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Journals / Akademik Gıda / 2020 / Cilt: 18 Sayı: 4

Physicochemical and Rheological Properties of Commercial Kefir Drinks

Ticari Kefirlerin Fizikokimyasal ve Reolojik Özellikleri

Oğuz Gürsoy(Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering)0000-0002-5907-4595
Kübra Kocatürk(Burdur Mehmet Akif Ersoy University, Graduate School of Natural and Applied Sciences, Division of Food Engineering)0000-0003-3385-614X
Hande Özge Güler Dal(Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering)0000-0002-6386-7432
Hasne Nazlı Yakalı(Burdur Mehmet Akif Ersoy University, Graduate School of Natural and Applied Sciences, Division of Food Engineering)0000-0002-6616-7634
Yusuf Yılmaz(Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Department of Food Engineering)0000-0002-5061-0005
Pages
375–381
Publication Date
2020-12-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Significant differences in physicochemical and rheological properties were found among the commercial kefir samples of different brands, indicating the compositional variations of raw materials and kefir cultures used in their production.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Kefir is one of the most preferred fermented beverages, and its production constitutes a significant portion of the dairy industry.
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Key Findings & Data:Kefir drinks of dominant brands in the Turkish kefir market (n=6) were obtained from national markets, and samples with different production dates for each brand were used as replications.
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Conclusion & Impact:Significant differences in physicochemical and rheological properties were found among the commercial kefir samples of different brands, indicating the compositional variations of raw materials and kefir cultures used in their production.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Kefir · Fermente süt · Kıvam

Abstract

Kefir is one of the most preferred fermented beverages, and its production constitutes a significant portion of the dairy industry. In this study, the physicochemical and rheological properties of commercial plain kefir drinks were compared. Kefir drinks of dominant brands in the Turkish kefir market (n=6) were obtained from national markets, and samples with different production dates for each brand were used as replications. The ranges for the dry matter, protein and fat contents (%) of kefir drinks were 9.49-11.97, 2.30-3.44 and 2.50-3.00%, respectively. Moreover, the pH values of samples were in a range between 3.86 and 4.06 while their total titratable acidity (%, lactic acid) values ranged from 0.71 to 0.93%. Significant differences were found among the physicochemical properties of commercial kefir drinks (p<0.05). Rheological analyses were conducted at three different temperatures (4.0, 10.0 and 25.0±0.3°C), and the power law model was used to interpret the rheological characteristics of kefir drinks, which resulted in high coefficient of determination (R2) values. Besides, the apparent viscosity values of samples (at a shear rate of 111.6 s-1) were inversely related to temperature and varied between 0.48 and 1.76 mPa.s (p<0.05). Activation energy values of samples were between 21.51 and 36.18 kJ/mol. Significant differences in physicochemical and rheological properties were found among the commercial kefir samples of different brands, indicating the compositional variations of raw materials and kefir cultures used in their production.

Özet

Kefir, fermente içecekler içerisinde en çok tercih edilenlerden biri olup üretimi süt endüstrisinde önemli bir yer tutmaktadır. Bu çalışmada, ticari sade kefirlerin fizikokimyasal ve reolojik özellikleri karşılaştırılmıştır. Türkiye ticari kefir pazarında etkili olan markalara ait kefirler (n=6) Türkiye'deki ulusal marketlerden temin edilmiş ve her bir marka için farklı son kullanma tarihlerine sahip örnekler tekerrür olarak kullanılmıştır. Ticari kefir örneklerinin kuru madde, protein ve yağ içeriklerine ait aralıklar, sırasıyla %9.49-11.97, %2.30-3.44 ve %2.50-3.00 olarak bulunmuştur. Örneklerin pH değerleri 3.86-4.06 aralığında, toplam titre edilebilir asitlik (%, laktik asit) değerleri %0.71-0.93 arasında saptanmıştır. Farklı markalara ait ticari kefir örneklerinin fizikokimyasal özelliklerinde önemli değişiklikler saptanmıştır (p<0.05). Farklı sıcaklıklarda (4.0, 10.0 ve 25.0±0.3°C) yapılan reolojik analizlerde, kefir içeceklerinin reolojik özelliklerinin yorumlanmasında yüksek R2 değerlerinin elde edildiği Üssel Kural (Power Law) modeli kullanılmıştır. Örneklerin (111.6 s-1 kayma oranındaki) görünür viskozite değerlerinin sıcaklıkla ters orantılı olduğu ve 0.48 ile 1.76 mPa.s arasında değiştiği saptanmıştır (p<0.05). Örneklerin aktivasyon enerjisi değerleri 21.51 ve 36.18 kJ/mol arasında değişmiştir. Farklı markalara ait ticari kefir örneklerinin fizikokimyasal ve reolojik özellikleri arasında önemli farklılıklar belirlenmiş olup, bu farklılığın da üretimde kullanılan farklı hammadde ile kefir kültürlerinden kaynaklanabileceğini göstermiştir.

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Cite This Article

Gürsoy, O., Kocatürk, K., Dal, H. Ö. G., Yakalı, H. N., Yılmaz, Y. (2020). Physicochemical and Rheological Properties of Commercial Kefir Drinks. Akademik Gıda, Cilt: 18 Sayı: 4, 375–381. https://doi.org/10.24323/akademik-gida.850881

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