Research Article
Year 2020,
Volume: 45 Issue: 3, 555 - 563, 15.06.2020
Abstract
In this study, six different commerical kefir samples obtained from markets were examined. Some physicochemical (% dry matter, % fat, pH, % acidity, % water holding capacity), rheological (viscosity, consistency coefficient, flow behavior index), microbiological (lactobacilli, lactococci, yeast and mould and coliform bacteria counts) and sensory properties of the kefir samples were investigated. The sample coded as K4 had the highest viscosity (461.90 cP at 50 rpm) and consistency coefficient value (K 8.16). Water holding capacity (%38.75) and viscosity (285.87 cP at 100 rpm) values of sample K5 were the highest. The average lactobacilli, lactococci and yeast and mould counts of kefir samples were between 8.15-9.09, 8.39-9.34 and 4.38-5.37 log CFU/mL, respectively. Coliform bacteria were not detected in the samples. As a result of sensorial evaluation, all samples were scored low in terms of sensorial properties.
References
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- Atalar, I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt- Food Science and Technology, 107: 256–263. https://doi.org/10.1016/j.lwt.2019.03.013
- Bensmira, M., Jiang, B. (2012). Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation. Journal of Food Engineering, 108(4): 579–584. https://doi.org/10.1016/j.jfoodeng.2011.07.025
- Çetinkaya, F., Mus, T. E. (2012). Determination of microbiological and chemical characteristics of kefir consumed in Bursa. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 59: 217–221. https://doi.org/10.1501/vetfak_0000002528
- Delgado-Fernández, P., Corzo, N., Lizasoain, S., Olano, A., Moreno, F. J. (2019). Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose. International Dairy Journal, 93: 22–29. https://doi.org/10.1016/j.idairyj.2019.01.014
- Demirci, M., Gündüz, H. H. (2004). Dairy technology hand book. Istanbul: Turkey: Hasad Publ.
- Dertli, E., Çon, A. H. (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT - Food Science and Technology, 85: 151–157. https://doi.org/10.1016/j.lwt.2017.07.017
- Farnworth, E. R. (2005). Kefir - a complex probiotic. Food Science and Technology Bulletin: Functional Foods, 2(1), 1–17. https://doi.org/10.1616/1476-2137.13938
- Goncu, B., Celikel, A., Guler-Akin, MB., Akin, MS. (2017). Some properties of kefir enriched with apple and lemon fiber doi: Mljekarstvo 67:208–216. doi: 10.15567/mljekarstvo.2017.0305
- Gul, O., Atalar, I., Mortas, M., Dervisoglu, M. (2018). Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir. International Journal of Dairy Technology, 71(March): 73–80. https://doi.org/10.1111/1471-0307.12503
- Harmankaya, S., Gülbaz, G., Kamber, U. (2019). Microbiological, chemical and sensory characteristics of kefir prepared with various fruit additives. Van Veterinary Journal, 30(1): 13–18.
- Hecer, C., Ulusoy, B., Kaynarca, D. (2019). Effect of different fermentation conditions on composition of kefir microbiota. Int Food Res J 26:401–409
- Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibáñez, F. C. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4): 613–620. https://doi.org/10.1016/j.foodchem.2004.04.021
- Kalkan, S. (2019). Mikroenkapsüle Saccharomyces cerevisiae var. boulardii kullanılarak üretilen kefirin bazı kalite özelliklerinin belirlenmesi. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9(1): 572–580. https://doi.org/10.21597/jist.435476
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- Steffe, J. F. (1967). Rheological Methods in Food Process Engineering (2nd ed.). https://doi.org/10.1016/B978-1-4832-3245-4.50016-9
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- Tarakçi, Z., Karaağaç, M., Çelik, Ö. F. (2015). Araştırma Ordu il merkezindeki tüketicilerin fermente süt ürünleri tüketim alışkanlıkları. Akademik Ziraat Dergisi, 4(2): 71–80.
- Tomar, O., Akarca, G., Çağlar, A., Beykaya, M., Gök, V. (2019). The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods. Food Science and Technology, 2061: 3–9. https://doi.org/10.1590/fst.39418
- Uslu, G. (2010). Ankara piyasasında satılan kefirlerin mikrobiyolojik, fiziksel, kimyasal ve duyusal özellikleri üzerine bir araştırma. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 70 s.
- Ürkek, B., Erkaya, T., Şengül, M. (2011). Kefir: Bileşimi, üretimi,probiyotik ve terapötik özellikleri. Akademik Gıda, 9(5): 60–66.
- Yıldız-Akgül, F., Yetişemiyen, A., Şenel, E., Yıldırım, Z. (2018). Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation. Mljekarstvo, 68(3): 201–213. https://doi.org/10.15567/mljekarstvo.2018.0305
Year 2020,
Volume: 45 Issue: 3, 555 - 563, 15.06.2020
Abstract
Bu çalışmada, piyasada satışa sunulan 6 adet farklı ticari kefir örneği incelenmiştir. Kefir örneklerinin bazı fizikokimyasal (% kurumadde, % yağ, pH, % asitlik, % su bağlama kapasitesi), reolojik (viskozite, kıvam katsayısı, akış davranış indeksi), mikrobiyolojik (laktobasil, laktokok, maya-küf ve koliform bakteri sayıları) ve duyusal özellikleri araştırılmıştır. K4 kodlu örnek en yüksek viskozite (50 rpm’de 461.90 cP) ve kıvam katsayısı (K 8.16) değerlerine sahip olduğu ortaya konulmuştur. Diğer taraftan, K5 kodlu örneğin su tutma kapasitesi (%38.75) ve viskozite (100 rpm’de 285.87 cP) değerleri en yüksek değerlere sahip olduğu tespit edilmiştir. Kefir örneklerinin ortalama laktobasil, laktokok ve maya-küf sayıları sırasıyla 8.15-9.09, 8.39-9.34 ve 4.38-5.37 log kob/mL arasında değiştiği belirlenmiştir. 6 örneğin hiçbirinde koliform bakteri tespit edilememiştir. Duyusal değerlendirme sonucunda tüm kefir örnekleri değerlendirilen duyusal karakteristikler açısından panelistler tarafından düşük puanlar almıştır.
References
- Anonim. (2009). Fermente Süt Ürünleri Tebliğ (Tebliğ No: 2009/25).
- Atalar, I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt- Food Science and Technology, 107: 256–263. https://doi.org/10.1016/j.lwt.2019.03.013
- Bensmira, M., Jiang, B. (2012). Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation. Journal of Food Engineering, 108(4): 579–584. https://doi.org/10.1016/j.jfoodeng.2011.07.025
- Çetinkaya, F., Mus, T. E. (2012). Determination of microbiological and chemical characteristics of kefir consumed in Bursa. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 59: 217–221. https://doi.org/10.1501/vetfak_0000002528
- Delgado-Fernández, P., Corzo, N., Lizasoain, S., Olano, A., Moreno, F. J. (2019). Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose. International Dairy Journal, 93: 22–29. https://doi.org/10.1016/j.idairyj.2019.01.014
- Demirci, M., Gündüz, H. H. (2004). Dairy technology hand book. Istanbul: Turkey: Hasad Publ.
- Dertli, E., Çon, A. H. (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT - Food Science and Technology, 85: 151–157. https://doi.org/10.1016/j.lwt.2017.07.017
- Farnworth, E. R. (2005). Kefir - a complex probiotic. Food Science and Technology Bulletin: Functional Foods, 2(1), 1–17. https://doi.org/10.1616/1476-2137.13938
- Goncu, B., Celikel, A., Guler-Akin, MB., Akin, MS. (2017). Some properties of kefir enriched with apple and lemon fiber doi: Mljekarstvo 67:208–216. doi: 10.15567/mljekarstvo.2017.0305
- Gul, O., Atalar, I., Mortas, M., Dervisoglu, M. (2018). Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir. International Journal of Dairy Technology, 71(March): 73–80. https://doi.org/10.1111/1471-0307.12503
- Harmankaya, S., Gülbaz, G., Kamber, U. (2019). Microbiological, chemical and sensory characteristics of kefir prepared with various fruit additives. Van Veterinary Journal, 30(1): 13–18.
- Hecer, C., Ulusoy, B., Kaynarca, D. (2019). Effect of different fermentation conditions on composition of kefir microbiota. Int Food Res J 26:401–409
- Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibáñez, F. C. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4): 613–620. https://doi.org/10.1016/j.foodchem.2004.04.021
- Kalkan, S. (2019). Mikroenkapsüle Saccharomyces cerevisiae var. boulardii kullanılarak üretilen kefirin bazı kalite özelliklerinin belirlenmesi. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9(1): 572–580. https://doi.org/10.21597/jist.435476
- Meilgaard, M. C., Carr, B. T., Civille, G. V. (1999). Sensory Evaluation Techniques. In Boca Raton, FL:CRC Pres, Inc. (3rd ed.). https://doi.org/10.1017/S1431927611002686
- Metin, M. (2009). Süt ve Mamulleri Analiz Yöntemleri. İzmir, Turkey: EÜ, Ege Meslek Yüksekokulu Yay. No: 24.
- Nielsen, B., Gürakan, G. C., Ünlü, G. (2014). Kefir: A multifaceted fermented dairy product. Probiotics and Antimicrobial Proteins, 6(3–4): 123–135. https://doi.org/10.1007/s12602-014-9168-0
- Öner, Z., Karahan, A. G., Çakmakçı, M. L. (2010). Effects of different milk types and starter cultures on kefir. GIDA, 35(3): 177–182.
- Otles, S., Cagindi, O. (2003). Kefir : A probiotic dairy-composition , nutritional and therapeutic aspects. Pakistan Journal of Nutrition, 2(2): 54–59.
- Steffe, J. F. (1967). Rheological Methods in Food Process Engineering (2nd ed.). https://doi.org/10.1016/B978-1-4832-3245-4.50016-9
- Sulmiyati, Said, N. S., Fahrodi, D. U., Malaka, R., Maruddin, F. (2019). The physicochemical, microbiology, and sensory characteristics of kefir goat milk with different levels of kefir grain. Tropical Animal Science Journal, 42(2): 152–158. https://doi.org/10.5398/tasj.2019.42.2.152
- Tarakçi, Z., Karaağaç, M., Çelik, Ö. F. (2015). Araştırma Ordu il merkezindeki tüketicilerin fermente süt ürünleri tüketim alışkanlıkları. Akademik Ziraat Dergisi, 4(2): 71–80.
- Tomar, O., Akarca, G., Çağlar, A., Beykaya, M., Gök, V. (2019). The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods. Food Science and Technology, 2061: 3–9. https://doi.org/10.1590/fst.39418
- Uslu, G. (2010). Ankara piyasasında satılan kefirlerin mikrobiyolojik, fiziksel, kimyasal ve duyusal özellikleri üzerine bir araştırma. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 70 s.
- Ürkek, B., Erkaya, T., Şengül, M. (2011). Kefir: Bileşimi, üretimi,probiyotik ve terapötik özellikleri. Akademik Gıda, 9(5): 60–66.
- Yıldız-Akgül, F., Yetişemiyen, A., Şenel, E., Yıldırım, Z. (2018). Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation. Mljekarstvo, 68(3): 201–213. https://doi.org/10.15567/mljekarstvo.2018.0305
There are 26 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Articles |
| Authors | |
| Publication Date | June 15, 2020 |
| Published in Issue | Year 2020 Volume: 45 Issue: 3 |
