The Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions

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dc.contributor.authorBinici, Halil İbrahim
dc.contributor.authorÖzdemir, Cihat
dc.contributor.authorÖzdemir, Salih
dc.date.accessioned2024-10-29T17:52:57Z
dc.date.available2024-10-29T17:52:57Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis study aims to increase the functionality of plain kefir by adding citrus fruits. Dry matter ratios of kefir samples ranged from 11.04 % to 11.75 %. The addition of fruit to kefir reduced the milk-fat ratios. The pH values of kefir samples ranged from 3.37 to 4.08 depending on fruit concentration. pH values also ranged from 3.37 to 4.08 depending on fruit concentration. Kefir samples containing grapefruit (37.5 %) had the lowest pH value (3.37) among the kefir samples. The viscosity of kefir samples at 20 rpm and 50 rpm at sliding speed ranged from 0.42 Pa.s to 2.88 Pa.s and from 0.31 to 1.60 Pa.s, respectively. The addition of fruit to plain kefir was reduced its viscosity. DPPH* of samples was between 1.21 and 38.93 % DPPH of samples with citrus fruit were statistically (p<0.01) higher than that of plain kefir samples. While adding orange to plain kefir samples reduced the amount of ethanol, adding grapefruit increased its amount, conversely. Plain kefir samples had higher acetic acid, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, benzoic acid, benzaldehyde, benzaldehyde (2,5 bis), silanediol dimethyl, and benzyl alcohol ratios than that of orange, mandarin and grapefruit samples. However, the d- limonene, 1-methyl benzene and benzene 2-ethyl-1,3-dimethyl ratios of kefir samples containing orange, mandarin and grapefruit increased significantly compared to plain kefir. Panelists preferred orange (23 % and 37.5 %) and mandarin (37.5 %) kefir samples more than the others. Panelists gave lower scores to grapefruit-added samples than the other kefir samples.
dc.identifier.doi10.33462/jotaf.1225120
dc.identifier.endpage878
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue4en_US
dc.identifier.startpage871
dc.identifier.trdizinid1223753
dc.identifier.urihttps://doi.org/10.33462/jotaf.1225120
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1223753
dc.identifier.urihttps://hdl.handle.net/20.500.11776/13262
dc.identifier.volume20
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTekirdağ Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectKefir
dc.subjectViscosity
dc.subjectSensory quality
dc.subjectCitrus fruits
dc.subjectAromatic organic matter
dc.titleThe Physical, Chemical, Sensory Properties and Aromatic Organic Substance Profile of Kefir Added Citrus Fruits in Different Proportions
dc.typeArticle

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