Ayranda tuzluluk algısı üzerine pH’nın etkisi

Fazla tuz tüketimi uzun bir zamandır kardiyovasküler hastalıklarla ilişkilendirilmektedir. Dünya Sağlık Örgütüne göre yüksek tansiyonu önlemek için günlük tuz tüketimi 5 gramı geçmemelidir. Ancak, gıdalarda tuzun azaltılması tüketici beğenisini etkilemektedir. Tuzun azaltılmasından sonra istenilen tuzlu tadı sağlamanın bir yolu, ağızda tuzluluk algısının değiştirilmesidir. Gıdanın tüketimi sırasında hissedilen tuzluluk seviyesinde gıdadaki diğer bileşenlerin de rolü vardır. Ayran ülkemizde yaygın tüketilen ve temelde yoğurda su ve tuz ilavesiyle elde edilen bir üründür. Bu çalışmada pH değerinin ayranın tuzluluk algısı üzerine etkisi araştırılmıştır. Ayran örnekleri 3 farklı pH değerinde üretilmiştir; pH 4.2, 4.4 ve 4.6. Her gruba aynı oranda tuz ilave edilmiştir (%0.5 w/w). Örneklere ait pH, bileşim, duyusal özellikler, viskozite, serum ayrılması ve mikrobiyolojik özellikler (starter kültür, maya ve küf sayısı) belirlenmiştir. Örneklere ait pH değerleri 7. günden itibaren farksız bulunduğundan, duyusal analiz sadece depolamanın başında yapılmıştır. Farklı pH değerleri tuzluluk puanlarını önemli derecede etkilemiştir. Tuzluluk puanları pH 4.2 örneklerinde, pH 4.6 örneklerinden önemli düzeyde yüksek bulunmuştur. Depolama süresince pH 4.4 ve 4.2'deki ayran örneklerinde pH 4.6'daki örneklerden daha yüksek viskozite değerleri bulunmuş, depolamanın 1. gününde serum ayrılması gözlenmemiştir. Depolamanın 20. gününde pH 4.2 örneğinin serum ayrılması %10'un altındayken, pH 4.4 ve 4.6 örnekleri daha yüksek serum ayrılması göstermiştir. Örneklerde 20 günlük depolama süresince herhangi maya küf gelişimi tespit edilmemiştir. Streptococcus thermophilus sayısı pH 4.2 ve 4.4 örneklerinde daha yüksek bulunmuş ve depolama süresince değişmemiş, Lactobacillus bulgaricus sayıları ise 20 günlük depolama sonunda 1 log düşüş göstermiştir.

Impact of pH on the salty taste perception of the yogurt drink, ayran

Reducing the salt consumption has gained much interest in recent years. Enhancing theperceived saltiness of the food could help reducing the salt to a certain level. Othercomponents in the food could play a role on changing the perceived saltiness duringconsumption. This study investigated the impact of acidity on the salty taste perception ofayran. Ayran is a fermented milk drink widely consumed in Turkey and is basically producedby diluting the yogurt with water and adding salt. Ayran samples were produced at three pHlevels; pH 4.2, pH 4.4 and pH 4.6. Same amount of salt (%0.5 w/w) was added to each group.Composition, pH, sensory properties, viscosity, whey separation and microbiologicalproperties (starter culture, yeast and mould counts) were determined. Sensory analysis wasdone only once at the beginning of the storage since no difference was observed betweenthe pH of the samples after day 7. pH influenced the sensory saltiness scores significantly(p

PDF

___

Akın, M. S., and Akın, M. B. (2016). Elma Lifi ile Zenginleştirmenin Set Tipi Yoğurtların Bazı Özelliklerine Etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 20(2), 94-104. https://doi.org/10.29050/harranziraat.259100
De Jongh, H. H. H., and Janssen, A. M. (2007). Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for after-feel of dressings: ATR FT-IR measurements of localized oral coatings. Journal of Texture Studies, 38(1), 70−86. https://doi.org/10.1111/j.1745-4603.2007.00086.x
Doyle, M. E., and Glass, K. A. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comprehensive Reviews in Food Science and Food Safety, 9(1), 44-56. https://doi.org/10.1111/j.1541-4337.2009.00096.x
Drake, M. A. (2008). Modern Sensory Practices. In: Clark S, Costello M, Drake M and Bodyfelt, F (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY, pp. 505-530 https://doi.org/10.1007/978- 0-387-77408-4_17
Hamajima, K. (1976). Taste interrelationships (Part 2): relationship between saltiness and acidity. Journal of Home Economics Japan, 27,255–61.
Hatae, K., Takeutchi, F., Sakamoto, M., Ogasawara, Y., and Akano, H. (2009). Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold. Journal of Food Science, 74, 147- S153. https://doi.org/10.1111/j.1750- 3841.2009.01116.x
Hellemann, U. (1992). Perceived taste of NaCl and acid mixtures in water and bread. International Journal of Food Science and Technology, 27(2), 201–11. https://doi.org/10.1111/j.1365-2621.1992.tb01196.x
IDF. (1991). International Provisional IDF Standard 152, Milk and Milk Products. Determination of Fat Content. General Guidance on the Use of Butyrometric Methods, Brussels, Belgium
IDF. (1982). Determination of the Total Solid Content (Cheese and Processed Cheese). IDF Standard 4A, Brussels, Belgium
Keast, R. S. J., and Breslin, P. A. S. (2002). An overview of binary taste-taste interaction. Food Quality and Preference, 14, 111–24. https://doi.org/10.1016/S0950-3293(02)00110-6
Kuo W. Y., and Lee Y. (2014). Effect of food matrix on saltiness perception implications for sodium reduction. Comprehensive Reviews in Food Science 13, 906−923. https://doi.org/10.1111/1541- 4337.12094
Lauverjat, C., Deleris, I., Trelea, I. C., Salles, C., and Souchon, I. (2009). Salt and aroma compound release in model cheeses in relation to their mobility. Journal of Agriculture and Food Chemistry, 57, 9878−9887. https://doi.org/10.1021/jf901446w
Lawrence, G., Buchin, S., Achilleos, C., Berodier, F., Septier, C., Courcoux, P., and Salles, C. (2012). In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture. Journal of Agriculture and Food Chemistry, 60, 5287- 5298. https://doi.org/10.1021/jf204434t
Lucey, J. A., Johnson, M. E., and Horne, D. S. (2003). Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science, 86, 2725–2743. https://doi.org/10.3168/jds.S0022- 0302(03)73869-7
Özer, B., Robinson, R. K. A., Grandison, S., and Bell, A. E. (1997). Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yoghurt). International Journal of Dairy Technology, 50, 129-133. https://doi.org/10.1111/j.1471- 0307.1997.tb01753.x
Özer, H. B. (2006). Yoğurt bilimi ve teknolojisi. Sidaş Medya Ltd., İzmir.
Özünlü, B. (2005). Ayran kalitesinde bazı parametreler üzerine araştırmalar. Ankara Üniversitesi Süt Teknolojisi Anabilim Dalı, Ankara.
Özdemir, H., and Kilic, M. (2004). Influence of fermentation conditions on rheological properties and serum separation of ayran, Journal of Texture Studies, 35, 415–428. https://doi.org/10.1111/j.1745- 4603.2004.tb00604.x
Rosett, T. R., Kendregan, S. L., and Klein, B. P., (1997). Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soups. Journal of Food Science, 62(1), 190−193.
Rybka, S., and Kailasaphaty, K. (1996). Media for Enumeration of Yogurt Bacteria. International Dairy Journal, 6, 839-850. https://doi.org/10.1016/0958- 6946(96)00017-9
Sakurai, N., Kanemura, F., Watanabe, K., Shimizu, Y., and Tonosaki, K. (2000). Effects of acids on neural activity elicited by other taste stimuli in the rat chorda tympani. Brain Research, 859, 369–72. https://doi.org/10.1016/S0006-8993(00)02002-3
Schkoda, P., Hechler, A., and Kessler, H. G. (1999). Effect of minerals and pH on rheological properties of lactic beverages. International Dairy Journal, 9(3–6), 269– 273. https://doi.org/10.1016/S0958-6946(03)00103- 1
Stevens, J. C., and Traverzo, A. (1997). Detection of a target taste in a complex masker. Chemical Senses, 22, 529– 34.
Taniwaki, M. H., da Silva, N., Banhe, A. A., and Iamanaka, B. T. (2001). Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food. Journal of Food Protection, 64 (10), 1592-1596
Tamucay-Özünlü, B., and Kocak, C. (2010). The effect of different heat treatments of milk on quality of ayran. Journal of Food. 35(1), 355 – 362
WHO. (2007). Reducing Salt Intake in Populations. Geneva, Switzerland.
Wilson, R., Komitopoulou, E., and Incles M. (2012). Evaluation of Technological Approaches to Salt Reduction. Food and Drink Federation (FDF) and British Retail Consortium (BRC), UK.
Yucel, U., and Peterson, D. G. (2015). Effect of protein-lipidsalt interactions on sodium availability in the mouth and consequent perception of saltiness: in solutions. Journal of Agriculture and Food Chemistry, 63(34), 7494–7498. https://doi.org/10.1021/acs.jafc.5b02311