Rheological properties and microbiological characteristics of kefir produced from different milk types

Saygılı, Derya; Döner, Deniz; İçıer, Fılız; Karagözlü, Cem

doi:10.1590/fst.32520

Cited by 7 publications

(7 citation statements)

References 27 publications

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“…The models' equations are given in Equations (1-6). Accordingly, μ is the Newtonian fluid viscosity (Pa.s), τ is the shear stress (Pa), τ 0 is the initial shear stress (Pa), κ is the coefficient of consistency (Pa.s), σ is the shear rate (1/s), n is the fluid behavior index (Saygılı et al, 2022). The apparent viscosity values, consistency coefficient, initial shear stress and flow behavior index values of kefir samples produced with various combinations of buffalo, cow, sheep and goat milk were determined.…”

Section: Kefir Productionmentioning

confidence: 99%

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Manda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesi

KIRMAZ>

Kınık

İçıer

2023

Ege Üniversitesi Ziraat Fakültesi Dergisi

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Objective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir. Material and Methods: The shear rate (γ) and shear stress (τ) values measured at 15-20C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models (Newton, Power law, Bingham), consistency coefficient (K), flow behavior index (n), threshold shear stress (τ0) and apparent viscosity (µapp) values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method. Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient (R2) values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties. Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life.

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Section: Kefir Productionmentioning

confidence: 99%

“…Analyzes were made with three parallels. Preliminary experiments were made in rheological analyzes and spindle 18 and spindle 34 were used for this purpose (Saygılı et al, 2022).…”

Section: Kefir Productionmentioning

confidence: 99%

Manda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesi

KIRMAZ>

Kınık

İçıer

2023

Ege Üniversitesi Ziraat Fakültesi Dergisi

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“…The evaluation of yogurt sample viscosity was conducted by means of a Brookfield DV-II + Pro Model viscometer (Middleboro, USA), which was fitted with an LV4 spindle and operated at a rotational speed of 120 rpm. This assessment involved the determination of torque values spanning from 10% to 90%, following the methodology outlined by Saygili et al (2021). The data were captured through the utilization of RHEOCALC 32 Application Software, and the resultant viscosity measurements were expressed in units of millipascal-seconds (mPa•s).…”

Section: Apparent Viscosity Measurementsmentioning

confidence: 99%

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

Çalişkanlar,

Saygili,

Karagözlü

et al. 2023

Food Science & Nutrition

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The present study investigated the potential utilization of pomegranate and black grape seed by‐products of the food industry in yogurt production. Specifically, we examined the effect of polyphenols on antioxidants in yogurts produced using two different starter cultures: classical yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus + Streptococcus thermophilus) and yogurt culture supplemented with L. casei. Various parameters, including pH, acidity, viscosity, fat content, protein content, dry matter content, color, microbiological properties, and sensory attributes, were analyzed in the yogurt products. The present findings indicate that incorporating pomegranate and grape seed powder and using different starter cultures significantly affected the yogurt's phenolic content and antioxidant activity. Furthermore, we observed decreased phenolic content and antioxidant activity during the 21‐day storage period. Interestingly, yogurts produced with pomegranate seed powder and L. casei culture exhibited higher antioxidant activity than the other samples. Importantly, none of the yogurts containing pomegranate and grape seed powders had microbial counts below 107 cfu/g for L. delbrueckii subsp. bulgaricus, S. thermophilus, and L. casei, indicating no adverse effects on probiotic properties. Sensory evaluation revealed that the yogurt product prepared with grape seed powder and a combination of yogurt culture (L. delbrueckii subsp. bulgaricus + Streptococcus thermophilus) and L. casei was particularly well‐received. In conclusion, the functional properties of grape seed powder and pomegranate seed powder make them suitable natural ingredients for enhancing the antioxidant activity of yogurt. The study highlights the potential of utilizing these by‐products to develop yogurt products with added health benefits.

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“…In addition, milk powder acts as a structurant as well, since milk proteins are capable of swelling in the presence of moisture. This allows increasing the water-holding capacity and providing a structuring effect on all the components that make up mayonnaise (Katsaros et al, 2020;Saygili et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil

2023

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The influence of ingredients and homogenization process parameters on the rheological properties of mayonnaise with pumpkin and rice oils added was investigated in this work. Various types of vegetable oils: sunflower, pumpkin and rice were used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at room temperature. The preparation of mayonnaise was carried out on a laboratory model homogenizer with a rotor speed range of 3500-24000 rpm. Rheological measurements were carried out on a rotary viscometer with concentric cylinders at temperatures of 25 °C and 10 °C. The following rheological parameters were calculated from the data obtained: apparent viscosity, consistency index and flow index. The investigation results revealed that the main ingredients influenced the rheological properties of mayonnaise with pumpkin and rice oils added. Empirical flow curves were described by the Herschel-Bulkley model with a high degree of adequacy.

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Rheological properties and microbiological characteristics of kefir produced from different milk types

Cited by 7 publications

References 27 publications

Manda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesi

Manda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesi

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil

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