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Journals / Gıda / 2020 / Cilt: 45 - Sayı: 3

DETERMINATION OF SOME QUALITY PARAMETERS OF COMMERICAL KEFIRS

TİCARİ KEFİRLERİN BAZI KALİTE PARAMETRELERİNİN BELİRLENMESİ

Fatma Nur ÜNAL
Alperen KALYAS
Zeynep GÜRBÜZ
Mustafa ŞENGÜL
Bayram ÜRKEK
Journal
Gıda
Pages
555–563
Publication Date
2020-06-15
DOI
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AI Summary & Key Takeaways

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

As a result of sensorial evaluation, all samples were scored low in terms of sensorial properties.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, six different commerical kefir samples obtained from markets were examined.
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Key Findings & Data:The sample coded as K4 had the highest viscosity (461.90 cP at 50 rpm) and consistency coefficient value (K 8.16).
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Conclusion & Impact:As a result of sensorial evaluation, all samples were scored low in terms of sensorial properties.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kefir · fizikokimyasal özellikler · mikrobiyolojik özellikler

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.

Özet

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.

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Cite This Article

ÜNAL, F. N., KALYAS, A., GÜRBÜZ, Z., ŞENGÜL, M., ÜRKEK, B. (2020). DETERMINATION OF SOME QUALITY PARAMETERS OF COMMERICAL KEFIRS. Gıda, Cilt: 45 - Sayı: 3, 555–563. https://ajindex.com/articles/39002

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