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Şafak H, Gün İ, Tudor Kalit M, Kalit S. Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties. Foods 2023; 12:foods12091851. [PMID: 37174389 PMCID: PMC10177904 DOI: 10.3390/foods12091851] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 04/23/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose.
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Affiliation(s)
- Havva Şafak
- Health Sciences Institute, Department of Animal Products Hygiene and Technology, Burdur Mehmet Akif Ersoy University, 15100 Burdur, Türkiye
| | - İlhan Gün
- Food Processing Department, Burdur Vocational School of Food, Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, 15100 Burdur, Türkiye
| | - Milna Tudor Kalit
- Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Samir Kalit
- Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
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2
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Akbağ H, Savaş T, Karagül Yüceer Y. The effect of fenugreek seed ( Trigonella foenum-graecum) supplementation on the performance and milk yield characteristics of dairy goats. Arch Anim Breed 2022; 65:385-395. [PMID: 36415758 PMCID: PMC9673031 DOI: 10.5194/aab-65-385-2022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Accepted: 10/17/2022] [Indexed: 08/13/2023] Open
Abstract
The use of fenugreek seed as a galactagogue has been investigated in ruminants. However, only a few studies have analyzed the effects of fenugreek seed on the milk fatty acid composition. To the authors' best knowledge, none of these studies have investigated the effects of fenugreek seed on milk volatile compounds. The objective of this study, which lasted 8 weeks, was to determine the effects of fenugreek seed supplementation on the performance, milk fatty acid profile, and milk volatile profile of goats. A total of 20 Turkish Saanen dairy goats that were mid-lactation were used in the study. This study was carried out with two homogeneous groups: the control group (CON) and fenugreek group (FG). Both groups were fed a total mixed ration (TMR), but the FG treatment had their diet supplemented with 0.1 kg d- 1 of fenugreek seed per animal. The feed intake, live weight, milk yield, milk chemical composition, serum cholesterol and triglyceride concentration, milk fatty acid profile, and milk volatile compound profile were determined. The feed intake, live weight gain, and milk yield of the goats did not significantly differ between the CON and FG treatments ( P > 0.05 ), whereas the milk fat concentration increased ( P = 0.05 ) and the serum cholesterol and triglyceride concentrations decreased ( P < 0.05 ) in the FG treatment. The unsaturated fatty acid concentration in milk ( P < 0.05 ) was also enhanced in the FG treatment. In addition, the FG treatment increased 2-propanone, 2-butanone, benzene, 1-methyl-3-(1-methylethyl), and eucalyptol concentrations in milk ( P < 0.05 ). In conclusion, the supplementation of goats' diets with fenugreek seed during the mid-lactation period did not affect their performance and improved the unsaturated fatty acid profile of their milk. Of particular importance, we have also detected an increase in the 2-propanone concentration in milk following fenugreek supplementation.
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Affiliation(s)
- Hande Işıl Akbağ
- Department of Animal Science, Faculty of Agriculture, University of
Çanakkale Onsekiz Mart, Çanakkale, (Türkiye) Turkey
| | - Türker Savaş
- Department of Animal Science, Faculty of Agriculture, University of
Çanakkale Onsekiz Mart, Çanakkale, (Türkiye) Turkey
| | - Yonca Karagül Yüceer
- Department of Food Engineering, Faculty of Engineering, University
of Çanakkale Onsekiz Mart, Çanakkale, (Türkiye) Turkey
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3
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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Gezmiş YE, Tarakçı Z. Determination of the effects of spices on the ripening of traditional Circassian cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14868] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yusuf Emre Gezmiş
- Ministry of Agriculture and Forestry Samsun Food Control Laboratory Directorate Samsun Türkiye
| | - Zekai Tarakçı
- Department of Food Engineering, Agricultural Faculty Ordu University Ordu Türkiye
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Tian H, Sun X, Yu H, Ai L, Chen C. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis. J Food Sci 2020; 85:3981-3997. [PMID: 33063315 DOI: 10.1111/1750-3841.15490] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/07/2020] [Accepted: 09/18/2020] [Indexed: 02/06/2023]
Abstract
To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2-heptanone and 2-nonanone were closely related to the "milky" and "cheesy" attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the "rancid" and "animalic (goat)" attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory-directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3-methyl-1-butanol, 2-heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2-heptanone, when added, had evident inhibitory or masking effects on the AI of "sour," "rancid," and "animalic (goat)" attributes. PRACTICAL APPLICATION: Goat milk cake is a popular acid-curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory-directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.
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Affiliation(s)
- Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Xuefeng Sun
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China.,Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai, 200232, China
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Öğütcü M, Gevrek S, Arifoğlu N. Physico‐chemical, textural, microbial and sensory properties of Turkish Tire meatball. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mustafa Öğütcü
- Faculty of Engineering, Department of Food EngineeringÇanakkale Onsekiz Mart University Çanakkale Turkey
| | - Selim Gevrek
- Department of Food ProcessArmutlu Vocational College, Yalova University Yalova Turkey
| | - Nazan Arifoğlu
- Department of Food TechnologyÇanakkale Applied Sciences CollegeÇanakkale Onsekiz Mart University Çanakkale Turkey
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Ozmen Togay S, Guneser O, Karagul Yuceer Y. Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12374] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sine Ozmen Togay
- Department of Food Engineering; Agricultural Faculty; Uludag University; Bursa 16059 Turkey
| | - Onur Guneser
- Department of Food Engineering; Engineering Faculty; Uşak University; Uşak 64200 Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering; Engineering Faculty; Çanakkale Onsekiz Mart University; Çanakkale 17020 Turkey
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Jessica LFS, Marco APDS, Ranio CFDS, Ruthele MDC, Rodolfo GDS, Juliana AC, Kenia BDO, Geovana RP, Moacir EL, Edmar SN. Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15692] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.07.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Aday S, Karagul Yuceer Y. Physicochemical and Sensory Properties of Mihalic Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.790904] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Aydinol P, Ozcan T. The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12060] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Pinar Aydinol
- Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; 16500; Mustafakemalpasa; Bursa; Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; 16059; Gorukle; Bursa; Turkey
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