Zivzik Narı Suyunun Geleneksel Yöntemle Üretilen Kefirin Fiziko-kimyasal ve Duyusal Özellikleri Üzerine Etkisi

Bu araştırma, Siirt Zivzik nar sulu kefirin çeşitli konsantrasyonlarının farklı zamanlardaki sinbiyotik etkilerini araştırmak için yapılmıştır. Araştırmada 7 L yarım yağlı (%1.5) steril inek sütü, 2 L Zivzik narı suyu ve 100 g kefir tanesi kullanılmıştır. Fiziko-kimyasal ve duyusal analizler konvansiyonel yöntemlerle gerçekleştirilmiştir. Örneklerin başlangıç pH değerleri dekontaminasyon amacıyla 4.00’a ayarlanmış ve depolama sürecince az da olsa artış göstermiştir. Depolama süresine bağlı olarak aw değeri en yüksek 0. gün %6.25 (0.973), en düşük ise 7. gün %50 konsantrasyonlu örnekte (0.949) belirlenmiştir. Örneklerdeki en fazla kurumadde miktarı %50 konsantrasyonlu kefirde (%10.9) bulunmuş ve kurumadde miktarını etkileyen en önemli parametrenin katkı olarak ilave edilen meyve miktarı olduğu görülmüştür. Zivzik nar sulu konsantrasyonların artışına bağlı olarak, renk ölçüm değerlerinin (Red-Green-Blue; RGB) azaldığı saptanmıştır. Duyusal analizler sonucunda içime hazır kefirlerin genel beğeni değerleri hedonik skalaya göre en az %6.25 (10.12) ve en yüksek %50 konsantrasyonda (15.94) bulunmuştur. Örneklerde negatif yönlü olarak kurumadde ile aw (p

The Effect of Zivzik Pomegranate Juice on the Physico-chemical and Sensorial Properties of Kefir Produced by Conventional Method

This research was carried out to investigate the synbiotic effects of various concentrations of Siirt Zivzik pomegranatejuicy kefir at different times. In this study, sterile cow’s milk of 7 L (1.5% fatty), Zivzik pomegranate juice of 2 L andkefir grains of 100 g were used. Physio-chemical and sensorial analyses were conducted by conventional methods. Theinitial pH values of the samples were adjusted to 4.00 for the purpose of decontamination and increased slightly duringthe storage period. Depending on the storage period, the highest aw value was determined as 6.25% (0.973) on the zerothday; whereas, the lowest aw value was determined in the sample in 50% concentration (0.949) on the 7th day. The highestdry matter amount in the samples was found in the kefir with 50% concentration (10.9%) and it was observed that themost important parameter affecting the dry matter amount was the fruit amount added as additive. It was determined thatdepending on the increase of the concentrations with Zivzik pomegranate juice, color measurement values (Red-GreenBlue; RGB) decreased. As a result of the sensorial analyses, the lowest general liking values according to hedonic scaleof the ready-to-drink kefir was found in 6.25% concentration (10.12) and its highest general liking values according tohedonic scale were found in 50% concentration (15.94). A statistically significant negative correlation was determinedbetween aw (p

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