Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2020, Cilt: 4 Sayı: 2, 82 - 90, 30.11.2020

Sadiye Akan

Öz

Kaynakça

  • Aiello, F., Restuccia, D., Spizzirri, U.G., Carullo, G., Leporini, M., & Loizzo, M.R. 2020. Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. Fermentation, 6, 83.
  • Akan, S., & Özdestan Ocak, Ö. 2019. Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food. LWT-Food Science and Technology, 111, 861-868.
  • Alagöz Kabakcı, Türkyılmaz, M., & Özkan, M. 2020. Changes in the quality of kefir fortified with anthocyanin-rich juices during storage. Food Chemistry, 326, 126977.
  • Atalar, I. 2019. Functional kefir production from high pressure homogenized hazelnut milk. LWT-Food Science and Technology, 107, 256-263.
  • De Mey, E., De Klerck, K., De Maere, H., Dewulf, L., Derdelinckx, G., Peeters, M., …, Paelinck, H. 2014. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation. Meat Science, 96, 821-828.
  • De Oliveira Leite, A. M., Miguel, M.A., Peixoto, R.S., Rosado, A.S., Silva, J.T., Paschoalin, V.M.F., 2013. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal of Microbiology, 44(2), 341-349.
  • De Roos, J., & De Vuyst. 2018. Acetic acid bacteria in fermented foods and beverages. Current Opinions in Biotechnology, 49, 115-119.
  • Delgado-Fernández, P., Corzo, N., Lizasoain, S., Olano, A., & Moreno, F.J. 2019. Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose. International Dairy Journal, 93, 22-29.
  • Folkertsma, B., & Fox, P. F. 1992. Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research, 59(2), 217–224.
  • Gül, O., Mortas, M., Atalar, I., Dervisoglu, M., & Kahyaoglu, T. 2015. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science, 98, 1517-1525.
  • Güler, Z., Tekin, A., & Park, Y.W. 2016. Comparison of biochemical changes in kefirs produced from organic and conventional milk at different inoculation rates of kefir grains. Journal of Food Science and Nutrition Therapy, 2(1), 008-014.
  • Izquierdo-González, J.J., Amil-Ruiz, F., Zazzu, S., Sánchez-Lucas, R., Fuentes-Almagro, C.A., & Rodríguez-Ortega, M.J. 2019. Proteomic analysis of goat milk kefir: Profiling the fermentation-time dependent protein digestion and identification of potential peptides with biological activity. Food Chemistry, 295, 456-465.
  • John S.M., & Deeseenthum, S. 2015. Properties and benefits of kefir-A review. Songklanakarin Journal of Science and Technology, 37(3), 275-282.
  • Kebede, A., Viljoen, B.C., Gadaga, H., Narvhus, J.A., & Lourens-Hattingh, A. 2007. The effect of incubation temperature on the survival and growth of yeasts in Sethemi, South African naturally fermented milk. Food Technology and Biotechnology, 45(1), 21-26.
  • Keşkekoğlu, H., & Üren, A. 2014. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods. Meat Science, 96, 1446-1451.
  • Lingnert, H., Grivas, S., Jägerstad, M., Skog, K., Törnqvist, M., & Åman, P. 2002. Acrylamide in food: mechanisms of formation and influencing factors during heating of foods. Scandinavian Journal of Nutrition, 46(4), 159-172.
  • Liu, J., Lin, Y., Chen, M., Chen, L., & Lin, C. 2005. Antioxidative activities of kefir. Asian-Australian Journal of Animal Sciences, 18(4), 567-573.
  • Öner, Z., Karahan, A.G., & Çakmakçı, M.L. 2010. Effects of different milk types and starter cultures on kefir. Gıda, 35(3), 177-182.
  • Özdestan, Ö., & Üren, A. 2010. Biogenic amine content of kefir: a fermented dairy product. European Food Research and Technology, 231, 101-107.
  • Rattray, F.P., & O’Connell, M.J. 2011. Kefir In: JW Fuquay PF Fox PLH McSweeney (Eds) Encyclopedia of Dairy Sciences, Second Edition, Elsevier, (2):518-524, London.
  • Sarıca, E. 2019. Farklı sütlerden yapılan kefirlerin buzdolabı sıcaklığında ve dondurarak depolanması esnasında meydana gelen değişmeler (Changes in kefir from different kinds of milk during the storage of refrigerated and frozen conditions), Doktora Tezi (PhD Thesis), Bolu İzzet Baysal Üniversitesi Fen Bilimleri Enstitüsü) (Graduate School of Natural and Applied Sciences), Bolu, Türkiye (Turkey) (In Turkish).
  • Shiby, V.K., & Mishra, H.N. 2013. Fermented milks and milk products as functional foods-A review. Critical Reviews in Food Science and Nutrition, 53(5), 482-496.
  • Simova, E., Simov, Z., Beshkova, D., Frengova, G., Dimitrov, Z., & Spasov, Z. 2006. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them. International Journal of Food Microbiology, 107, 112-123.
  • Vimercati, W.C., da Silva Araújo, C., Macedo, L.L., Fonseca, H.C., Guimarães, J.S., de Abreu, L.R., & Pinto, S.M. 2020. Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir. LWT-Food Science and Technology, 123, 109069.
  • Wang, H., Sun, X., Song, X., & Guo, M. 2021. Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir. Food Chemistry, 339, 128099.
  • Yüksel-Bilsel, A., Şahin-Yeşilçubuk, N. 2019. Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies. Food Chemistry, 296, 17-22.

Impact of Storage Time on the Content of Kefir

Yıl 2020, Cilt: 4 Sayı: 2, 82 - 90, 30.11.2020

Sadiye Akan

Öz

Kefir is assumed as a functional beverage out of its probiotic content and its consumption has been increasing continually worldwide for few decades. This study was conducted to monitor the effect of storage time on the pH, acidity, total dry matter and total free amino acid content of kefir at cold storage (+4°C) for 7 days. The characteristics of kefir were analysed daily to observe the changes occurring during the storage. Total free amino acid content measurements were achieved via spectrophotometric method. The pH values of kefir inclined to decrease from 4.25 to 4.02 steadily during the storage. The acidity contents of kefir were within the range of 0.77- 0.92 g lactic acid/100 mL and have shown fluctuations in the storage duration. Levels of total dry matter augmented until the middle of the storage time and then showed fluctuations. While the highest amounts of total free amino acids were detected at the second day of storage, total free amino acid values were varying between 0.0214 and 0.0431 g/100 mL (as leucine equivalent) and storage caused significant differences on this trait of kefir.

Anahtar Kelimeler

Kefir fermented milk beverage functional beverage storage content

Kaynakça

  • Aiello, F., Restuccia, D., Spizzirri, U.G., Carullo, G., Leporini, M., & Loizzo, M.R. 2020. Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. Fermentation, 6, 83.
  • Akan, S., & Özdestan Ocak, Ö. 2019. Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food. LWT-Food Science and Technology, 111, 861-868.
  • Alagöz Kabakcı, Türkyılmaz, M., & Özkan, M. 2020. Changes in the quality of kefir fortified with anthocyanin-rich juices during storage. Food Chemistry, 326, 126977.
  • Atalar, I. 2019. Functional kefir production from high pressure homogenized hazelnut milk. LWT-Food Science and Technology, 107, 256-263.
  • De Mey, E., De Klerck, K., De Maere, H., Dewulf, L., Derdelinckx, G., Peeters, M., …, Paelinck, H. 2014. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation. Meat Science, 96, 821-828.
  • De Oliveira Leite, A. M., Miguel, M.A., Peixoto, R.S., Rosado, A.S., Silva, J.T., Paschoalin, V.M.F., 2013. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal of Microbiology, 44(2), 341-349.
  • De Roos, J., & De Vuyst. 2018. Acetic acid bacteria in fermented foods and beverages. Current Opinions in Biotechnology, 49, 115-119.
  • Delgado-Fernández, P., Corzo, N., Lizasoain, S., Olano, A., & Moreno, F.J. 2019. Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose. International Dairy Journal, 93, 22-29.
  • Folkertsma, B., & Fox, P. F. 1992. Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research, 59(2), 217–224.
  • Gül, O., Mortas, M., Atalar, I., Dervisoglu, M., & Kahyaoglu, T. 2015. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science, 98, 1517-1525.
  • Güler, Z., Tekin, A., & Park, Y.W. 2016. Comparison of biochemical changes in kefirs produced from organic and conventional milk at different inoculation rates of kefir grains. Journal of Food Science and Nutrition Therapy, 2(1), 008-014.
  • Izquierdo-González, J.J., Amil-Ruiz, F., Zazzu, S., Sánchez-Lucas, R., Fuentes-Almagro, C.A., & Rodríguez-Ortega, M.J. 2019. Proteomic analysis of goat milk kefir: Profiling the fermentation-time dependent protein digestion and identification of potential peptides with biological activity. Food Chemistry, 295, 456-465.
  • John S.M., & Deeseenthum, S. 2015. Properties and benefits of kefir-A review. Songklanakarin Journal of Science and Technology, 37(3), 275-282.
  • Kebede, A., Viljoen, B.C., Gadaga, H., Narvhus, J.A., & Lourens-Hattingh, A. 2007. The effect of incubation temperature on the survival and growth of yeasts in Sethemi, South African naturally fermented milk. Food Technology and Biotechnology, 45(1), 21-26.
  • Keşkekoğlu, H., & Üren, A. 2014. Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods. Meat Science, 96, 1446-1451.
  • Lingnert, H., Grivas, S., Jägerstad, M., Skog, K., Törnqvist, M., & Åman, P. 2002. Acrylamide in food: mechanisms of formation and influencing factors during heating of foods. Scandinavian Journal of Nutrition, 46(4), 159-172.
  • Liu, J., Lin, Y., Chen, M., Chen, L., & Lin, C. 2005. Antioxidative activities of kefir. Asian-Australian Journal of Animal Sciences, 18(4), 567-573.
  • Öner, Z., Karahan, A.G., & Çakmakçı, M.L. 2010. Effects of different milk types and starter cultures on kefir. Gıda, 35(3), 177-182.
  • Özdestan, Ö., & Üren, A. 2010. Biogenic amine content of kefir: a fermented dairy product. European Food Research and Technology, 231, 101-107.
  • Rattray, F.P., & O’Connell, M.J. 2011. Kefir In: JW Fuquay PF Fox PLH McSweeney (Eds) Encyclopedia of Dairy Sciences, Second Edition, Elsevier, (2):518-524, London.
  • Sarıca, E. 2019. Farklı sütlerden yapılan kefirlerin buzdolabı sıcaklığında ve dondurarak depolanması esnasında meydana gelen değişmeler (Changes in kefir from different kinds of milk during the storage of refrigerated and frozen conditions), Doktora Tezi (PhD Thesis), Bolu İzzet Baysal Üniversitesi Fen Bilimleri Enstitüsü) (Graduate School of Natural and Applied Sciences), Bolu, Türkiye (Turkey) (In Turkish).
  • Shiby, V.K., & Mishra, H.N. 2013. Fermented milks and milk products as functional foods-A review. Critical Reviews in Food Science and Nutrition, 53(5), 482-496.
  • Simova, E., Simov, Z., Beshkova, D., Frengova, G., Dimitrov, Z., & Spasov, Z. 2006. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them. International Journal of Food Microbiology, 107, 112-123.
  • Vimercati, W.C., da Silva Araújo, C., Macedo, L.L., Fonseca, H.C., Guimarães, J.S., de Abreu, L.R., & Pinto, S.M. 2020. Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir. LWT-Food Science and Technology, 123, 109069.
  • Wang, H., Sun, X., Song, X., & Guo, M. 2021. Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir. Food Chemistry, 339, 128099.
  • Yüksel-Bilsel, A., Şahin-Yeşilçubuk, N. 2019. Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies. Food Chemistry, 296, 17-22.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Article
Yazarlar

Sadiye Akan 0000-0002-5508-5262

Yayımlanma Tarihi 30 Kasım 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 4 Sayı: 2

Kaynak Göster

APA Akan, S. (2020). Impact of Storage Time on the Content of Kefir. Eurasian Journal of Food Science and Technology, 4(2), 82-90.
AMA Akan S. Impact of Storage Time on the Content of Kefir. EJFST. Kasım 2020;4(2):82-90.
Chicago Akan, Sadiye. “Impact of Storage Time on the Content of Kefir”. Eurasian Journal of Food Science and Technology 4, sy. 2 (Kasım 2020): 82-90.
EndNote Akan S (01 Kasım 2020) Impact of Storage Time on the Content of Kefir. Eurasian Journal of Food Science and Technology 4 2 82–90.
IEEE S. Akan, “Impact of Storage Time on the Content of Kefir”, EJFST, c. 4, sy. 2, ss. 82–90, 2020.
ISNAD Akan, Sadiye. “Impact of Storage Time on the Content of Kefir”. Eurasian Journal of Food Science and Technology 4/2 (Kasım 2020), 82-90.
JAMA Akan S. Impact of Storage Time on the Content of Kefir. EJFST. 2020;4:82–90.
MLA Akan, Sadiye. “Impact of Storage Time on the Content of Kefir”. Eurasian Journal of Food Science and Technology, c. 4, sy. 2, 2020, ss. 82-90.
Vancouver Akan S. Impact of Storage Time on the Content of Kefir. EJFST. 2020;4(2):82-90.
 Kapak Resmi İndir

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com