Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
Yazarlar (4)
Dr. Öğr. Üyesi Latife Betül Gül Giresun Üniversitesi, Türkiye
Saya Bekbay Saken Seifullin Kazakh Agro-Technical Research University, Kazakistan
Abdullah Akgün Trakya Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science and Nutrition (Q2) | ||
| Dergi ISSN | 2048-7177 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 06-2023 |
| Kabul Tarihi | 24-05-2023 | Yayınlanma Tarihi | 09-06-2023 |
| Cilt / Sayı / Sayfa | 11 / 9 / 5325–5337 | DOI | 10.1002/fsn3.3491 |
| Makale Linki | http://dx.doi.org/10.1002/fsn3.3491 | ||
| Özet |
| In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and Tf decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs … |
| Anahtar Kelimeler |
| functional foods | high-pressure homogenization | kefir | oleaster flour | rheology | structure |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 10 |
| Google Scholar | 17 |