, 30.12.2020
https://doi.org/10.29278/azd.706569

Abstract

References

  • Akin, M.B., Akin, M.S., Kirmaci, Z., 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104: 93-99. doi:10.1016/j.foodchem.2006.11.030.
  • Al-Taie, K.L.S., 2014. Antimicrobial effect of black grape seed extract. Iraqi Journal of Science, 55: 382-385.
  • Anonim., 2018. Tarım Ürünleri Piyasaları: Üzüm. Tarımsal Ekon. ve Polit. Geliştirme Enstitüsü 3-6.
  • Atamer, M., Sezgin, E., 1986. Yoğurtlarda, kurumadde arttırımının pıhtının fiziksel özellikleri üzerine etkisi. Gıda Dergisi, 11: 327-331.
  • Azari-Anpar, M.H., Payeinmahali, Daraei Garmakhany, A. ve Sadeghi Mahounak, A., 2017. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel. Journal of Food Processing and Preservation, 41: 1–9. doi:10.1111/jfpp.13209.
  • Bakirci, S. E., Dagdemir, Boran, O.S., Hayaloglu, A.A., 2017. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt. International Journal of Food Science Technology, 52: 180-187. doi:10.1111/ijfs.13264.
  • Bashimov, G., 2017. Türkiye’de üzüm üretimi ve ihracat performansı. U. Ü. Ziraat Fakültesi Derg. 31: 57-68.
  • Brückner-Gühmann, Benthin, M.A., S. Drusch., 2019. Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation. Food Hydrocolloids, 86: 146-153. doi:10.1016/j.foodhyd.2018.03.019.
  • Cecchini, M.M., Contini, R. Massantini, Monarca, D., Moscetti, R., 2011. Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested. Postharvest Biology and Technology, 61: 131-136. doi:10.1016/j.postharvbio.2011.03.001.
  • Chouchouli, V.N., Kalogeropoulos, S.J., Konteles, E., Karvela, Makris, D.P., Karathanos, V.T., 2013. Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT- Food Science and Technology, 53: 522-529. doi:10.1016/j.lwt.2013.03.008.
  • Dave, R.I., Shah, N.P.,1997. Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. International Dairy Journal, 7(8–9): 537–545. https://doi.org/10.1016/S0958-6946(97)00053-8
  • Demirkol, M., Tarakci, Z., 2018. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT- Food Science and Technology, 97: 770-777. doi:10.1016/j.lwt.2018.07.058.
  • Domagala, J., Sady, M., Grega, T., Bonczar, G., 2005. The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute. International Journal of Food Properties, 8(3): 439–448. https://doi.org/10.1080/10942910500267489
  • Guénard-Lampron, V. D., St-Gelais, Villeneuve, S., Turgeon, S.L., 2019. Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit. Journal of Dairy Science, 102: 190-201. doi:10.3168/jds.2018-14565.
  • Karaaslan, M.M., Ozden, Vardin, H., Turkoglu, H., 2011. Phenolic fortification of yogurt using grape and callus extracts. LWT- Food Science and Technology, 4: 1065-1072. doi:10.1016/j.lwt.2010.12.009.
  • Kurt, A., Atalar, I., 2018. Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocolloids, 82: 186-195. doi:10.1016/j.foodhyd.2018.04.011.
  • Kurt, Ş., 2015. The effects of grape seed flour on the raw and cooked beef patties quality. Veterinarija ir Zootechnika, 69; 34-37.
  • Marchiani, R.M., Bertolino, S., Belviso, Giordano, M., Ghirardello, D., Torri, L., Piochi, M., Zeppa, G., 2016. Yogurt enrichment with grape pomace: effect of grape cultivar on physicochemical, microbiological and sensory properties. Journal of Food Quality, 39: 77-89. doi:10.1111/jfq.12181.
  • McLellan, M.R., Lind, L.R., Kime, R.W., 1995. Hue angle determinations and statistical analysis for multiquadrant Hunter L, a, b data. Journal of Food Quality, 18: 235-240.
  • Meilgaard, M.C., Carr, B.T., Civille, G.V., 1999. Sensory Evaluation Techniques. 3rd ed.
  • Metin, M., 2009. Süt ve Mamulleri Analiz Yöntemleri. EÜ, Ege Meslek Yüksekokulu Yay. No: 24, İzmir, Turkey.
  • Nakilcioğlu-Taş, E., Ötleş, S. (2016). Basınçlı su ekstraksiyonuyla elde edilen üzüm çekirdeği ekstraktının polifenol ve organik asit içeriğinin belirlenmesi. Bahçe, 45(2): 67–75.
  • Nogueira, C.H., Albano, Gibbs, P., Teixeira, P., 1998. Microbiological quality of Portuguese yogurts. Journal of Industrial Microbiology Biotechnology, 21: 19-21. doi:10.1038/sj.jim.2900551.
  • Ozcan, T., Kurtuldu, O., 2014. Influence of dietary fiber addition on the properties of probiotic yogurt. International Journal of Chemical Engineering and Applications, 5: 397-401. doi:10.7763/IJCEA.2014.V5.417.
  • 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(3): 1411–1418. https://doi.org/10.1016/j.foodchem.2012.06.025
  • Rockenbach, I.I., Rodrigues, E., Gonzaga, L.V., Caliari, V., Genovese, M.I., Gonalves, A.E.D.S.S., Fett, R., 2011. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, 127: 174-179. doi:10.1016/j.foodchem.2010.12.137.
  • Rosales Soto, M.U., Brown, K., Ross, C.F., 2012. Antioxidant activity and consumer acceptance of grape seed flour-containing food products. International Journal of Food Science Technology, 47: 592-602. doi:10.1111/j.1365-2621.2011.02882.x.
  • Sendra, E., Fayos, P., Lario, Y., Fernández-López, J., Sayas-Barberá, E. ve Pérez-Alvarez, J.A. 2008. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25: 13-21. doi:10.1016/j.fm.2007.09.003.
  • Şengül, M., Erkaya, T., Şengül, M., Yıldız, H., 2012. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage. International Journal of Dairy Technology, 65: 429-436. doi:10.1111/j.1471-0307.2012.00838.x.
  • Şengül, M., Erkaya, T., Şengül, M., Yıldız, H., 2014. An investigation of the antioxidant activities and some physicochemical characteristics of strawberry added yogurt. Italian Journal of Food Science , 26: 135–142.
  • da Silva, D.F., Junior, N.N.T., Gomes, R.G., dos Santos Pozza, M.S., Britten, M., Matumoto-Pintro, P.T., 2017. Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract. Journal of Food Science and Technology, 54: 1608-1615. doi:10.1007/s13197-017-2592-x.
  • de Souza, V.B., Thomazini, M., Balieiro, J.C.D.C. ve Fávaro-Trindade, C.S., 2015. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food and Bioproducts Processing, 93: 39-50. doi:10.1016/j.fbp.2013.11.001.
  • Sun-Waterhouse, D., Zhou, J. ve Wadhwa, S.S., 2013. Drinking yoghurts with berry polyphenols added before and after fermentation. Food Control, 32: 450-460. doi:10.1016/j.foodcont.2013.01.011.
  • Ürkek, B., Şengül, M., Aktaş, H., Gürbüz, Z., 2019. Effects on some physicochemical , rheological and microbiological characteristics of yoghurt enriched with quince powder. 3rd International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP), (16-18 April 2019, Trabzon), 992–998.
There are 34 citations in total.

Details

Primary Language Turkish
Subjects Zootechny (Other)
Journal Section Makaleler
Authors

Alperen Kalyas 0000-0002-7483-0029

Bayram Ürkek 0000-0002-7909-7364

Publication Date December 30, 2020
Published in Issue Year 2020 Volume: 9 Issue: 2

Cite

APA Kalyas, A., & Ürkek, B. (2020). Siyah üzüm çekirdeği tozunun yoğurtların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi. Akademik Ziraat Dergisi, 9(2), 353-362. https://doi.org/10.29278/azd.706569