Production and Characterization of Whey Beverage by Using Grain or Lyophilized Kefir Cultures
dc.contributor.author | Şen, İrem | |
dc.contributor.author | Yüceer, Yonca Karagül | |
dc.date.accessioned | 2025-01-27T18:59:04Z | |
dc.date.available | 2025-01-27T18:59:04Z | |
dc.date.issued | 2019 | |
dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
dc.description.abstract | Determination and comparison of some physical, chemical, sensory, microbiological properties and some volatile aroma active compounds in fermented dairy beverages produced by grain or lyophilized kefir cultures during 21 days storage were aimed in this study. Gas chromatography mass spectrometry was used to define volatile compounds in the products besides their general composition, acidity and viscosity. Counts of Streptococcus spp., Lactobacillus spp., and yeast were also determined in the samples. Sensory properties of the products were evaluated by descriptive sensory analysis and consumer tests. As a result, Streptococcus spp. count of the products declined during storage, but Lactobacillus spp. and yeast counts did not change in general. The most abundant volatile compounds in whey beverages were hexanoic, acetic and butyric acids while the sample produced by the lyophilized culture had a higher acetoin concentration than that the other. Characteristic sensory terms determined by trained panelists were cooked, creamy, fermented, animal-like, yeasty, dairy and whey, and the most intensely perceived aroma term was whey. In general, the dairy beverage produced by grain had higher intensities of animal-like aroma than the product produced by the lyophilized culture. According to consumer test results, it was stated that there was no significant difference between the products in terms of taste-aroma. © 2019 Authors. All rights reserved. | |
dc.identifier.doi | 10.24323/akademik-gida.647719 | |
dc.identifier.endpage | 370 | |
dc.identifier.issn | 1304-7582 | |
dc.identifier.issue | 3 | |
dc.identifier.scopus | 2-s2.0-85159161626 | |
dc.identifier.scopusquality | Q4 | |
dc.identifier.startpage | 362 | |
dc.identifier.trdizinid | 374456 | |
dc.identifier.uri | https://doi.org/10.24323/akademik-gida.647719 | |
dc.identifier.uri | https://search.trdizin.gov.tr/tr/yayin/detay/374456 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12428/13143 | |
dc.identifier.volume | 17 | |
dc.indekslendigikaynak | Scopus | |
dc.indekslendigikaynak | TR-Dizin | |
dc.language.iso | tr | |
dc.publisher | Sidas Medya A.S. | |
dc.relation.ispartof | Akademik Gida | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.snmz | KA_Scopus_20250125 | |
dc.subject | Kefir; Quality; Whey | |
dc.title | Production and Characterization of Whey Beverage by Using Grain or Lyophilized Kefir Cultures | |
dc.title.alternative | Dane veya Liyofilize Kefir Kültürü Kullanılarak Peyniraltı Suyu İçeceği Üretimi ve Karakterizasyonu | |
dc.type | Article |