Zeytin yaprağı ekstraktı kullanılarak hazırlanan yoğurtların depolama süresi boyunca fiziksel, kimyasal ve mikrobiyolojik açıdan incelenmesi
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada %0.4 ve %0.6 konsantrasyonlarda toz zeytin yaprağı ekstraktı kullanılarak sulu çözeltiler hazırlanmış ve set tipi yoğurtların üstüne sulu bir görünüm oluşturmayacak şekilde yeterli miktarda (2 sprey yaklaşık 333µl) spreylenmiştir. Bir diğer yoğurt örnekleri ise yoğurt sütüne mayalama esnasında kütlece %0.4 ve %0.6 konsantrasyonlarında toz zeytin yaprağı ekstraktı karıştırılarak üretilmiştir. Kontrol set tipi yoğurtlarında ekstrakt kullanılmamıştır. 28 gün depolama süresinde yoğurtların fiziksel, kimyasal, mikrobiyolojik ve duyusal analizleri yapılmıştır. Zeytin yaprağı ekstraktının LAB üzerinde olumsuz bir etkisi görülmemiştir. Bütün yoğurtlarda 28 gün boyunca herhangi bir küf maya gelişimi gözlenmezken, ekstraktın yoğurt sütüne karıştırıldığı yoğurtlarda antioksidan aktivite yüzeye spreyleme ve kontrol örneklerine kıyasla istatistiki açıdan önemli derecede yüksek bulunmuştur. Depolama süresi 42 güne kadar uzatılarak görsel izleme tabi tutulan örneklerde 42. gün sadece kontrol yoğurdunun yüzeyde küf gelişimi gösterdiği görülmüştür. Yüzeye spreyleme metoduyla üretilen yoğurtların duyusal analiz puantajları kontrol yoğurdundan yüksek bulunmuştur ancak aralarındaki fark istatistiki açıdan önemsizdir. Zeytin yaprağı ekstraktı yoğurt sütüne karıştırıldığı örneklerde duyusal analiz tat puantajı, ekstraktın kendine has acı tadından dolayı oldukça düşük bulunmuştur. Ekstraktın yoğurt içine karıştırıldığı örnekler, kontrol ve yüzeye sprey metotları ile üretilen örneklerle kıyaslandığında istatistiki açıdan önemli bulunmuştur.
In this study, aqueous solutions were prepared by using powdered olive leaf extract at 0.4% and 0.6% concentrations, and sufficient amount (2 sprays, approximately 333µl) was sprayed on the set type yoghurts so as not to create a watery appearance. Another yogurt samples were produced by mixing powdered olive leaf extract at concentrations of 0.4% and 0.6% by mass during fermentation into yoghurt milk. No extract was used in the control set type yoghurts. Physical, chemical, microbiological and sensory analyzes of yoghurts were performed during 28 days of storage. Olive leaf extract did not appear to have a negative effect on LAB. While no mold yeast growth was observed in all yoghurts for 28 days, antioxidant activity in yoghurts in which the extract was mixed into yoghurt milk was found to be statistically significantly higher compared to surface spray and control samples. It was observed that only the control yoghurt showed mold growth on the surface on the 42nd day in the samples, which were subjected to visual monitoring by extending the storage period up to 42 days. The sensory analysis scores of the yoghurts produced by the surface spray method were found to be higher than the control yoghurt, but the difference between them is statistically insignificant. In the samples where olive leaf extract was mixed with yoghurt milk, the sensory analysis taste score was found to be quite low due to the unique bitter taste of the extract. The samples in which the extract was mixed into the yoghurt were found to be statistically significant when compared to the samples produced by the control and surface spray methods.
In this study, aqueous solutions were prepared by using powdered olive leaf extract at 0.4% and 0.6% concentrations, and sufficient amount (2 sprays, approximately 333µl) was sprayed on the set type yoghurts so as not to create a watery appearance. Another yogurt samples were produced by mixing powdered olive leaf extract at concentrations of 0.4% and 0.6% by mass during fermentation into yoghurt milk. No extract was used in the control set type yoghurts. Physical, chemical, microbiological and sensory analyzes of yoghurts were performed during 28 days of storage. Olive leaf extract did not appear to have a negative effect on LAB. While no mold yeast growth was observed in all yoghurts for 28 days, antioxidant activity in yoghurts in which the extract was mixed into yoghurt milk was found to be statistically significantly higher compared to surface spray and control samples. It was observed that only the control yoghurt showed mold growth on the surface on the 42nd day in the samples, which were subjected to visual monitoring by extending the storage period up to 42 days. The sensory analysis scores of the yoghurts produced by the surface spray method were found to be higher than the control yoghurt, but the difference between them is statistically insignificant. In the samples where olive leaf extract was mixed with yoghurt milk, the sensory analysis taste score was found to be quite low due to the unique bitter taste of the extract. The samples in which the extract was mixed into the yoghurt were found to be statistically significant when compared to the samples produced by the control and surface spray methods.
Açıklama
Anahtar Kelimeler
Antioksidan, Küf, Laktik Asit Bakterileri, Maya, Zeytin Yaprağı Ekstraktı, Set Tipi Yoğurt, Antioxidant, Lactic Acid Bacteria, Mold, Olive Leaf Extract, Set Type Yogurt, Yeast
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Duman, B. D. (2023). Zeytin yaprağı ekstraktı kullanılarak hazırlanan yoğurtların depolama süresi boyunca fiziksel, kimyasal ve mikrobiyolojik açıdan incelenmesi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
