Influence of different fruit additives on some properties of stirred yoghurt during storage

KÜÇÜKÖNER, Erdoğan; TARAKÇI, ZEKAİ

Influence of different fruit additives on some properties of stirred yoghurt during storage

Erdoğan KÜÇÜKÖNER, (Yüzüncü Yıl Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Van, Türkiye)

Zekai TARAKÇI (Yüzüncü Yıl Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Van, Türkiye)

Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi

2 0

Yıl: 2003 Cilt: 13 Sayı: 2 Sayfa Aralığı: 97 - 101 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Influence of different fruit additives on some properties of stirred yoghurt during storage

Öz:

Bu çalışmada, kızılcık, kuşburnu, vişne (marmelatları), üzüm (pekmez) ve hurma (pulp) ilave edilmiş ve sade (kontrol) meyveli yoğurtlar üretilmiş ve 4±1°C'de 10 gün depolanmıştır. Yoğurtlarda fıziko-kimyasal, mikrobiyolojik ve duyusal nitelikler 1. 6. ve 10. günlerde belirlenmiştir. Yoğurtlarda yapılan analiz sonuçlarına göre toplam kuru madde %14.58-20.51, yağ %2.95-3.10, protein %3. 61-4.34, kül %0.82-1.08, toplam asitlik 1.27-1.62 ve pH 3.93-4.29 arasında değiştiği saptanmıştır. Serum ve asitlik tüm yoğurtlarda depolama süresince artmıştır. Toplam mezofilik bakteri sayısı yoğurt örnekleri arasında farklılık göstermiştir (PO.05). Depolama periyodunca maya ve küf sayısında artış gözlenmiştir. Yapılan analiz sonucunda yoğurt örnekleri arasında duyusal yönden önemli bir farklılık görülmemiştir (P<0.05).

Anahtar Kelime: gıda katkı maddeleri meyveli yoğurt fizikokimyasal özellikler yoğurt gıda depolama duyusal değerlendirme

Konular: Ziraat Mühendisliği

Depolama süresince stirred yoğurdun bazı özelliklerine farklı meyve katkılarının etkisi

Öz:

In this study, stirred type yoghurt with cornelian, rosehip, morello cherry (marmalades), grape (molasses), date (pulp) added and control (without additive) set type yoghurt were produced and stored up to 10 days at 4±1°C. Physico-chemical, microbiological properties and sensory quality of yoghurt samples were determined at 1. 6. and 10 days at storage. During storage period according to analysis results, the total solids between 14.58-20.51%,fat 2.95-3.10%, protein 3.61-4.34%, ash content 0.82-1.08%, titratable acidity (TA) 1.27-1.62, and pH 3.93-4.29 were found. Syneresis and TA increased over the storage period. The results showed that total mesophilic bacteria count were significantly different among yoghurt samples (P<0.05). Moreover Mold and yeast count showed significant increase during storage period. Sensory evaluation results showed that there was no any statistical differences among the yoghurt samples.

Anahtar Kelime: physicochemical properties yoghurt food storage sensory evaluation food additives fruit yoghurt

Konular: Ziraat Mühendisliği

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

Anonympus, 1989. Yoghurt Standard. (TS 1330). Turkish Standards Institute. Necatibey Cad. 112. Bakanlıklar, Ankara.
Anonymous, 2001. Fermente Sütler Tebliği Türk Gıda Kodeksi. 24512 Sayılı. Resmi gazete.
AOAC, 1990. "Official Methods of Analysis". 15 th ed. AOAC, Arlington, VA.
Canganella, F., M. Ovidi, S. Paganini, A.M. Vettraino, L. Bevilacqua, L.D. Trovatelli, 1998. Survival of undesirable micro-organisms in fruit yoghurts during storage at different tempratures. Food Microbiology, 15:71-77.
Çon, A.H., S. Çakmakçı, A. Çağlar, H.Y. Gökalp, 1996. Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yoghurt produced in Turkey. Journal of Food Protect, 59: 402-406.
Farooq, H., Z.U. Haque, 1992. Effect of sugar esters on the textural properties of nonfat low calorie yoghurt. J. Dairy ScL, 75: 2676-2680.
Katsiari, CM., P.L. Voutsinas, E. Kondyli, 2002. Manufacture of yoghurt from stored frozen sheep's milk. Food Chemistry, 77: 413-420.
Kurt A., S. Çakmakçı, A. Çağlar, 1996. Standard Methods for Analysis of Milk and Milk Products. Atatürk University publication center, Publication number 252/d.
Larmond, E., 1987. Laboratory methods for sensory evaluation of food. Canadian Goverment Publishing Center. Ottawa, Canada.
Laye, I., D. Karleskind, C.V. Morr, 1993. Chemical microbiological and sensory properties of plain nonfat yoghurt. /. Food ScL, 58: 991-1000.
Lee, H.B., A. Frend, K.M. Shahani, 1988. Factors affecting the protein quality of yogurt and acidohhilus milk. J. Dairy ScL, 71: 3203-3213.
Marth E.H., 1978. "Standard Methods for the Examination of Dairy Products". 14th ed. American Public Health Association, Washington, D.C.
Nielson, V., 1975. Factors which control the body and texture of commercial yoghurts. Am. Dairy Review, 37 (11): 36-39.
O'Neil J.M., D.H., Kleyn, L.B. Hare, 1979. Consistency and compositional characteristics of commercial yoghurts. J. Dairy ScL, 62: 1032-1036.
Parnell, E.M., Y. Kakuda, J.M. Deman, 1986. Influence of heat treatment of milk an the flow properties of yoghurt. J. Food ScL, 51(6): 1459-1462.
Rasic, J., J.A. Kurmann, 1978. Yoghurt: Scientific Grounds, Technology Manufacture and Preparations. Technical Dairy Pub. House, Copenhagen, Denmark.
Salji, J.P., S.R. Saadi, A. Mashhadi, 1987. Shelf life of plain liquid yoghurt manufactured in Saudi Arabia. J. Food Protect, 50: 123-126.
Sanchez-Segarra, P.J., M. Garcia-Martinez, M.J. Gordillo-Otero, A. Diaz-Valverde, M.A. Amaro-Lopez, R. Moreno-Rojas, 2000. Influence of the addition of fruiton mineral content of yoghurts: nutritional assessment. Food Chemistry, 70: 85-89.
SAS, 1995. SAS User's Guide. Statistics, Version 6.0 Edition. SAS., Inc., Cary, NC.
Speck, M.L., 1976. Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington, D.C.
Steel, R.D.G., J.H. Torrie, 1980. Principles and Procedures of Statistics- A Biometrical Approach. ed. McGraw-Hill, New York.
Tarakçı, Z., E. Küçüköner, 2003. Effect of different flavors on the physico-chemical, microbiological and sensory characteristics of Turkish furit-Flavored yoghurt. Yüzüncü Yıl Üniv. Veteriner Fakültesi Derg., (in press).
Tamime, Ay., R.K. Robinson, 1985. Yoghurt: Science and Technology. Pergamon press ltd. Hill Hall, Oxford OX3, England, pp. 1-431.

APA	KÜÇÜKÖNER E, TARAKÇI Z (2003). Influence of different fruit additives on some properties of stirred yoghurt during storage. , 97 - 101.
Chicago	KÜÇÜKÖNER Erdoğan,TARAKÇI ZEKAİ Influence of different fruit additives on some properties of stirred yoghurt during storage. (2003): 97 - 101.
MLA	KÜÇÜKÖNER Erdoğan,TARAKÇI ZEKAİ Influence of different fruit additives on some properties of stirred yoghurt during storage. , 2003, ss.97 - 101.
AMA	KÜÇÜKÖNER E,TARAKÇI Z Influence of different fruit additives on some properties of stirred yoghurt during storage. . 2003; 97 - 101.
Vancouver	KÜÇÜKÖNER E,TARAKÇI Z Influence of different fruit additives on some properties of stirred yoghurt during storage. . 2003; 97 - 101.
IEEE	KÜÇÜKÖNER E,TARAKÇI Z "Influence of different fruit additives on some properties of stirred yoghurt during storage." , ss.97 - 101, 2003.
ISNAD	KÜÇÜKÖNER, Erdoğan - TARAKÇI, ZEKAİ. "Influence of different fruit additives on some properties of stirred yoghurt during storage". (2003), 97-101.

APA	KÜÇÜKÖNER E, TARAKÇI Z (2003). Influence of different fruit additives on some properties of stirred yoghurt during storage. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi, 13(2), 97 - 101.
Chicago	KÜÇÜKÖNER Erdoğan,TARAKÇI ZEKAİ Influence of different fruit additives on some properties of stirred yoghurt during storage. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi 13, no.2 (2003): 97 - 101.
MLA	KÜÇÜKÖNER Erdoğan,TARAKÇI ZEKAİ Influence of different fruit additives on some properties of stirred yoghurt during storage. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi, vol.13, no.2, 2003, ss.97 - 101.
AMA	KÜÇÜKÖNER E,TARAKÇI Z Influence of different fruit additives on some properties of stirred yoghurt during storage. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi. 2003; 13(2): 97 - 101.
Vancouver	KÜÇÜKÖNER E,TARAKÇI Z Influence of different fruit additives on some properties of stirred yoghurt during storage. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi. 2003; 13(2): 97 - 101.
IEEE	KÜÇÜKÖNER E,TARAKÇI Z "Influence of different fruit additives on some properties of stirred yoghurt during storage." Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi, 13, ss.97 - 101, 2003.
ISNAD	KÜÇÜKÖNER, Erdoğan - TARAKÇI, ZEKAİ. "Influence of different fruit additives on some properties of stirred yoghurt during storage". Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi 13/2 (2003), 97-101.