Scopus
YÖKSİS Eşleşti
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
International Dairy Journal · Kasım 2024
YÖKSİS Kayıtları
Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics
International Dairy Journal · 2024 SCI-Expanded
DOÇENT YUSUF BİÇER →
Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics
International Dairy Journal · 2024 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ GONCA SÖNMEZ →
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
International Dairy Journal · 2024 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ MUHAMMED HÜDAİ ÇULHA →
Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics
International Dairy Journal · 2024 SCI-Expanded
DOÇENT ARİFE EZGİ TELLİ →
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
International Dairy Journal · 2024 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ GAMZE TURKAL →
Makale Bilgileri
DergiInternational Dairy Journal
Yayın TarihiKasım 2024
Cilt / Sayfa158
Scopus ID2-s2.0-85199333070
Özet
The study aims to produce yoghurt from kefir beverage and evaluate its fermentation kinetics, volatile organic compounds, texture, and microbial characteristics. Kefir, a fermented milk product, is known for its health benefits due to probiotic microorganisms. To improve its sensory properties, kefir was combined with yoghurt starter cultures (Lactobacillus delbrueckii and Streptococcus thermophilus), sodium caseinate, and lactose, and incubated for 12 and 24 h. Comprehensive analyses were conducted on the obtained yoghurts, encompassing fermentation parameters (pH and acidity), volatile organic compounds, and textural properties. The levels and viability of specific microorganisms within the samples were examined through propidium monoazide quantitative PCR (PMA-qPCR). The results showed that samples with Na-caseinate had higher firmness, consistency, and cohesiveness. Viscosity increased with the addition of Na-caseinate and lactose after 24 h. PMA-qPCR analysis revealed higher microorganism levels in samples with Na-caseinate and lactose. Solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) analysis showed that diacetyl was the most common compound, and acetaldehyde and diacetyl levels decreased in yoghurts compared to kefir beverages. PMA-qPCR revealed that Streptococcus thermophilus had higher viability in samples with both Na-caseinate and lactose, while Lactobacillus delbrueckii had the highest viability in samples that contained only Na-caseinate incubated for 12 h. The study suggests that kefir-based yoghurt can be developed into a product with better sensory qualities and increased consumer appeal due to improved texture and aroma.
Yazarlar (7)
1
Yusuf Biçer
ORCID: 0000-0001-7549-8323
2
Gamze Turkal
3
Gonca Sönmez
4
A. Ezgi Telli
5
Tuba Bayir
6
M. Hüdai Çulha
7
Durmuş Sert
Anahtar Kelimeler
Kefir yoghurt
PMA-qPCR
Texture
Volatile organic compounds
Kurumlar
Firat Üniversitesi
Elazig Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey