Yahya Kemal AVŞAR, Celalettin KOÇAK, Balkır TAMUÇAY

Effect of pressurized carbon dioxide on the quality criteria of ayran

Bu çalışmada basınçlı karbondioksit gazı enjeksiyonunun Ayran'ın kimyasal, mikrobiyolojik ve duyusal kalite kriterleri üzerine etkisi araştırılmıştır. Üretilen Ayran, şişelere doldurulduktan sonra dört gruba ayrılmış ve her bir gruba pilot bir enjeksiyon sistemi yardımıyla 1 dakika sureyle sırasıyla 0 (control), 0,5 (A5), 1.0 (A10) ve 1,5 (A15) MPa basınç altında CO2 gazı enjekte edilmiştir. Ayran örnekleri daha sonra +5°C de 7 gün süreyle depolanmıştır. Elde edilen sonuçlar basınçlı CO2 ilavesinin Ayranların genel bileşimleri üzerinde bir etkisi olmadığı; ancak, A5 ve A10 nolu örneklerinin serum ayrılmasının kontrol ve A15 nolu örneklerle kıyaslandığında serum ayrılmasını azalttığını göstermiştir. Artan CO2 konsantrasyonu depolama sonunda Streptococcus thermophilus'un sayısını önemli derecede azalttıığı (P < 0.05), Lactobacillus delbrueckii ssp. bulgaricus sayısını ise değişmediği gözlenmiştir. Duyusal özellikler açısından, CO2 ilave edilmiş Ayran örnekleri kontrole nazaran daha düşük puanlar almıştır (P

Basınçlı karbondioksit uygulamasının ayranın kalite kriterleri üzerine etkisi

The effect of pressurized carbon dioxide (CO2) on the chemical, microbiological and sensory properties of Ayran was investigated. Bulk Ayran was filled into bottles, injected prior to capping with pressurized CO2 by a pilot injection system at 0.5 (A5), 1.0 (A10) and 1.5 (A15) MPa for one min, respectively, and kept at 5°C for seven days. Results indicated that the CO2 concentration had no significant effect on the gross composition; however, serum separation was less in A5 and A10 on day 7 than in control and A15 (P < 0,05). The number of Streptococcus thermophilus decreased significantly with increasing CO2 concentrations at the end of the storage (P

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