The impact of quinoa flour on some properties of ayran

Akkoyun, Yüsra; Arslan, Seher

doi:10.1002/fsn3.1832

Cited by 10 publications

(9 citation statements)

References 21 publications

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“…The use of various dietary fibers led to a change in pH values. This finding was consistent with that reported by Akkoyun and Arslan (2020). There was a minor increase in titratable acidity in various kefir samples (Table 3).…”

Section: Resultssupporting

confidence: 94%

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The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk

Kef

Arslan

2021

J. Food Process. Preserv.

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The present study investigated the effects of quinoa flour and inulin on some properties of cow milk kefir and goat milk kefir. In samples produced with both types of milk, inulin addition significantly (p < .05) increased viscosity and decreased syneresis. The lowest pH value was obtained in cow milk kefir produced with 0.5% quinoa flour at the end of storage period. Storage and various formulations of kefir samples had significant effects on the syneresis, viscosity, Streptococci and Lactobacilli counts, total phenolic content, antioxidant activity, titratable acidity and L*, a*, and b* values. Antioxidant activities in cow milk and goat milk kefir varied between 15.27 and 33.71 and between 9.00 and 20.45 (µmol Trolox Equivalent/L), respectively. Quinoa flour addition led to a decrease in the general appreciation score. The highest taste‐aroma and general acceptability scores were obtained with the sample that included 1% inulin in both milk types. Novelty impact statement Goat milk kefir exhibited lower total phenolic content and antioxidant activity when compared to cow milk kefir. Kefir with 1% inulin exhibited the highest Lactobacilli count at the beginning of storage. Inulin addition enhanced sensory properties, especially general acceptability and taste‐aroma scores.

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Section: Resultssupporting

confidence: 94%

“…Petri dishes were incubated at 37°C for 2–3 days. Developed colonies at the end of the incubation period were counted to determine the Lactobacilli count (Akkoyun & Arslan, 2020). M17 Agar was used to determine Streptococci count, and petri dishes were incubated at 37°C for 2 days (Nacheva, 2019).…”

Section: Methodsmentioning

confidence: 99%

The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk

Kef

Arslan

2021

J. Food Process. Preserv.

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“…During storage, the acidity of fermented milk products increased depending on the activities of starter cultures and of the enzymes they produced (Akin & Ozcan, 2017). Similar results have been reported by many researchers (Akkoyun & Arslan, 2020; Ivanovska et al, 2018; Salwa et al, 2004). Baria et al (2020) reported no significant change in acidity in yogurts with black carrot concentrate added and in control yogurts, except for the 12th day of storage.…”

Section: Resultssupporting

confidence: 91%

Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran

Say

Saydam²,

Güzeler

2022

Food Processing Preservation

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The present study was conducted to evaluate the production of ayran by adding freeze‐dried black carrot fiber at different ratios (0%, 0.25%, 0.5%, and 1%), followed by its storage for 14 days. It turned out that the more the amount of black carrot added, the more the amounts of Na, Mg, K, and Ca, though the sensory scores decreased. While pH, titratable acidity, viscosity, whey separation, and acetaldehyde contents of ayran were not affected by black carrot addition (p > .05), water‐holding capacity, volatile fatty acids, L*, a*, and b* values appeared to be significantly affected (p < .05). The highest and lowest a* values were determined on the 1st (A1: 7.09) and 14th (C: −1.24) days, respectively. Higher L*, b*, and volatile fatty acid values were found in the ayran sample containing 0.25% black carrot fiber (A1) following the control samples. Apart from the water‐holding capacity of ayran, no significant change occurred in other properties during storage (p > .05). The highest water‐holding capacity was observed in A2 (19.53%) on the 14th day of storage. The ayran‐containing 0.25% black carrot fiber presented the best results. Fortification of ayran with black carrot fiber is likely to make a significant contribution to the diversification of functional dairy products. Novelty impact statement Freeze‐drying of black carrot will enable to obtain rich color substances in its composition, reduce transportation, and storage costs, and provide a product with a longer shelf life. This study has aimed to increase the consumption of high‐fiber black carrot, which is freeze‐dried and powdered, by adding it into ayran, and to benefit from the rich nutritional content of black carrot, as well as developing a natural, nutritious, and highly appealing product for consumers. As a consequence, an important contribution will be made to the product diversification in the dairy industry. The functional properties that black carrot will bring to ayran will ultimately benefit public health.

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“…Quinoa flour can also be fermented to make novel probiotic beverages and spoonable vegan products (Lorusso et al ., 2018; Karovičová et al ., 2020; Väkeväinen et al ., 2020). In addition, quinoa can also be used for the development of nutritious and healthy fermented dairy products such as set‐type yogurt, stirred yogurt and other dairy‐based products such as Aryan and Kishk (Curti et al ., 2017; Abd‐Rabou et al ., 2020; Akkoyun, & Arslan, 2020; Mabrouk, & Effat, 2020). Due to the quality and nutritional value of their proteins, quinoa seeds are considered a new source of functional foods such as low glycaemic index quinoa milk and protein‐enriched pasta (Pineli et al ., 2015; Gupta et al ., 2021).…”

Section: Antinutritional Factorsmentioning

confidence: 99%

Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective

Ahmed

Juhaimi

Özcan³

2021

Int J of Food Sci Tech

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In recent years, quinoa gained increased attention due to its great adaptability to harsh environmental conditions, high nutritional values and high preference as ingredients of gluten-free and functional foods. In order to improve the diet and direct the population to a better health, the search for new foodstuffs suitable for a healthy lifestyle and proper diet is still ongoing and quinoa seeds are one of these food raw materials. It is a promising variety for human consumption and nutrition in the world, as it has higher nutritional and health values than traditional cereal grains, such as high concentration of protein, fatty acids, tocopherols, phytosterols, phenolic compounds, and low glycaemic index and gluten-free nature. Its consumption is not spread worldwide due to lack of knowledge regarding nutritional and health benefits of quinoa among consumers. This review summarises the nutritional values, bioactive properties, antinutritional factors, and uses of quinoa seeds and oils.

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The impact of quinoa flour on some properties of ayran

Cited by 10 publications

References 21 publications

The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk

The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk

Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran

Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective

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