The effect of different temperatures on autolysis of baker's yeast for the production of yeast extract

Bu çalışmanın amacı, çeşitli gıdalara et aroması vermek ve besin içeriğini arttırmak amacıyla ilave edilen maya ekstraktı üretimi için en uygun otoliz koşullarını belirlemektir. Çalışmada, 8 saatten 72 saate değişen reaksiyon aralıklarında 45, 50, 55 ve 60 °C sıcaklıklarda ekmek mayası hücre süspansiyonlarına otoliz işlemi uygulanmıştır. Maya ekstraktlarında kuru madde, α-amino azot ve protein içeriği ve verimi belirlenmiştir. Toz maya ektraktı püskürtmeli kurutucuda sıvı maya ekstraktını kurutarak elde edilmiştir. Ayrıca, sebze çorbasına farklı oranlarda (% 0,5, % 1,0, % 1,5 ve % 2,0) toz maya esktraktı ilave edilerek duyusal analiz gerçekleştirilmiştir. Maya esktraktı üretimi için optimum sıcaklık ve süre, α - amino azot içeriği dikkate alınarak 50 °C’de 24 saat olarak saptanmıştır. Bu sıcaklık ve sürede α - amino azot içeriği % 3,7 olarak bulunmuştur. Aynı koşullarda protein içeriği % 52,5 ve kuru madde içeriği % 1,98 olarak belirlenmiştir. Duyusal analizde, % 0,5 toz maya ekstraktı ilavesi ve kontrol örneği daha yüksek oranda tercih edilmiştir. Varyans analizine göre, değerlendirilen dört sıcaklık arasında α - amino azot, protein ve kuru madde yanında sıcaklık ve süre arasındaki interaksiyon da istatistiksel olarak önemli bulunmuştur (P < 0,01).

Maya ekstraktı üretiminde ekmek mayasının otolizi üzerine farklı sıcaklıkların etkisi

This study aimed to determine the optimum autolysis conditions for the production of yeast extract, which is used to give a meaty flavor to food products and to increase their nutritional value. Autolysis was induced by incubating baker’s yeast cell suspensions at different temperatures (45, 50, 55, and 60 °C) with a reaction time ranging from 8 to 72 h. Content and yield of total solids, α-amino nitrogen (α-AN), and protein were determined. Yeast extract powder was obtained by drying liquid yeast extract in a pilot scale spray drier. Sensory analysis was performed by adding the yeast extract powder at different concentrations (0.5%, 1.0%, 1.5%, and 2.0%) to vegetable soup. Optimum temperature and time for the production of yeast extract was 50 °C for 24 h, based on α-AN content, which was 3.7%. Furthermore, under the same conditions, protein content was 52.5% and total solids content was 1.98%. According to sensory analysis, the sample with 0.5% yeast extract powder and the control had the highest overall acceptance. According to variance analysis, differences between total solids, α-AN, and protein content determined at 4 different temperatures, and interactions between duration and temperature were statistically significant (P < 0.01).

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