The Quality Characteristics of A New Sustainable Functional Kefir Fortified with Spirulina Platensis Microalgae During Storage
Şu kitabın bölümü:
Kaygusuz,
K.
(ed.)
2023.
21. Yüzyılda Mühendislikte Çağdaş Araştırma Uygulamaları Üzerine Disiplinler Arası Çalışmalar- V.
Özet
The purpose of this study was to reveal the quality characteristics of sustainable functional kefir enriched with Spirulina platensis (S. platensis) microalgae, known for its health effects, during storage (4°C) for 21 days. For this purpose, four kefir samples were produced by using S. platensis microalgae in different amounts (A: 0% (control), B: 0.25%, C: 0.50%, D: 1%). The physicochemical, microbiological, sensory, phenolic contents and antioxidant properties of the kefir samples were investigated during day 1, day 7, day 14 and day 21 of storage.
One of the main results was that the addition of S. platensis powder was seen to increase L. bulgaricus and S. thermophilus counts in the kefir samples during storage (P < 0.05). Among the samples, the D sample had the highest total phenolic and antioxidant activity content (respectively 1033.75 mg GAE L−1 and 15.78 mM TE) (P < 0.05).
Anahtar Kelimeler:
Kaynakça Gösterimi
Lisans
Bu çalışma Creative Commons Attribution 4.0 International License ile lisanslanmıştır.
Yayın Tarihi
DOI
Kategoriler
Telif Hakkı (c) 2023 Kamil Kaygusuz; Kamil Kaygusuz, Ömer Kaya, Muhammed Yasin Çodur, Ahmet Şumnu, Batuhan Atasoy, İbrahim Halil Güzelbey, Kübra Kurtoğlu Sontay, Abid Ustaoğlu, Elif Öğüt, Özge Duygu Okur, Özgün Burcu İşbecer, Nagihan Yağmur, Yasemin Önal, Süreyya Kocabey, Müge Tarhan, Baran Tarhan, Fulya Aslay, Sezin Güleryüz, Ural Mustafa Özcan, Barış Sandal, Ümmühan Akbay, Sertan Yıldırım, Celal Kıstak, Nevin Çelik