The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt

Cakmakci, Songul; DAĞDEMİR, ELİF; GÜNDOĞDU, Engin

The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt

Engin GÜNDOĞDU, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Songül ÇAKMAKÇI, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Elif DAĞDEMİR (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Turkish Journal of Veterinary and Animal Sciences

11 0

Yıl: 2009 Cilt: 33 Sayı: 1 Sayfa Aralığı: 27 - 35 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt

Öz:

Bu çalışmada % 0,5 ile %1 oranında sarımsak içeren set ve stirred tipi yoğurtların 4 °C’de 28 günlük depolama süresince bazı özelliklerinin belirlenmesi amaçlanmıştır. Yoğurt örneklerinin bazı mikrobiyolojik, fiziksel ve kimyasal analizleri depolama periyodunun 1., 7., 14., 21. ve 28. günlerinde yapılmıştır. Örneklerin hiçbirinde koliform grubu bakteri bulunmamıştır (<1 log kob/g). Maya ve küf sayısı kontrol grubunda (sarımsak ilavesiz) 7. günden itibaren artarken diğer örneklerde muhafaza süresince bulunmamıştır (<1 log kob/g). Duyusal analiz sonucunda set tipi yoğurtların stirred tipi yoğurtlardan; sarımsak oranları açısından da %1 sarımsak içeren yoğurtların daha fazla beğenildiği tespit edilmiştir. Aynı zamanda sarımsak ilavesinin yoğurtların yağ, protein, asetaldehit içerikleri ile asitlik değerlerini önemli ölçüde etkilemediği (P > 0,05) ve muhafaza süresince genel olarak yoğurtların beğenilirliğinin azaldığı belirlenmiştir. Çalışmanın sonucunda kontrol grubu örneklerin 7 gün süreyle, sarımsaklı örneklerin ise 28. güne kadar güvenli bir şekilde tüketilebileceği ortaya çıkmıştır.

Anahtar Kelime: yağ asitleri gıda kalitesi Allium sativum raf ömrü ANOVA Yöntemi fizikokimyasal özellikler yoğurt mikrobiyoloji duyusal değerlendirme sarımsak saklama kalitesi

Konular: Ziraat Mühendisliği

Set ve stirred tipi yoğurtların bazı kalite özellikleri ve raf ömrü üzerine sarımsağın (Allium sativum L.) etkisi

Öz:

This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 4±1 °C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period (<1 log cfu/g) and yeast and mould were only detected in the control group (without garlic), except the first day. Sensory analysis indicated that set type yoghurts were more favoured than stirred type yoghurts. Yoghurt samples containing 1% garlic were more favoured than samples with 0.5% in both set type and stirred type. In addition, this study showed that garlic addition had no effect on acidity, fat, protein, and acetaldehyde levels of the yoghurts (P > 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.

Anahtar Kelime: shelf life ANOVA Method physicochemical properties yoghurt microbiology sensory evaluation garlic keeping quality fatty acids food quality Allium sativum

Konular: Ziraat Mühendisliği

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

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APA	GÜNDOĞDU E, Cakmakci S, DAĞDEMİR E (2009). The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. , 27 - 35.
Chicago	GÜNDOĞDU Engin,Cakmakci Songul,DAĞDEMİR ELİF The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. (2009): 27 - 35.
MLA	GÜNDOĞDU Engin,Cakmakci Songul,DAĞDEMİR ELİF The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. , 2009, ss.27 - 35.
AMA	GÜNDOĞDU E,Cakmakci S,DAĞDEMİR E The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. . 2009; 27 - 35.
Vancouver	GÜNDOĞDU E,Cakmakci S,DAĞDEMİR E The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. . 2009; 27 - 35.
IEEE	GÜNDOĞDU E,Cakmakci S,DAĞDEMİR E "The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt." , ss.27 - 35, 2009.
ISNAD	GÜNDOĞDU, Engin vd. "The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt". (2009), 27-35.

APA	GÜNDOĞDU E, Cakmakci S, DAĞDEMİR E (2009). The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences, 33(1), 27 - 35.
Chicago	GÜNDOĞDU Engin,Cakmakci Songul,DAĞDEMİR ELİF The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences 33, no.1 (2009): 27 - 35.
MLA	GÜNDOĞDU Engin,Cakmakci Songul,DAĞDEMİR ELİF The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences, vol.33, no.1, 2009, ss.27 - 35.
AMA	GÜNDOĞDU E,Cakmakci S,DAĞDEMİR E The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences. 2009; 33(1): 27 - 35.
Vancouver	GÜNDOĞDU E,Cakmakci S,DAĞDEMİR E The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences. 2009; 33(1): 27 - 35.
IEEE	GÜNDOĞDU E,Cakmakci S,DAĞDEMİR E "The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt." Turkish Journal of Veterinary and Animal Sciences, 33, ss.27 - 35, 2009.
ISNAD	GÜNDOĞDU, Engin vd. "The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt". Turkish Journal of Veterinary and Animal Sciences 33/1 (2009), 27-35.