SavedAdd your journal

Journals / Natural and Engineering Sciences / 2022 / Cilt: 7 - Sayı: 1

Effect of Activated Carbon in Yogurt Production

Emin ZÜMRÜTDAL
Farhad ZARİFİ
Esra SÜNDÜZ YİĞİTTEKİN
Erman Salih İSTİFLİ
Tuba ŞİMŞEK MERTOĞLU
Nevin TÜRÜT
Nacide KIZILDAĞ ÖZDAL
Derya AKALAN
Mehmet Burak KOCA
Fatıma MASUME USLU
Mine ÇÜRÜK
Hakan ÖZKAN
Sadık DİNÇER
Güray KILINÇÇEKER
Pages
1–21
Publication Date
2022-04-04
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

In the study, it was determined that the use of activated carbon during milk fermentation did not impair the physical, chemical, sensory and microbiological structural properties of yogurt.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Yogurt has been one of the leading consumption products of fermented milk products for centuries and has many positive effects in terms of human health.
📊
Key Findings & Data:However, yogurt consumption is sometimes a problem for individuals with lactose intolerance.
💡
Conclusion & Impact:In the study, it was determined that the use of activated carbon during milk fermentation did not impair the physical, chemical, sensory and microbiological structural properties of yogurt.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Yogurt · activated carbon · microbiological study

Abstract

Yogurt has been one of the leading consumption products of fermented milk products for centuries and has many positive effects in terms of human health. However, yogurt consumption is sometimes a problem for individuals with lactose intolerance. It is known that activated carbon ensures the removal of heavy metals from the body by adsorbing, and slows down the growth of Escherichia coli and Staphylococcus aureus. In this study, the effects of activated carbon on the formation of yogurt were investigated. In this study, before investigating the effects of activated carbon on milk fermentation, its physical properties were determined by electron microscopy. Lactose and calcium interactions were determined in silico studies of activated carbon on yogurt. Yogurt with added activated carbon was created and protein, fat, lactic acid, pH, calcium, sensory analyzes, and microbiological parameters were determined in groups on different days. In the study, it was determined that the use of activated carbon during milk fermentation did not impair the physical, chemical, sensory and microbiological structural properties of yogurt.

🔖

Cite This Article

ZÜMRÜTDAL, E., ZARİFİ, F., YİĞİTTEKİN, E. S., İSTİFLİ, E. S., MERTOĞLU, T. Ş., TÜRÜT, N., ÖZDAL, N. K., AKALAN, D., KOCA, M. B., USLU, F. M., ÇÜRÜK, M., ÖZKAN, H., DİNÇER, S., KILINÇÇEKER, G. (2022). Effect of Activated Carbon in Yogurt Production. Natural and Engineering Sciences, Cilt: 7 - Sayı: 1, 1–21. https://ajindex.com/articles/793126

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Badertscher, R., Berger, T. & Kuhn, R. (2007). Densitometric determination of the fat content of milk and milk products. International Dairy Journal, 17(1), 20-23. https://doi.org/10.1016/j.idairyj.2005.12.013.
  2. Bohli, T., Ouederni, A., Fiol, N. & Villaescusa, I. (2015). Evaluation of an activated carbon from olive stones used as an adsorbent for heavy metal removal from aqueous phases. Comptes Rendus Chimie, 18(1), 88-99. https://doi.org/10.1016/j.crci.2014.05.009.
  3. Bonilla-Velez, J. & Marin-Cuero, D. J. (2017). The use of activated charcoal for acute poisonings. International Journal of Medical Students, 5(1), 45-52. http://dx.doi.org/10.5195/ijms.2017.169.
  4. Burchacka, E., Pstrowska, K., Beran, E., Fałtynowicz, H., Chojnacka, K. & Kułażyński, M. (2021). Antibacterial Agents Adsorbed on Active Carbon: A New Approach for S. aureus and E. coli Pathogen Elimination. Pathogens, 10(8), 1066. https://doi.org/10.3390/pathogens10081066.
  5. Çakmakcı, S., Türkoğlu, H. & Çağlar, A. (1997). Meyve çeşidi ve muhafaza süresinin meyveli yoğurtlarin bazi kalite kriterleri üzerine etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 28(3). Casellas, F., Varela, E., Aparici, A., Casaus, M. & Rodríguez, P. (2009). Development, validation, and applicability of a symptoms questionnaire for lactose malabsorption screening. Digestive Diseases and Sciences, 54(5), 1059-1065. https://doi.org/10.1007/s10620-008-0443-3.
  6. Çelikyurt, G. (2008). Sürk peynirinin bazı özelliklerinin belirlenmesi ve izole edilen laktik asit bakterilerinin PCR yöntemiyle tanımlanması, Namık Kemal Üniversitesi.
  7. Tekirdağ. Davis, J., Ashton, T. & McCaskill, M. (1971). Enumeration and viability of Lactobacillus bulgaricus and Streptococcus thermophilus in yogurts. Dairy Indus. Delacour, H., Leduc, A., Louçano-Perdriat, A., Plantamura, J. & Ceppa, F. (2017). Diagnosis of genetic predisposition for lactose intolerance by high resolution melting analysis. Annales de Biologie Clinique. https://doi.org/10.1684/abc.2016.1210.
  8. Dennington, R., Keith, T., & Millam, J. (2009).
  9. Semichem Inc. Shawnee Mission KS, GaussView, Version, 5. Du, J., Zhang, Y., Ming, J., Liu, J., Zhong, L., Liang, Q., Fan, L. & Jiang, J. (2016). Evaluation of the tracing effect of carbon nanoparticle and carbon nanoparticle-epirubicin suspension in axillary lymph node dissection for breast cancer treatment. World Journal of Surgical Oncology, 14(1), 1-8. https://dx.doi.org/10.1186%2Fs12957-016-0925-2.
  10. Duchaufour, P. (1970). Précis de Pedologie. Massou