Yağ ikame maddeleri kullanımının kefir kalite kriterleri üzerine etkisi

Ertekin, B., Süleyman Demirel Univ., Faculty of Agriculture, Isparta . Div. of Food Science

Effect of using fat replacers on quality criteria of kefir | Yağ ikame maddeleri kullanımının kefir kalite kriterleri üzerine etkisi

2008

Ertekin, B., Süleyman Demirel Univ., Faculty of Agriculture, Isparta (Turkey). Div. of Food Science

Inglés. The purpose of the study was to determine the effects of fat replacers; Dairy Lo and inulin on kefir quality criteria and to investigate the rheological behaviours of the products. Dairy Lo (2 %) and inulin (2 %) were added to non-fat cow's milk. Kefir culture (2 %) was inoculated and they were incubated at 25 °C until pH 4.6. Sensory analysis was carried out on the first day of storage and rheological, microbiological, physical and chemical analyses were carried out on the 1, 7, 14 and 21th days.

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Turco. Bu çalışmanın amacı Dairy Lo ve inulin yağ ikame maddeleri kullanımının yağsız kefir kalite kriterleri üzerine etkisini ve ürünlerdeki akış tiplerini belirlemektir. Yağsız inek sütlerine Dairy Lo (% 2) ve inulin (% 2) ilave edilmiştir. Kefir kültürü inokülasyonuyla (% 2) pH 4,6 ya kadar 25°C de fermente edilmiştir. Duyusal analizler depolamanın birinci gününde; reolojik, mikrobiyolojik, fiziksel ve kimyasal analizler 1, 7, 14 ve 21. günlerde yapılmıştır.

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Palabras clave de AGROVOC

acetaldehido acetaldehyde acide lactique acidez acidity alimentos fermentados almacenamiento analyse microbiologique analyse organoleptique bacteria coliforme calidad chemical composition chemicophysical properties chromatographie en phase gazeuse coliform bacteria color colour composition chimique contenido de materia seca contenido proteico couleur cultivos iniciadores culture starter dry matter content ethanol fat substitutes fermentation fermented foods gas chromatography inoculation inulin inulina inuline lactic acid leche desnatada levadura levure lipid content microbiological analysis milk products moho moisissure moulds organoleptic analysis ph produit laitier protein content quality rheology skim milk starter cultures stockage storage sustitutos de grasas teneur en lipides turkey turquie viscosidad viscosity yeasts

Información bibliográfica

Editorial

Süleyman Demirel University, Graduate School of Natural and Applied Sciences

Paginación

88 p.

Otras materias

Aethanol; Aliment fermenta©; Acidita©; Anailisis microbiola³gico; Inoculacia³n; Aca©talda©hyde; Contenido de lapidos; Teneur en prota©ines; Bacta©rie coliforme; Productos laicteos; Lait a©cra©ma©; Succa©dana© de corps gras; Propiedades fisicoquamicas; Teneur en matia¨re sa¨che; Etainol; Reologaa; Fermentacia³n; Composicia³n quimica; Propria©ta© physicochimique; Turquaa; Rha©ologie; Qualita©; Anailisis organola©ptico; Aucido laictico; Viscosita©; Cromatografaa de gases

Idioma

Turco

Nota

Summaries (En, Tr)

7 tables

27 fig.

ref.

Thesis (MSc in Food Engineering)

Tipo

Summary; Thesis

Autores corporativos

Süleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta (Turkey)