Badem sütü, badem iç kabuğu ve bitkisel kökenli probiyotik kullanımının kefir kalite kriterleri üzerine etkisi
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Karabük Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
İnsan beslenmesinin temelini ve sürdürülebilirliğini oluşturan önemli besinler arasında bitki kaynaklı gıda ürünleri bulunur. Bu çalışmada, çiğ bademden süt elde edilip bitkisel kökenli kefir starter kültürü ile bitkisel temelli kefir içeceği üretilmiştir. Fonksiyonel bir süt ürünü olan badem kefiri eldesinde kontrol harici örnekler % 1, % 3, % 5 oranlarında toz haline getirilen badem iç kabuğu ile zenginleştirilerek depolama süresince kalite parametreleri değerlendirilmiştir. Tez çalışması kapsamında üretilen badem sütünden kefir örneklerinin depolamanın 1., 7. ve 14. günlerinde fizikokimyasal özellikleri, renk analizi, reolojik özellikleri, mineral madde, organik asit, toplam fenolik madde miktarı ve antioksidan aktivite gibi özellikleri belirlenmiştir. Bunun yanı sıra toplam aerobik mezofilik bakteri sayısı (TAMB), Lactococcus spp., Lactobacillus spp., Lactobacillus acidophilus, Bifidobacterium bifidum ve toplam maya ve küf sayısı olarak mikrobiyolojik özellikleri ve duyusal özellikleri de incelenmiştir. Araştırma bulgularına göre badem kefirinin içerisine eklenen iç kabuk oranının artmasıyla kurumadde, kül miktarı ve pH değerinin yükseldiği görülmüştür. Antioksidan aktivite, toplam fenolik bileşen miktarı, su tutma kapasitesi ve mikrobiyolojik özelliklerinde iç kabuk oranının artmasıyla artış eğilimi gözlemlenirken duyusal değerlendirmede iç kabuk oranının artmasıyla kabul edilebilirliğin azaldığı tespit edilmiştir. Elde edilen sonuçlara göre, badem kefirinde iç kabuk oranının artmasının çeşitli fiziksel, kimyasal ve mikrobiyolojik özelliklere etkisi olduğu ve bu etkilerin depolama süresi ile de değişiklik gösterdiği görülmüştür. Badem iç kabuğu ile zenginleştirilen örneklerde antioksidan ve fenolik bileşen yönünden yüksek katma değerli bir ürün elde edilmiştir. Üretilen bu ürünün vegan beslenen veya laktoz intöleransı olan kişilere ve kalp damar hastalarına olumlu etkilerinin olacağı düşünülmektedir.
Plant-derived food products are among the important nutrients that form the basis and sustainability of human nutrition. In this study, milk was obtained from raw almonds and a plant-based kefir drink was produced with a plant-based kefir starter culture. In order to obtain almond kefir, which is a functional dairy product, non-control samples were enriched with powdered almond inner shell at the rates of 1%, 3% and 5% and the quality parameters were evaluated during storage. The physicochemical properties, color analysis, rheological properties, mineral matter, organic acid, total phenolic substance amount and antioxidant activity of the almond milk kefir samples produced within the scope of the thesis study were determined on the 1st, 7th and 14th days of storage. In addition, the total number of aerobic mesophilic bacteria (TAMB), Lactococcus spp., Lactobacillus spp., Lactobacillus acidophilus, Bifidobacterium bifidum and total yeast and mold count, as well as microbiological and sensory properties were also examined. According to the research findings, it was observed that the amount of dry matter, ash and pH value increased as the amount of inner shell added to almond kefir increased. While an increasing trend was observed in antioxidant activity, total phenolic component amount, water retention capacity and microbiological properties with the increase in the inner shell ratio, it was determined that acceptability decreased with the increase in the inner shell ratio in sensory evaluation. According to the results obtained, it was observed that increasing the inner shell ratio in almond kefir had an effect on various physical, chemical and microbiological properties, and these effects also varied with storage time. A high added value product in terms of antioxidant and phenolic components was obtained in samples enriched with almond inner shell. It is thought that this product will have positive effects on vegans, people with lactose intolerance and cardiovascular patients.
Plant-derived food products are among the important nutrients that form the basis and sustainability of human nutrition. In this study, milk was obtained from raw almonds and a plant-based kefir drink was produced with a plant-based kefir starter culture. In order to obtain almond kefir, which is a functional dairy product, non-control samples were enriched with powdered almond inner shell at the rates of 1%, 3% and 5% and the quality parameters were evaluated during storage. The physicochemical properties, color analysis, rheological properties, mineral matter, organic acid, total phenolic substance amount and antioxidant activity of the almond milk kefir samples produced within the scope of the thesis study were determined on the 1st, 7th and 14th days of storage. In addition, the total number of aerobic mesophilic bacteria (TAMB), Lactococcus spp., Lactobacillus spp., Lactobacillus acidophilus, Bifidobacterium bifidum and total yeast and mold count, as well as microbiological and sensory properties were also examined. According to the research findings, it was observed that the amount of dry matter, ash and pH value increased as the amount of inner shell added to almond kefir increased. While an increasing trend was observed in antioxidant activity, total phenolic component amount, water retention capacity and microbiological properties with the increase in the inner shell ratio, it was determined that acceptability decreased with the increase in the inner shell ratio in sensory evaluation. According to the results obtained, it was observed that increasing the inner shell ratio in almond kefir had an effect on various physical, chemical and microbiological properties, and these effects also varied with storage time. A high added value product in terms of antioxidant and phenolic components was obtained in samples enriched with almond inner shell. It is thought that this product will have positive effects on vegans, people with lactose intolerance and cardiovascular patients.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Toksikolojisi Ana Bilim Dalı
Anahtar Kelimeler
Beslenme ve Diyetetik, Nutrition and Dietetics
