Probiyotik ve diğer kültür karışımlarının manda yoğurtlarının bazı özellikleri üzerine etkisi
Küçük Resim Yok
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
I ÖZET Probiyotik ve Diğer Kültür Karışımlarının Manda Yoğurtlarının Bazı Özellikleri Üzerine Etkisi Bu araştırmada Wiesby firmasına ait Lb. acido 145, Bf. species 420, ve Joghurt 1 kültürlerinin birbirleriyle karışımları ve MSK VI 0 (Str. thermophilics i- Lb bulgaricus +? Lb. acidophilus + Bf species) kültürü kullanılarak elde edilen manda yoğurtlarının duyusal (görünüm, tat, koku, kıvam) ve fiziksel-kimyasal (% kurumadde, % yağ, %protein, asitlik (SH), pH, serum ayrılması) analizleri yapılmıştır. Adı geçen ürünler 14 gün süre ile buzdolabı koşullarında depolanmış ve depolama süresinin 1., 3., 7. ve 14. gününde bunların özellikleri klasik manda yoğurduyla kıyaslamalı olarak incelenmiştir. Elde edilen sonuçlara göre bu mamullerin tat ve görünüm bakımından klasik yoğurda göre daha fazla beğenildiği ve depolama sırasında asitliğin daha yavaş ilerlediği tespit edilmiştir. Ayrıca kurumadde, protein oranlarının klasik yoğurda göre daha yüksek, serum ayrılmasının ise daha düşük olduğu tespit edilmiştir. Farklılıklar istatistiksel açıdan önemli olmuştur. Depolama sırasında yağ değeri, kıvam ve toplam duyusal özellikler dışında, görünüm, koku, kurumadde, pH, SH ve serum ayrılması değerlerinin değiştiği tespit edilmiş ve farklılıklar istatistiksel açıdan önemli bulunmuştur. Duyusal analizler sonucunda yoğurt kültürü + Lb. acidophilus ile hazırlanan D çeşidi manda yoğurdu en çok beğenilen çeşit olmuştur. Ayrıca D çeşidi kurumadde, protein, serum ayrılması oranlan bakımından da çeşitler içinde en iyi değerlere sahiptir.
II SUMMARY A Research About The Affects of Various Probiotic Culture Combinations on Yoghurt Produced From Water Buffalo Milk In this study yoghurt samples (produced from water-buffalo milk) were produced using Lb. acido 145, Bf. species 420 and Joghurt 1, (Produced by Wiesby. CO.) their combinations and MSK VI 0 (Str. thermophilics + Lb. bulgaricus + Lb. acidophilus + Bf. species) (also produced by Wiesby. CO.) were analyzed concerning several organoleptic (general appearence, smell, flavor and viscosity) and physical-chemical (% dry- matter, % fat, % protein, acidity, (SH), pH, serum seperation) properties. The samples were stored for 14 days under refrigerated conditions and on the 1st, 3th, 7th and 14th days they were compared with the control sample (produced using only Joghurt 1) taking these organoleptic, physical-chemical properties intoaccount. The results obtained from the analysis of the various samples are summerised below. According to the obtanied results these sample products were preferred over clasic yoghurt in terms of flavor and apperance, the increase in acidity levels during storage was slower, the ratios of dry matter and protein were higher and serum seperation was lower than classic yoghurt. These difrences were found to be statistically important. During the storage period changes detected in proporties such as fat content, viscosity and ovearll organoleptic properties were not considered to be as important as the changes detected in other properties such as smell, drymatter pH, SH and the value of serum separation. These differences and changes were found to be statistically important. The results of the organoleptic analysis of the samples showed that sample D, which was prepared using Joghurt 1 + Lb. acidophilus was the most prefered yoghurt sample. Sample D also had better dry-matter, protein, and serum seperation ratio properties than all the other samples.
II SUMMARY A Research About The Affects of Various Probiotic Culture Combinations on Yoghurt Produced From Water Buffalo Milk In this study yoghurt samples (produced from water-buffalo milk) were produced using Lb. acido 145, Bf. species 420 and Joghurt 1, (Produced by Wiesby. CO.) their combinations and MSK VI 0 (Str. thermophilics + Lb. bulgaricus + Lb. acidophilus + Bf. species) (also produced by Wiesby. CO.) were analyzed concerning several organoleptic (general appearence, smell, flavor and viscosity) and physical-chemical (% dry- matter, % fat, % protein, acidity, (SH), pH, serum seperation) properties. The samples were stored for 14 days under refrigerated conditions and on the 1st, 3th, 7th and 14th days they were compared with the control sample (produced using only Joghurt 1) taking these organoleptic, physical-chemical properties intoaccount. The results obtained from the analysis of the various samples are summerised below. According to the obtanied results these sample products were preferred over clasic yoghurt in terms of flavor and apperance, the increase in acidity levels during storage was slower, the ratios of dry matter and protein were higher and serum seperation was lower than classic yoghurt. These difrences were found to be statistically important. During the storage period changes detected in proporties such as fat content, viscosity and ovearll organoleptic properties were not considered to be as important as the changes detected in other properties such as smell, drymatter pH, SH and the value of serum separation. These differences and changes were found to be statistically important. The results of the organoleptic analysis of the samples showed that sample D, which was prepared using Joghurt 1 + Lb. acidophilus was the most prefered yoghurt sample. Sample D also had better dry-matter, protein, and serum seperation ratio properties than all the other samples.
Açıklama
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Yüksek Lisans
Yüksek Lisans
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
