Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
Özet
The effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir during storage was investigated. Samples were also analyzed in terms of some qualitative properties (dry matter, fat, protein, ash, pH, acidity, L∗, a∗, b∗). Both storage time and different formulations were effective on the qualitative properties of the samples. Organic acid content of the samples ranged from nd-5522.7 mg/L and all kefirs showed pseudoplastic flow. Storage time and rosehip marmalade rate had a statistically significant effect on the determined organic acids, color, rheology, yeast, protein, fat, pH and acidity (p < 0.01). While the number of TAMB was statistically significant during storage (p < 0.05), Lactobacillus, Lactococcus, dry matter and ash rate were not statistically significant (p > 0.05). Further, it was observed that the numbers of mold, coliform bacteria and Staphylococcus aureus in the samples were below detectable levels during storage.
Anahtar kelimeler
Atıf için künye
Savaş, B. D., Gürses, M., Savaş, A., Engin, T., Karaoğlu, M. M., & Binici, H. İ. (2025). Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 39. https://doi.org/10.1016/j.ijgfs.2025.101125
BibTeX
@article{savas2025-273258,
author = {Savaş, Burcunur Demir and Gürses, Mustafa and Savaş, Adem and Engin, Tunahan and Karaoğlu, Mehmet Murat and Binici, Halil İbrahim},
title = {Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir},
journal = {INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE},
year = {2025},
volume = {39},
issn = {1878-450X},
doi = {10.1016/j.ijgfs.2025.101125},
url = {https://akademik.atauni.edu.tr/yayinlar/273258-effect-of-the-addition-of-rosehip-marmalade-on-the-textural-rheological}
}