Dilek SAY, İbrahim Başar SAYDAM, Nuray GÜZELER

Some properties of ayran fortified with black carrot powder

Ayran is a traditional Turkish salty drinkable fermented product prepared by the addition of water to yogurt or by the addition of yogurt culture to standardized milk. Black carrot is well known and very rich source of anthocyanins and combining with ayran was obtained a product that is natural, nutritious and highly attractive for consumer. In this study, black carrots were dried and powdered by freeze drying method and four batches of ayrans were manufactured by adding dried black carrots powder into the milk at increasing rates. One batch was treated as a control sample without black carrot powder addition and three batches of ayrans were manufactured by adding black carrot powder at the rates of 0.25%, 0.5% and 1%. All of the samples were pasteurized at 90°C for 5 minutes. Following the pasteurization, milks were cooled to 46±1°C and then inoculated with starter culture. Inoculated milks were incubated until the pH became 4.6-4.7. Ayran samples were cooled down and 0.5% salt was added. The mixture was homogenized and filled into 200 g of cups and stored at 4oC before analyses. At the 5th and 20th minutes, the lowest antioxidant activity values were found to be 5.88% and 6.08% for control sample, while the highest antioxidant activity values were found 19.90% and 21.6% for ayran with 1% black carrot powder. Increasing concentrations of added black carrot into the milk, resulted higher antioxidant activity in ayran as determined by DPPH method (p<0.05). However, pH, dry matter, fat, protein and salt contents of the ayran samples were not influenced by black carrot powder addition (p>0.05).

Keywords:

Ayran, black carrot, antioxidant activity,

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