Yıl 2018, Cilt 43, Sayı 4, Sayfalar 677 - 686 2018-06-15

CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS
LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS VE STREPTOCOCCUS THERMOPHILUS İLE FERMENTE EDİLMİŞ FINDIK SÜTÜNÜN KARAKTERİZASYONU

Ertan Ermiş [1] , Rabia Güneş [2] , İnci Zent [3] , Muhammed Yusuf Çağlar [4] , Mustafa Tahsin Yılmaz [5]

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Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the current demand for health promoting and functional plant-based dairy-like products. The pH, titratable acidity (TA), serum separation (SS), protein content, fat content and ash content of fermented product were found to be 4.95, 1.25 g lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it’s structure was more predominantly elastic than viscous. Sensory analysis showed that some attributes of fermented hazelnut milk such as color, aroma, consistency, typical yoghurt odor and overall acceptability were less appreciated than Ayran (commercial cow milk yogurt drink) whereas some other attributes were found as satisfying.

Ham fındıktan Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus thermophilus ticari suşları kullanılarak sağlığı teşvik edici, fonksiyonel özellikte fermente bir ürün elde edilmiştir. İlk aşamada, ultrasonikasyon uygulaması ile fındık sütünün homojenizasyonu sağlanmıştır. Elde edilen fermente ürününün pH, titre edilebilir asitlik, serum ayrılma kapasitesi, protein içeriği, yağ içeriği ve kül içeriği sırasıyla 4.95, 1.25 g laktik asit/100mL, %28.00, %2.60, %7.03 ve %0.66 olarak bulunmuştur. Reolojik analizlerden elde edilen veriler fermente fındık sütünün Newtonian olmayan psödoplastik akış davranışı sergilediğini ve yapısının viskozdan daha elastik olduğunu göstermiştir. Duyusal analiz, renk, aroma, tipik yoğurt kokusu ve genel kabul edilebilirlik gibi fermente fındık sütünün bazı niteliklerinin Ayran’dan daha az takdir edildiğini, ancak diğer bazı özelliklerin tatmin edici olduğu sonucuna varılmıştır.

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Birincil Dil en
Konular Fen
Diğer ID GD18022
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-1461-7357
Yazar: Ertan Ermiş (Sorumlu Yazar)
Ülke: Turkey


Yazar: Rabia Güneş

Yazar: İnci Zent

Yazar: Muhammed Yusuf Çağlar

Yazar: Mustafa Tahsin Yılmaz

Bibtex @araştırma makalesi { gida380708, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {677 - 686}, doi = {10.15237/gida.GD18022}, title = {CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS}, key = {cite}, author = {Zent, İnci and Güneş, Rabia and Yılmaz, Mustafa Tahsin and Çağlar, Muhammed Yusuf and Ermiş, Ertan} }
APA Ermiş, E , Güneş, R , Zent, İ , Çağlar, M , Yılmaz, M . (2018). CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS. GIDA / THE JOURNAL OF FOOD, 43 (4), 677-686. DOI: 10.15237/gida.GD18022
MLA Ermiş, E , Güneş, R , Zent, İ , Çağlar, M , Yılmaz, M . "CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS". GIDA / THE JOURNAL OF FOOD 43 (2018): 677-686 <http://dergipark.gov.tr/gida/issue/37107/380708>
Chicago Ermiş, E , Güneş, R , Zent, İ , Çağlar, M , Yılmaz, M . "CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS". GIDA / THE JOURNAL OF FOOD 43 (2018): 677-686
RIS TY - JOUR T1 - CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS AU - Ertan Ermiş , Rabia Güneş , İnci Zent , Muhammed Yusuf Çağlar , Mustafa Tahsin Yılmaz Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18022 DO - 10.15237/gida.GD18022 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 677 EP - 686 VL - 43 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18022 UR - http://dx.doi.org/10.15237/gida.GD18022 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS %A Ertan Ermiş , Rabia Güneş , İnci Zent , Muhammed Yusuf Çağlar , Mustafa Tahsin Yılmaz %T CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 4 %R doi: 10.15237/gida.GD18022 %U 10.15237/gida.GD18022
ISNAD Ermiş, Ertan , Güneş, Rabia , Zent, İnci , Çağlar, Muhammed Yusuf , Yılmaz, Mustafa Tahsin . "LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS VE STREPTOCOCCUS THERMOPHILUS İLE FERMENTE EDİLMİŞ FINDIK SÜTÜNÜN KARAKTERİZASYONU". GIDA / THE JOURNAL OF FOOD 43 / 4 (Haziran 2018): 677-686. http://dx.doi.org/10.15237/gida.GD18022