Review
BibTex RIS Cite

Süt Ürünlerinin Zenginleştirilmesinde Kullanılan Baharatların Fonksiyonel Etkileri

Year 2023, Volume: 37 Issue: 1, 221 - 239, 01.06.2023
https://doi.org/10.20479/bursauludagziraat.1122835

Abstract

Gıdalara tat ve aroma vermek amacı ile kullanılan baharatların aynı zamanda antimikrobiyal, antioksidan, antimutajenik, antienflamatuar ve bağışıklık düzenleyici gibi özelliklere sahip olduğu çeşitli çalışmalarda belirtilmiştir. Yapılan çalışmalar baharatların çok sayıda biyoaktif bileşen (fenolik bileşenler, karotenoidler gibi) içerdiğini göstermektedir. İçermiş oldukları biyoaktif bileşenler sayesinde baharatlar ilave edildikleri gıdaların raf ömrünün uzatılmasına ve oksidasyon reaksiyonlarına karşı korunmasına da katkı sağlamaktadır. Tüketicilerin doğal içeriğe sahip gıdalara karşı artan talebi baharatlara olan ilgiyi de arttırmakta ve süt ürünlerinde doğal bir ingredient olarak kullanılmalarına yönelik araştırmalar da önem kazanmaktadır. Bu derlemede, multifonksiyonel özellikli baharatların süt ve ürünlerindeki fonksiyonel etkileri üzerine bilgi verilmesi amaçlanmıştır.

References

  • Akarca, G., Kahraman, A. ve Tomar, O. 2015. Değişik oranlarda tarçın ilave edilmiş pastörize sütlerde raf ömrünün değişimi. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 15(2): 1-9. https://doi.org/10.5578/fmbd.9781
  • Amirdivani, S. and Baba, A.S. 2011. Changes in yoghurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT - Food Science Technology (Lebensmittel-Wissenschaft -Technol.), 44: 1458-1464.
  • Amiri, S., Moghanjougi, Z.M., Bari, M.R. and Khaneghah, A.M. 2021. Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications. Italian Journal of Food Science, 33: 55-68. https://doi.org/10.15586/ijfs.v33iSP1.2045
  • Anonim 2022a. Türk Gıda Kodeksi Baharat Tebliği (Tebliğ No: 2022/7). Resmî Gazete Tarihi: 19 Nisan 2022 Salı, Resmî Gazete Sayısı: 31814, https://www.resmigazete.gov.tr/eskiler/2022/04/20220419-4.htm (Erişim tarihi: 01.05.2022).
  • Anonim 2022b. https://zayiflamaizmir.com/wp-content/uploads/2019/12/vBDFn_1574946501_9572.png
  • Arachchige, U., Ampemohotti, T. and Ranaweera, S. 2021. Spices and herbs. Nine Publishing, Sri Lanka, 109p.ISBN: ISBN: 978-955-7688-30-5
  • Ayar, A., Ozcan, M., Akgül, A. and Akin, N. 2001. Butter stability as affected by extracts of sage, rosemary and oregano. Journal of Food Lipids, 8(1): 15-25.
  • Bais, B., Tak, L. and Singh, J. 2018. Herbs: a way to enhance functionality of traditional dairy products. Journal of Dairy and Veterinary Sciences, 6(3): 1-4. https://doi.org/10.19080/jdvs.2018.06.555689
  • Bakrm, S. A. and Salihin, B.A. 2013. Effects of inclusion of Allium sativum and cinnamomum verum in milk on the growth and activity of lactic acid bacteria during yoghurt fermentation. American-Eurasian Journal of Agriculture and Environmental Sciences, 13(11): 1448-1457. https://doi.org/10.5829/idosi.aejaes.2013.13.11.76177.
  • Balaguer, M.P., Lopez-Carballo, G., Catala, R., Gavara, R. and Hernandez-Munoz, P. 2013. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs. International Journal of Food Microbiology, 166(3): 369-377. https://doi.org/10.1016/j.ijfoodmicro.2013.08
  • Behrad, S., Yusof, M.Y., Goh, K.L., Baba and A.S. 2009. Manipulation of probiotics fermentation of yoghurt by cinnamon and licorice: effects on yoghurt formation and inhibition of Helicobacter pylori growth in vitro. World Academy of Science, Engineering and Technology, 60: 590- 594.
  • Chowdhury, B.R, Chakraborty, R. and Raychaudhuri, U. 2008. Study on betagalactosidase enzymatic activity of herbal yogurt. International Journal of Food Sciences and Nutrition, 59(2): 116-122. https://doi.org/10.1080/09637480701447787.
  • Conn, E.E. 1995. The world of phytochemicals. In: Gustine, D.L., Flores, H.E. (Eds.), Phytochemicals and Health. American Society of Plant Physiologists, Rockville, MD, pp. 1-14.
  • Costa, M.J., Maciel, L.C., Teixeira, J.A., Vicente, A.A., and Cerqueira, M.A. 2018. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Research International, 107: 84-92. https://doi.org/10.1016/j.foodres.2018.02.013
  • Çakır, Z.Y. 2018. Antioksidan aktiviteye sahip bazı baharatların taze kaşar peynirinde kullanımı. Yüksek Lisans Tezi, Manisa Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı.
  • Çakmakçı, S., Gündoǧdu, E., Daǧdemir, E. and Erdoǧan, Ü. 2014. Investigation of the possible use of black cumin (nigella sativa l.) Essential oil on butter stability. Kafkas Universitesi Veteriner Fakultesi Dergisi, 20(4): 533-539. https://doi.org/10.9775/kvfd.2013.10550
  • Dagdemir, E., Cakmakci, S. and Gundogdu, E. 2009. Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter. European Journal of Lipid Science and Technology, 111(11): 1118-1123. https://doi.org/10.1002/ejlt.200800243.
  • Darriet A. 2007. Herbs, spices and essential oils. In Handbook of Food Products Manufacturing. New York Wiley; 2007. pp. 205-220.
  • Deveci, F. 2016. Beyaz peynı̇ r üretı̇ mı̇ nde kullanılan farklı baharat türlerı̇ nı̇ n olgunlaşmaya etkı̇ lerı̇ nı̇ n araştırılması. Yüksek Lisans Tezi, Ordu Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı.
  • El-Sayed, S. M. and Youssef, A.M. 2019. Potential application of herbs and spices and their effects in functional dairy products. Heliyon, 5(6): e01989. https://doi.org/10.1016/j.
  • El-Sayed, S.M., El-Sayed, H. S., Salama, H.H. and Abo El-Nor, S.A.H. 2017. Improving the nutritional value and extending shelf life of labneh by adding Moringa oleifera oil. International Journal of Dairy Science, 12(2): 81-92.
  • Eroğlu, E. ve Özcan, T. 2018. Sütün enzimatik koagülasyonu ve peynir üretiminde bitkisel pıhtılaştırıcılar. Bursa Uludağ Üniversitesi Ziraat Fakültesi Derg., 32(2): 201-214.
  • Göncü, B. ve Akın, M.S. 2017. Baharat çeşitlerinin peynirde kullanımı. Harran Üniversitesi Mühendislik Dergisi, 01: 44-53.
  • Hailu, Y., Seifu, E. and Yilma, Z. 2014. Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (zingiber officinale) as coagulant. African Journal of Food Science, 8(2):87-91.
  • Hamid, O.I.A. and Abdelrahman, N.A.M. 2012. Effect of adding cardamom, cinnamon and fenugreek to goat’s milk curd on the quality of white cheese during storage. International Journal of Dairy Science, 7(2): 43-50. https://doi.org/10.3923/ijds.2012.43.50
  • Idowu, S., Adekoya, A.E., Igiehon, O.O. and Idowu, A.T. 2021. Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products. Journal of Food Measurement and Characterization, 15(4): 3419-3435. https://doi.org/10.1007/s11694-021-00915-9
  • Jadhav, M.S., Nimbalkar, C.A. and Kad, V.P. 2017. Effect of different levels of ginger juice on physicochemical and sensory characteristics of herbal ice cream. Research Journal of Chemical and Environmental Sciences, 5(3): 45-50.
  • Jessica Elizabeth, D.L.T., Gassara, F., Kouassi, A.P., Brar, S.K. and Belkacemi, K. 2017. Spice use in food: Properties and benefits. Critical Reviews in Food Science and Nutrition, 57(6): 1078-1088. https://doi.org/10.1080/10408398.2013.858235
  • Kaptan, B. and Sivri, G.T. 2018. Utilization of medicinal and aromatic plants in dairy products. Journal of Advancements in Plant Science Introduction, 1: 205.
  • Kumar, S., Rai, D.C. and Singh, D. 2013. The functional, rheological and sensory attributes of tulsi (holy basil, ocimum sanctum) extract based herbal ice-cream. The Bioscan, 8(1): 77-80.
  • Kuorwel, K.K., Cran, M.J., Sonneveld, K., Miltz, J. and Bigger, S.W. 2013. Migration of antimicrobial agents from starch-based films into a food simulant. Food Science and Technology, 50(2): 432-438,
  • López-Córdoba, A. 2021. Feasibility of using carvacrol/starch edible coatings to ımprove the quality of paipa cheese. Polymers, 13(15): 2516. https://doi.org/10.3390/polym13152516
  • Macit, E., Çağlar, A. ve Bakırcı, İ. 2017. Dondurma üretiminde bazı baharat uçucu yağlarının kullanım olanakları. Alınteri Zirai Bilimler Dergisi, 32(2): 63-68. https://doi.org/10.28955/alinterizbd.335399
  • Mahmoudi, R., Kazeminia, M., Ghajarbeygi, P. and Pakbin, B. 2017. An introductory review on ıncreasing the survival of probiotic bacteria in dairy products using essential oil. Journal of Dental and Oral Health, 3(4): 069.
  • Manoharan, A., Ramasamy, D., Dhanalashmi, B., Gnanalashmi, K. and Thyagaranjan, D. 2012. Studies on sensory evaluation of Curcumin powder as natural color for butterscotch flavor ice cream. Indian Journal of Drugs and Diseases, 1(1): 43-46.
  • Najgebauer-Lejko, D., Grega, T., Sady, M. and Domagała, J. 2009. The qualıty and storage stabılıty of butter made from sour cream wıth addıtıon of drıed sage and rosemary. Biotechnology in Animal Husbandry, 25 (5-6): 753-761.
  • Oraon, L., Jana, A., Prajapati, P.S. and Suvera, P. 2017. Application of herbs in functional dairy products - a review. Journal of Dairy, Veterinary and Animal Research, 5(3): 109-115. https://doi.org/10.15406/jdvar.2017.05.00145
  • Otaibi, M.A. and Demerdash, H.E. 2008. Improvement of the quality and shelf life of concentrated yoghurt (labneh) by the addition of some essential oils. African Journal of Microbiology Research, 2(7): 156-161.
  • Park, H., Lee, M., Kim, K., Park, E. and Paik, H. 2018. Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract. Journal of Dairy Science, 101: 1-9.
  • Peter, K.V. and Shylaja, M.R. 2012. Introduction to herbs and spices: Definitions, trade and applications (Vol. 1), Woodhead Publishing Limited. https://doi.org/10.1533/9780857095671.1
  • Pinto, S.V., Patel, A.M., Jana, A.H. and Solanky, M.J. 2009. Evaluation of different forms of ginger as flavouring in herbal ice cream. International Journal of Food Science and Nutrition, 3(1-2): 73-83.
  • Rathod, P.B., Zinjarde, R.M., Ingole, A.S. and Meshram, T.A. 2019. Utilization of ginger ( Zingiber officinale ) juice for preparation of flavoured milk. International Journal of Chemical Studies Receiving, 7(4): 2648- 2651.
  • Santos, R.D., Shetty, K. and Silva Miglioranza, L.H. 2013. Oxidative stability of butter with added phenolics from Lamiaceae herbs and in vitro evaluation of potential cytotoxicity of rosemary (Rosmarinus officinalis L.) extract. Institute of Food Science and Technology, 49(3): 768-775. https://doi.org/10.1111/ijfs.12364.
  • Sawale, P.D., Prasad, W., Hussaın, S., Nagarajappa, V. and Mıshra S.K. 2020. Potentıal use of herbs in mılk and mılk products: Novel strategies to ımprove shelf-life and quality of foods quality, safety, and health aspects, Ed: Santosh K. Mishra, Megh R. Goyal, New York, USA, p:53-70.
  • Selim, S. 2011. Antimicrobial activity of essential oils against vancomycin-resistant enterococci (vre) and Escherichia coli O157:H7 in feta soft cheese and minced beef meat. Brazil Journal Microbiology, 42(1): 187-96. https://doi.org/10.1590/S1517-83822011000100023.
  • Shan, B,, Cai, Y.Z., Brooks, J.D. and Corke, H. 2011. Potential application of spice and herb extracts as natural preservatives in cheese. Journal of Medicinal Food, 14(3):284-90. https://doi.org/10.1089/jmf.2010.0009.
  • Srivastava, P., Prasad, S.G.M., Mohd, N.A. and Prasad, M. 2015. Analysis of antioxidant activity of herbal yoghurt prepared from different milk. The Pharma Innovation Journal, 4(3): 18-20.
  • Tawfek, M.A. and Ali, A.R.M. 2022. Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh. Acta Scientiarum Polonorum Technologia Alimentaria, 21(1): 39-52. https://doi.org/10.17306/J.AFS.2022.0984.
  • Thabet, H. M., Nogaim, Q.A., Qasha, A.S., Abdoalaziz, O. and Abstract, N.A. 2014. Evaluation of the effects of some plant derived essential oils on shelf life extension of Labneh. Merit Research Journal of Food Science and Technology, 2(1): 8-014. Retrieved from http://www.meritresearchjournals.org/fst/index.htm
  • Yılmaz Ersan L. ve Topçuoğlu, E. 2019. Badem sütü ile zenginleştirilmiş probiyotik yoğurtların mikrobiyolojik ve bazı fiziko-kimyasal özellikleri. Bursa Uludag Üniversitesi Ziraat Fak. Derg. 33(2): 321-339.
  • Zaky, W.M., Kassem, J.M., Abbas, H.M. and Mohamed, S.H.S. 2013. Evaluation of salt-free labneh quality prepared using dill and caraway essential oils. Life Science Journal, 10(4): 3379-3386.

Functional Effects of Spices Used in Fortification of Dairy Products

Year 2023, Volume: 37 Issue: 1, 221 - 239, 01.06.2023
https://doi.org/10.20479/bursauludagziraat.1122835

Abstract

It has been stated in various studies that spices have been used to give flavor and aroma to foods also
and have properties such as antimicrobial, antioxidant, antimutagenic, anti-inflammatory, and immunomodulatory. Studies show that spices have many bioactive components (such as phenolic compounds, carotenoids). Their bioactive components contribute to extending the shelf life and protecting against oxidation reactions of the foods. As the demand of consumers is increasing for natural foods, research on the use of spices as a natural ingredient in dairy products is gaining importance. In this review, it is aimed to give information on the functional effects of spices with multifunctional properties used in dairy and dairy products.

References

  • Akarca, G., Kahraman, A. ve Tomar, O. 2015. Değişik oranlarda tarçın ilave edilmiş pastörize sütlerde raf ömrünün değişimi. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 15(2): 1-9. https://doi.org/10.5578/fmbd.9781
  • Amirdivani, S. and Baba, A.S. 2011. Changes in yoghurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT - Food Science Technology (Lebensmittel-Wissenschaft -Technol.), 44: 1458-1464.
  • Amiri, S., Moghanjougi, Z.M., Bari, M.R. and Khaneghah, A.M. 2021. Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications. Italian Journal of Food Science, 33: 55-68. https://doi.org/10.15586/ijfs.v33iSP1.2045
  • Anonim 2022a. Türk Gıda Kodeksi Baharat Tebliği (Tebliğ No: 2022/7). Resmî Gazete Tarihi: 19 Nisan 2022 Salı, Resmî Gazete Sayısı: 31814, https://www.resmigazete.gov.tr/eskiler/2022/04/20220419-4.htm (Erişim tarihi: 01.05.2022).
  • Anonim 2022b. https://zayiflamaizmir.com/wp-content/uploads/2019/12/vBDFn_1574946501_9572.png
  • Arachchige, U., Ampemohotti, T. and Ranaweera, S. 2021. Spices and herbs. Nine Publishing, Sri Lanka, 109p.ISBN: ISBN: 978-955-7688-30-5
  • Ayar, A., Ozcan, M., Akgül, A. and Akin, N. 2001. Butter stability as affected by extracts of sage, rosemary and oregano. Journal of Food Lipids, 8(1): 15-25.
  • Bais, B., Tak, L. and Singh, J. 2018. Herbs: a way to enhance functionality of traditional dairy products. Journal of Dairy and Veterinary Sciences, 6(3): 1-4. https://doi.org/10.19080/jdvs.2018.06.555689
  • Bakrm, S. A. and Salihin, B.A. 2013. Effects of inclusion of Allium sativum and cinnamomum verum in milk on the growth and activity of lactic acid bacteria during yoghurt fermentation. American-Eurasian Journal of Agriculture and Environmental Sciences, 13(11): 1448-1457. https://doi.org/10.5829/idosi.aejaes.2013.13.11.76177.
  • Balaguer, M.P., Lopez-Carballo, G., Catala, R., Gavara, R. and Hernandez-Munoz, P. 2013. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs. International Journal of Food Microbiology, 166(3): 369-377. https://doi.org/10.1016/j.ijfoodmicro.2013.08
  • Behrad, S., Yusof, M.Y., Goh, K.L., Baba and A.S. 2009. Manipulation of probiotics fermentation of yoghurt by cinnamon and licorice: effects on yoghurt formation and inhibition of Helicobacter pylori growth in vitro. World Academy of Science, Engineering and Technology, 60: 590- 594.
  • Chowdhury, B.R, Chakraborty, R. and Raychaudhuri, U. 2008. Study on betagalactosidase enzymatic activity of herbal yogurt. International Journal of Food Sciences and Nutrition, 59(2): 116-122. https://doi.org/10.1080/09637480701447787.
  • Conn, E.E. 1995. The world of phytochemicals. In: Gustine, D.L., Flores, H.E. (Eds.), Phytochemicals and Health. American Society of Plant Physiologists, Rockville, MD, pp. 1-14.
  • Costa, M.J., Maciel, L.C., Teixeira, J.A., Vicente, A.A., and Cerqueira, M.A. 2018. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Research International, 107: 84-92. https://doi.org/10.1016/j.foodres.2018.02.013
  • Çakır, Z.Y. 2018. Antioksidan aktiviteye sahip bazı baharatların taze kaşar peynirinde kullanımı. Yüksek Lisans Tezi, Manisa Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı.
  • Çakmakçı, S., Gündoǧdu, E., Daǧdemir, E. and Erdoǧan, Ü. 2014. Investigation of the possible use of black cumin (nigella sativa l.) Essential oil on butter stability. Kafkas Universitesi Veteriner Fakultesi Dergisi, 20(4): 533-539. https://doi.org/10.9775/kvfd.2013.10550
  • Dagdemir, E., Cakmakci, S. and Gundogdu, E. 2009. Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter. European Journal of Lipid Science and Technology, 111(11): 1118-1123. https://doi.org/10.1002/ejlt.200800243.
  • Darriet A. 2007. Herbs, spices and essential oils. In Handbook of Food Products Manufacturing. New York Wiley; 2007. pp. 205-220.
  • Deveci, F. 2016. Beyaz peynı̇ r üretı̇ mı̇ nde kullanılan farklı baharat türlerı̇ nı̇ n olgunlaşmaya etkı̇ lerı̇ nı̇ n araştırılması. Yüksek Lisans Tezi, Ordu Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı.
  • El-Sayed, S. M. and Youssef, A.M. 2019. Potential application of herbs and spices and their effects in functional dairy products. Heliyon, 5(6): e01989. https://doi.org/10.1016/j.
  • El-Sayed, S.M., El-Sayed, H. S., Salama, H.H. and Abo El-Nor, S.A.H. 2017. Improving the nutritional value and extending shelf life of labneh by adding Moringa oleifera oil. International Journal of Dairy Science, 12(2): 81-92.
  • Eroğlu, E. ve Özcan, T. 2018. Sütün enzimatik koagülasyonu ve peynir üretiminde bitkisel pıhtılaştırıcılar. Bursa Uludağ Üniversitesi Ziraat Fakültesi Derg., 32(2): 201-214.
  • Göncü, B. ve Akın, M.S. 2017. Baharat çeşitlerinin peynirde kullanımı. Harran Üniversitesi Mühendislik Dergisi, 01: 44-53.
  • Hailu, Y., Seifu, E. and Yilma, Z. 2014. Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (zingiber officinale) as coagulant. African Journal of Food Science, 8(2):87-91.
  • Hamid, O.I.A. and Abdelrahman, N.A.M. 2012. Effect of adding cardamom, cinnamon and fenugreek to goat’s milk curd on the quality of white cheese during storage. International Journal of Dairy Science, 7(2): 43-50. https://doi.org/10.3923/ijds.2012.43.50
  • Idowu, S., Adekoya, A.E., Igiehon, O.O. and Idowu, A.T. 2021. Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products. Journal of Food Measurement and Characterization, 15(4): 3419-3435. https://doi.org/10.1007/s11694-021-00915-9
  • Jadhav, M.S., Nimbalkar, C.A. and Kad, V.P. 2017. Effect of different levels of ginger juice on physicochemical and sensory characteristics of herbal ice cream. Research Journal of Chemical and Environmental Sciences, 5(3): 45-50.
  • Jessica Elizabeth, D.L.T., Gassara, F., Kouassi, A.P., Brar, S.K. and Belkacemi, K. 2017. Spice use in food: Properties and benefits. Critical Reviews in Food Science and Nutrition, 57(6): 1078-1088. https://doi.org/10.1080/10408398.2013.858235
  • Kaptan, B. and Sivri, G.T. 2018. Utilization of medicinal and aromatic plants in dairy products. Journal of Advancements in Plant Science Introduction, 1: 205.
  • Kumar, S., Rai, D.C. and Singh, D. 2013. The functional, rheological and sensory attributes of tulsi (holy basil, ocimum sanctum) extract based herbal ice-cream. The Bioscan, 8(1): 77-80.
  • Kuorwel, K.K., Cran, M.J., Sonneveld, K., Miltz, J. and Bigger, S.W. 2013. Migration of antimicrobial agents from starch-based films into a food simulant. Food Science and Technology, 50(2): 432-438,
  • López-Córdoba, A. 2021. Feasibility of using carvacrol/starch edible coatings to ımprove the quality of paipa cheese. Polymers, 13(15): 2516. https://doi.org/10.3390/polym13152516
  • Macit, E., Çağlar, A. ve Bakırcı, İ. 2017. Dondurma üretiminde bazı baharat uçucu yağlarının kullanım olanakları. Alınteri Zirai Bilimler Dergisi, 32(2): 63-68. https://doi.org/10.28955/alinterizbd.335399
  • Mahmoudi, R., Kazeminia, M., Ghajarbeygi, P. and Pakbin, B. 2017. An introductory review on ıncreasing the survival of probiotic bacteria in dairy products using essential oil. Journal of Dental and Oral Health, 3(4): 069.
  • Manoharan, A., Ramasamy, D., Dhanalashmi, B., Gnanalashmi, K. and Thyagaranjan, D. 2012. Studies on sensory evaluation of Curcumin powder as natural color for butterscotch flavor ice cream. Indian Journal of Drugs and Diseases, 1(1): 43-46.
  • Najgebauer-Lejko, D., Grega, T., Sady, M. and Domagała, J. 2009. The qualıty and storage stabılıty of butter made from sour cream wıth addıtıon of drıed sage and rosemary. Biotechnology in Animal Husbandry, 25 (5-6): 753-761.
  • Oraon, L., Jana, A., Prajapati, P.S. and Suvera, P. 2017. Application of herbs in functional dairy products - a review. Journal of Dairy, Veterinary and Animal Research, 5(3): 109-115. https://doi.org/10.15406/jdvar.2017.05.00145
  • Otaibi, M.A. and Demerdash, H.E. 2008. Improvement of the quality and shelf life of concentrated yoghurt (labneh) by the addition of some essential oils. African Journal of Microbiology Research, 2(7): 156-161.
  • Park, H., Lee, M., Kim, K., Park, E. and Paik, H. 2018. Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract. Journal of Dairy Science, 101: 1-9.
  • Peter, K.V. and Shylaja, M.R. 2012. Introduction to herbs and spices: Definitions, trade and applications (Vol. 1), Woodhead Publishing Limited. https://doi.org/10.1533/9780857095671.1
  • Pinto, S.V., Patel, A.M., Jana, A.H. and Solanky, M.J. 2009. Evaluation of different forms of ginger as flavouring in herbal ice cream. International Journal of Food Science and Nutrition, 3(1-2): 73-83.
  • Rathod, P.B., Zinjarde, R.M., Ingole, A.S. and Meshram, T.A. 2019. Utilization of ginger ( Zingiber officinale ) juice for preparation of flavoured milk. International Journal of Chemical Studies Receiving, 7(4): 2648- 2651.
  • Santos, R.D., Shetty, K. and Silva Miglioranza, L.H. 2013. Oxidative stability of butter with added phenolics from Lamiaceae herbs and in vitro evaluation of potential cytotoxicity of rosemary (Rosmarinus officinalis L.) extract. Institute of Food Science and Technology, 49(3): 768-775. https://doi.org/10.1111/ijfs.12364.
  • Sawale, P.D., Prasad, W., Hussaın, S., Nagarajappa, V. and Mıshra S.K. 2020. Potentıal use of herbs in mılk and mılk products: Novel strategies to ımprove shelf-life and quality of foods quality, safety, and health aspects, Ed: Santosh K. Mishra, Megh R. Goyal, New York, USA, p:53-70.
  • Selim, S. 2011. Antimicrobial activity of essential oils against vancomycin-resistant enterococci (vre) and Escherichia coli O157:H7 in feta soft cheese and minced beef meat. Brazil Journal Microbiology, 42(1): 187-96. https://doi.org/10.1590/S1517-83822011000100023.
  • Shan, B,, Cai, Y.Z., Brooks, J.D. and Corke, H. 2011. Potential application of spice and herb extracts as natural preservatives in cheese. Journal of Medicinal Food, 14(3):284-90. https://doi.org/10.1089/jmf.2010.0009.
  • Srivastava, P., Prasad, S.G.M., Mohd, N.A. and Prasad, M. 2015. Analysis of antioxidant activity of herbal yoghurt prepared from different milk. The Pharma Innovation Journal, 4(3): 18-20.
  • Tawfek, M.A. and Ali, A.R.M. 2022. Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh. Acta Scientiarum Polonorum Technologia Alimentaria, 21(1): 39-52. https://doi.org/10.17306/J.AFS.2022.0984.
  • Thabet, H. M., Nogaim, Q.A., Qasha, A.S., Abdoalaziz, O. and Abstract, N.A. 2014. Evaluation of the effects of some plant derived essential oils on shelf life extension of Labneh. Merit Research Journal of Food Science and Technology, 2(1): 8-014. Retrieved from http://www.meritresearchjournals.org/fst/index.htm
  • Yılmaz Ersan L. ve Topçuoğlu, E. 2019. Badem sütü ile zenginleştirilmiş probiyotik yoğurtların mikrobiyolojik ve bazı fiziko-kimyasal özellikleri. Bursa Uludag Üniversitesi Ziraat Fak. Derg. 33(2): 321-339.
  • Zaky, W.M., Kassem, J.M., Abbas, H.M. and Mohamed, S.H.S. 2013. Evaluation of salt-free labneh quality prepared using dill and caraway essential oils. Life Science Journal, 10(4): 3379-3386.
There are 51 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review
Authors

Nihal Kanat 0000-0002-6321-1337

Lütfiye Yılmaz Ersan 0000-0002-8482-5055

Tülay Özcan 0000-0002-0223-3807

Early Pub Date June 1, 2023
Publication Date June 1, 2023
Submission Date June 4, 2022
Published in Issue Year 2023 Volume: 37 Issue: 1

Cite

APA Kanat, N., Yılmaz Ersan, L., & Özcan, T. (2023). Süt Ürünlerinin Zenginleştirilmesinde Kullanılan Baharatların Fonksiyonel Etkileri. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 37(1), 221-239. https://doi.org/10.20479/bursauludagziraat.1122835

TR Dizin kriterleri gereği dergimize gönderilecek olan makalelerin mutlaka aşağıda belirtilen hususlara uyması gerekmektedir.

Tüm bilim dallarında yapılan, ve etik kurul kararı gerektiren klinik ve deneysel insan ve hayvanlar üzerindeki çalışmalar için ayrı ayrı etik kurul onayı alınmış olmalı, bu onay makalede belirtilmeli ve belgelendirilmelidir.
Makalelerde Araştırma ve Yayın Etiğine uyulduğuna dair ifadeye yer verilmelidir.
Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmelidir.
Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine riayet edilmesi gerekmektedir.
Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi.
Etik Kurul izni gerektiren araştırmalar aşağıdaki gibidir.
- Anket, mülakat, odak grup çalışması, gözlem, deney, görüşme teknikleri kullanılarak katılımcılardan veri toplanmasını gerektiren nitel ya da nicel yaklaşımlarla yürütülen her türlü araştırmalar
- İnsan ve hayvanların (materyal/veriler dahil) deneysel ya da diğer bilimsel amaçlarla kullanılması,
- İnsanlar üzerinde yapılan klinik araştırmalar,
- Hayvanlar üzerinde yapılan araştırmalar,
- Kişisel verilerin korunması kanunu gereğince retrospektif çalışmalar,
Ayrıca;
- Olgu sunumlarında “Aydınlatılmış onam formu”nun alındığının belirtilmesi,
- Başkalarına ait ölçek, anket, fotoğrafların kullanımı için sahiplerinden izin alınması ve belirtilmesi,
- Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine uyulduğunun belirtilmesi.



Makale başvurusunda;

(1) Tam metin makale, Dergi yazım kurallarına uygun olmalı, Makalenin ilk sayfasında ve teşekkür bilgi notu kısmında Araştırma ve Yayın Etiğine uyulduğuna ve Etik kurul izni gerektirmediğine dair ifadeye yer verilmelidir. Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmeli ve sisteme belgenin yüklenmesi gerekmektedir. (Dergiye gönderilen makalelerde; konu ile ilgili olarak derginin daha önceki sayılarında yayımlanan en az bir yayına atıf yapılması önem arz etmektedir. Dergiye yapılan atıflarda “Bursa Uludag Üniv. Ziraat Fak. Derg.” kısaltması kullanılmalıdır.)

(2) Tam metin makalenin taratıldığını gösteren benzerlik raporu (Ithenticate, intihal.net) (% 20’nin altında olmalıdır),

(3) İmzalanmış ve taratılmış başvuru formu, Dergi web sayfasında yer alan başvuru formunun başvuran tarafından İmzalanıp, taratılarak yüklenmesi , (Ön yazı yerine)

(4) Tüm yazarlar tarafından imzalanmış telif hakkı devir formunun taranmış kopyası,

(5) Araştırmacıların Katkı Oranı beyanı, Çıkar Çatışması beyanı verilmesi Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi ve sisteme belgenin (Tüm yazarlar tarafından imzalanmış bir yazı) yüklenmesi gerekmektedir.

Belgelerin elektronik formatta DergiPark sistemine https://dergipark.org.tr/tr/login adresinden kayıt olunarak başvuru sırasında yüklenmesi mümkündür. 


25056 

Journal of Agricultural Faculty of Bursa Uludag University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.